Syrup golden orange

process Raw material selection→ cleaning→ cutting→ pre-cooking→ leaching→ de-seeding→ sugar staining, concentrated →insalting→ sealing →cooking production method
raw material selection: should choose color color is light yellow to orange yellow, sweet acid moderate, less seeds, fruit cross-section of more than 15 mm mature golden orange. Remove pests and diseases, mechanical fruit, moldy fruit, malformed fruit and immature fruit, according to large, medium and small three levels.2． Cleaning: Wash the contaminants on the golden orange skin with clean water.3． Cut: After removing the fruit handle, cut the golden orange 4 cracks with a cutter.4． Pre-cooked: Dip the fruit in salt water at a concentration of 3% and cook for 20 minutes at a temperature of 70 to 80 degrees C. The salt water-to-golden-orange ratio is 4:1.5. Dip: After cooking, soak with flowing water for 12 to 16 hours to wash away the bitter taste.6． Decons: Squeeze to remove the seeds, wash with water once, to prevent breaking the fruit.7． Sugar stains, concentrate: prepare a good concentration of 60% of the sugar liquid, so that the golden orange at a humidity of 90 degrees C sugar stains for 6 hours, and then poured into the mezzanine pan, and add 30% of the fruit weight of the sugar,
heating
boiling, to maintain 30 to 40 minutes. Pick up the fruit, pour into the concentration of 60% of the cold sugar solution impregnated for 10 hours, so that the soluble solids up to 45%, and then fish out the fruit, pour in 60% of the sugar liquid, soak at 90 degrees C temperature for more than 12 hours, and then drain the syrup. Remove unqualified fruits such as rupture and cognac. Then heat the fruit and sugar in a laminated pot and cook for 20 to 30 minutes, pick up the fruit, put in 75% concentration of syrup, impregnate for 12 hours, so that the pulp soluble solids up to 63%. Then move to the pan and heat to a slight boil, so that the soluble solids of the fruit up to 64%, fish up the can.8． Canning: Put 282 grams of fruit in a sterilised glass jar and fill it with 348 grams of sugar at a concentration of 74%.9． Seal: Put the lid of the tank, tighten, the center temperature of the tank is above 80 degrees C. Pour and disinfect for 5 minutes.10． Cooling: Cool in segments with hot water.1. The fruit is amber, allowing for slightly natural spots and more transparent sugar juice.2． With syrup cans of golden orange should be good flavor, sweet and slightly sour, no caramel taste and other odors.3． The fruit is peeled and denuclearized, the size is the same, and the shape is complete. The product is good, evenly soaked in syrup, surrounded by four denuclearized knives, allowing with stunted seeds. Sugar-free crystallization in the jar.4． The total sugar content is not less than 57% (in
conversion
saccharides), and the soluble solids are not less than 65% (by relegation)., if the soluble cause content is 64%, a sugar solution with a concentration of 70% should be added.