Processing of spiced carambola
This product is made of fresh carambola stained with spice and sugar. The processing techniques are as follows:
1. Raw material treatment: after fresh carambola is washed, the edges are removed, and the petal-shaped slices are cut longitudinally.
2. Hardening treatment: use alum or calcium bisulfite as hardener, soak in 3% alum or 0.2% calcium bisulfite solution for 6 hours for 8 hours, remove, drain water, and prepare spice sugar stains.
3. Spice sugar stains: every 50 kg fresh carambola slices are mixed with 1.6 kg of cloves, tangerine peel and licorice powder of the same amount, and 40 kg of granulated sugar. First mix sugar into 50% concentration of sugar solution, that is, 40 kg of granulated sugar and 40 kg of water. Add 800 grams of spice powder, sodium benzoate or sodium benzoate 40 grams, heat the sugar in a stainless steel pot to dissolve and boil the sugar, then add carambola slices to heat together. Boil for a few minutes, stop heating, continue sugar stains for 1 to 2 days, heat and concentrate, and then cool. In this way, it is repeatedly heated for 3 or 4 times to allow the raw material to absorb the sugar solution, saving the trouble of extracting the sugar solution and boiling sugar alone. In this operation, carambola slices should be fully hardened so as not to boil directly without forming. This sugar permeation process belongs to multiple direct heating, but the production cycle is shorter than that of multiple sugar permeation process, and the purpose of sugar permeation can be achieved in a few days. The last time the sugar is boiled, the concentration of the sugar solution is required to reach more than 60%. If the boiling point of the sugar solution is up to 104 ℃, remove the carambola slices while it is hot, drop off the surface excessive sugar solution, mix in 800g spice powder on the clean platform, make each piece stick with the spice powder and press it into a consistent flat shape, then spread it on the baking pan and send it to the baking room to bake.
4. Baking: bake with 65 ℃ until the surface is dry and spread out to cool.
5. Packaging: the finished products are packed in polyethylene bags or plastic plates in small sealed packages of 100g to 200g.
The water content of the finished product is 2224%. This product has the sweet and sour flavor of carambola and the mixed aroma of spices, and the tissue is crisp, tender and soft.
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