Processing of dried carambola

The raw material for processing dried carambola is sour carambola, which is processed as a semi-finished product, because it is also very sour after drying and needs to be further processed into other foods.

The processing techniques are as follows:

1. Raw material treatment: cut off the edges of fresh carambola, cut two halves longitudinally, or cross-cut into five-pointed star flakes.

2. Pretreatment: because the pericarp of the fruit is rich in tannins, it will cause oxidation and discoloration of tannins in the drying process and make the products brown or even black. In order to have a good color, the raw material needs to be treated with sulfur. There are two methods: one is to soak the raw material with 0.1% sodium bisulfite solution for 8 hours; the other is to use the fumigation method to place the raw material with a wooden frame in a sealed chamber, burn sulfur in the room, ignite it with sawdust or cotton, and produce sulfur dioxide gas, which is sealed when the room is filled with gas. Let sulfur dioxide fumigate for half an hour to one hour, then you can open the doors and windows for ventilation and exhaust. The powdered sulfur used is 0.5ml 1.5 kg per 500 kg of raw material, which is required to be pure and free of arsenic, otherwise it will do harm to people's health.

3. Drying: drying in the baking room at 60 ℃ 65 min. Conditional factories should promote artificial drying, unconditionally can only use the sun method. In the drying process, most of the residual sulfur will be volatilized by heat. After drying, it is softened and then dried, and when its water content reaches 16%, the drying is finished.

4. Packaging: the semi-finished products are sealed and packed and left to be further processed into cold fruits or candied products.