2. Salt immersion: the selected qualified kumquat will be poured into the pool, with a concentration of 10% salt water pickling. The purpose of salting is to keep the kumquats from rotting and prolong the processing date.
3. Open: the kumquat will be opened with a knife along the vertical 5 to 7 knives about 100 millimeters of the knife, easy to squeeze the core and processing in the future processing.
4. Pressing the orange and squeezing the nucleus: the money orange has opened the knife mouth squeezed into a flat shape, and then wash off the orange nucleus with water.
5. Hardening and rinsing: After squeezing and removing the nucleus of the molded billet, put it into the lime water with a concentration of 10% for rinsing and drying. And then wash with water repeatedly, press dry 4 times. The purpose of this is to make the orange blanks harden by impregnation with lime water, and then rinse them with water to remove the residual liquid and brine originally contained in the oranges.
6. Shaping: after several processes, finally remove the kernel as mentioned above and flatten it.
7. Pre-cooking: The shaped blanks are poured into a sandwich pan and cooked for 8 minutes to destroy enzyme activity and inhibit the growth of microorganisms.
8. Rinsing: Put the cooked blanks into clean water and rinse them 4 times repeatedly (change clean water once a day, ****5 days).
9. Sugar Dip: After rinsing, dip them in sugar water for one day.
10. Sugar boiling: after sugar dipping, put it into thick sugar water and boil it for more than one hour.
11. Cooling: After boiling the sugar, take it out and spread it flat, and let it cool down naturally.
12. Pre-cooking with sugar solution: After cooling, add dissolved sugar to cook the blanks, so that the sugar solution is evenly impregnated in the blanks.