Classification of Canadian maple syrup:
Canadian item number 1 AA color: golden color: light fragrance
The production season is in early March, and it is maple syrup condensed from the earliest harvested sap.
Because of its light taste, it is very suitable for children, the elderly and post-illness patients, especially those with heart disease and diabetes.
Canada No 1 A, color: golden brown taste: aromatic.
The production season is around the middle of March, and the maple syrup is harvested.
Friends who like the special traditional flavor of maple sugar, this grade will be your best choice. It will definitely join your dining table and become your indispensable partner every day. Try to use it instead of sugar when drinking coffee, tea and cooking. I believe you will find that it can change your poor health and bring you unexpected results.
Canada second amber, color: light brown taste: aromatic.
Maple syrup made at the end of the harvest season in early April. It has a strong maple fragrance, and people who like strong maple syrup believe that its unique and unforgettable taste will never live up to your choice. Dessert used for cooking cookies and cakes is an indispensable seasoning helper. Canada's famous international maple syrup and maple syrup ice cream use this grade as the protagonist.
Strong taste (Canada No.3 is deeper) is sometimes called amber grade in Canada No.3, color: brown taste: particularly strong fragrance.
The production season is at the end of April, which is the last harvest season of the year.
This is a special maple syrup for cooking, which is characterized by caramel-like taste. Mainly because of its strong smell, it is widely used in cooking, baking and some special food condiments. In Europe, the United States and Japan, it is also used as a spice to make a popular maple sugar-flavored cigarette.
Every year from May to August, maple trees store starch in their roots to prepare nutrients for the next year. When the snow and ice melt in early spring, the starch stored in the roots of maple trees begins to be converted into sugar, which is also the season when maple sugar workers begin to collect sap and make maple sugar. Maple sugar season is very short, generally from mid-March to mid-April, only about six weeks before and after.
The production of maple syrup is also very simple, that is, the maple syrup is heated to evaporate the water in the sap bit by bit, and finally a slightly thick maple syrup is formed. Usually, 40 kg of maple juice can only process 1 kg of maple syrup. Only maple trees over 40 years old or more than 25 cm in diameter will produce useful juice. For the healthy growth of maple, the amount of juice taken should not exceed 5% of the total. So maple syrup is very expensive. The bottle of natural maple syrup I bought is only 236ml, and the price is $4.99.
This sugary maple is different from other maples. It is yellow in autumn, while other maples are red.
The following information comes from: Garvey Immigration Network for reference.
Canada is called "the country of maple leaves", and maple trees can be seen everywhere. The maple leaf on the Canadian flag represents this feature. Maple trees not only look beautiful, but also maple sugar made from maple juice is very nutritious. Therefore, it has become a unique custom in Canada to enjoy maple in autumn, celebrate the Maple Sugar Festival in spring and taste fresh maple syrup.
There are nearly a hundred kinds of maple trees.
There are nearly 100 kinds of maple trees on the east coast of Canada, among which Ontario and Quebec have the most maple forests. Among nearly 100 kinds of maple, the most famous one is "sugar maple", from which maple syrup is collected. This sugar maple only grows in central and northeastern North America. Canada's unique geographical location makes all kinds of maple syrup products become unique tourist souvenirs in Canada.
Maple sugar is rich in minerals and organic acids, and its calories are lower than sucrose, fructose and corn sugar, but calcium, magnesium and organic acids are much higher than other sugars, which can supplement nutrition for people with weak constitution.
Maple sugar saved the natives.
It is said that Indian syrup existed about 1600 years ago. Native Indians in Canada first discovered maple syrup, a sweet food with sweet taste, suitable sweetness, moistening lung and invigorating stomach, and used "indigenous method" to dig grooves and holes in maple trunk to collect maple juice. At that time, "Indian syrup" was the predecessor of today's "maple syrup"
Winter in Canada is cold and long? There are no crops to grow during this period? Early Indians couldn't farm because of winter? They can only hunt and eat meat, lacking vitamins, minerals and other nutrients, and many people have died. Later, Indians gradually learned to make and eat maple syrup. Maple syrup provides rich nutrition and is an indispensable food for local Indians in winter.
The process of picking maple sugar is very complicated.
The process of making maple syrup is very complicated. March and April are the season of collecting maple sugar every year, and collecting maple juice requires a suitable temperature. Only when the temperature is lower than 0℃ at night and higher than 5℃ during the day can maple sap be extracted. The temperature of boiling maple syrup is generally maintained at 4 degrees Celsius above the boiling point of water.
The farmer drilled a hole about 5 cm deep in the trunk of a sugar maple tree over 40 years old, inserted a catheter, hung a bucket for collecting sugar maple sap, and let the sap slowly drip into the bucket. It takes about 30 liters to 45 liters of sap to extract 1 liter of maple syrup. A maple tree with a diameter of about 25 cm usually only needs to drill a hole, so it has the ability to recuperate and regain its vitality. Big maple trees for many years can generally drill 3-4 holes.
According to the regulations of the Canadian federal government, maple syrup can be divided into three grades according to color, transparency and taste: the highest grade-with strong maple flavor, which is most suitable for direct consumption; Grade II-slightly bad taste and amber color; The third grade-the deepest color, suitable for food additives.
Maple syrup is usually eaten directly on pancakes. Another way to eat maple syrup is called "snow maple juice", that is, in winter in Canada, local people spread clean snow on clean wooden boards, pour boiled maple syrup directly on the snow, and the maple syrup will slowly solidify, and then slowly roll up the condensed soft maple syrup with a small stick to make a chewy maple candy lollipop.
Vacation at maple sugar hut
In March and April every year, Quebec and Ontario hold the traditional Canadian folk festival Maple Sugar Festival. In Quebec, at this time, people who like maple syrup will gather here and go to the local "maple syrup hut" to play. The hut is made of logs, and there is a big pot dedicated to boiling maple syrup in the hut. There are special people to explain and perform the boiling process of maple syrup, and also invite tourists to taste authentic maple syrup products. There are about 400 maple sugar huts in Quebec.
During the maple sugar festival, maple sugar cakes are also provided free of charge. People taste pancakes and snacks, visit outdoor markets, take a horse-drawn carriage tour in the countryside, and walk in the maple forest at the lively maple sugar festival.
Usage: used for eating and seasoning.
Notes in chemical dictionaries:
Preparation or source: Sugar extracted from sugar maple juice is impure sucrose. Sugar maple juice has a special smell.