Carrots can also be used to make fruit peels. The process is simple and the equipment used can be varied. It is suitable for small food factories and home production. (1) Process flow: raw material cleaning - softening and peeling - soaking - cutting - refining - adding auxiliary materials - plate baking - finished product packaging. (2) Raw material ratio: 10 kg of carrots, 1.5 kg of sugar, 0.15 kg of agar, 6 g of citric acid, 5 g of essence, and 6 g of sodium benzoate. (3) Production process: (1) Classification of raw materials: The washed carrots should be separated into three grades: large, medium and small. The purpose is to classify and treat them when they are softened so as not to cause different degrees of softness due to uneven size. The softening effect is not good. (2) Softening treatment: After repeated tests, it is proved that the steam softening effect is better, and the raw materials are treated separately. Processing time: First grade steam for about 35 minutes, Level 2 steam for about 25 minutes, Level 3 steam for about 20 minutes. (3) Refining: Cut the peeled carrot longitudinally into 4 long strips and slowly put it into a colloid mill to obtain a delicate carrot puree. If there is no colloid mill, it can be boiled in soft water and boiled for longer than steaming time until it is boiled. After peeling, it can be rubbed into a paste and passed through a 700-micron filter. (4) Adding excipients: Since carrots have less sugar than fruit, they should be given more sugar than normal fruit, with 15% being appropriate. If you want to increase the stickiness of carrots, add 1.5% agar (you can also add the amount The apple flesh). The specific method is: first agglomerate the agar into small pieces, put it into 15 times water, heat melted (do not exceed 90 ° C), citric acid, flavor, sodium benzoate added by the ratio. The product is naturally red or yellow and does not require the addition of food colorings. (5) Baking and baking: Spread the prepared carrots on a baking sheet covered with a coarse cloth (plastic paper can also be used after sterilization), the thickness is about 0.5 cm, and start baking at 50°C for about 15 hours. When it is bake and it is not easy to tear, it will be lifted together with the fruit peel. Sprinkle a little warm water on the opposite side of the cloth, then peel the fruit peel from the cloth and put it on the baking tray and bake it at 90°C for about 1 hour. , This can achieve the purpose of thorough sterilization. Hot peeling (traditional technology is often sprinkled with a bit of sugar) sliced ​​and wrapped in cellophane.
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