Grapefruit sugar

(i) Process
Raw materials → peeling→ cutting strips→ hardening→ pre-cooked →washing→ sugar cooking→
drying
→mixed pasta sugar→ packaging→ finished product
(ii) operating points
1. Raw materials should be selected about 7 mature grapefruit as raw materials.
2. Peeling strip Peel off the grapefruit skin, cut off the outer cortical layer, and then cut the outer cortical layer and the white skin layer into strips or thin slices, the length and thickness depending on product specifications and consumption habits. The outer cortical layer can also be cut into strips or flakes together with the white cortical layer.
3. Hardened outer cortical layer per 100 kg raw material with lime 0. 25 to 0. 5kg, white leather with 0. 5 to 0. 75kg, first with lime water, put the raw material into lime water soaked about 2h, stirring from time to time, fish out the water to wash.
4. Pre-cooked to make it bitter. Putskins in boiling water and pre-cook for 10 to 15 min to soften the peels and remove the bitter taste. Pick up the water and rinse, squeeze it dry, then cook the sugar.
5. Boiled sugar According to every 100 kg of raw materials with sugar 60 kg, sugar when boiling to keep warm, slowly boiling to the boiling point temperature of 110 degrees C to stop
heating
, remove the drained sugar liquid, dry the plate.
6. Dry into the oven or
dryer
, the temperature of 75 degrees C, baking about 8h, remove the cooling sugar, that is, the finished product.
(iii) Quality indicators
1. The color is green, transparent, and the color is more consistent.
2.
the
form form size is basically the same, the organization is full, the meat crispy slag, no impurities.
3. The taste has the aroma of grapefruit, the taste is sweet and spicy.
4. The save period is 6 months from the date the product is kept in storage.