Several vegetable dry preserves production technology

The dry state candied fruit processing technology of vegetables is simple, the production process is simple, the operation is easy, and both the size and the scale can be produced. It is particularly suitable for carrying out diversified operations, and has important significance for developing new products and increasing employment channels. The production process is as follows: raw material-grading-slicing-slicing blank, hardening-rinsing-sulfur processing-pre-cooking-sugar-draining sugar liquid-drying-sugar coating-packaging and storage. First, raw material selection requires less water content of raw materials, high solids content, meat quality, maturity should not be too high, and more in the harvest period. Fresh and whole vegetables are commonly used, sometimes with pickles and vegetables preserved with sulfurous acid. Second, the classification according to maturity, color and size classification. Third, peeling and slicing For individuals larger, thick skinned vegetables, peeled, and appropriate segmentation. 4. Sulfur treatment Before sugar production, smoke sulfur or immersed in sulfuric acid solution containing 0.1% to 0.2% of sulfur dioxide for several hours. The sulfur is then rinsed thoroughly and then saccharified. 5. Pre-cooked hardened fruit, if necessary, can also be precooked for a few minutes. 6. There are two kinds of sweet and saccharine (sweetened) and sweetened (sweetened). Sweetened with sugar: Gradually add sugar, do not heat, add sugar each time with the sun, so that the concentration of sugar gradually increased. Sometimes sugar cans are removed during the process of confectionery and concentrated and added back. Add sugar and cook: Once again, it is boiled and cooked several times. One boiled method: usually the vegetables are added into the sugar solution with a concentration of about 40%, slowly heated and boiled, and the sugar concentration is gradually increased to 60% to 65%, such as wolfberry and sugar ginger slices. To make candied wax gourd, tomatoes, etc., must be hardened with lime water before cooking. The concentration of lime water is about 0.25% to 0.6%. The boiled method was repeated several times: the raw material was put into 30% to 40% boiling sugar solution, and after being boiled until it was soft, it was left to cool. After 8 to 24 hours, the sugar concentration was increased by 10% by evaporation or sugar addition. The raw material is boiled for 2-3 minutes and then left for 8-24 hours. This is repeated 3 to 5 times until the desired concentration is reached. 7. After baking and adding sugar to cook, drain the sugar solution and dry or dry it. When drying, generally maintain the temperature of 50 ~ 60 °C, dry to a sticky degree. 8. Packing and storage are generally first packed in plastic film food bags or cellophane, and then packed in a box lined with moisture-proof paper. Vacuum suction is preferred. It is better to be able to inject inert gas. Here are some vegetable dry preserve production techniques introduced below. 1. The pumpkin is selected from mature but not overripe, rot-free, no-bitter, disease-free pumpkins, peeled, cut into 2 petals, cut into net seeds, cut into 6mm thick slices, and then cut into 0.8- 1cm wide piece. The melon tablets into boiling water, each time the input of the melon slices should not be too much, so that the pot after the feed 1 ~ 2min water can boil again, after boiling about 2min you can remove the melon pieces and drain. Heat the melon slices into a 30% to 35% sugar bowl for 12 hours and then remove them. Then put the melon slices in a boiled sugar solution. The sugar was added once every 15 min. After the first sugar addition, the sugar concentration was 38%; the second 45%; the third 52%. Calculate the total amount of sugar after adding sugar 3 times, then add citric acid with a total sugar content of 0.8%, continue to cook until the sugar concentration reaches 58% to 60%, and then pan the melon slice and soak in the sugar solution for 24 hours. . Then the melon slices are sent into a drying room for baking for 20-24 hours, once in the middle, the temperature is controlled at 65-70 DEG C, and after being dried, they are packaged with non-toxic cellophane. 