caramelose
This product is a dry candied fruit, purely sweet, and requires the removal of salt from the raw materials. Both sweet and sour carambola contain varying degrees of acid, and it is not easy to ensure that acid is removed.
The processing techniques are as follows:
1. Raw material treatment: fresh carambola is cut off edges, cut longitudinally into 3 pieces, acid content is neutralized with 3% lime water, 1.5 kg quicklime is added to 50 kg water, stir and stop for a moment, and the supernatant is taken to deal with fresh carambola. Generally, it is enough to soak carambola for 6 hours, but it is not good for carambola to turn black after a long time. If acid still exists after being treated with lime water, it can be soaked in clean water until there is no sour taste. Try with red litmus reagent, if it does not change blue, but also does not change red but green neutral, it means that the acid in the raw material has been treated. Drain the water for use.
2. Sugar solution preparation: prepare 40% sugar. 50 kg raw material is made of 35 kg sugar, that is, 35 kg sugar, 52.5 kg water, or 40 kg sugar, 60 kg water, to form 40% sugar solution.
3, sugar boiling process: the raw materials are added to the sugar solution for co-cooking, because the raw materials treated with lime water play a hardening role, co-cooking with sugar will not be boiled. Due to the continuous evaporation of heated water, the raw materials continue to absorb sugar, the initial heat should be large, but with the continuous increase of sugar concentration, close to the degree of saturation, the raw materials have shown a transparent texture, indicating that the raw materials absorb sugar is also close to saturation. At this time, the heat should be a little smaller, so as to prevent the sugar from coking reaction, and cook at low heat until the sugar is crystallized. If you want to have a spicy taste, you can add the spicy extract to cook together when preparing the sugar solution, and the final flavor should be sweet and spicy.
4. Special treatment: to make the sand return uniform and the size of sugar crystal consistent, it can be treated by vibrator.
5. Drying: baking at 60 ℃ 65 min for 10 hours can prolong the storage life of the product.
6. Packaging: sealed packaging.
This product requires to retain the flavor of carambola, plus sweet and spicy flavor.
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E Li No.2
In 2002, it was approved by Hubei Provincial crop Variety approval Committee. The fruit is neat in shape, very small in core, tender and crisp in meat, fragrant, juicy and excellent in quality. Trial planting in Yicheng, May 3 Farm, Jiayu and other places, the third year of planting can hang fruit, the fourth year plant yield can reach 15 kg, the full fruit period generally yield 2000 kg per mu. The fruit matures in the middle and late July. Generally, the weight of a single fruit is 190 grams, and the maximum weight of a single fruit can reach 300 grams. The fruit is generally storable. It is more resistant to scab, more resistant to black spot than Jinshui 2, and resistant to wheel pattern.
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Management techniques before and after picking in Jujube Orchard
First, the management and protection before picking. Prevent falling dates. Jujube trees enter the mature stage to pre-harvest stage, in case of strong wind and heavy rain, often cause jujube fall, so for jujube trees with more fruit, it is necessary to do a good job of fixing the pole, strengthen the tree body fixation and reduce the fallen jujube caused by the strong wind. two。 Adjust the partial crown. For jujube trees with partial crown, the branches in the chamber and overgrown branches can be pulled out to fill the space in order to adjust the partial crown and enlarge the fruiting part. 3. Draw a hoe to conserve soil moisture. Before harvest, the soil of jujube orchard
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