Dried perfumed pears in Liaoyang, Liaoning Province, is a famous product with a long history. The shape of this dried pear is flat, like a leaf (like a poplar leaf); the texture is delicate, the color of tea red, very bright, sweet and sour to eat, and the fragrance is delicious. It has been said to have a history of four or five hundred years.
Preparation Method 1. Fruit selection: Perfume pears should be 90% to 100% ripe, and when touched by hand, they are slightly elastic. Pears that are too raw, overripe, or harmful should not be used.
2． Washing: The floating debris, sediment and a few microorganisms attached to the pear are removed. The method is to wash in a large vat with clean water, wash it, and then fish the pear into the basket to filter out the water.
3． Peeling: The skin of the pear is very rough because it contains cellulose, raw pectin and, and it is necessary to manually cut off this layer of skin with a sharp knife.
4． Digging the core: in order to make the dried pear specifications consistent, the thickness is uniform, when processing perfume pears, cut the pears in half, dig out the pear cores.
5． Dry: Dry with daylight. The drying field must be a canopy made of gauze. Place the pitted pears on a bamboo curtain and dry them under the canopy. When you turn it every 3 hours, when you squeeze the pear meat by hand and do not show water droplets, it is dry. The drying time takes a total of 24 to 32 hours.
6． Molding: The dried pear is washed with water once, and then the pear is rolled out with a hardwood rolling pin and rolled into a flat circle on a stone slab, like a leaf, it becomes a dried pear.
Nutritional composition Total sugars 44. 36% Invert sugar37.1% Sucrose 7.26% Acid 3.32% Nitrogen 2.3% Fat 3.74% Moisture 19.9%
Storage method Perfume dried pear in the storage, avoid moisture, avoid heat, avoid wind blowing. When it's wet, it's moldy; when it's hot, it's sticky; when the wind blows, it's dry. Below the normal temperature of 30 ° C, it can not deteriorate after two summers.
