The flavor of this product is pure sweetness without acidity, sugar tangerine cake surface with sucrose recrystallization that is back to the sand, in the dried fruit preserves belongs to the dry preserves, its sugar and sweetness is higher, is generally used to make sweet buns and moon cake filling, processing technology is as follows:

1, raw material processing: The raw material used is the above mentioned tangerine embryo, first through the desalination and then boiled with sugar. The second is fresh raw materials, it is best to apply immature fallen fruits or other external fruits, fresh fruits need to be ground to remove the surface oil cell layer (can be further processed into essential oils), the round fruits are pressed into a cake shape, remove the seeds and excess fruit juice.

2, hardening treatment: 3% lime water soaked fruit for 8 hours, the practice is to add 1.5 kg of lime in 50 kg of water, stirring thoroughly so that the lime is dissolved, after half an hour or so to take the upper layer of clarified liquid. Lime water in addition to neutralize the acidity of the fruit, available litmus reagent test is not red shall prevail, while lime water on the fruit has a hardening effect, so that it is resistant to cooking and not rotten. Fish out the fruit embryo from the lime water, rinse with a lot of water, the requirement is not alkaline and lime flavor until.

3, plus sugar cooking: the above with water to wash the fruit embryo drained for use, using a cooking method. The amount of sugar used for raw materials 0.8 times, that is, 50 kilograms of fruit embryo with 40 kilograms of sugar, in a stainless steel pot poured into the raw materials, and sugar, sugar used depending on the number of processed how much can be added once can also be added several times. Because the raw materials have water, add sugar together with heating and simmering, to constantly stir, sugar will dissolve, can also add a small amount of water, help dissolve sugar, so that sugar is absorbed by the fruit embryo, and the water in the raw materials gradually evaporate, so the beginning of the fire can be increased, with the increase in heating time, the fruit embryo continues to absorb sugar, sugar concentration is also increasing, close to saturation, when the requirements of the fire should be weakened, and finally appeared recrystallized! The phenomenon of recrystallization, the formation of frosting on the surface of the fruit, the end of sugar permeation.

4, drying: sent to the baking room at 60-70 ℃ baking 8-16 hours.

5, packaging: generally 500 grams of a bag.

This product is characterized by citrus aroma.

This product is characterized by citrus aroma.