MySheen

Processing of candied dried apricot

Published: 2024-11-05 Author: mysheen
Last Updated: 2024/11/05, (1) technological process: raw materials are selected, → is washed, → is drained, → is pinched, → is dried, → sugar boiled → is finished. (2) Technical essentials: ① raw material selection: choose a large, well-shaped dried apricot as raw material. ② washing: wash the selected dried apricot in warm water for 2 hours, remove and drain. ③ pinch: pinch two pairs of apricots together by hand, dry and boil with sugar. ④ sugar cooking: the ratio of dried apricot to sugar is 1:1, that is, 1 kg of dried apricot with 1 kg of sugar. Match it first.

(1) technological process: raw materials are selected, → is washed, → is drained, → is pinched, → is dried, → sugar boiled → is finished.

(2) Technical points:

① raw material selection: choose a large, well-shaped dried apricot as raw material.

② washing: wash the selected dried apricot in warm water for 2 hours, remove and drain.

③ pinch: pinch two pairs of apricots together by hand, dry and boil with sugar.

④ sugar cooking: the ratio of dried apricot to sugar is 1:1, that is, 1 kg of dried apricot with 1 kg of sugar. First prepare 20% sugar solution (20 kg of granulated sugar, 80 kg of water), boil twice, remove the foam, then pour dried apricot, boil over low heat for about 20 minutes, remove and drain.

(3) quality requirements: the finished product is golden, apricot meat is soft and sweet.

 
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