1. The processing of carrots The carrots are brighter than the raw materials in color, and they remove the peculiar smell of most carrots. They are sweet and sour. They are welcomed by the market and have a considerable profit.
(1) Raw material ratio 5 kg fresh carrots, 3.5 kg white sugar, sodium sulfite, citric acid, honey, osmanthus the amount.
(2) Operation points
1) Use fresh, disease-free, carrot-free carrots.
2) Wash the carrot, cut off the inferior portion, cut into 1 to 2 mm thick slices, and remove broken and incomplete flakes.
3) Soak the carrot slices in sodium sulfite solution with a concentration of 0.3% for 2 hours, remove and rinse with fresh water several times.
4) Rinse the flaked slices, boil in boiling water for 15 minutes, remove and wash in clean water. Leach off the water and set aside.
5) Use a portion of white sugar to prepare a sucrose solution with a sugar content of 45%, pour the flakes into a boiled sugar solution, boil for 10 minutes, and then stop the fire. Pour into the jar together with the sugar solution and dip for 1 day.
6) Combine the juice and thin slices into the pot and boil it. After boiling, add the remaining sugar several times, add citric acid 0.15% sugar and appropriate amount of honey and sweet-scented osmanthus, and cook until the sugar contains about 65% sugar. When the pH value is 4.5 to 5.5, the fire stops and the sugar stains for 1 day.
7) Leach the carrot slices that have been left standing overnight to drain the sugar liquid. Place the single layer in a baking tray and place them in a drying room. Bake at 65°C until the flakes are not sticky. hour. After baking, the sheet is taken out and finished as a finished product.
8) Qualified finished product is in sheet form, with uniform thickness, clean surface, bright color, bright and translucent, no surface “back to sandâ€, suitable sweetness, no odor, and bite.
9) Put the finished products into small packages that meet the requirements.
2. Processing of carrot candied fruit (1) Selection of ingredients, peeling and picking roots neatly, closely organized, red and tender, small heart, carrots with a diameter of 2.5 cm or more, no pests and no cracks, washed in clean water, drained dry. According to the size of its diameter is divided into large, medium and small three levels, in order to facilitate the finished product tidy and uniform cooking. Scrape the skin with a knife or heat it with steam and peel it. Alkaline leaching can be used for large-scale production. About 1% ~ 2% concentration of sodium hydroxide solution boiled, pour carrots and cook for 1 ~ 1.5 minutes, remove and stir in cold water to remove crumbs, drain.
(2) Making blanks, precooking Carrot slices, 0.7 to 0.8 cm thick, remove the pith with a hole puncher, make a hole in the center, then pour it into the pot and boil in boiling water for 15 minutes until slightly softened. Drain and drain.
(3) Candied, candied precooked carrots are placed in a jar, and 90 kg of a 45% sugar solution is added for every 100 kg of carrot blanks. After 2 days, the sugar is poured into a sandwich pot together with sugar, and lemon is added. Acid 0.5 kg, boiled for 30 minutes until the sugar temperature reached 108 °C when the pot, that is, semi-finished products.
(4) Re-boil and cook the semi-finished product together with the sugar solution, cook it for 30 minutes, and then remove and drain the sugar solution when the temperature of the sugar solution reaches 112°C or the sugar concentration reaches 75% or more.
(5) When sugar-coated and packaged products are cooled to 60°C, mix with sugar powder (sugar powder is dried and powdered into powder).
The carrot candied fruit prepared by this method has a bright red color, a soft tissue, a sugar content of more than 70%, and a sweet and sour taste. Yishui Yuanyuan from: New Countryside 2006.02
(1) Raw material ratio 5 kg fresh carrots, 3.5 kg white sugar, sodium sulfite, citric acid, honey, osmanthus the amount.
(2) Operation points
1) Use fresh, disease-free, carrot-free carrots.
2) Wash the carrot, cut off the inferior portion, cut into 1 to 2 mm thick slices, and remove broken and incomplete flakes.
3) Soak the carrot slices in sodium sulfite solution with a concentration of 0.3% for 2 hours, remove and rinse with fresh water several times.
4) Rinse the flaked slices, boil in boiling water for 15 minutes, remove and wash in clean water. Leach off the water and set aside.
5) Use a portion of white sugar to prepare a sucrose solution with a sugar content of 45%, pour the flakes into a boiled sugar solution, boil for 10 minutes, and then stop the fire. Pour into the jar together with the sugar solution and dip for 1 day.
6) Combine the juice and thin slices into the pot and boil it. After boiling, add the remaining sugar several times, add citric acid 0.15% sugar and appropriate amount of honey and sweet-scented osmanthus, and cook until the sugar contains about 65% sugar. When the pH value is 4.5 to 5.5, the fire stops and the sugar stains for 1 day.
7) Leach the carrot slices that have been left standing overnight to drain the sugar liquid. Place the single layer in a baking tray and place them in a drying room. Bake at 65°C until the flakes are not sticky. hour. After baking, the sheet is taken out and finished as a finished product.
8) Qualified finished product is in sheet form, with uniform thickness, clean surface, bright color, bright and translucent, no surface “back to sandâ€, suitable sweetness, no odor, and bite.
9) Put the finished products into small packages that meet the requirements.
2. Processing of carrot candied fruit (1) Selection of ingredients, peeling and picking roots neatly, closely organized, red and tender, small heart, carrots with a diameter of 2.5 cm or more, no pests and no cracks, washed in clean water, drained dry. According to the size of its diameter is divided into large, medium and small three levels, in order to facilitate the finished product tidy and uniform cooking. Scrape the skin with a knife or heat it with steam and peel it. Alkaline leaching can be used for large-scale production. About 1% ~ 2% concentration of sodium hydroxide solution boiled, pour carrots and cook for 1 ~ 1.5 minutes, remove and stir in cold water to remove crumbs, drain.
(2) Making blanks, precooking Carrot slices, 0.7 to 0.8 cm thick, remove the pith with a hole puncher, make a hole in the center, then pour it into the pot and boil in boiling water for 15 minutes until slightly softened. Drain and drain.
(3) Candied, candied precooked carrots are placed in a jar, and 90 kg of a 45% sugar solution is added for every 100 kg of carrot blanks. After 2 days, the sugar is poured into a sandwich pot together with sugar, and lemon is added. Acid 0.5 kg, boiled for 30 minutes until the sugar temperature reached 108 °C when the pot, that is, semi-finished products.
(4) Re-boil and cook the semi-finished product together with the sugar solution, cook it for 30 minutes, and then remove and drain the sugar solution when the temperature of the sugar solution reaches 112°C or the sugar concentration reaches 75% or more.
(5) When sugar-coated and packaged products are cooled to 60°C, mix with sugar powder (sugar powder is dried and powdered into powder).
The carrot candied fruit prepared by this method has a bright red color, a soft tissue, a sugar content of more than 70%, and a sweet and sour taste. Yishui Yuanyuan from: New Countryside 2006.02
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