Overview of candied fruit: The original intention of "candied fruit" is the processing method of taking fruits and vegetables as raw materials and pickling with sugar or honey, and now it has gradually become the traditional product name of our country.
I. Variety:
(1) candied fruits: raw materials are candied and honey-processed, and the finished products are immersed in a certain concentration of sugar solution, which is slightly transparent, such as honey kumquat, sweet osmanthus, huapi olive, etc. ?
(2) Sand returning: After the raw materials are boiled with sugar, the surface of the finished product is dry with white icing, such as candied wax gourd strips, golden dates, kumquat cakes, etc. ?
(3) Preserved fruits: The raw materials are made of candied sugar, and after drying, the surface of the finished product is not sticky or dry, with a sense of transparency, and sugar-free frost is precipitated, such as preserved apricots, pineapples (slices, blocks and cores), ginger candy slices, papaya (strips and grains) and so on. ?
(4) Preserved fruits: Sweeteners, spices, etc. are added to raw materials in the process of sugar pickling or sugar boiling, and the surface of finished products is dry and has a strong fragrance, such as: clove Li Xuehua Yingzi, Bazhen Mei, plum-flavored kumquat, etc. ?
(5) Glycyrrhiza uralensis Fisch products: The raw materials are fruit blanks, which are soaked with sugar, licorice and other food additives, and then dried. The finished products have sweet, sour and salty flavors, such as preserved plum, licorice olive, dried tangerine peel and preserved plum. ?
(6) Fruit cake: the raw materials are processed into paste, and after concentrated drying, the finished products are in the shape of slices, strips, blocks, etc., such as hawthorn cake, appetizing kumquat, and cortex moutan.
Second, the factions of China candied fruit
Candied fruit can be divided into Beijing style, Guangdong style, Jiangsu style and Fujian style according to local flavor.
Beijing-style candied fruit, also known as Beijing preserved fruit, originated in Beijing, among which preserved apples, golden dates and golden cakes are the most famous. Beijing-style candied fruit is characterized by transparent fruit body and dry surface. The ingredients are simple, but the dosage is large. The entrance is soft and the taste is sweet.
Cantonese-style candied fruit, which originated in Guangzhou and Chaozhou, is famous for its candied lotus, candied orange cake and buttered plum. Its characteristics are: dry surface, sweet and fragrant or sweet and sour.
Suzhou-style candied fruit originated in Suzhou, including candied fruit produced in Suzhou, Shanghai, Wuxi and other places. Among them, candied figs, kumquat cakes and white sugar bayberry are the most famous. The characteristics of Suzhou-style candied fruit are: many kinds of ingredients, mainly sweet and sour, salty and sweet, full of aftertaste.
Min-style candied fruit originated in Quanzhou and Zhangzhou in Fujian. Among them, Dafu Fruit, Jiayingzi and Shixiangguo are the most famous. The characteristics of Fujian-style candied fruit are: many kinds of ingredients, large dosage, sweet and fragrant taste and rich aftertaste.