2. Tomatoes are full of mature fruits, full of bright red, no pests and no mechanical injury. Wash with clean water, remove the stalks, draw a few small holes on the fruit, squeeze and squeeze some of the seeds and juice, and press them into a cake. Soaked in 0.5% lime water soaked for about 4h, washed with clean water and drained. The tomato was soaked with 40% sugar solution for 1 day. On the 2nd day, the tomato was taken out. The sugar solution was heated and concentrated to 30% to 35%. The concentrated sugar solution was poured back into the tomato and soaked for 1 day. On the third day, the sugar solution was taken out and concentrated to 40% to 42%, and the tomato continued to dip in sugar. On the fourth day, the sugar solution was concentrated to 45% to 48%. On the fifth day, the sugar solution was concentrated to 50% to 55%. On the 6th day, the sugar was concentrated to 60%. On the 7th day, the sugar solution was concentrated to 60% to 65%. After heating and concentrating the sugar solution, add 0.5% citric acid and soak for 10 days. When the tomato pulp sucks enough sugar to be transparent, it is removed, dried at 60°C, and baked until the water content is 20%. Third, melon melon selection of about 10 ~ 15kg, mature meat close melon. After washing with clean water, scrape the skin, remove the seed pods, cut the melon flesh into a melon circle with a width of 10cm, and then cut into small pieces of 1.5cm. Pour 0.6% lime water and soak it for about 9 hours to make the melon strip harden. After rinsing with fresh water for 3 to 4 times, pour boiling water into the boiling water for 6 to 7 minutes until the melon meat is transparent. Remove and then rinse with water 3 to 4 times, soak for 1 hour, remove and drain. According to the ratio of 5kg of sugar per 20kg melon strips, the melon strips can be added into the jars for 8 to 9 hours, followed by sugar, so that the sugar concentration reaches 40%, and then 8 to 10 hours, and sugar is added to 50. %, then boil and concentrate until the sugar concentration reaches about 75% pan and drain the sugar liquid. Put the melons into the drying room, the temperature does not exceed 60 °C, dry out, put into the tub, add 200g of sugar per 20kg melon, mix in sugar powder, and then sieve to remove excess sugar powder Serve. 4. For fresh pods with large bulbs, no pests and diseases, no rots and spoilage, wash with water, peel, cut in half, soak in 2% saline solution, wash with water after removal. Remove, drain, put in cold water, heat to 65 °C, keep 20 ~ 30min, then heat to boiling 3 ~ 5min, remove and cool. The cooking liquid is cooled to 30 °C, and then put into the soaking for 12 ~ 16h, remove the fermentation when seen, wash the surface mucus, add 0.2% of sodium bisulfite solution soak 2 ~ 3h, remove . Add 50 kg of sugar and 30 kg of sugar, add a small amount of 0.2% sodium bisulfite, and place a layer of sugar in a bowl. After 48 hours of cold stains, remove, pour the sugar into the pot and boil, then pour the pot into boiling for 15 minutes, pour back into the tank for 24 to 48 hours, remove the pot, and concentrate the sugar solution to 75% to 80% When it is time, pour the wolfberry and boil for 20-30 minutes. When the sugar is thick, you can pan. 5. Ginger tablets are made of ginger, which has not yet hardened fibers and has a spicy ginger flavor. Peel the skin and cut into 0.5cm thick slices. After washing, put it in boiling water until it is half-cooked, remove it when it is slightly transparent, put it in cold water, remove, and drain. Into a ceramic jar, according to 100kg ginger with sugar 35kg layered candied sugar 24h, the ginger with sugar liquid poured into a copper pot, add sugar 30kg, boiled 1h, and then poured ginger and syrup back into the cylinder, After cooling for 24 hours; then pour the ginger and syrup into the pot, add 30kg of sugar to boil and concentrate until the syrup can be pulled into a silky shape, remove it, leach the syrup, dry it, and place it in the tub. Another 10kg of white sugar, dried, crushed into a powder, mix in ginger, use a sieve