Preparation method of canned yellow peaches

The invention relates to the technical field of food production and processing, particularly a preparation method of canned yellow peaches. The preparation method comprises the following steps: picking out full fresh yellow peaches with uniform size and bright color, soaking in a sodium carbonate water solution, soaking in water, adding mixed enzymes, and carrying out enzymolysis; and sequentially immersing in warm water and ice water, peeling, coring, putting the yellow peaches in mixed fruit ferment, treating, taking out, putting the yellow peaches into a filling solution, and canning. The canned yellow peaches overcome the defects of peeling by caustic soda and sweetening by saccharin in the canned yellow peaches sold in the market at present, have the advantages of abundant nutrition and favorable mouthfeel, and are suitable for various people to eat. 本发明涉及食品生产加工技术领域，具体的涉及种黄桃罐头的制备方法。本发明制备方法为：挑选出大小均匀、色泽鲜亮且饱满的新鲜黄桃，放入碳酸钠水溶液中浸泡，浸入水中，加入混合酶酶解；酶解后先后浸入温水和冰水中，去皮去核后将黄桃放入混合水果酵素中，处理后取出，放入填充液中、装罐。本发明制备的黄桃罐头克服了现在市面上销售的