Problem description:
How to make fresh hawthorn into preserves?
Analysis:
1. Raw material treatment: Wash the dried hawthorn, remove the core and cook it in hot water for 2-3 minutes to soften it for later use. Because the flavor of dried hawthorn itself is not strong enough, it can be improved by some substances with special flavor. For example, fragrant flowers such as roses or osmanthus flowers can be used to make rose sauce and osmanthus sauce. Roses and osmanthus fragrans were pickled with1:1white sugar, and heated, sterilized and concentrated to make rose sauce and osmanthus fragrans sauce for later use.
2. Hardening and color protection measures: To prevent hawthorn pulp from dissolving and rotting due to direct cooking, 0.3% alum and 0. 1% sodium bisulfite were used in pretreatment for 8 hours.
3. preparation and sugar penetration of sugar solution: the amount of sugar is 0.6 ~ 0.7 times of the weight of hawthorn, however, 40% sugar solution is prepared, and 0.05% potassium sorbate is added. First, the sugar solution is boiled, the white sugar is dissolved, and then the raw material hawthorn * * * is added for boiling, and the water is constantly stirred. During the heating process, the sugar solution is continuously evaporated, and the sugar solution is continuously thickened, and hawthorn itself gradually absorbs sugar. To avoid caramelization, that is, when the hawthorn becomes translucent, add rose sauce or osmanthus sauce, the amount of which is about a quarter of the weight of the raw materials, in order to make the hawthorn stick with the fragrance of roses, without using too much, so as not to increase the cost.
Fourthly, drying: drying at 60-65 DEG C until the water content of the finished product is 22-24%.
Packing: Pack with1~ 2 capsules or single capsules and then pack in boxes.
6. Flavor of finished product: Rose hawthorn preserved fruit has rose fragrance, is sweet and sour, and is a new product.