Processing of preserved carambola
Sour carambola is not suitable for fresh food, is a low-cost raw material, sugar has a unique sweet and sour carambola flavor, appropriate treatment, still be regarded as excellent sugar products.
(1)process flow
Raw material selection → cleaning → cutting → color protection and hardening → rinsing → sugar processing → drying → packaging.
(2)operation points
① Raw material treatment
Carambola with maturity of about 8%. After washing, the carambola slices were cut into long petal thick slices longitudinally or transversely into 1.5cm thick slices, and then put into alum solution containing 3% and added with trace turmeric powder to adjust to a suitable yellow extract, so that the carambola slices had a bright light yellow color. Soak for 4~6h, remove, drain water, prepare spice sugar.
② Spice sugar
Each 100kg carambola slice was mixed with clove, tangerine peel and licorice in the same amount, and the mixed powder was 3.2 kg, sucrose 80kg.
First add sugar and water to 50% sugar solution, add 1.6kg of spice mixed powder, add it to sugar cooker together with carambola slices, heat and boil slowly. When boiling to 106℃, stop heating, remove while hot, drain off excess sugar on the surface. Scattered on the platform to cool. Stir in the remaining 1.6kg of spice powder, add 0.05% of the weight of carambola slices, mix well, so that each piece is adhered to the powder. Then spread it on a baking tray and send it to the dryer to dry.
③ Drying
Bake at 65℃ until the surface is dry, cool and pack. Water content does not exceed 22%.
④ Packaging
50~ 200g in PE bags.
(3)Quality standard pale yellow, block shape integrity; with carambola sweet and sour flavor and spice mixed aroma, unique flavor; crisp soft taste.
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