This product is a kind of cool fruit. The raw material used can be dried carambola or salt embryo. The processing technology is as follows:
1. Raw material treatment: The dried carambola should be soaked for about 1 hour. The purpose is to allow the dry product to rehydrate to a semi-dry state to quickly absorb the liquid. If it is a semi-finished salt embryo, it should be soaked in water and desalted. The degree of desalination can retain 1-2% of salt, and it can be picked up and dried to a semi-dry state for use.
2, the preparation of liquid: dry dried tangerine peel 10 kg, with a large amount of water to soak the bitter taste, or boil for 10 minutes and then soaked in water, in total until no bitterness. Use 3-5% licorice, such as 50 kg of raw materials, 2.5 kg of licorice, rinse the licorice, and cook with the dried tangerine peel, take the essence of the flavor, the first can be heated with 40 kg of water to cook 101-12.5 kg, filter slag Licorice residue can be reserved for next use. Other ingredients are 6-8% salt, 3% cyclamate, 2% citric acid, 0.05% potassium sorbate, a small amount of red pigment (one-tenth of a thousand), added to the licorice tangerine peel, heated together to boil, and then The raw material is poured into the liquid to be thoroughly mixed, so that the raw material sufficiently absorbs the liquid, and it is required to absorb the liquid. If the absorption is not completed at one time, the raw material can be sent to the dry state to the semi-dry state and then the second time to reabsorb the liquid.
3. Drying: After the liquid is sucked, the product is in a semi-dry state. If it is dried too much, the mouthfeel is hard. If the moisture is too much, it is difficult to preserve, and the semi-dry state has a softening mouth feeling.
4, packaging: sealed packaging. The flavor of this product has a mixed aroma of dried tangerine peel and licorice carambola, and has a variety of flavors such as salty, sweet, sweet and sour, and the color is bright red or dark red. The water content is 28-30%. The preservation period is half a year.
