First, the process flow. Material selection→washing→separation→dip immersed→blanch hardening→blanching→sweetness→drying and sugar coating→finished product
Second, the process points
1, the choice of materials: Select the organization dense, high hardness, light green color, fresh, no pests, about 7-8 mature bitter gourd. However, attention should be paid to the uniform color and specifications, and it is better to select relatively straightforward raw materials for processing so as to facilitate production.
2. Washing: Put the bitter gourd into the washing tank firstly. Make sure to wash it thoroughly with flowing fresh water. If necessary, wash it with 1% petroleum ether plus 1% hydrochloric acid, remove it and drain it for use.
3. Slicing: When dividing, first remove the two ends with a stainless steel knife, then cut it longitudinally and remove the seeds, then cut into small pieces 1.5 cm wide.
4, Bao crisp hardening: In order to improve the hardness of candied raw materials, enhance cooking resistance, need to be hardened before cooking. Soak the bitter gourd segment for about 1 week with the alum concentration of about 3%, remove and dip for 3-4 days, and change the water 4-5 times a day to wash off the remaining alum solution.
5, blanching: The treated bitter gourd segment into boiling water and cook for 15 minutes, then dip with water for 1 day, during which the water should be changed 4-5 times.
6, candied: This step is critical, good or bad treatment, appropriate or not, will directly affect the final quality of the product. The specific production method is: the pre-prepared 55% of the sugar boiled, put bitter gourd section, stir cook for 1 hour and then use slow fire. As the sugar liquid infiltrates into the fruit, the water is drained, and the sugar liquid in the boiling pot is gradually diluted. Therefore, it is necessary to add sugar or concentrated sugar liquid several times to adjust the concentration of the sugar liquid, and stir while cooking. After 2-3 hours, when the concentration of the sugar solution reaches 65%, the fire is stopped and the static water is immersed for 10-12 hours. Then the mixture is simmered until the sugar concentration reaches 75% or more.
7. Drying and sugar coating: After the bitter gourd segment is cooked, drain the sugar solution to dry it. The purpose is to eliminate excessive moisture, the moisture content does not exceed 18-20%, maintain a complete and full state, and increase the relative content of sugar. Before drying, remove the bitter gourd segments, drain the excess sugar, spread on a baking tray, and dry or bake it until it is not sticky or hard. When icing, first make a saturated solution, then add the bitter gourd section, stir well, and evenly coat the surface with sugar and dry it.
Third, ingredients. According to 100 kg of fresh bitter gourd, 75-80 kg of white sugar, amount of alum ingredients.
Fourth, product quality standards. The organization is full, delicate meat, sweet flavor, slightly bitter, white or light green, icing appearance, dry and dry, not sticky, not damp, the shape is basically the same.
Second, the process points
1, the choice of materials: Select the organization dense, high hardness, light green color, fresh, no pests, about 7-8 mature bitter gourd. However, attention should be paid to the uniform color and specifications, and it is better to select relatively straightforward raw materials for processing so as to facilitate production.
2. Washing: Put the bitter gourd into the washing tank firstly. Make sure to wash it thoroughly with flowing fresh water. If necessary, wash it with 1% petroleum ether plus 1% hydrochloric acid, remove it and drain it for use.
3. Slicing: When dividing, first remove the two ends with a stainless steel knife, then cut it longitudinally and remove the seeds, then cut into small pieces 1.5 cm wide.
4, Bao crisp hardening: In order to improve the hardness of candied raw materials, enhance cooking resistance, need to be hardened before cooking. Soak the bitter gourd segment for about 1 week with the alum concentration of about 3%, remove and dip for 3-4 days, and change the water 4-5 times a day to wash off the remaining alum solution.
5, blanching: The treated bitter gourd segment into boiling water and cook for 15 minutes, then dip with water for 1 day, during which the water should be changed 4-5 times.
6, candied: This step is critical, good or bad treatment, appropriate or not, will directly affect the final quality of the product. The specific production method is: the pre-prepared 55% of the sugar boiled, put bitter gourd section, stir cook for 1 hour and then use slow fire. As the sugar liquid infiltrates into the fruit, the water is drained, and the sugar liquid in the boiling pot is gradually diluted. Therefore, it is necessary to add sugar or concentrated sugar liquid several times to adjust the concentration of the sugar liquid, and stir while cooking. After 2-3 hours, when the concentration of the sugar solution reaches 65%, the fire is stopped and the static water is immersed for 10-12 hours. Then the mixture is simmered until the sugar concentration reaches 75% or more.
7. Drying and sugar coating: After the bitter gourd segment is cooked, drain the sugar solution to dry it. The purpose is to eliminate excessive moisture, the moisture content does not exceed 18-20%, maintain a complete and full state, and increase the relative content of sugar. Before drying, remove the bitter gourd segments, drain the excess sugar, spread on a baking tray, and dry or bake it until it is not sticky or hard. When icing, first make a saturated solution, then add the bitter gourd section, stir well, and evenly coat the surface with sugar and dry it.
Third, ingredients. According to 100 kg of fresh bitter gourd, 75-80 kg of white sugar, amount of alum ingredients.
Fourth, product quality standards. The organization is full, delicate meat, sweet flavor, slightly bitter, white or light green, icing appearance, dry and dry, not sticky, not damp, the shape is basically the same.
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