The choice of materials used red jade, Guoguang apple is appropriate. The raw materials are required to be free of pests and diseases, without damage, and the diameter of the heads is more than 6 cm.
The sliced ​​apple is first washed with clean water. After peeling and slicing, the thickness of each piece is between l and l.2 cm. After slicing, the fruit kernel is wound with a knife and the diameter of the inner ring is between l.5 and l.7 cm. .
Soaking the sulphur Put the chopped greens into a sulphite solution with a concentration of 2%. Rinse for 3 to 5 minutes until the surface of the fruit whitish.
Take a vacuum and remove the fruit and rinse it with clean water. In addition boiled into l4 ~ l5 kg of white sugar. And 35 ~ 36 kg of water, a little citric acid mixed heat melted. Pour the prepared sugar liquid into a vacuum tank, add the rinsed apple ring, seal the vacuum tank to start the vacuuming, the vacuum time is 20 minutes, after the vacuum is drawn, keep the vacuum for 20 minutes, then open the vacuum tank to remove the fruit ring. Candied, pay attention to light fishing.
The sugar concentration at the end of candied sugar is between l9 and 20 Baume, and then the boiled fruit is added to soften the fruit. The softening time is 7 to 10 minutes. After that, dry sugar is added three times, and then a little salt is added (50 grams per 50 kilograms of pulp). Salt to adjust the flavor, add dry sugar and then add 5 kilograms of distilled water, so that easy to dissolve dry sugar. After this, add 20 kg of cold sugar solution and cook it quickly for a while. The sugar concentration in the pan is preferably 25 to 28 Baume. Put the fruit ring together with the sugar liquid and pour it into the cylinder for 24 hours. After the cylinder is out, put it into the baking plate, drain it for 2 to 3 hours, and bake it in the drying room.
Baking oven temperature control at 67 to 69 degrees Celsius, baking 3 to 7 hours after the turn over, and then adjust the temperature to 55 to 60 degrees Celsius, bake l6 ~ l7 hours, after drying room regain l ~ 2 days.
The sugar is mixed and graded after the rejuvenation of the apple rings to remove impurities, and then add 2.5 kg per 50 kg of apple dough, multi-dimensional glucose, and add 20 g of malic acid to stir well.
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