Processing method

1. Raw material selection and treatment: Select the coriander with large bulbs, no rot and diseases and pests as raw materials. After fully cleaning, peel manually or peel the lye, cut it after trimming, and generally cut in half. Then, soak in a solution containing 2% salt. 2, precooked: The salt water soaked quail rinse once with water, move into a hot water temperature of about 75 °C boiled for 20-30 minutes, put into boiling water for 3-5 minutes, remove and cool in cold water, And add 0.2% sodium sulfite soak for 2-3 hours. 3, sugar: use a boiled method. Remove the above septum and place it in a boiling 40% sugar solution. Heat and boil 3-5 minutes. Add the appropriate amount of cold sugar and boil again. Repeat 2-3 times and then add the appropriate amount of white granulated sugar and boil for 5-10 minutes. Finally, add sugar to a concentration of about 65%, boil for 15-20 minutes, and sugar liquid with raw materials together into the dip tank soak for 24-48 hours, remove and bake. 4. Baking: Remove the crumbs made from the sugar and drain the sugar liquid evenly on the baking tray and send it to the oven for baking. About 12-16 hours baking at 65-70°C, the hand is not sticky, and the water content is 16% 18%. Bake septum for a period of time to conduct ventilation and dehumidification, and 1-2 times to make it dry evenly. 5. Packing: Place the baked product in an indoor room at about 25°C, return to moisture for 24 hours, check the dressing, remove the crushed slag, dry smashed lumps, and use a non-toxic plastic bag for quantitative packing and store in a cool and dry place.

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Fresh Fruits,Fruit & Melon,Frozen Food,Garlic

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