Orange cake (Sichuan honey)

raw material formula fresh orange 80 kg Sichuan white sugar 45 kg cooking oil, lime water appropriate amount
process selection→ blank →dew drift→ water drift→ billet → re-pressing juice→ receiving → goods→ finished products production method
1. Selection: the selection of fresh citrus, remove thin-skin citrus, hemp citrus and green citrus.2. Blanking: wash the fresh oranges with clean water and create cloud skins (exterior skins). Use a slitter to cut the fresh oranges into 12 to 16 petals and squeeze them by hand to get their juices and nuts.3. Grey drift: Pour the treated orange billet into lime water with a concentration of 0.2% and soak for about 1 hour.4. Water drift: fish out the orange blank leaching lime liquid, placed in a water tank, soaked for 24 hours, during which the water change 2 to 3 times, and then line the billet.5. The billet: the water into the pot
heat
, quickly boil into the orange billet, and flip the orange billet, wait 4 to 5 minutes after boiling water can be fished out, into the water again rinsing.6. Re-press juice: after the billets of orange blanks drifted to cool, one by one squeeze, to the rest of the juice and lime juice. Drift for another 24 hours, then squeeze the rest of the juice and cook.7. Suck the pot: the 60% concentration of sugar liquid with orange blank under the pot cooking (if the blank is soft, should be first under the sugar liquid, to be cooked after the orange blank), first with a high fire, to be cooked for about 1 hour to use medium fire. When the blank is golden red, not flower point, the concentration of sugar liquid reaches about 65%, it can be filtered and placed in the cylinder.8. Pick-up: Orange blanks after 24 hours of static honey stains (the length of the sit-in depends on the need for sales, can be set aside for 1 year), you can cook again. The preparation concentration is about 60% of the fresh sugar liquid, wait for the sugar liquid to boil and then under the orange blank, with medium heat cooking for about 1 hour. In the meantime, a small amount of vegetable oil or lard (100 kg of orange blanks only need oil 5 grams) can be used under the pot "loose foam" (i.e. to remove impurities). When the sugar liquid in cooking is reduced due to evaporation of water, it should be added in time, and when the concentration of sugar liquid is about 75%, the pot can be started. After a little cold, coat with sugar and then cool, that is, the finished product.product features sweet and delicious, softened slag, the flavor of the original fruit outstanding.