How to process carambola
This product is a candied fruit preserved food made from fresh raw materials. The processing technology is as follows:
1. Raw material processing: After washing the fresh carambola, remove the edges and cut into 2-5 strips with a knife.
2, hardening and color protection: using alum or calcium oxide as a hardener, if you use alum 0.5%, coloring agent with 0.1% sodium bisulfite, two additives mixed together impregnated carambola tablets for 8 hours, then pick up with water Rinse well and drain the water for use.
3, sugar liquid preparation: the amount of white sugar is 1:0.8, that is, 50 kg of raw materials with 40 kg of white sugar, adding 60 kg of water, formulated into 40% sugar liquid. 1% salt, 0.1% sodium hydrogen sulfite, 0.05% potassium sorbate was added to the sugar solution. The mixture is boiled and the fresh carambola pieces are immersed. Use stainless steel containers and avoid metal containers.
4, the sugar-transfer process: the use of multiple sugar penetration method, the raw materials themselves should avoid direct heating. The concentration of sugar solution decreased on the second day after soaking sugar, which was only about 20-22% sugar. The sugar liquid is extracted and heated to concentrate, so that the sugar content reaches 25-27%, that is, the sugar content is increased by about 5%, and then the sugar water is further immersed in the raw material for 1-2 days, and the sugar water is extracted and concentrated by heating, and the concentration is further increased by 5%, and the raw material is further impregnated. This repeated operation requires about 10-14 days of transglycemic time to increase the sugar content to about 60%. The standard for permeabilization is to observe whether the carambola tablets are transparent. If the sugar is fully permeable, the carambola slices become transparent. At this point, the sugar is over. The time required to pass through the sugar is mainly determined by the thickness and size of the carambola tablets.
5. Drying: After the sugar is passed, pick up the carambola tablets from the sugar liquid, drain the sugar liquid, and send it to the baking room to dry.
6, packaging: composite film pouch packaging.
The appearance of the product is golden yellow, transparent or translucent. Taste and flavor: crispy taste, sweet and sour taste, with carambola flavor. The sugar content is 60-65%, the acid content is 0.3-0.8%, the water content is 25-26%, and the storage period is half a year.
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