Also known as orange cake, it is called orange cake in many places. Its color is orange-red, does not contain any pigments, the taste is delicate, is a quite distinctive food, is a natural food processed with orange peel, no bitter taste in orange peel, with the effect of moisturizing the lungs and cough, popular among middle-aged and elderly people.
Preparation method
1. Raw material selection: you should choose a small shape, less sap, fresh and ripe fruit. Small fruits are commonly used as raw materials in production.
2． Gouging: Whether the skin is shaved or not depends on the variety of oranges and product specifications, and thin-skinned varieties are often not peeled. The yellow skin layer is removed by hand planer, and the yellow skin layer can be used as a raw material for extracting essential oils and tangerine peel.
3． Seams, seeds, and pressing: Oranges are sewn with a seamseter, and then pressure is applied to flatten the fruit and squeeze out the seeds. The pressed juice is available for production of the dew.
4． Pickling: The squashed fruit is immersed in lime water with a concentration of 3% and marinated for 5 to 6 hours.
5． Pre-cooking: Remove the pickled fruit, put it in an aluminum pot and pre-cook for 5 to 8 minutes, and use your hands to remove the seeds in hot water.
6． Rinse: Rinse in clean water for 24 hours.
7． Sugar boiling: Press 50 kg of orange blanks with 38 kg of granulated sugar ingredients. First take 14 kg of granulated sugar, put it into the pot and add water to dissolve (the amount of water is to submerge the orange blank), pour it into the orange blank, so that it absorbs the sugar liquid, after the sugar water penetrates, then add the remaining granulated sugar, heat continue to cook, constantly stir, cook until all the orange fruits are transparent, when the boiling point temperature reaches 108 ~ 110 ° C, you can get away from the fire and drain the sugar solution.
8． Cooling: Gradually cooled by sugar cake, so that the sugar liquid attached to the orange cake condenses into a solid.
9． Drying: The orange cake after sugar also contains a little moisture and needs to be placed on a drying plate to dry.
10． Sprinkle sugar: To reduce moisture absorption and sticking during preserves, sprinkle dried sugar on the surface of the orange cake.
11． Grading: Grades based on orange cake quality and size.
12． Packing: First packed into plastic film food bags, and then packed in cartons.
Quality standards: the appearance is relatively neat and consistent, yellow in the white, soluble solids should reach 70 ~ 75%, moisture content of less than 20%.
Precautions: The fruit that is not processed immediately, after being sewn, removed and pressed, each hundred kilograms of fruit is made of salt 8 to 12, lime 1 to 1.5 kg, made into a water blank, pickled for a month, taken out and rinsed with water several times, remove the salt and the bitter taste in the orange peel, etc., drain the water, and the other is the same.
Process
Raw materials are selected → shaved→ sewn, desperated→ pressed→ pickled→ pre-cooked→ but the seeds are → rinsed→ sugar is boiled→ cooled → dried→ sprinkled with sugar→ graded → packaging