3. Hometown of candied fruit in China: Suzhou and Neijiang.
Suzhou City, Jiangsu Province is located on the shore of Taihu Lake and enjoys the reputation of "the hometown of candied fruit in China". There are more than 40 kinds of fruits, such as plum, apricot, loquat, bayberry, peach, kumquat and tangerine, which provide rich raw materials for making candied fruit. Therefore, Suzhou is one of the earliest areas in China to produce candied fruit. Candied fruit was made as early as the Three Kingdoms period, and the development of Tang sugar industry promoted the processing of candied fruit and made Suzhou candied fruit form a gang. In the Ming Dynasty, with the development of Suzhou painting, calligraphy, sculpture and other arts, plum carvings and other treasures appeared in Soviet-style candied fruit. During the Tongzhi period of Qing Dynasty, there were many kinds of Soviet-style candied fruit, which was in its heyday and sold well in the market towns in the south of the Yangtze River. Before the founding of the People's Republic of China, there were 10 workshops in Suzhou, among which "Zhang Xiangfeng" was the most famous, with branches in Shanghai, Tianjin, Jiaxing and other places, showing its large scale and prosperous production. Su-style candied fruit, sweet, sour and salty, soft and delicious, has always been listed as "court food". As far as varieties are concerned, there are more than 60 kinds 160, such as green plum, white sugar lotus plums, sweet sweet dates, etc. Among them, golden candied dates, buttered plum, golden kumquat, white sugar bayberry and nine-system dried tangerine peel are the most famous. Among them, golden silk candied jujube is a traditional product in Soviet-style candied fruit, which is made of Dongting Dongshan Baipu jujube. It is rich in fruit flavor, amber in color, sweet and waxy in muscle, and crisp in mouth, and enjoys a good reputation in domestic and foreign markets. 1984, the "honey" brand golden jujube produced by Suzhou candied fruit factory was awarded the National Silver Award for High-quality Food. Processing candied fruit with fresh plums is also very distinctive in Suzhou. Sugar-stained plums are similar to fresh plums, with green color, crisp and tender muscle, sweet and palatable. The flavor of Su-style plum is sweet and sour, with a grain in the mouth, refreshing and refreshing, and has a long aftertaste, which is most popular among tourists. Su orange cake and Kumquat cake made of Dongting orange are rich in orange flavor, sweet and refreshing, and have appetizing and ventilation functions. Sugar bergamot, preserved orange peel, nine-made dried tangerine peel, white sugar dried bayberry, clear water licorice plum peel, etc. are sweet and fragrant, suitable for all ages and loved by everyone.
Neijiang City, Sichuan Province, is known as the "Sweet City of China" and the "Hometown of Candied China" because it is rich in sugar cane, sugar and candied fruit. Neijiang candied taxol is deeply loved by people with its unique style of "transparent color, full of sugar and water, nourishing slag, delicious and sweet". Neijiang candied fruit was listed as a royal tribute as early as the Tang Dynasty, and it has a long-standing reputation. The main varieties are: money orange, preserved pear, apricot, longevity orange, jujube, orange red, asparagus, peach, apple, cherry, wax gourd and so on. The products are various in shape and taste, which can keep sugar and juice, moisten and melt dregs, and are sweet and delicious, and bring forth saliva in the mouth.
Four, candied fruit quality problems and brand enterprises
The main problems of candied fruit:
The quality and safety of candied fruit has always been the main obstacle for the industry to become bigger and stronger, mainly manifested in the excessive use of food additives and sweeteners and the substandard drying environment. However, with the gradual improvement of industry standards and the implementation of quality and safety certification, more and more enterprises have realized that only high-quality products and honest brands can be in an invincible position.
Main production enterprises of candied fruit in Chinese mainland:
There are Tian Oh, Hua Weiheng, Mrs. Yao and Shang Haojia in the north.
There are Jiabao, Jiamei, Ye Yuan Square, Rare Taste, Jigong, Tongxiang and Yanjin Shop in the south.
These enterprises are well-known fruit-making enterprises in Chinese mainland, and their quality is guaranteed, so they can buy with confidence.
Classification and technology of candied fruit
1 According to the characteristics of products, candied fruits are classified as follows:
Candied fruits: including candied fruits and sand-returning candied fruits. Candied candied fruit is boiled with sugar, and its finished product is generally soaked in concentrated sugar solution, with fine pulp and delicious taste. For example, candied red fruits, candied begonia, candied quince, candied green plums, sugar osmanthus and sugar roses all belong to this category. After the preserved fruit is boiled with sugar stains, a layer of powdered sugar is hung on the surface of the fruit blank, which makes the product opaque, crisp in texture and high in sugar content. For example, all kinds of melon strips, sugar orange cakes, sugar lotus root slices, sugar ginger slices, sugar Jinjie, sugar lotus seeds, sugar water chestnuts, and green silk all belong to this category.
Preserved fruits: Dried after being boiled in sugar, with brown, golden or amber color, bright and transparent, dry surface and slightly sticky dry products. For example, preserved apples, pears, peaches, preserved sand fruits, preserved dates, preserved fragrant fruits, preserved plums, preserved hawthorns and preserved begonia all belong to this category.
