(2) Operation points
1. Raw material Pomelo should be used for raw material which is about 7 mature.
2. Peeling and cutting strips Peel off the skin of the pomelo, cut off the outer skin layer, and then cut the outer skin layer and the white skin layer into strips or thin slices, the length and thickness of which depends on the product specifications and consumption habits. Can also be cut into strips or slices with the outer skin layer and white skin layer.
3. Hardening of the outer skin layer per 100kg of raw materials with lime 0.25-0.5kg, white skin with 0.5-0.75kg, first formulated into lime water, the raw material will be placed into the lime water soaked for about 2h, and from time to time, stirring, fished out of the water to wash.
4. Pre-boiling de-bittering. Put the peg skin into the boiling water pre-cooked 10 ~ 15min, in order to soften the peel, remove the bitter taste. Fishing up water rinse, squeeze dry, then cook sugar.
5. Cooking sugar 60kg of sugar per 100kg of raw materials, sugar cooking to maintain a warm fire, slowly boil to the boiling point temperature of 110 ℃ to stop heating, take out the drained sugar solution, plate drying.
6. drying sent to the drying room or dryer, temperature 75 ℃, baked about 8h, remove the cooled sugar mixing, that is, the finished product.
6.