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Easy pull cover canned pear matters needing attention are the following:

1. The laiyang pear acidity less than 0.1% of the varieties, prone to bacteria mix soup metamorphism, sugar water to 0.15% ~ 0.2% citric acid.

2. The low maturity of pear flavor is poor and easy to make grey color products. Winter, snow pear production by about 30 ℃ boiled pear water soak 30 min, can prevent the pre-cooking pear flesh color.

3. Canned pear production process must be fast, especially fit and seal the sterilization.

4. To much water, steam foot pear pre-cooking, moderate volume, to achieve "not bad".

5. Should be filled with sugar water, prevent pulp liquid level and change color.