Garyo is made of hibiscus plum dried as raw material, which is rich in sugars, calcium, phosphorus, carotene, ascorbic acid and other substances, so what is cacosus made of? What is the fruit of cavaliers? Let's take a look.
Many people may have eaten the sweet and sour taste, and even like its sweet and sour taste, but I don't know what it is made of. So what are the adders made of? What is the fruit of cavaliers? Let's take a look.
First, what is the addition of the child made
Kayoko is a kind of candied fruit, but many people like to eat it in their leisure time, and its taste is similar to that of the plum, but it is sweeter than the plum.
A type of preserved fruit made from plums.
Second, what kind of fruit is the added fruit
Processing process: raw materials - salting - sun drying - back to soft - double sun, preparation of licorice sugar liquid, fruit blank treatment - sugar stains - drying - packaging.
Operational technical points:
1. Select raw materials: choose large fruits, thick flesh, seven or eight ripe Li Yuguo as raw materials.
2. Salting and sun drying: wash the plum fruit, drain the surface water, weigh the fruit and take l/7 salt. According to the method of one layer of fruit and one layer of salt, put the plum fruit and table salt into the tank and marinate for about 60 days. When getting a tide, the cylinder should be filled and compacted with stones. After salting, fish out the plum blanks, dry them in the sun, and pay attention to frequent drying.
3. Back to soft and double sun: put the sun-dried Li Yu billet into a wooden box and store it in a cool, ventilated and dry place for about 20 days; Make the moisture of each part of the plum in the blank uniform and consistent. The plums that have been softened are removed and re-sunned to dry the plum blanks.
4. Preparation of licorice sugar solution: according to the plum in the blank 100 parts, white sugar 14 parts, licorice 3 parts, saccharin 0.2 parts sodium benzoate appropriate amount of preparation. Take 10 times the weight of licorice and cook licorice root with licorice liquid. It is filtered, clarified, and half of it is mixed with 10 parts of white sugar, heated to dissolve into a liquorice liquid.
5. Fruit blank treatment: pour the plum blank into clean water and soak for 30 minutes, wash off the sediment, drain it, put it in boiling water and boil for about 10 minutes, and then rinse with water. Then put in the sun exposure, until 80% of the moisture in the plum blank evaporates, you can put the plum billet into the roller press to deflect, you can also use a wooden hammer to flatten, in order to achieve the plum core is broken, and its skin is not damaged.
6. Sugar stain: pour the flattened plum blank into the licorice sugar liquid and impregnate. In order to make the plum blank evenly absorb the licorice sugar liquid, pay attention to frequent stirring, maceration for 48 hours can be fished out. Drying and packaging: The sugar-stained plum blank is exposed to the sun until dry, that is, it becomes a finished product of the adder. Weigh 0.5 kg or l kg per bag with food bags and seal the package.
Third, the nutritional value of adders
Cayo is made of hibiscus plum dried as raw material, which is rich in sugars, calcium, phosphorus, carotene, ascorbic acid and other substances, which can be appetizing and digesting to help digestion.