Honey Sea otter (Beijing)

raw material formula Fresh white sea otter 32.5 kg white caster sugar 30 kg 0.5% sodium sulphate solution 50 kgprocess selection→ cleaning→ shearing terrier→ piercing → fumigation sulfur→ →washing→ cooking→cooking→ packaging→ finished products production method
1. Selection of materials: the selection of excellent varieties of white sea otters, the elimination of small fruits and pests and diseases below 20 grams, scarring, rupture, color change and other unqualified fruits.2. Piercing hole: first wash the sea otter with clean water, fruit handle left 2 cm long, extra cut off. Then use a knife to dig out the flower buds, and then use the bayonet machine to evenly pierce the fruit.3. Sulphur immersion: pour the treated fruit into a solution of sodium sulphate with a concentration of 0.5%, for about 1 hour, and then rinse it clean with water.4. Cooking: First with a concentration of 55% of the sugar liquid, with a slug or gauze
filter
. Then pour the sea otters together with the sugar 1.5 times the weight of the fruit into a cooking pan and bring to the boil over a high heat. Immediately after boiling, press the heat and cook over a medium heat to keep the pan slightly boiling, while gently turning to allow the fruit to absorb the sugar evenly. Avoid using fire at this time, otherwise it is easy to cause peeling fruit to make the fruit boil. Cook until the surface of the fruit produces small cracks that become transparent and can be moved away from the fire when the hand pinch feels soft.5. Cooling: Use ato fish out the fruit and place it in a porcelain dish or wooden trough to cool. The fruit can be gently turned during cooling to avoid damage to the container.6. Packaging: the remaining sugar liquid after filtration, mixed with the fruit, together into a thoroughly disinfected glass bottle sealed storage, such as the front shop after the factory, can also be sold in bulk.product features color golden yellow, bright juice, sweet and delicious.