First, all kinds of fruits can be selected as raw materials for jelly, such as hawthorn, apple, peach, plum and watermelon peel in the waste of processing plants. However, the new fruit which is completely mature and contains much pectin is better.
2. Pre-cooking: First, wash the fruit, chop it or mash it (citrus fruits need not be chopped, but must be peeled), then pour the raw materials into stainless steel pot, add appropriate amount of water according to the moisture content of the raw materials, and heat and boil until the fruits are soft.
3. Preparation of juice: the soft boiled fruit is sent to a liquid press for squeezing, then filtered by a cloth bag, and 5 egg whites are added to the filtrate according to the weight of 100 kg of juice for clarification. First, the egg whites (without yolk) are stirred into a foam shape, then slowly poured into the filtrate, fully stirred evenly, left standing for 7-8 hours, and then the supernatant is sucked by a siphon method to obtain clear and transparent juice.
4. juice adjustment: mix the above juice15ml with15ml 95% alcohol in a test tube, and shake the test tube. At this time, if a large number of flocculent white precipitates appear, it means that the pectin content of fruit sweat is above 1%, which can be used to make jelly; If floc is scarce, it means pectin content is low. Agar or 3.5% jelly powder should be added to the clarified juice. When adding agar, the agar should be chopped first, soaked in clear water for 4 hours, fished up, added with 10 times of water, heated to form a sol, and poured into the juice. The PH value of fruit juice is adjusted to 3. 1-3.5 with citric acid.
5. Concentration: Add sugar solution with a concentration of 50% and a temperature of 95 degrees to the adjusted fruit juice (the sugar solution is 0.8 times of the fruit juice), then quickly boil and concentrate with strong fire, stir while cooking, and make the mixed solution rise to 106 degrees within 20 minutes, which is the concentration end point.
6. Baking: pour the concentrated jelly slurry into a flat-bottomed plate at any time with the thickness of1.5-2cm, and cool it to obtain a transparent gel block. Then cut it into small pieces and bake it in a curing barn. The temperature of the curing barn should be controlled below 65 degrees until the mouth content of the product is below 20%. The baked product is packaged by sticky rice paper block by block to obtain the finished product.