Raw materials used: hawthorn, sugar and alum. The ratio is100:100: 2.

Production method: 1, the hawthorn fruit is cooked and mashed into mud, then put into a fine sieve, and the peel and core are filtered to make it into hawthorn sauce. 2. Add the appropriate amount of water to the sugar and boil it into syrup until it is provoked with chopsticks, and then it can be pulled into silk naturally. 3. Stir 50% syrup and hawthorn sauce evenly. Dissolve the alum with proper amount of water, add it with another 50% syrup at the same time, and stir well. 4. Pour the blank into a dish and cool it. Because the pectin in hawthorn condenses, it becomes hawthorn cake. 5. After the hawthorn cake is packaged with cellophane, it can be put on the market for sale. However, it should be noted that hawthorn cake should not be stored for a long time because no preservatives are added, and it must be sold within the shelf life.

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Hawthorn crystal cake

Crystal food has a large consumer market in large and medium-sized cities in China, and its health care function is particularly prominent. It has the effects of stimulating appetite, invigorating spleen, strengthening lung and lowering blood pressure, and also has a good effect on treating constipation and iodine deficiency. Now the production method of hawthorn crystal cake is introduced as follows:

1.Raw material formula. 500g of crystal protein powder, 5kg of hawthorn sauce, 5g of sodium cyclamate15g, 40kg of water and a proper amount of red pigment.

2. Production method. ① Take crystal powder by weight, add a small amount of warm water (50℃ is appropriate) and soak for 30 minutes. (2) according to the required water (minus the weight of water soaked in crystal powder), heat it in a aluminum pot or a steel cauldron, pour in the soaked crystal liquid, stir it constantly until the water boils, and immediately cease fire. When the temperature drops to 70℃, add sodium cyclamate and hawthorn sauce, stir evenly, and add a proper amount of red pigment to adjust the color according to the required color. ③ Place a mesh screen on the cooling plate, and filter the melted crystal liquid through the mesh screen to remove impurities. After cooling with crystal liquid for 2 hours, a plate of crystal cake with bright crystal and bright color can be formed. Before selling, cut it into squares of uniform size with a knife and sell it directly without leaving the cooling plate.

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Production of hawthorn jelly

Hawthorn is a kind of nutritious fruit, which contains many amino acids, vitamins, minerals and dietary fiber needed by human body, and has the curative effects of softening blood vessels and lowering blood pressure, so its products are deeply loved by people. This paper introduces a simple method of making hawthorn cake and hawthorn jelly for small enterprises or families.

First, the process flow:

Selection of raw materials → cleaning → softening → pulping → batching → concentration → solidification → hawthorn cake.

Selection of raw materials → cleaning → softening → juicing → batching → concentration → solidification → hawthorn jelly.

Second, the key points of operation:

1, raw materials: choose fruits with medium size, compact structure, rich juice, bright red color, strong fragrance, no pests and diseases, no mildew, and rich pectin and organic acids.

2. Cleaning and finishing: clean the fruit with flowing water, and then remove the seeds and fruit stalks (if pulping with a beater, the seeds and fruit stalks may not be removed).

3. Softening: Put the cleaned fruit in a jacketed pot (or domestic pot), add 60% water by weight of the fruit, and heat and boil for 15-25 minutes until the pulp is soft and rotten.

4. Filtering: the softened slurry is directly pulped by a beater, and the family can filter the ponytail while it is hot. In order to prevent the sieve hole from being blocked, a long knife can be scraped under the ponytail, and the filtered fruit paste can be weighed as the cooking raw material of the fruit cake; The softened pulp is squeezed and filtered by a fine screen or a cloth bag to obtain clear and transparent fruit juice, which is the raw material for cooking jelly.

5. Ingredients: the sugar content of the fruit cake is 60%-70% of the filtered fruit puree; The sugar content of jelly is 70%-80% of the filtered juice.

6. Concentration: the puree or juice is heated in a jacketed pot (or household pot), and the weighed white sugar is added when the juice boils; In the process of concentration, be sure to keep stirring to prevent the pot from being burnt; During the heating process, the consistency of the slurry gradually increases. If a small amount of slurry is stirred up with a wooden board and drops, then 1-2 drops of slurry are dropped into cold water and shaken to disperse quickly, indicating that heating and concentration should be continued. If it falls slowly in sheet form, it will shake in cold water without spreading, indicating that the concentration has reached the end point and stop heating.

7. Solidification: pour the concentrated slurry into a clean container or white porcelain dish with a thickness of 3-5 cm, and then gel into solid fruit cakes and jellies after cooling.

8, finished product quality:

Hawthorn cake: the product is red or brown, translucent, shiny, elastic, fine in texture, smooth in section, sweet and sour, and has original fruit flavor.

Hawthorn jelly: the product is red or reddish brown, crystal clear, shiny, elastic, fine in texture, smooth in section, sweet and sour, and has original fruit flavor.