Ginseng fruit fruit

ginseng fruit is an ideal health care product developed in recent years in China. Its fruit is juicy, unique flavor, with high protein, low fat characteristics, rich in
vitamins
C and selenium, palladium and more than a dozen trace elements. Selenium is a trace element that maintains the normal vitality of life in the body. Known as the "King of Cancer", radon is also anti-cancer and has benefits for people with high blood pressure and diabetes. The processing technology of ginseng fruit fruit is introduced below.
, the process
raw material selection→ cleaning→ peeling→ cutting→ hardening→ color protection→ sugar cooking→
drying
→sealed→ packaging→ finished products.
, processing points
1. Raw material selection 7-8 ripe fruit, remove decay and pest hazards.
2. Peeling, cutting raw materials with flowing water to fully wash, drain moisture, with mechanical removal of the skin, cut half to remove the inner slugs, and then cut the flesh into small strips as wide as 3 cm.
3. Harden and color protect the fruit strips immediately into saturated lime water containing 0.1% sodium sulphate for hardening and color protection to prevent
tissue
browning and softening during cooking. The processing time is 24 hours. It is then thoroughly cleaned with water to remove excess calcium hydroxide and sodium sulphate.
4. Sugar (1) The first time the sugar is boiled, vacuum seeping sugar. The sugar boiling liquid composition is 30% white sugar, 1.2% compound preservant, 0.8% citric acid and 68% water. After the sugar has been seasoned, put the fruit strips in and cook over a low heat, boiling for 5 minutes. After proper cooling of the sugar boiling solution, vacuum seepage sugar, the condition is, vacuum degree 0.06-0.08 megapa, time 30 minutes, and then slowly degassing, so that the fruit strip soaked in this liquid for 24 hours.
(2) second sugar boil, vacuum seepage sugar. On the basis of the above-mentioned sugar cooking solution, the concentration of sugar liquid is increased to 40%, and the fruit weight of 0.05% sodium benzoate is added to achieve the purpose of corrosion prevention. The operation method is the same as the first time.
5. Dry the sugar-made fruit strip fished out, drain the sugar liquid, put it evenly on the baking tray, into the oven, in the temperature of 50-60 degrees C, baking 8-10 hours, to be baked to the product hand touch non-stick hand, water content of 18-20% can be.
in the baking process, in order to facilitate drying, to time ventilation, generally 2-3 times, each time to 15 minutes or so is appropriate. In addition, before and after the oven, up and down the temperature is not consistent, in order to make dry even, do not occur excessive baking, in the baking, but also to carry out 1-2 sample plate.
6. Back soft, well-packed ginseng fruit into 25-27 degrees C indoor stall, soft 48-72 hours, and then remove boiled, dry shrink, serious browning and other non-conforming products, qualified products with plastic film food bag packaging can be.