Honey Orange Peel (Sichuan)

raw material formula fresh orange peel 35 kg Sichuan white sugar 42.5 kg
process selection→ blank →flowering→ pressing→ hot bleaching→ cooking →charged→ finished productproduction method
1. selection: choose seven or eight mature thick-skin oranges is appropriate.2. Blanking: will be selected fresh oranges to cut the outer green skin, dig out the orange heart, cut into a width of about 3 cm about the block, and then cut off both ends, orange strip should be white and fresh.3. Hot drift: first cut the white material block, placed in the hot water pot at 80 degrees C to 90 degrees C hot water, to constantly turn, about 10 minutes cooking, hand pinch blocks can be closed, after release can be restored can be salvaged. Hot floating time to be strictly mastered, too long sugar cooking will cause rotten pots;4. Squeeze: Squeeze out the light hot orange peel. The method of squeezing is to squeeze while the water is clear, so that it is repeated until the orange peel is tasted without bitter taste.5. Re-hot rinse: put the orange peel that squeezes the bitter juice in a boiling pot and cook for about 30 minutes, then fish it out, drift into the water and further remove the bitter juice.6. Cook: Add the sugar liquid with a concentration of 35% into the pan, put the orange peel billet into the pan, and cook over a high heat. Cooking should pay attention to often stir, so that the sugar into the uniform, the amount of sugar to the wood shovel when frying more loose, when not enough to add in time, cooking 1 hour later, can be changed to medium fire, and then cooked 0.5 hours or so, to concentrate the sugar liquid concentration to 65%, orange skin blank color consistent, transparent body, can be fished out.7. Sugarcoat: will be fished out of the orange peel billet to drain the residual sugar liquid, after a little cold, that is, the sugar coated for the finished product.product features color white, transparent, soft pure sweet, orange pleasant, unique flavor.