Honey yellow skin

yellow skin currently produces not too much, so processed food is very small, but the yellow skin fruit itself has a very special aroma and flavor, in its processed food to retain this special fragrance material is essential. Honey yellow skin is also yellow peel fruit food, processing technology is as follows:
1. Raw material selection and pre-treatment: choose the fruit individual large, thick meat, no seed better, otherwise need to be washed, deseeded, remove the seed method is to first press the fruit into a pie, the seed will naturally extrude, because the yellow peel fruit into soft berries (mature fruit), to avoid the processing process of dissolved state and need to harden. In order to avoid and reduce the browning of raw materials during processing, bleaching is required, and these two measures can be carried out in the same process, i.e. 0.1% calcium dioxide and 0.1% sodium sulphate drift fruit for 8 hours.
2. Sugar-permeable process: 40% sugar solution, raw materials to sugar dosing ratio 1:0.8; 0.2% - 0.3% citric acid; 1% salt; 0.05% potassium sorbate. After boiling the mixture, add the yellow peel fruit, using multiple sugar permeable method, each day to the sugar liquid alone
heat
concentrate, increase the sugar content of about 5%, and then add the yellow skin into the hot sugar solution impregnated through the sugar. Using this method of heating concentrated sugar, the yellow peel fruit gradually absorbs the sugar, and the moisture in the fruit gradually evaporates and decreases. In this way, the concentration of sugar liquid reached 60-65%, about 10 days of sugar transmission time, sugar can end.
3.
Drying
: 16-18 hours at temperatures of 60-65 degrees Celsius.
: It is best to seal the package.
product requirements: (1) yellow skin transparent or light yellow, crispy taste, sweet and sour delicious.
(2) sugar content of 55-60%.
(3) water content of 25-28%.