MySheen

Processing of preserved carambola

Published: 2024-11-05 Author: mysheen
Last Updated: 2024/11/05, Sour carambola is not suitable for fresh food, and it is a cheap raw material. Carambola has a unique sweet and sour flavor after sugar soaking, and it is still an excellent sugar product after proper treatment. (1) the raw materials of the technological process are selected: →, cleaning, →, slicing, →, color protection, hardening, → rinsing, → sugar, →, drying, → packaging. (2) operating points ① raw materials are used to treat carambola with a maturity of about 80%. After cleaning, cut longitudinally according to a single lobe to grow a petal-shaped thick slice or transversely cut into a thick piece of 1.5cm, then put it into a 3% alum solution and add micro.

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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