CANNED LYCHEE PRODUCTION TECHNOLOGY

Currently, in addition to the usual fresh vegetables and fruits, there are also all kinds of ready-made vegetables and fruits such as dried fruit and vegetable products, jams, fruit juices (or canned fruit and vegetables), juice… to increase the value of fruits and vegetables.

In this blog, we would like to introduce a fruit product that is very popular in both Vietnam and the world market. It is the "Canned Lychee" product, which not only retains the characteristic flavour of fresh lychees but also increases their nutritional value.

To reserve for processing, the Lychee must be carefully preserved. Lychee is best stored at 1-2°C for about 23-26 days. If we store it at 5oC, it will only last 3-4 weeks.

Production process:

1) Selection – classification:

The process of selection and classification can be done before storing raw materials or during processing in the production workshop.

2) Wash, clean

Washing can be done before or after the material is sorted.

3) Peel and remove the seeds.

The lychee is selected, sorted, stalked, washed, peeled and seeded to get the pulp intact.

4) Soak lychee pulp

Soak in CaCl2 solution: After peeling lychee, immediately drop into 0.5% CaCl2 solution for about 10-15 minutes to increase hardness. If it has not been canned yet, the lychee pulp should be soaked to avoid losing its white color due to exposure to air. If CaCl2 is not available, 1% NaCl solution can be used, but the fruit is less hardy.

5) Wash:

Before putting the lychee pulp in the box, remove them from the solution, and then rinse it with clean water.

6) Packing

Prepare the packaging, and put the product in the can.

7) Pour sugar water

For canned lychees, the sugar water we cook is the sugar water + citric acid

8) Close the box

Products after entering the box must be quickly brought to the canning department, they will be removed from the air and covered with the lid of the box.

9) Pasteurization

This process helps to preserve the better quality of the food.

10) Product inspection

After cooling, the boxes are washed and dried and then transferred to the finished product warehouse, arranged in blocks to stabilize the product temperature for about 15 days and to check the product quality.

11) Preservation

The canned lychee is cleaned and wiped with oil to keep the box from rusting, ensuring the quality of the product is not changed.

12) Labeling - Packing

Go to see BPFOOD canned lychee