Ingredients: kiwi fruit

Operation:

1. Selection of raw materials: It is best to choose fruits that are ripe in 89%. Too raw is not good for the taste, and too cooked is not easy to peel.

2. Cleaning: Wash mud and sundries with clean water.

3. Peeling: Peeling can be done by hand or by soaking in 10 ~ 20% alkali solution for 2 ~ 3 minutes, and then rinsing with clear water to remove the residual skin residue and alkali solution.

4. blanching: blanching in boiling water for 5 ~ 10 minutes until the pulp turns yellow and soft, then taking out and draining. The purpose of blanching is to promote the penetration of sugar in the process of sugar pickling.

5. Sugar pickling: 70-80% of the white sugar equivalent to the weight of the pulp is divided into two parts, of which 40% is used for sugar pickling and 60% is used for sugar boiling. When sprinkling sugar, divide the fruit blank into three layers and sprinkle with dry sugar. The dosage of sugar is: two tenths of the lower layer, three tenths of the middle layer and five tenths of the upper layer. 14 ~ 16 hours later, take it out and drain it.

6. Boiling sugar: The sugar liquid discharged after sugar stains is also used for boiling sugar. Make more than 60% sugar solution with folded sugar, add the fruit blank stained with sugar, cook for about 30 minutes, and take out the fruit blank when the concentration of sugar solution reaches 70 ~ 80%.

7. Drying and setting: put the sugar-soaked pericarp into a drying tray, move it into a drying room at 50-55℃ and dry it for about 25 hours to obtain preserved fruit. After drying, shaping and grading are carried out.

8. Packaging: after cooling, it is packaged with sterile cellophane or cooked film food bags, and then boxed and put into storage.

If the above products can't be dried after boiling, they will be pickled or canned together with the sugar solution, which is called candied fruit.