How to process preserved carambola

This product is a preserved fruit food processed from fresh raw materials. The processing techniques are as follows:

1. Raw material treatment: fresh carambola is washed and the edges are removed, then cut longitudinally into 2 Mel 5 strips with a knife.

2. Hardening and color protection: use alum or calcium oxide as hardener, 0.5% if alum is used, 0.1% sodium bisulfite as color protector, dip carambola slices together for 8 hours, then rinse with clean water, drain and set aside.

3. Sugar liquid preparation: the amount of white sugar is 1Ru 0.8, that is, 50 kg raw material is 40 kg white sugar, 60 kg water is added, and 40% sugar solution is prepared. Add 1% salt, 0.1% sodium bisulfite and 0.05% potassium sorbate to the sugar solution. Boil the mixture and impregnate fresh carambola slices. Use stainless steel containers instead of metal containers.

4. Sugar permeation process: multiple sugar permeation method is adopted, and the raw material itself should avoid direct heating. The concentration of sugar solution decreased on the second day after soaking sugar, and the sugar content was only about 20% 22%. The sugar solution is extracted, heated and concentrated, so that the sugar content reaches 25%, that is, the sugar content is increased by about 5%, then the sugar water is impregnated with the raw material for 2 days, and the sugar water is extracted, heated and concentrated, and the concentration is increased by 5% again, and then the raw material is impregnated. This repeated operation will take about 10 mi 14 days to penetrate the sugar, raising the sugar content to about 60%. The standard for sugar penetration is to observe whether the carambola tablets are transparent. If the sugar is fully permeated, the carambola will become transparent. At this point, the sugar penetration is over. The time required to penetrate sugar mainly depends on the thickness and size of carambola slices.

5. Drying: after passing through the sugar, remove the carambola slices from the sugar solution, drain the sugar solution, and send it to the baking room to dry.

6. Packaging: composite film small bag packaging.

The appearance of this product is golden, transparent or translucent. Taste and flavor: crisp, sweet and sour palatable, with carambola flavor. The sugar content is 60%, the acid content is 0.3%, the water content is 25%, and the shelf life is half a year.