How to process scented carambola
This product is made from fresh carambola with spices and candies. The processing technology is as follows:
1. Raw material processing: After the fresh carambola is washed, the edges are removed, and the longitudinal single slits are cut into the petals.
2, hardening treatment: using alum or calcium bisulfite as a hardener, 3% alum or 0.2% calcium bisulfite solution for 6-8 hours, pick up, drain water, prepare spices and candied.
3, spices and sugar stains: every 50 kilograms of fresh carambola tablets with clove, dried tangerine peel, licorice three kinds of the same amount of mixed powder 1.6 kg, sugar 40 kg, first set the sugar into 50% concentration of sugar, namely sugar 40 Add 40 kg of water to the kg, add 800 g of the spice mixed powder, and sodium benzoate, 40 g of sodium benzoate. Heat in a stainless steel pot to dissolve and boil the sugar, then add the carambola pieces and heat them together, boil for a few minutes, stop heating, continue the sugar staining for 1-2 days, heat concentrate, and then cool. This is repeated heating 3-4 times to allow the raw material to absorb the sugar liquid, eliminating the trouble of extracting the sugar liquid and cooking the sugar alone. This kind of operation firstly hardens the carambola pieces so as not to be directly boiled and not formed. This trans-sugar process belongs to multiple direct heating, but the production cycle is shorter than the multiple-permeability method, and the sugar-passing purpose can be achieved within a few days. The last time the sugar is brewed, the concentration of the sugar solution is more than 60%. If the boiling point of the sugar liquid is up to 104 °C, the carambola tablets can be removed from the heat, and the surface of the polysaccharide liquid is dripped. On a clean platform, 800 g of the spice powder is mixed. Each piece is coated with a spice powder and pressed into a uniform flat shape, which is then spread on a baking tray and sent to a baking room for baking.
4. Baking: After drying at 65 ° C, the surface is dried and allowed to cool.
5, packaging: the finished product is made of polyethylene bag or plastic plate for 100-200 g sealed small package.
The finished product has a water content of 22-24%. The product has a sweet and sour flavor of carambola and a mixed aroma of the spices. The tissue is crisp and soft, and has a distinctive flavor.
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