The present invention pertaining to the field of food technology relates to the process of making canned peach. This process involves stages of reception / selection of peach palm fruit, followed by washing, sanitization, rinsing, brine addition, cooking, hot filling, cooling and storage of the final product. The establishment of this process is important for both the food industry and consumers, since the peach palm fruit is highly consumed in the Amazon region, but because it is a seasonal fruit, in the Amazon summer it is not available, so its canned preservation will provide consumers with a new product to find in supermarket shelves, introducing and encouraging their consumption in other regions of the country, as well as adding value to this raw material, which has high nutritional potential to contain; proteins, fats, carbohydrates, minerals, and a significant content of carotenoids (provitamin a).
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