No nuclear honey crispy lee

1, raw material treatment: fresh fruit after harvesting must be peeled treatment, in short, the peel wear, or remove the fruit surface wax layer, and then flatten the fruit, remove the fruit core. At present, manual operation is generally available, but the fruit cannot be crushed.
2, hardening color protection: with 0.1% calcium dichloride solution plus 0.1% sodium sulphate mixture soaked fruit 8-10 hours, finished fishing with a large amount of water rinsed clean, especially to remove sulfur flavor. Drain the moisture spare.
3, sugar liquid preparation: with 50% sugar liquid, 50 kg fresh fruit with 25 kg of white sugar added 25 kg of water
heating
dissolved. Add 0.2% citric acid to the sugary water, 2-3% salt, 0.05% potassium sorbate, mix and boil to add the fruit to cook together. It is important to note here that you must use stainless steel pot, not iron pot or aluminum pot, each pot about 25 kg is better to operate, or with steam sandwich pot, until the concentration of sugar reached 50-55%. This is the fruit and sugar liquid directly heated, pre-hardened treatment, the flesh will not rot, after heating and then soaked for 1-2 days, and then cooked for a second time, again reached 50-55% sugar, and then soaked 1-2 days, the sugar is finished.
4,
dry
: the product from the sugar liquid to pick up and bake, 60-65 degrees C for 16-18 hours, water content control at 25-28%.
5, packaging: small bags or small box packaging.
products are basically kept turquoise or tanned. The flesh is sweet, sour and crisp. The key is to stay brittle.