Composition:
80 kg of fresh orange, 45 kg of Sichuan sugar, proper amount of edible oil and limewater.
Features: sweet and delicious, nourishing and softening residues, highlighting the original fruit flavor.
Operation:
1. Material selection: choose fresh oranges, excluding thin-skinned oranges, ponkan oranges and green oranges.
2. Blanking: Wash the fresh orange with clear water and remove the cloud skin (outer skin). The fresh orange was divided into 12 ~ 16 petals with a slitter, and the juice core was removed by hand extrusion.
3. Ash bleaching: Pour the processed orange blank into 0.2% lime water and soak it for about 1 hour.
4. Shui Piao: Take out the orange blank, drain the lime solution, put it in a clear water tank, soak it for 24 hours, change the water for 2 ~ 3 times, and then stir the blank.
5. Unpacking: put clear water into the pot and heat it. When the water is about to boil, pour in the orange blank, turn it over, take it out after the water boils for 4-5 minutes, and then rinse it with clear water.
6. Repressing juice: After cleaning and cooling the orange blanks, squeeze them one at a time to remove the remaining juice and lime juice. Rinse for 24 hours, then squeeze the remaining juice and cook.
7. Suction pot: boil 60% sugar solution together with the orange blank in the pot (if the fruit blank is soft, add sugar solution first, then cook the orange blank). First, use strong fire, and cook for about 1 hour, then switch to medium fire. When the fruit blank is golden red, no spots appear, and the concentration of sugar solution reaches about 65%, it can be filtered and put into the tank.
8. Tray-loading: The orange blank can be allowed to stand for 24 hours (the standing time depends on the needs of sales, and can be allowed to stand for 1 year), and then it can be cooked again. Prepare fresh sugar solution with a concentration of about 60%. After the sugar solution is boiled, put in the orange blank and cook for about 1 hour on medium fire. In the meantime, you can use a small amount of vegetable oil or lard (100 kg of orange peel only needs 5 grams of cooking oil) to "foam" (that is, remove impurities). When the sugar solution is reduced due to water evaporation, it should be replenished in time. When the concentration of sugar solution is about 75%, it can be taken out of the pot. Cooling slightly, coating with sugar coating, and cooling to obtain the finished product.