1. Raw material requirements The raw material for making preserved fruit requires dense pulp, boiling resistance and no transition in maturity. The pulp keeps a certain hardness, but different varieties have different requirements. For example, fresh apricots with preserved apricots require golden color, tender meat, toughness, maturity, easy separation and storage resistance.
2. Pretreatment. The key to forming the unique flavor of preserved fruit lies in careful work. It is the material basis and premise of product quality to select fresh fruits for candied fruit and carry out a series of pretreatment. For example, fresh apricots processed with preserved apricots should be pitted.
3. Fumigating sulfur. Generally, the method of sulfur fumigation is to put the pretreated raw materials in a drawer, put them together with the sulfur in an iron bowl into a vat or cement pool, ignite the sulfur and cover it with a quilt or sack, or fumigate in a specially set sulfur fumigation room. The dosage of sulfur is generally 0.2 ~ 0.3% of the raw material, and the sulfur fumigation time depends on the size and properties of the fruit, generally 30 ~ 60 minutes. It can also be soaked in 0.5 ~ 0.6% sodium bisulfite solution instead of fumigation. Fumigating sulfur or soaking in sodium bisulfite can prevent tannin in fruit from being oxidized, so as to keep bright yellow or golden yellow and vitamin C, and the dissolved sulfur dioxide in sugar solution can also prevent sugar solution from fermenting.
4. sugar boiling. The processing principle of preserved fruit is based on the preservation of high concentration sugar solution. In the process of boiling sugar, a large amount of sugar penetrates into the pulp to discharge water. The concentration of sugar solution should reach 60 ~ 65%, which has a great osmotic pressure, so that the water in microorganisms is precipitated by sugar solution and is in a dehydrated (physiological drying) state, which is inhibited. Therefore, preserved fruit is not easy to deteriorate even if it is not sealed. The soaking of sugar solution can also prevent the oxidative loss of vitamin C in fruits and improve the flavor of finished products. But too much sugar and too high sweetness will affect the original flavor of the finished product. Therefore, the sugar content in the finished product should not only achieve the purpose of preservation and dehydration, but also maintain the flavor characteristics of the product, which is the key to the processing of preserved fruit.
The cooking of preserved fruits and preserves can be divided into one-time cooking and multiple cooking.
Red preserved fruit
Ingredients: 500g of red fruits, 0/00g of sugar 1 spoon of salt/kloc-0.
Exercise:
1. Wash the red fruit with clear water, and then cut off the fruit stalk.
2. Take a clean pen container.
3. Insert the pedicel of the red fruit and push out the stone after continuous rotation.
4. After taking out the stones in turn, prepare a bowl of clear water and add a tablespoon of salt.
5. Pour the pitted red fruits into salt water and soak for 20 minutes.
After 6.20 minutes, remove the red fruits and drain them, and put them into a milk pot filled with clear water.
7. Add 50 grams of sugar after boiling water on a small fire.
8. Turn off the fire after the red fruit is cooked and slightly swollen.
9. Take out and drain the water and put it in a large bowl.
10. Then evenly sprinkle the remaining 50g of white sugar on the red fruits.
1 1. Put the large bowl filled with red fruits and white sugar in the microwave oven for high-heat modulation.
12. Take it out every 2 minutes and turn it over slightly, which takes about 8 minutes.
There are six points to pay attention to when making preserved red fruits:
1. When buying red fruits, remember to choose the ones with big fruit, thick meat, small stone and red skin, so that the preserved fruits made of red fruits taste good.
2. Take a clean pen container and insert it on the pedicel of red fruit. Turn the pen container left and right by hand, and gradually pop up the stone. This is quick and can keep the complete shape of the red fruit. This is a quick trick to remove the red stone. )
3. The red fruit is soaked in salt water to fix the color, otherwise the color of the cooked hawthorn will turn light brown, which will make the color of the pickled red fruit not attractive enough. (About a catty of red fruits plus 1 tablespoon salt is enough, and the amount of water should not exceed red fruits. )
4. Cook the red fruit in cold water. After the water boils, turn to low heat and cook for 1-2 minutes until the red fruit swells slightly. If the time is too long, the red fruit will be crisp and shapeless.
5. Take out the cooked red fruits, drain the water, put them into a larger container, and evenly sprinkle a layer of sugar on each layer of red fruits, so that all red fruits are evenly coated with a layer of sugar solution. (Take it out and drain it gently, because the cooked red fruits are already soft. )
6. A catty of red fruits can be dehydrated into preserved fruits after being bitten in the microwave for about 8 minutes. During this period, take it out every 2 minutes and stir it a little, so that the sugar solution can wrap each red fruit more evenly, and it can also prevent the heat from being too strong to make it crisp and shapeless.