Longling "orange cake", an authentic candied food. It has a yellow and red color, a sweet taste, a soft and chewy texture, and a natural and unique flavor. A bite, a little bitter, a little sweet, a little sour, but bitter but not astringent, sweet but not greasy, sour without pouring teeth. One by one, they are wrapped in crystal clear orange and infrared clothes, seducing every diner and leading the way in Longling.
Longling "orange cake" is different, not made of oranges, but made of limes. Therefore, the production is special, the flavor is unique, the medicinal and health effects are obvious, and it is deeply loved by people.
We know that citrus, orange (orange), orange, and grapefruit are four different varieties of citrus fruits in the family Rubiaceae, which are easily confused by people because of their similar appearance. Citrus: the fruit is larger, nearly spherical, the skin is yellow, orange-yellow or orange-red, the skin is thick, the sponge layer is thick, the texture is loose, the peel is slightly difficult, the seed is ovate, the taste is moderately sweet and sour, and it is resistant to storage. Orange (orange): the fruit is small, often flat and round, the skin color is orange-red, vermilion or orange-yellow, the skin is thin and loose, the sponge layer is thin, the texture is tough, easy to peel off, the capsules are 7 to 11, sweet or sour, the seeds are pointed and fine, and they are not resistant to storage. Citrus and orange are much more similar, and people often refer to the two as "citrus". Orange: the fruit is round or oblong, the epidermis is smooth, thin, tightly wrapped, not easy to peel off, it is advisable to peel off with a knife to cut the petals, the flesh is sour or sweet, rich in orange aroma. Grapefruit: The fruit is large, very tight, difficult to break open, each piece of flesh is wrapped intact, the peel will not burst open, the taste is moderately sweet and sour, and it is resistant to storage.
According to ancient books, oranges taste sweet and sour, cool, into the lungs, stomach meridians, with appetizing qi, quenching thirst and moisturizing the lungs; indications for the treatment of chest septum gas, vomiting and eating less, insufficient stomach yin, thirst in the mouth, lung fever cough and excessive drinking.
Studies have proved that oranges are rich in vitamin C and citric acid, the former has a cosmetic effect, the latter has the effect of eliminating fatigue; the inner thin skin of oranges contains dietary fiber and pectin, which can promote laxatives and can reduce cholesterol; hesperidin can strengthen the toughness of capillaries, lower blood pressure, expand the coronary arteries of the heart, eat oranges can reduce the cholesterol deposited in arterial vessels, help to reverse atherosclerosis, is to prevent coronary heart disease and arteriosclerosis food; in fresh orange juice, There is a very strong anti-cancer activity of the substance "nomiline", which can make carcinogenic chemicals decompose, inhibit and block the growth of cancer cells, can multiply the activity of detoxification enzymes in the human body, prevent the damage of carcinogens to the nucleus, and protect the integrity of genes; orange cake adds a lot of sugar, and edible sugar helps to improve the body's absorption of calcium.
Longling "orange cake", orange-red color, does not contain any pigments, delicate taste, is a pure natural food hand-processed with red orange with skin, quite distinctive, no bitter taste in orange peel, popular with middle-aged and elderly people.
Raw materials: limes produced in Bizhai Township, Longling County, commonly known as: sour red fruit. Choose a medium-shaped, skin-free, shiny, fresh, ripe fruit.
Peeling: Use a hand-plower to remove the yellow skin layer. The skin is the main raw material of the "orange cake", and it is better to peel it thinly.
Pre-cooked, seamed, seeded, pressed: The peeled fruit is boiled in boiling water in an aluminum pot to soften. Remove, cut 4 to 6 seams with a seam cutter or knife, pressurize, flatten the fruit, extrude the acid juice and nuclei (seeds). The pressed juice can be used for other consumptions.
Pickling: The flattened fruit is immersed in lime water with a concentration of 3% and marinated for 1 to 2 days.
Dip: Soak in clean water, change the water once a day, and drain after 15 days.
Sugar boiling: press 100 kg of orange blanks with 70 kg of nitrose ingredients. First take 30 pounds of sugar into the pot, pour into the orange blank, add water to dissolve and cook (the amount of water to submerge the orange blank as the degree), so that it absorbs the sugar liquid, after the sugar water penetrates, then add the remaining sugar, heat continue to warm the cooking, pay attention to stiring, cook until 8 to 12 hours, make the orange fruit transparent, when the boiling point temperature reaches 108 ~ 110 ° C, you can get away from the fire, drain the excess sugar liquid. The remaining sugar can be used for the next boil.
Cooling, sun-drying: gradually cooled by sugar orange cake, so that the sugar liquid attached to the orange cake condensed into a solid, the sugar orange cake also contains a little moisture, need to be placed on the drying plate to dry, about 3 to 4 days.
Grading, packaging: Grading according to the appearance quality and size of orange cakes. First packed into plastic film food bags, then packed in cartons.