How to make strawberry Jam Production Process With Flow Chart
ELABORATION OF STRAWBERRY JAM I. GENERAL OBJECTIVE Properly prepare the strawberry jam under the control of indicated parameters II. SPECIFIC OBJECTIVES Select the raw material, according to the characteristics required for the production process; also the materials that intervene to obtain the optimal result of the process. III. BIBLIOGRAPHIC REVIEW Fruits and vegetables for processing are characterized by two essential features: seasonal production (limited harvest period); preservation capacity reduced to high water content (85% -95%). Therefore it is necessary to diversify these products and process them as ready-to-eat products, so that they are available to the consumer throughout the year (dried preserves, compotes, jams and infant foods). The nectar can be obtained from fresh fruit, refrigerated, prepared in frozen pasta or preserved with sulfite, however a high quality product must be extracted from fresh raw material free of traces of subst