Sugar-stained cherry production method
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In the production of sugar-coated cherries, the fruit is subjected to heat treatment, which can lead to discoloration and result in a loss of the original color in the final product. To maintain visual appeal, a dyeing process is typically applied. Today, cold dyeing has largely replaced traditional thermal methods due to its efficiency and better preservation of quality.
The process begins with selecting high-quality, ripe cherries suitable for canning, such as Nagweng or Binku varieties. Unfit fruits—those with pests, diseases, or damaged stems—are removed. The cherries are then sorted by size into three categories: 3–4.5g, 4.6–6g, and 6.1g or more. After washing and removing impurities, the cherries are soaked in a 1.5% alum solution for 24 hours to firm up the texture, reducing the chances of softening during cooking.
Next, the cherries are pre-cooked in boiling water using a nylon mesh bag. Cooking time and temperature vary depending on the fruit’s maturity. For eight-ripe cherries, it's about 90 seconds at 100°C, while nine-ripe cherries require 90 seconds at 95°C. After cooking, they are quickly cooled under running water. The water-to-cherry ratio must be at least 20:1 to ensure even heating and prevent overcooking.
Dyeing follows, using a solution containing 50kg of water, 32.5g of carmine, 17.5g of amaranth, and 10g of citric acid. The pH is adjusted to around 4.2, and the pre-cooked cherries are soaked for 24 hours at approximately 25°C. The solution-to-fruit ratio is 10:7. Once dyed, the cherries are rinsed with clean water to remove excess color, then soaked in 0.3% citric acid for 24 hours to fix the color. They are then washed twice and drained before being packed.
During canning, the cherries are placed according to can size and net weight, and a syrup is added. A gap of 6–8mm is left between the liquid surface and the top of the can, and the lid gap should be between 3.2–4.7mm. Before sealing, the cans are evacuated to a vacuum of 53.3–60 kPa.
Sterilization takes place in boiling water at 100°C for 5–15 seconds, followed by rapid cooling to around 37°C using sanitary water. The sterilized cans are then stored at 37°C for five days for inspection. Finally, the finished cans are wiped, labeled, treated with a preservative, and marked with a trademark before packaging.
Quality standards include uniform size, no shrinkage, minimal mechanical damage, neat shape, and consistent color. The fruit flesh must make up at least 60% of the net weight. The syrup concentration should range from 14% to 18%, with the liquid being clear and allowing small pulp particles that do not cause cloudiness. The product should have a distinct flavor characteristic of canned cherry.