to sieve excess sugar powder Serve. Sixth, sweet potato preserves use high-quality sweet potato with a diameter of 5cm or more, wash away dirt and debris, peel, and cut into small pieces of various shapes such as rectangles and diamonds. Put the tuber into clean water once more, wash off the starch, and then put it into the stainless steel pot, press the 100kg tuber, add sugar 30kg, honey 2kg, citric acid 200g, water 150kg, stir the pot. After 30 minutes, when the sweet potato is cooked and not rotten, it is panned out together with the sugar liquid and poured into the cylinder for 24 hours. Then the potato block is removed and drained, drained and sent to the baking oven for 12 hours. The temperature is controlled at 60-70°C. between. When the moisture content of the potato block is between 16% and 18%, it can be taken out of the house and put into a plastic bag to seal the package. Seventh, the potato candied fruit uses a large, consistent, full fruit, smooth skin, no pests and fresh potatoes. Wash with clean water, peel, cut into various shapes of the block, pour light lime water soak 16h. Remove and rinse 4 times with fresh water every 2 hours. Remove, put into boiling water and cook for 20 minutes. Remove and rinse 2 times with fresh water for 2 hours. Put in boiling water and cook for 10 minutes. Rinse in clean water for 1 hour. After draining, put it in a honey jar filled with concentrated sugar liquid and turn it up and down 4 hours later. Cold stains for 16 hours. Pour the potatoes and sugar into the pan and heat them. Boil from the boil for 10 minutes to make the sugar liquid reach 104°C. After cooling, make the sugar for 16 hours. Then cook for about 30 minutes to make the sugar solution reach 108°C. This is the semi-finished product. Cook for 30 minutes or so, so that the sugar temperature reaches 112 °C, clean the pot, filter, dry to 60 °C, you can sugar on the cake to stick the degree of sugar. VIII. Carrots The carrots used are closely packed, with bright red color, and a small part of the heart marrow, suitable for processing carrot varieties, and removing carrots from diseases, insect pests, freezing injury and damage. Wash with clean water, cut off the skin, cut into 1 ~ 2mm thick wafer, with the heart to the heart, then into the 0.3% sodium bisulfite solution immersed in 2h, rinse with water several times. Then place the carrot slices in boiling water and boil for 15 minutes. Remove and rinse in cold water. Cool and drain. Then put the carrot in a boiled 40% sugar solution for 8 to 10 minutes to stop the fire. After standing overnight, remove and drain the sugar solution to a concentration of 55%. Add 0.2% to 0.3% of citric acid, boil the sugar solution, and put it in the carrot slices for 8 to 10 minutes. Let it rest 4~ 6h, remove. Leached sugar is reconstituted to a concentration of 65%. Add 0.2% citric acid, 10% honey and 0.5% sweet-scented osmanthus. Boil, then put in carrot slices and boil for 15-20 minutes. The sugar concentration is over 70%. , pH value of 3.9 to 4 that is a cease-fire, let it stand for 10 to 12h, remove, drain to the sugar solution, and bake at 65 ~ 70 °C, until the carrot slice is not sticky, when slightly elastic. Let it dry. Nine, eggplant selection without lesions, no insect eyes, a larger mature eggplant as raw material, wash with water. Remove the eggplant handle, press 6cm segment, slit 6 to 8 valves, into 2% saline solution, soak 4~6h, remove and put it into boiling water, cook until 6~7 mature, remove and put on Cool in cold water, then add 0.2% to 0.25% of sodium bisulfite solution soak 8 ~ 12h. After that, add 15kg of sugar to every 50kg of treated eggplant, 24h, add 5kg of sugar to each 50kg of treated eggplant, and then flood for 24h. The sugar solution is filtered out, placed in a stainless steel pot and melted by heating, adding appropriate amount of sugar to boil, and then adding the eggplant pieces into a pot to boil for 5 to 8 minutes, removing and draining the sugar solution to dry the eggplant pieces to a half dry state. The boiled sugar solution is boiled, then the dried tomato cubes are put into a pot and boiled. Remove and bake until touched.