Kumquat is a kind of fruit with sweet and sour flavor, rich in fragrance, which is usually available in November. Kumquats are rich in vitamin C, which is good for our health. Many people do not like to eat kumquats directly, because the flavor is a little heavy, but after processing into preserves, the taste is very good. That kumquat preserves how to process? What are the effects and functions?

First, how to process kumquat preserves?

Practice 1:

The raw materials for making kumquat preserves are very simple, that is, kumquat and sugar, especially for those who like to eat sweets, you can properly add some.

First, the kumquat will be washed clean and then use a toothpick to tie a small hole in the top.

Second, put the treated kumquats in boiling water for five minutes, fish out and fertilize again for three minutes, fish out. The purpose of doing this is to reduce the choking flavor of kumquats, yet keep the flesh from being boiled soft and rotten. Of course, you can also boil only once, never boil too long, so as not to affect the taste.

Third, fish out the kumquats put there to cool, and then add the right amount of sugar and mix well. The amount of sugar should be decided according to the sweetness you can accept. Mixed kumquats need to be left to stand for two days, in summer you can be a little shorter. In the middle of the process, you should also remember to stir a few more times, usually after the sugar marinade will ooze out a lot of water.

Fourth, put the kumquats and juice into a pot and simmer, stirring again and again. Wait until the kumquat surface of the skin is wrinkled and slightly caramelized. Remember to simmer slowly over low heat or it will scorch.

Fifth, after the juice after the kumquats into the oven, the specific baking how long depends on your acceptance of its dryness. After the kumquat preserves are done, it is best to seal them in a bag so that they can be properly kept for a longer period of time. Of course, don't leave it too long, natural foods without added preservatives generally don't keep too long.

Practice 2:

First, wash the kumquats and put them in salt water to soak for half an hour, and then dry the water.

Second, cut the kumquats after the treatment and remove the seeds, and then put them in the bottle to marinate for three days, remember, the bottle must be clean and dry, not a little moisture. Put the kumquat method is a layer of kumquat layer of sugar, the top, you can put a little more sugar, and then put the lid tightly placed for three days.

Third, the kumquats marinated in sugar will ooze out a lot of juice, and then poured into the pot together and boiled over high heat and then turned to low heat. Fish out and drain the water and then put it into a flat bottomed plate to dry in the sun. The kumquats will appear reddish-orange after drying because of the shiny sugar juice attached to them.

Second, kumquat preserves efficacy and role of what?

Kumquat preserves have a certain phlegm, qi, thirst, digestion, wine and other effects, usually eat a little cold can also reduce the symptoms of colds, enhance the body's ability to resist.

However, it is not recommended to consume it if you have a weak spleen or diabetes, otherwise it will have some side effects.