1. Raw Material Pretreatment: Select 78 mature papayas, clean them thoroughly, and peel them using a stainless steel knife. Remove the seeds, then cut the flesh into thin strands either by hand or with a shredder. Place the papaya threads into boiling water (90-100°C) for 3 to 5 minutes, then remove and immediately immerse them in cold water to rapidly cool down. This step helps preserve the texture and color of the papaya.
2. Dyeing: Use natural edible pigments in various colors such as red, green, and yellow. Mix them with water to create a dyeing solution. Submerge the papaya threads in the solution, allowing them to absorb the color. Afterward, remove the threads and let them drain slightly before proceeding to the next step.
3. Candying: Combine the colored papaya threads with sugar in a container and allow them to pickle. As the threads release moisture, gradually add more sugar until the sugar solution reaches a concentration above 40%. Keep the mixture soaking for 48 hours to ensure proper infusion and preservation.
4. Drying: Remove the papaya threads from the sugar solution, drain any excess liquid, and spread them evenly on bamboo trays. Dry the product at a temperature of 60-65°C for several hours, ensuring it becomes firm and retains its shape while maintaining a chewy texture.
Product Features: The final product has vibrant colors, uniform thickness, and a distinct papaya flavor. It can be used as a sweet ingredient in desserts or enjoyed as a delicious snack. The combination of natural coloring and traditional candying methods ensures both visual appeal and a rich, satisfying taste. This treat is not only tasty but also visually appealing, making it a great addition to any snack collection or culinary creation.
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Zhejiang Industrial Group Co., Ltd. , https://www.xingyeseafood.com