White sugar itself is very appetizing. Just boil it, it tastes better, is more nutritious and easy to absorb. It can be made into hawthorn cake. If it is sweet, I can also make it Sugar-Coated Berry ~ ~ (Sugar-Coated Berry is very simple. Put sugar and a little water in the pot for a while and it will turn into syrup. You can also add some maltose. Just roll the chopped hawthorn in syrup. ) Hawthorn cake method: raw materials used. The ratio is 100: 100: 2. Production method: 1. The hawthorn fruit is cooked and mashed into mud, then put into a fine sieve, and the peel and stone are filtered to make hawthorn sauce. 2. Add appropriate amount of water to sugar and boil it into syrup, stir it up with chopsticks and naturally pull it into silk. 3. Stir 50% syrup and hawthorn sauce evenly. Dissolve alum with proper amount of water, add 50% syrup at the same time, and stir well. 4. Pour the blank into the plate and cool it. Because the pectin in hawthorn is concentrated, it becomes hawthorn cake. The hawthorn cake can be put on the market after it is packed with cellophane. However, it should be noted that hawthorn cake should not be stored for a long time because there is no preservative added, so it must be sold within the shelf life. = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = Hawthorn crystal cake crystal food has a large consumer market in large and medium-sized cities in China, and its health care function is particularly prominent. It has the effects of stimulating appetite, strengthening spleen and lowering blood pressure, and can also treat constipation and iodine deficiency. The production method of hawthorn crystal cake is as follows: 1. Raw material formula. 500g of crystal protein powder, 5kg of hawthorn sauce, 5g of sodium cyclamate15g, 40kg of water and a proper amount of red pigment. 2. Production method. ① Take crystal powder by weight, add a little warm water (50℃ is appropriate) and soak for 30 minutes. (2) According to the required amount of water (minus the weight of water soaked in crystal powder), heat it in a aluminum pot or steel cauldron, pour in the soaked crystal liquid, and keep stirring until the water boils, and immediately cease fire. When the temperature drops to 70℃, add sodium cyclamate and hawthorn juice, stir well, and add a proper amount of red pigment, and color according to the required color. ③ Put a screen on the cooling plate, and filter the melted crystallization liquid through the screen to remove impurities. After cooling with crystallization solution for 2 hours, a plate of crystal cake with bright crystal and bright color can be formed. Before selling, cut it into squares of uniform size with a knife and sell it directly without leaving the cooling plate. = = = = = = = = = = = = = = = Hawthorn jelly is a kind of nutritious fruit, which contains many kinds of amino acids, vitamins, minerals and dietary fiber needed by human body, and has the effect of softening blood vessels and lowering blood pressure, so its products are deeply loved by people. This paper introduces a simple method for making hawthorn cake and hawthorn jelly suitable for small enterprises or families. 1. Process flow: raw material selection → cleaning → softening → pulping → batching → concentration → solidification → raw material selection of hawthorn cake → cleaning → softening → juicing → batching → concentration → solidification → hawthorn freezing. 2. Process flow: operation points: 1. Raw materials: choose a medium-sized fruit shape with compact structure, rich juice, bright red color and rich fragrance. Cleaning and finishing: Wash the fruit with running water, and then remove the seeds and fruit stalks (seeds and fruit stalks may not be removed if pulped with a beater). 3. Softening: put the washed fruit into a jacketed pot (or household pot), add 60% water by weight of the fruit, and heat and boil for 15-25 minutes until the pulp is soft and rotten. 4. Filtering: The softened pulp is directly beaten with a beater, and the family can filter the ponytail while it is hot. In order to prevent the screen hole from being blocked, a long knife can be scraped under the ponytail, and the filtered fruit paste can be weighed as the cooking raw material of the fruit cake; The softened pulp is filtered by fine screen or bag press to obtain clear and transparent juice, which is the raw material for making jelly. 5. Ingredients: the sugar content of the fruit cake is 60%-70% of the filtered fruit puree; The sugar content of jelly is 70%-80% of the filtered juice. 6. Concentration: put the puree or fruit juice into a jacketed pot (or household pot) for heating, and add the weighed white sugar when the fruit juice boils; In the process of concentration, be sure to keep stirring to prevent the pot from being burnt; During the heating process, the consistency of the slurry gradually increases, and a small amount of slurry is stirred with wooden boards. If it drops, drop 1-2 drops of slurry into cold water and shake it to disperse quickly, indicating that heating and concentration should be continued. If it falls slowly in pieces, it will shake in cold water without spreading, indicating that the concentration has reached the end point and stop heating. 7. Solidification: pour the concentrated slurry into a clean container or white porcelain dish with a thickness of 3-5 cm, and after cooling, gel into solid fruit cakes and jellies. 8. Finished product quality: hawthorn cake: the product is red or brown, translucent, shiny, elastic, fine in texture, smooth in section, sweet and sour, and has original fruit flavor. Hawthorn jelly: the product is red or reddish brown, crystal clear, shiny, elastic, delicate in texture, smooth in section, sweet and sour, and has original fruit flavor.