The bitter gourd candied fruit processing technology
(a) 10 kg of raw bitter gourd, 10 kg of sugar, and 0.35 kg of alum.
(II) Process selection→Binder→Infusion→Float→Blank→Candied→Canard→Sugar
(C) the operating points Description 1 choice of materials: choose white, individual uniform bitter gourd.
2 Billets: Uniformly squaring with thin bamboo sticks, cut into 1.5 cm thick circles. To heart seeds.
3 immersion, water dripping: The billet into a 0.35% alum solution soaked for 7 days, flip up and down once a day, then rinsed in water 4 times, each time 2 hours.
4 Blanching: Put the billet in water at 100°C for 40 minutes, then put in clean water, rinse 2 times for 4 hours each time, then put it in water of 100°C for 20 minutes, and then put in fresh water to rinse 3 Times, 2 hours each time.
5 candied fruit: Put the billet into the jar and inject cold sugar. Take the billet for a little activity. Turn it around after 3 hours and honey for 16 hours.
6 sugar boiled: The billet with the sugar boiled into the pot, cook for about 10 minutes, so that the sugar temperature reached 105 °C, the pot made of honey for 48 hours, boil again into the pot and cook for 30 minutes, sugar temperature 108 °C, the pot of honey System for semi-finished products.
7 icing: The billet and sugar solution boiled into the pot, cook for about 30 minutes, so that the sugar temperature reached 112 °C, wok dry filtered and air-cooled to 60 °C, you can sugar-coated as a finished product.
(II) Process selection→Binder→Infusion→Float→Blank→Candied→Canard→Sugar
(C) the operating points Description 1 choice of materials: choose white, individual uniform bitter gourd.
2 Billets: Uniformly squaring with thin bamboo sticks, cut into 1.5 cm thick circles. To heart seeds.
3 immersion, water dripping: The billet into a 0.35% alum solution soaked for 7 days, flip up and down once a day, then rinsed in water 4 times, each time 2 hours.
4 Blanching: Put the billet in water at 100°C for 40 minutes, then put in clean water, rinse 2 times for 4 hours each time, then put it in water of 100°C for 20 minutes, and then put in fresh water to rinse 3 Times, 2 hours each time.
5 candied fruit: Put the billet into the jar and inject cold sugar. Take the billet for a little activity. Turn it around after 3 hours and honey for 16 hours.
6 sugar boiled: The billet with the sugar boiled into the pot, cook for about 10 minutes, so that the sugar temperature reached 105 °C, the pot made of honey for 48 hours, boil again into the pot and cook for 30 minutes, sugar temperature 108 °C, the pot of honey System for semi-finished products.
7 icing: The billet and sugar solution boiled into the pot, cook for about 30 minutes, so that the sugar temperature reached 112 °C, wok dry filtered and air-cooled to 60 °C, you can sugar-coated as a finished product.
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