Introduction of tangerine cake

Orange-red color, no coloring, delicate taste. Tangerine cake is a kind of characteristic food, it is a natural food processed with red tangerine with tangerine peel, without the bitter taste in tangerine peel, with the effect of moistening the lungs and relieving cough, which is very popular among the middle-aged and old people.

Method of production

1. Selection of raw materials: should choose a smaller, less juicy, fresh and mature fruit. The production of small-shaped fruit as raw materials.

2. Peeling: peeling or not according to the orange varieties and product specifications, thin-skinned varieties often do not peel. The yellow skin layer can be used as raw material for extracting essential oils and peel, etc. The yellow skin layer can be used as raw material for extracting essential oils and peel.

3. Scratching, de-seeding, pressing: orange fruit selection scratches the seam, and then add pressure to the fruit compression, and squeeze out the seeds. Pressing out the juice can be used to produce when the son of the dew.

4. Pickling: the squashed fruit is immersed in a concentration of 3% lime water, pickling 5 to 6 hours.

5. Pre-cooking: take out the cured fruits and put them into an aluminum pot to pre-cook for 5 to 8 minutes and remove the residual seeds by hand in hot water.

6. Rinsing: Rinse in clean water for 24 hours.

7. Sugar cooking: according to 50 kilograms of orange blanks with 38 kilograms of granulated sugar ingredients. First take 14 kilograms of sugar, put into the pot with water to dissolve (the amount of water to submerge the degree of orange billet), poured into the orange billet, so that it absorbs the sugar solution, sugar water seepage, and then add the rest of the sugar, heating and continue to cook, stirring constantly, cooking to all the orange fruits transparent, the boiling point temperature reaches 108 ~ 110 ℃, can be removed from the fire, leaching the sugar solution.

Orange cake

8. Cooling: the sugar cake by the gradual cooling, so that the sugar attached to the orange cake on the liquid condensed into a solid.

9. drying: after the sugar system of orange cake still contains a little water, need to be placed on the drying tray to dry.

10. Sprinkle sugar: in order to reduce the candied fruit preserved during the moisture absorption and bonding, need to be sprinkled on the surface of the orange cake dry sugar.

11. Grading: according to the quality and size of the orange cake for grading.

Buy supermarkets are basically sold. Quality standards The appearance is relatively neat and consistent, yellow in white, soluble solids should reach 70 to 75%, moisture content of 20% or less.