sour carambola salt embryo

There are two types of carambola: one is sweet and crisp, suitable for fresh or processable Star fruit juice, canned carambola in syrup and so on. No matter it is fresh or processed, its quality and flavor are quite good. The other type is extremely sour and astringent, most of which are planted in mountainous areas without special cultivation. This kind of sour carambola is not suitable for fresh food because of its sour taste, but it can be used as a raw material for sugar processing. In order to preserve the raw materials, the semi-finished salt embryo can be made first. There are two ways to make salt embryos. One is brine pickling, in which 5% of the salt solution is prepared to pickle sour carambola. It is best to cut off the edges and corners of the sour carambola after harvest, cut it in half longitudinally, and marinate it with dilute salt water for more than ten days. When pickling, use stones to put pressure on the fruit surface to prevent the fruit from mildew and rot. It is then exposed to the sun and can be packaged when salt frost appears on the surface. Another method is to marinate with dry salt, using the amount of salt as 20% of the weight of the raw material, in a large vat or pool, first add a layer of salt to the bottom of about 1 color 2 cm thick, it is best to use raw salt, and then add raw materials, which can be the whole fruit without treatment. Such a layer of raw materials, a layer of salt, add a layer of salt at the top, and press it with a stone. In this way, after 10 to 20 days, the raw materials can be picked up from the salt water and exposed to the sun. When the raw material shrinks, salt frost is formed on the surface, the cover is folded and softened for 2 days, and then the sun is dried. Finally, the water content is reduced to about 20%, and the sun exposure is over. In case of rainy season, the artificial drying method should be used, otherwise it will cause mildew and rot loss. The final finished product packaging requires sealed packaging and is reserved for processing cold fruits or preserves.