This is a candied fruit, raw material is the lemon salt embryo. Processing techniques are as follows:
1. Raw material treatment: salted lemon desalting, soaked with water, using mobile water desalination and often change the water desalination time is greatly shortened, otherwise it takes a long time to soak in still water, desalination generally does not need to completely remove the salt. 2-3% of salt can be retained while maintaining some sourness.
2. Bake to a semi-dry state after desalting.
3 translucent sugar process: Because the individual lemon is larger, thicker meat, the application of multiple transuresis method, the first is to prepare 40% sugar, the amount of sugar used as raw material 0.7-0.8 times, and then into 40% sugar liquid, in Add 0.5-1% sodium chloride, 0.05% potassium sorbate or 0.1% sodium benzoate to the sugar liquid, boil the mixed sugar liquid until the sugar dissolves, and add the semi-dry raw material for impregnation. During the impregnation process, the sugar solution is continuously heated and concentrated to increase the sugar content. This is repeated until the sugar concentration is increased to 65%, that is, when the soluble solid content concentration is increased by 65%, the concentration is maintained for 2-3 days, and the lemon is observed. The translucent translucent process can end. If the production cycle is to be shortened, the raw materials can generally be cut into several pieces to make translucent sugar, and the production cycle can be completed in 5-7 days.
4. Drying: The raw materials are picked up from the sugar liquid and dried at 60-65 degrees Celsius, and the water content is about 25-26%.
5. Packaging
6. Finished products: Lemon tart should have a light yellow translucent surface, the surface does not return to sand, flake, lemon aroma, sweet and sour. More than 55% sugar content, moisture content 25-26%.
1. Raw material treatment: salted lemon desalting, soaked with water, using mobile water desalination and often change the water desalination time is greatly shortened, otherwise it takes a long time to soak in still water, desalination generally does not need to completely remove the salt. 2-3% of salt can be retained while maintaining some sourness.
2. Bake to a semi-dry state after desalting.
3 translucent sugar process: Because the individual lemon is larger, thicker meat, the application of multiple transuresis method, the first is to prepare 40% sugar, the amount of sugar used as raw material 0.7-0.8 times, and then into 40% sugar liquid, in Add 0.5-1% sodium chloride, 0.05% potassium sorbate or 0.1% sodium benzoate to the sugar liquid, boil the mixed sugar liquid until the sugar dissolves, and add the semi-dry raw material for impregnation. During the impregnation process, the sugar solution is continuously heated and concentrated to increase the sugar content. This is repeated until the sugar concentration is increased to 65%, that is, when the soluble solid content concentration is increased by 65%, the concentration is maintained for 2-3 days, and the lemon is observed. The translucent translucent process can end. If the production cycle is to be shortened, the raw materials can generally be cut into several pieces to make translucent sugar, and the production cycle can be completed in 5-7 days.
4. Drying: The raw materials are picked up from the sugar liquid and dried at 60-65 degrees Celsius, and the water content is about 25-26%.
5. Packaging
6. Finished products: Lemon tart should have a light yellow translucent surface, the surface does not return to sand, flake, lemon aroma, sweet and sour. More than 55% sugar content, moisture content 25-26%.
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