The production process of canned fruit seems simple, but in fact, every step has strict requirements. The core is to lock the fresh taste and nutrition of fruit through high temperature sterilization and sealed packaging.

The first step, raw material screening, selection of fresh, moderate maturity, no damage, no pests and diseases of the fruit, to ensure the taste and quality;

The second step, pretreatment, the fruit clean, peeled, cored, cut (according to the fruit category adjustment, such as orange peeled split, yellow peach cut half to remove impurities);

The third step is canning, filling the pretreated fruit into aseptic canned food, adding sugar water (the concentration of sugar water is adjusted according to the sweetness of the fruit, generally 20%-30%), leaving a proper amount of space;

The fourth step, exhaust, the air in the canned, to avoid high temperature sterilization can expansion damage;

The fifth step, sealing, using professional equipment to seal the cans to ensure that there is no air leakage;

The sixth step, high temperature sterilization, the sealed cans into the sterilization pot, by 121 ℃ high temperature sterilization, kill the bacteria and microorganisms in the tank;

The seventh step, cooling, inspection, after sterilization will be canned cooling to room temperature, after the inspection can be shipped.

The whole process does not add preservatives, relying on sealing and high temperature sterilization to achieve long-term storage, the maximum degree of retention of the natural flavor of the fruit.