The processing technology and process of lettuce candied fruit

(1) Main raw materials: 30 kg of fresh lettuce, 25 kg of white sugar, 5 kg of powdered sugar, 1.2 kg of lime and 20 g of potassium sorbate.
(B) Process flow ingredients → selection, processing → leaching lime → hot scalding → sugar cooking → dipping → cooking → sugar coating → packaging
(3) Description of operation points 1 Selection and treatment: Select fresh ripening lettuces with appropriate maturity, fresh and cut lettuce, cut off the lettuce skin, trim and cut, and cut long strips of 4 cm in length and 2 cm in width.
2 soaked lime: soak the lettuce in 5% lime solution for 12 hours, then rinse with water several times to wash away the remaining lime.
3 blanching: Put the lettuce strips into a hot water pot, boil for 15 minutes, remove and put in cool water.
4 sugar cook: The cold soaked lettuce sticks and 70% white sugar together wok. Let the sugar dissolve, boil, and then cook the sugar for 20 minutes.
5 Impregnation: The lettuce pieces and the sugar liquid are put into the cylinder together and soaked for 3 days so that the lettuce pieces can fully absorb the sugar liquid.
6 Cooking: Put the lettuce sticks and sugar solution back into the pan and add the remaining 30% of the sugar. Start with a large fire and cook with small and medium sized fire. Cook for about 90 minutes and cook until the sugar inside and outside the lettuce is infiltrated.
7 Antiseptic: Add potassium sorbate antiseptic to boiled lettuce pieces.
8 on the icing: Lek lettuce extra sugar, into the powder mix, sieve sugar powder, cool on the chopping board.
9 Packing: Put the lettuce stick into the food bag.

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