MySheen

caramelose

Published: 2024-11-06 Author: mysheen
Last Updated: 2024/11/06, This product is dry preserved fruit, pure sweet taste, requires the removal of salt contained in the raw materials. Both sweet and sour carambola have varying levels of acid, and it is not easy to ensure that the acid is removed. the proces technology is as follows: 1. raw material treatment: fresh carambola is cut into 2-3 pieces, soaked in 3% lime water to neutralize its acid content, 50kg of clear water is added with 1.5kg of quicklime, stirred for a while, and supernatant is taken to treat fresh carambola, which is generally soaked for 5-6 hours

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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