(I) Process selection - peeling - squeezed juice - hardening - cleaning - sugar - sugar - baking - finished products. (b) making essential points of choice. Select fruits with less rind, less color, and full red, but not mature fruits, and remove fruits that have insufficient maturity, pests and diseases, and are unqualified. Peel. Rinse the washed tomato fruit in boiling water for approximately 1 minute, immediately cool it, and peel off the skin of the tomato.
Squeeze juice. Dig and slit the stalks to squeeze the juice gently. hardening. The fruit pieces were soaked in a 0.30% calcium chloride solution for 2 hours. Cleaning. Wash the hardened fruit embryo with water, remove the fruit embryo and drain the water. Sugar stains. After draining the water, the tomato fruit embryo was soaked in 30% sugar solution for about 24 hours, and sugar solution was added with 0.30% citric acid. Candied. The candied tomato is poured into the sandwich pot together with the impregnating solution, and the temperature is slowly raised to boiling. After about half an hour, the tomato juice is immersed in the porcelain jar together with the boiled sugar solution for 12-24 hours. So repeatedly soaked 2-3 times, each time to increase the concentration of sugar. When the boiling sugar concentration reaches 65%, stop the fire and pour into the porcelain jar 8-10 hours later, remove the tomato fruit and drain the sugar liquid. bake. The tomato fruit that drains the sugar liquid is placed on a baking tray and baked at 60°C-65°C, so that the water content is about 18%, and the soluble solid content is 70%. (C) quality requirements color dark red, transparent, without returning sand, no sugar, sweet and sour, with the flavor of tomato fruit, sugar content of more than 65%, water content of about 18%.
Squeeze juice. Dig and slit the stalks to squeeze the juice gently. hardening. The fruit pieces were soaked in a 0.30% calcium chloride solution for 2 hours. Cleaning. Wash the hardened fruit embryo with water, remove the fruit embryo and drain the water. Sugar stains. After draining the water, the tomato fruit embryo was soaked in 30% sugar solution for about 24 hours, and sugar solution was added with 0.30% citric acid. Candied. The candied tomato is poured into the sandwich pot together with the impregnating solution, and the temperature is slowly raised to boiling. After about half an hour, the tomato juice is immersed in the porcelain jar together with the boiled sugar solution for 12-24 hours. So repeatedly soaked 2-3 times, each time to increase the concentration of sugar. When the boiling sugar concentration reaches 65%, stop the fire and pour into the porcelain jar 8-10 hours later, remove the tomato fruit and drain the sugar liquid. bake. The tomato fruit that drains the sugar liquid is placed on a baking tray and baked at 60°C-65°C, so that the water content is about 18%, and the soluble solid content is 70%. (C) quality requirements color dark red, transparent, without returning sand, no sugar, sweet and sour, with the flavor of tomato fruit, sugar content of more than 65%, water content of about 18%.
Potato Slicer,Potato Slicer For Chips,Automatic Potato Slicer,Potato Slicer Machine
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