Sugar → finished product?
1, fruit selection: select fresh oranges with uniform head, no scars and marks, bright red color and maturity as blank.
2. Peeling: Peeling the epidermis (or cloud skin) with a fruit grinder or by hand.
Orange preserves-citrus
3. Picking up the blank: after washing the blank with clear water, soak it in hot water at 80℃ for 4 ~ 6 minutes, and when the blank is slightly soft and slippery, pick it up.
4. Petaling: Divide the fruit blank into10 ~12 petals with a petaling machine. The seams should be even, not right, and the blank core should not be cut.
5. Squeezing: Squeeze the fruit blank gently by hand or with a seeder to drain the juice, but don't crush the pulp.
6. Shui Piao: Put the fruit blank into clear water and soak it for 48 hours, during which the water is changed for 6-8 times. In Shui Piao, the fruit blank should be squeezed gently one by one, usually 3-4 times.
7. Re-stirring the blank: put the blank into the boiling water pot, copy it, boil it for 2 ~ 3 minutes, then quickly pick it up and put it in a clear water pool, and soak it for about 12 hours, changing the water1~ 2 times. Then squeeze them one by one again with a blank press or by hand to remove juice and moisture.
8. Closing the pot: When the refined syrup (Bomei 35℃) is boiled to 103℃, put the fruit blank into the pot. The syrup should not be too much. Add it while cooking. When the fruit blank is golden yellow with no flower spots and the temperature rises to 1 10℃, take it out of the honey jar and leave it for 48 hours.
9. Loading: Boil the fresh syrup (Bomei 35℃) to 1 16℃, then put it into the honey cube, and then boil it to 1 16℃, then take it out of the powder basin. When the fruit blank is cooled to about 60℃, it is powdered with sugar, which is the finished product.
1, wash kumquat with clear water in turn;
2. Then use a fruit knife to draw two knives on the top of kumquat;
3. Pour a proper amount of water into the pot and add rock sugar;
4. Open medium heat and cook until the rock sugar is completely dissolved;
5. Add all the washed kumquat and cook until the water boils;
6, turn to a small fire, during which the pot can be shaken from time to time to make it taste more uniform;
7. Cook for about 30-40 minutes until the kumquat skin becomes transparent;
8. At this time, add a little salt, gently stir well and then turn off the fire;
9. Pour into a bowl, seal with plastic wrap and refrigerate for one night, then take out the drained sugar solution;
10, spread it out in a large bowl, and put it in a microwave oven with low heat until it is tough.
Tips?
Make two cuts on the top of the washed kumquat, which is beneficial to quickly soak it in the process of cooking. 2. When you finally take out the pot, add a little salt, which can make the kumquat taste better. 3. The sugar solution soaked in kumquat can be poured into a sterilized bottle and stored in cold storage, and a proper amount of boiling water is added when drinking. 4. When microwave kumquat at high fire, take it out every 2 minutes to see the state, and continue microwave until it is tough.