The processing of bitter gourd candied fruit
First, the main raw materials
10 kg of fresh bitter gourd, 10 kg of sugar and 0.35 kg of alum.
Second, the process
The choice of materials, fabrics, brewing, blanching, candipping sugar, sugar, icing
Third, the operating point instructions
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 floatation: The billet was placed in a 0.35% alum solution for 7 days, flipped up and down once a day, and then rinsed in clean water 4 times for 2 hours.
4 Blanching: Put the billet in water at 100Â°C for 40 minutes and then release it in clean water. Rinse twice, each for 4 hours. Put it in water at 100Â°C for 20 minutes. Then rinse in clean water. 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 Â°C, the pot made of honey for 48 hours, boil again into the pot and cook for 30 minutes, sugar temperature 108 Â°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 Â°C, wok dry filtered and air-cooled to 60 Â°C, you can sugar-coated as a finished product.
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