Carrot pod processing method
Carrots are brighter than raw materials in color, and remove the unique taste of most carrots, sweet and sour taste.
First, the ratio of raw materials:
Fresh carrots 5 kg, white sugar 3. 5 kg, sodium sulfite, citric acid, honey, osmanthus the amount.
Second, the operating points:
1. Choose carrots that are fresh, free of pests, freeze-thaw, and high in carotene.
2. Wash the carrots, cut off the inferior parts, cut them into pieces 1-2 mm thick, and remove broken and irregular carrots.
3. Soak the carrot slices in sodium sulfite solution with a concentration of 0.3% for 2 hours and then remove and rinse with water several times.
4, will be washed with water, carrot slices, boiled in boiling water for 15 minutes after the fish out, and then washed in clean water, drain to the remaining water, spare.
5. Prepare a sucrose solution with a sugar content of 45%, place the carrot slices in the boiled sugar liquid, boil for 10 minutes, and stop the fire. Pour the carrot slices together with the sugar liquid into the cylinder and dip for 1 day.
6, the sugar juice and carrots together with the pot boiled, after boiling, the remaining sugar is added several times, and add sugar 0.15% citric acid and the amount of honey, sweet-scented osmanthus, boiled to about 65% sugar in the sugar , pH 4.5-5.5, you can stop the fire, sugar stains for 1 day.
7. Leach the carrot slices that have been left standing overnight and drain the sugar liquid. Place the single layer in a baking tray and put them into the drying room. Bake at a temperature of 65°C until the carrot slices are not sticky. 6 hours. After drying, the carrot slices are removed and the finished product is finished after being air-dried.
8ã€Quality: It is flaky, thin and uniform, appearance is clean, bright color, translucent, appearance can not have "back to sand" scene. Sweetness suitable, no smell, bite.
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