(1) Process
Raw material selection and treatment → salting → pre-cooking → sugar stains → drying.
(2) Process points
1. Raw material selection and processing
Choose kumquat, which is mature, fruit size, texture and maturity. Remove disability, pests and rots, and wash with water. The skin is then needled with stainless steel, with a depth of 3 to 5 mm and about 9 to 12 holes per square centimeter.
2. Salted
Dip with 4% saline for 24 to 30 hours until the kumquat floats up, then wash off the salt with water.
3. Precooked
Boil in boiling water at 100 ° C for 10 to 15 minutes and cool rapidly with cold water.
4. Candied
First, 25% glucose and 75% sucrose are mixed to form a 25% concentration sugar solution; afterwards, the same proportion but a 10% increase in sugar solution is used for sugar staining; until the pulp sugar concentration is increased to 50%, then change The mixture of 40% glucose and 60% sucrose was used to increase the concentration of the impregnation solution to 60%; 0.5% citric acid was added, and when the sugar content of the pulp was 68% or more, the sugar stain was completed. It lasted for about 18 days.
5. dry
Remove the kumquat, drain the sugar solution, wash the sugar in hot water at 90-95 ° C for 5 to 7 seconds, and then dry it with hot air at 30-35 ° C for 1 to 1.5 hours, which becomes a surface without sugar coating. Kumquat candied fruit.
(3) Quality indicators
The color is golden, the surface is free of sugar, and there is aroma of kumquat, no smell.
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