1, raw materials and processing: Select a full-fledged melon as a material, after peeling, to the heart cut into 1.5 centimeters, put into saturated lime water soaked for 6-8 hours, for hardening treatment, soaked with water after washing is not Alkalinity is the degree.
2, candied: each 50 kg of granules with 50% concentration of sugar into the sugar boiling pot, add sugar to the immersion of the melon so far, heat and boil, cook until the boiling point of 126 degrees Celsius when the heating is stopped, moved into the baking sheet in the bake The dryer was dried at 65 degrees Celsius and dried to remove the granules.
3, feed cooking: dried tangerine sauce method, first take dried tangerine peel, soaked water debittering, boiled with a beater pulp, heated and concentrated, then add 1:1 sugar, concentrated to 45% solids can stop heating. Add 100 grams of clove powder per 50 kilogram chilli sauce, 250 g of cinnamon powder, 150 g of citric acid, 80 g of sodium benzoate, and 15 kg of starch slurry. Slowly heat and mix until fully dissolved and boil. Serve, stop heating, cool, prepare for packing.
4. Finished product packaging: The proportion of husks and sauces is 1:0.8. Each two diced granules are accompanied by sauce and packed in plastic paper or cellophane, and then wrapped in single-stranded label paper. The external polyethylene bags are used for 50g or 100g. Grams are sealed and packed in bags, and each five small bags are used for quantitative trademark packaging.
Citrus melon products have fragrant, sweet, sour and other cool fruit flavors.
planting bag grow
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