Licorice lemon

The product belongs to the category of cold fruit and is further processed by lemon salt embryo. The processing technology is as follows:

1. Raw material treatment: lemon salt embryos need to be soaked in water to remove part of the salt, soaked in a large amount of water, lemon salt embryos before processing with salt, the raw material is large, can be sliced, generally horizontal slices are better, if the small one can be salted as a whole. Because the raw material is flaky or whole salted when processing licorice lemon, the dehydration time of flake raw material can be shortened, and the whole desalting time is relatively long. The degree of desalination generally requires at least 2% salt or more.

two。 Drying: after desalting, the raw materials can be dried in the sun or baked to semi-dry at 65mur85 degrees Celsius for use.

3. Ingredient preparation: prepare 5% licorice solution, that is, 100 kg salt embryo needs 2.5 kg licorice to add 40 kg water to boil, about 1 mi 2 hours, so that the licorice liquid is concentrated to only about 12.5 kg. After filtering the liquid, licorice residue can be reused for the second time. Add 35% salt to licorice liquid, depending on the amount of salt in lemon, 0.8% citric acid in lemon, and citric acid in lemon. Those with more acid content add less citric acid, and those with less acid content need more citric acid; 2% cyclamate. 50 grams of vanillin, add 0.05% sorbic acid, stir all the above ingredients evenly and boil them, add semi-dry citric acid to fully absorb the material liquid, and turn it regularly, the best absorption time is about half a day, generally can absorb the material liquid, if there is any left, the lemon can be dried and absorbed for the second time until the material liquid is completely absorbed.

4. Drying: the moisture content of the finished product is about 25% when it is dried at 60 mi 65 degrees Celsius.

The appearance of the finished product is white salt frosting and frosting, the surface is dry, no touch, the flavor is sweet, sour, salty, fragrant, and lemon unique aroma.