The origin, legend, and characteristic appearance of candied fruits are as follows:
Preserved fruits are also called preserved fruits and were called honey fried in ancient times. Han folk fruit food made from molasses. It is spread all over the country and has a long history. Foods made from fruits and vegetables such as peaches, apricots, plums, dates, wax gourd, and ginger as raw materials and pickled with sugar or honey. In addition to being eaten directly as snacks or snacks, candied fruits can also be used as decoration on cakes, biscuits and other snacks.
In the Tang Dynasty, fruits submitted to the court were soaked in honey and preserved. By the Song Dynasty, the production was exquisite and the varieties were diverse. It developed from honey-dried dishes to two categories that were made with cane sugar and dried. Made through fruit selection, washing, soaking, boiling and other processes, it has a good color and taste.
The development history of candied fruit
Preserved fruit is a traditional Han food with national characteristics and has a history of more than 2,000 years. The book "The Spring and Autumn Annals of Wu and Yue" written by Zhao Hua from the Eastern Han Dynasty contains the record that "Yue repaid Wu Zeng's gift of the title with Ganmiwan (Wood Party)." This is the earliest written record of candied fruit in China. In the Tang and Song Dynasties, due to the development of agricultural production, especially the development of fruit, beekeeping, and sugar industries, the processing of candied fruits has made great progress, forming a complete set of processing techniques such as "frying, brewing, exposing, and grinding". As a result, the products and varieties of candied food have been greatly increased, and it has become a "honey fried" food independent of the food forest. The so-called "honey decoction" means that people boil and concentrate fresh fruits in honey to remove a large amount of water in the fruits and enhance the flavor, so that they can be stored for a long time, hence the name. By the Yuan and Ming Dynasties, the processing of candied fruits had further developed in terms of processing technology and varieties. Its processing technology was becoming increasingly perfect and mature. It was not only famous in China, but also enjoyed a high reputation in the world. At the 1913 Panama International Exposition, the candied fruits produced in my country won a gold medal and received high praise. At this time, the level of candied fruit processing technology can be said to have risen to the highest point in ancient times, and its name was changed to "preserved fruit". After the founding of the People's Republic of China, the preserved fruit industry developed extremely rapidly, and some factories with larger scale and production capacity were formed. The production capacity was greatly improved, and the preserved fruit industry entered a period of prosperity.
According to product characteristics, candied fruits are classified as follows:
Candied type
Candied candied fruits are made by boiling the pulp with sugar, and the finished product is generally soaked in concentrated In the sugar liquid, the pulp is fine and delicious. Such as candied red fruits, candied crabapples, candied quinces, candied green plums, candied osmanthus, candied roses, etc. all fall into this category.
Candied products have slightly sugary liquid on the surface, fresh color and crispy meat, sweet and refreshing, rich original fruit flavor, good color, aroma, taste and shape. Its representative products mainly include plum series products. , as well as sugar bergamot, honey kumquat, fig, etc. Sand-returning products have dry surface, slightly frosted, fresh color, unique shape, crispy taste, and sweet taste. Representative products include jujube series products, as well as Su Ju cake, golden kumquat, Su-style plum, and nine-system tangerine peel. , sugar bayberry, sugar cherry, etc.
Returned sand type
After the raw materials are candied and candied, the surface of the finished product is dry with white frosting, such as: candied winter melon strips, golden candied dates, kumquat cakes, etc.
After the candied fruit is candied and cooked, a layer of powdered sugar is hung on the surface of the fruit base, making the product opaque, with a crisp texture and a high sugar content. Such as various melon sticks, sugar orange cakes, sugar lotus root slices, sugar ginger slices, sugar kumquats, sugar lotus seeds, sugar water chestnuts, green and red silk, etc. all fall into this category.
Preserved fruits
It is made by boiling sugar and then drying. Its color is brown, golden or amber, bright and translucent, with a dry surface and a slightly sticky texture. products. Such as preserved apples, pears, peaches, preserved fruits, dates, fragrant fruits, green plums, hawthorns, begonias, etc. all fall into this category.
After the raw materials are made with candied sugar and dried, the surface of the finished product is non-sticky and dry, with a sense of transparency and no frost precipitation, such as: apricot preserves, pineapple (slices, blocks, cores), ginger candy slices , papaya (strips, grains), etc.
Chilled fruits
They are licorice products made from various fresh fruits (greens) as the main raw material. Their external shape generally retains the original fruit body, and the surface is dry. Some varieties The surface is salt-frosted, and the taste is sweet, sour, slightly salty, and has the original fruit flavor. For example, green plum, tangerine peel plum, rock sugar bayberry, etc. all fall into this category, and there are many varieties.
In the candied or candied process, sweeteners, spices, etc. are added to the raw materials. The surface of the finished product is dry and has a rich aroma, such as: clove plum, snowflake yingzi, Bazhen plum, plum flavor gold Orange et al.
Huahua type
Dry products made from fruit as the main raw material, pickled, added with food additives, with or without sugar, with or without licorice. The products have sweet, sour, salty and other flavors, such as plum, plum, apricot, dried tangerine peel, five-spice hawthorn slices, licorice olives, licorice kumquats, etc. all fall into this category.
Fruit pills
Using fruits and vegetables as the main raw materials, they are boiled, soaked or salted with sugar, dried and ground, and then formed into various forms of dry products. Such as Baicao Dan, Chenpi Dan, Lemon Dan, Bing Mei Dan, Sour Plum Dan, Fruit Peel Dan, Hawthorn Dan, Bergamot Dan, etc. all fall into this category.
Fruit cakes
The raw materials are processed into paste shape, concentrated and dried, and the finished products are in the shape of slices and blocks, such as tamarind cake, passion fruit cake, hawthorn cake, hawthorn strips, Fruit peel, appetizing kumquat, etc. all fall into this category.
Licorice products
The raw materials are fruit base, which is soaked with sugar, licorice and other food additives and then dried. The finished product has sweet, sour, salty and other flavors, such as plum blossoms. , licorice, tangerine peel, and plum.
Production process
The production process combines the characteristics of northern and southern preserves: fresh fruits and vegetables → selection and grading → shape treatment → salting and drying → hardening treatment → rinsing → blanching → candied →Candy cooking→Cooling