Aloe vera fruit

aloe vera fruit flavor unique, with therapeutic effect. Its processing and production technology is as follows:
material selection peeling: the selection of aloe vera plant lower mature large leaves. Ask the leaves to be free of disease spots and mechanical damage, remove all the skins of the aloe vera leaves and remove the leaf meat.
the ash: cut the aloe vera leaf meat to grow 20 mm, 10 mm wide, 8 mm thick strip spare. According to the ratio of 0.4 kg of water plus lime per 5 kg, the lime is stirred with water and precipitated. Pour the liquid into the container, harden the cut aloe vera leaves and remove.
de-greying fermentation: remove the lime-soaked aloe vera leaves and place them in clear water. Wash the surface lime, and then soak with water for about 12 hours, every 2 hours - 3 hours for clean water, a total of 6 times for water. Pre-fermentation water change to be diligent, later slightly longer. After de-greying, the hydrolytic solution PH value is 7 hours, after de-greying, soak in water for 16 hours to 20 hours, so that it is slightly fermented to increase permeability. A small amount of white sugar can also be added during fermentation to speed up fermentation. The fermentation temperature should be controlled at about 30 degrees C.
hot sugar stains: after fermentation, remove the leaf meat, drain, quickly put into 100 degrees C water hot after a few minutes to remove, with cold water cooling. To cool thoroughly and then drain the moisture, 3 kg of white sugar per 5 kg of aloe vera meat, and add 0.2% sodium sulphate, stirred well in the sugar. Then a layer of aloe vera leaf meat a layer of sugar, aloe vera leaf meat sugar stained for 48 hours, sugar-stained leaf meat into 50% of the sugar liquid boiled 8 to 10 species. The second time it is added to 70% of the sugar liquid to be cooked until it has a permeable feel, remove it and cool it with a hairdryer.
baking package: the sugar is cooked and put in a pan for low-temperature baking (usually around 50C) and stop baking when the moisture drops to 17%. After cooling, bag and pack.