This product is made of fresh carambola with sugar syrup. The processing technology is as follows: 1. Raw material processing: After washing the fresh carambola, go to the edges and cut the longitudinal flaps into petals. 2, hardening treatment: Use alum or calcium bisulfite as a hardener, 3% alum or 0.2% sodium bisulfite solution impregnated for 6-8 hours, picked up, drain water, prepare spices candied. 3, spices, candied fruit: Each 50 kg of fresh carambola slices with clove, dried tangerine peel, licorice three kinds of powder mixed into the same amount of 1.6 kg, sugar 40 kg, the first sugar into a 50% concentration of sugar, that sugar 40 Kg added 40 kg of water and 800 g of spice mixed powder was added. Sodium benzoate was 40 g of sodium benzoate. Heat in a stainless steel pan to dissolve the sugar and boil, then add the carambola slices to heat, boil for a few minutes, stop heating, continue to sugar for 1-2 days, heat and concentrate, and then cool. This heating is repeated 3-4 times, so that the raw material absorbs the sugar liquid, eliminating the trouble of taking the sugar liquid to boil the sugar alone. The first step in this operation is to harden the carambola slices so that they do not boil directly without forming. This translucent process belongs to multiple direct heating, but the production cycle is shorter than multiple translucent methods and can reach the goal of translucent sugar within a few days. The last time the sugar is boiled, the concentration of sugar must reach 60%. If the boiling point of the sugar liquid is up to 104°C, the carambola slice can be removed by heat and the surface of the polysaccharide can be dripped. On a clean platform, mix 800g of spice powder. Each piece is affixed with spice powder and pressed into a uniform flat shape, which is then spread on a baking tray and baked in a baking room. 4, baking: After drying to the surface with 65 °C dry, spread cool. 5. Packing: The finished product is made of polyethylene bag or plastic plate as 100-200 g sealed small package. The finished product has a moisture content of 22-24%. This product has the sweet and sour flavor of carambola and the aroma of spices. The texture is crisp, soft, and has a distinctive flavor.
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