2. salting: pour the qualified oranges into the pond and marinate them with 1% salt water. The purpose of pickling is to keep kumquat from rotting and extend the processing date.
3. Opening: make 5-7 vertical cuts of the tangerine with a knife, which is about 1 mm, so as to facilitate core extrusion and processing in future processing.
4. Squeeze the orange into a flat shape, and then wash the orange core with clean water.
5. Hardening and bleaching: after the blank formed by extrusion and coring is dried, it is rinsed and dried in 1% lime water. Then repeatedly washed with clean water and dried for 4 times. The purpose of this paper is to soak and harden the orange blank with lime water, and then rinse it with clear water to remove the residual liquid and the original salt water in the orange.
6. shaping: after several working procedures, finally, remove the retained orange core according to the above method, and flatten and shape.
7. pre-cooking: pour the shaped blank into a jacketed pot and cook for 8 minutes to destroy the activity of enzyme and inhibit the growth of microorganisms.
8. rinsing: put the cooked blank into clean water and rinse it repeatedly for 4 times (change clean water once a day for 5 days).
9. sugar soaking: after rinsing, soak in sugar water for one day.
1. sugar boiling: after sugar soaking, put it in concentrated sugar water and cook for more than an hour.
11. cooling: after the sugar is boiled, take it out and spread it out, so that it naturally cools quickly.
12. Pre-cooking with sugar solution: after cooling, add melted white sugar to cook the blank, so that the sugar solution is evenly immersed in the blank.
13. Check and pack into the warehouse.
quality standard color: slightly orange color, white sugar solution.