Preserved fruit: It is a kind of licorice cold product with all kinds of fresh fruits (blanks) as the main raw materials. Its external shape generally keeps the original fruit body, and its surface is dry. Some varieties have a frosted surface, which tastes sweet, sour and slightly salty, and has the original fruit flavor. Such as green plum, Pei-Mui Chan, rock sugar bayberry, etc. all belong to this category, and there are many varieties.
Cultural products: dry products made of fruit as the main raw material, pickled, added with food additives, with or without sugar, and with or without licorice. The products have sweet, sour and salty flavors, such as plum, plum, apricot, dried tangerine peel, spiced hawthorn slices, licorice olive and licorice kumquat.
Fruit Dan: Fruits and vegetables are used as the main raw materials, which are boiled with sugar, soaked or salted, dried and ground, and then formed into various forms of dry products. For example, Baicao Dan, Chen Pidan, Lemon Dan, BingMei Dan, Sour Plum Dan, Peel Dan, Hawthorn Dan and Bergamot Dan all belong to this category.
Fruit cakes: raw materials are processed into paste, and after concentrated drying, the finished products are in the shape of strips, such as hawthorn cakes, hawthorn strips, cortex moutan and appetizing kumquat.
2 According to the production tradition, preserved fruits are classified as follows:
Su-style preserved fruit: Originated in Suzhou, the ancient city, it is mainly sand-returning products, and now it has spread all over Jiangsu, Zhejiang, Shanghai and Anhui. It is known for its exquisite selection of materials, fine production, unique shape, bright color and elegant flavor. Sugar-stained products are slightly sugary on the surface, crisp in color and fresh, sweet and refreshing, rich in original fruit flavor, and excellent in color, fragrance, taste and shape. Their representative products are mainly plum series products, as well as sugar bergamot, honey kumquat and figs. Sand-returning products, with dry surface, slightly frosted, fresh color, unique shape, crisp entrance and sweet taste, represent jujube series products, as well as Su Tangju cake, Golden Kumquat and Su-style preserved plum, Jiuzhi dried tangerine peel, sugar bayberry, sugar cherry and so on. F:aR4rD%,
The production process combines the characteristics of south and north preserves: fresh fruits and vegetables → sorting and grading → shape treatment → salting and drying → hardening treatment → rinsing → blanching → sugar pickling → sugar boiling → cooling.
Cantonese preserved fruit: Originated in Guangzhou, Shantou and Chaozhou, it is mainly made of licorice flavored products and sugar-coated products, with a production history of 1000 years. At first, it was mainly preserved fruit, and then gradually developed sugar-coated products. Preserved fruit products have semi-dry or dry surface, strong dry fragrance, sweet and sour taste, salty and sweet taste, and long aftertaste. Its representative products are Pei-Mui Chan, buttered plum, licorice carambola and so on. Sugar-coated preserves are pure in texture, with a layer of white icing on the surface, which seems to be covered with sugar, also known as "sugar-coated preserves". Its products have dry surface, frosting, sweet and waxy taste, strong original fruit flavor, various colors and unique flavor. Its representative products include candied winter melon, candied lotus root slices, candied water chestnuts, candied orange cakes and so on.
Production technology:
Salted licorice, sucrose, sweetener, preservative, colorant and essence.
↓ ↓
Fresh fruit → fruit embryo → rinsing and desalting → air drying → cooking of ingredient liquid → pickling of ingredient liquid → air drying → packaging → finished product.
Fujian-style preserved fruit: originated from Xiamen, Fuzhou, Quanzhou and Zhangzhou in Fujian, where olives are abundant and made into candied fruit. Therefore, Fujian-style candied fruit is a candied product represented by olive products. Fujian-style preserved fruit, with dry or semi-dry surface, low sugar content, slight luster, delicate and dense meat, outstanding added flavor, refreshing and aftertaste. Its representative varieties are Dafu Fruit, Huajie Jiayingzi, Shixiangguo, Liangyou Olive, Myrica rubra, Qingjin Fruit, Lilac Olive, Huapi Olive and so on.