Nai Lee peeled embossing simple processing method

1. Preparation before processing (1) Raw materials: fresh lime, caustic soda, granulated sugar; (2) Equipment: plastic bucket, stainless steel bucket, homemade embosser, drying room, plastic sealing machine, thermometer, etc.
2, the process of raw materials processing → chemical peeling → rinse → embossing → sugar cook → drying → packaging.
3. Operation points (1) Raw material treatment: Use fresh mature Lee fruit from July to September, remove pest and fruit, rotten fruit, and over ripe fruit, and rinse the surface with fresh water. (2) Chemical peeling: After washing, the pods were submerged with a 2% caustic soda solution, heated and boiled for 2 minutes until the peels cracked, rolled up, picked up and agitated to completely peel off the skin, and immediately rinsed in clean water for more than 3 times until Remove the lye completely. The spent lye can be filtered off and the concentration of lye can be recycled. (3) Embossed candied fruit: After chemical peeling, the pods are pressed one by one through the self-made embossing apparatus and pressed into the four valves of the nucleus. Then, they are immersed in a sugar solution with a concentration of 80% or more, and heated until boiling. When the fruit is ripe and not soft, it is picked up and drained. The waste sugar is recovered and concentrated to 80% concentration and recycled. (4) Drying package: Place the pods after draining the sugar juice on the bamboo basket, and bake it at 505°C for 10-12 hours, turn it once, and bake at 705°C until 80% dry. The finished product is semi-transparent, bright color, rich flavor, delicate meat, sweet and sour taste. The finished product is packed in low-pressure polyethylene bags and sealed with a plastic sealer. The shelf life is more than one year.
Author unit: Agricultural Bureau of Xinshao County, Hunan Province

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