Poplar sugar

this product as dry honey, pure sweetness, requiring the salt in the raw materials to be removed. Whether sweet or sour poplars come with varying degrees of acidity, it's not easy to make sure you remove acid. Processing technology is as follows:
1, raw material treatment: fresh poplar peeling edge, even cut into 2-3 pieces, with 3% lime water impregnation and its acidity, 50 kg of fresh water added 1.5 kg of raw lime, stirred and stopped for a moment, take its liquid to deal with fresh peaches, generally stained 5-6 hours is enough, the length of time poplar will become black but not good. If acid is present after treatment with lime water, soak with water until there is no sour taste. With red stone
reagents
a try, such as unchanged blue, also unchanged red and green neutral, indicating that the acid in the raw material has been processed. Drain the water for use.
2, sugar liquid preparation: preparation of 40% sugar. 50 kg raw materials with white sugar 35-40 kg, that is, 35 kg of white sugar plus water 52.5 or 40 kg of white sugar plus water 60 kg of water into 40% sugar liquid.
3, cooking sugar process: the raw materials added to the sugar liquid to cook together, because the treatment of raw materials with lime water to play a hardening role, and sugar co-cooking will not be boiled. As
heating
water continues to evaporate, raw materials continue to absorb sugar, the initial fire should be large, but with the increasing concentration of sugar, close to saturation, the raw material has shown a transparent texture, indicating that the raw material absorption of sugar is also close to saturation, then the fire should be smaller, so as not to caramelize the sugar reaction, has been cooked with small fire until the sugar crystallization. If you want to have a spicy taste, you can add spicy extract to the preparation of sugar, the final flavor should be sweet and spicy.
4, special treatment: to make the return of sand uniform, sugar crystallization size is the same, can be treated with oscillator.
5,
drying
: baking at 60-65 degrees C for 8-10 hours, can extend the storage period of the product.
6, packaging: sealed packaging.
this product requires retaining the peach flavor, plus sweet and spicy flavor.