Non-nuclear plus shouldnuts

process Raw material selection→ pickling→ out of the sun→ grading→ rinsing→ ingredients →sorption→ cooking →back missing immersion→ out of the sun→ packaging production method 1. Raw material selection: processing varieties to red heart Li as appropriate. In the fruit is full of fat, the peel began to color and shiny harvest, if the ripening is excessive, the fruit becomes soft, it is not conducive to processing. Worms should be culled.2. Pickling: 10 to 12 kg of salt per 100 kg of fresh fruit. First, gently rub the peel with salt, promote salt to seep into the flesh, and then a layer of fresh li a house salt in the bowl pressurized marinade. After 20 days, filter out the salt water.if there are more lids, the semi-mechanized treatment can be carried out with the shaker. The speed of the shaker should be adjusted to 330 to 350 ret/min, each time you add 25 to 30 kg of leeks, grass ash 100 to 150 grams, shake 5 to 10 minutes, when the surface of the blank is slightly scraped, you can pour out.
after
10 minutes, rinse with water, dried thinly, and marinate in the pool when the leeks turn brown.3. Out of the sun: after ten days of marinating, if the weather can be 1 to 2 days, when the particles can not overlap, and often flip, so that Li Blank can all sun to the sun, the color is better. When the sun to the lid moisture content of about 33 to 35%, you can be stacked into the layer, so that the water in the fruit inside and outside balance.4. Grading: pick out broken, worm-infed li blanks as a secondary product. According to the size of the three levels, the first level per kilogram more than 150, the second level per kilogram more than 250, the other as three levels.5. Rinsing: Rinse the leech in the water and remove the salt until slightly salty. Then let it dry until 70% dry, go nuclear.6. Ingredients: Liyuan 100 kg, sugar 50 kg, licorice 10 kg, fennel 800 g, Guiltong 1 kg, orange oil 200 g, saccharin 50 g, sodium sorbate 40 g, citric acid moderate amount.7. Sugar absorption: first of all, licorice, fennel fried into a thick juice, plus a moderate amount of saccharin, sodium sodium sour acid, with 60% of the thick sugar liquid. Pour the sugar liquid into the leech and add the right amount of citric acid depending on the taste. Wait for all the leeks to suck up the sugar liquid, you can enter the pot and cook.8. Boil: Pour the leeks into the pan with the sugar,
heat
and bring to the boil until the flesh is cooked and not soft.9. Back tank immersion: while hot and re-poured into the cylinder, immersion 5 to 7 days, until the flesh absorbs enough sugar, you can drain the sugar liquid out of the sun.10. Out of the sun: will absorb enough sugar liquid li billet into the bamboo, in the next exposure 2 to 3 days, can also be sent to the temperature of 55 to 60 degrees C in the oven baking oven baked to 70% dry. Dry and mix with condiments such as orange peel oil and saccharin.11. Packing: 0.5 kg plastic film food bags, sealed and then loaded into cartons.quality standards The finished product is full of sweet and strong juice, rich fragrance, bright color, meat fine, soft and hard moderate, sweet and sour suitable, very delicious. The sugar content is 58 to 63%, and 70% dry.