1. Selection of materials: Select a bitter melon with dense tissue, high hardness, light green color, fresh, no pests, and about 7-8 ripeness. However, attention should be paid to the uniform color and specifications, and it is better to select relatively straightforward raw materials for processing so as to facilitate production.
2. Washing: Put the bitter gourd in the washing tank first, and must be washed thoroughly with flowing clean water. If necessary, wash with 1% petroleum ether plus 1% hydrochloric acid, remove and drain it for use.
3. Slicing: When cutting, first remove the ends with a stainless steel knife, then cut them longitudinally and remove the seeds, then cut into small pieces 1.5 cm wide.
4. Crisp Hardening: In order to improve the hardness of the candied raw materials and enhance the cooking resistance, it needs to be hardened before cooking. The bitter gourd was soaked for about 1 week with alum concentration of about 3%, and then washed out for 3 to 4 days. The water was changed 4 to 5 times a day to wash away the remaining alum solution.
5. Blanching: Put the treated bitter gourd in boiled water for 15 minutes, dip with clean water for 1 day, and change the water 4 to 5 times.
6. Candied: This step is critical, good or bad processing, appropriate or not, will directly affect the final quality of the product. The specific production method is: the pre-prepared 55% of the sugar boiled, put bitter gourd section, stir cook for 1 hour and then use slow fire. As the sugar liquid infiltrates into the fruit, the water is drained, and the sugar liquid in the boiling pot is gradually diluted. Therefore, it is necessary to add sugar or concentrated sugar liquid several times to adjust the concentration of the sugar liquid, and stir while cooking. After 2~3 hours, stop the fire when the sugar concentration reaches 65%, and soak for 10~12 hours, and then simmer until the sugar concentration reaches 75% or more.
7. Drying and sugar coating: After the bitter gourd is cooked, the sugar solution is drained to dry. Its purpose is to eliminate excessive moisture, the moisture content does not exceed 18-20%, maintains a complete and full state, and increases the relative content of sugar. Before drying, remove the bitter gourd segments, drain the excess sugar, spread on a baking tray, and dry or bake it until it is not sticky or hard. When icing, first make a saturated solution, then add the bitter gourd section, stir well, and evenly coat the surface with sugar and dry it.
2. Washing: Put the bitter gourd in the washing tank first, and must be washed thoroughly with flowing clean water. If necessary, wash with 1% petroleum ether plus 1% hydrochloric acid, remove and drain it for use.
3. Slicing: When cutting, first remove the ends with a stainless steel knife, then cut them longitudinally and remove the seeds, then cut into small pieces 1.5 cm wide.
4. Crisp Hardening: In order to improve the hardness of the candied raw materials and enhance the cooking resistance, it needs to be hardened before cooking. The bitter gourd was soaked for about 1 week with alum concentration of about 3%, and then washed out for 3 to 4 days. The water was changed 4 to 5 times a day to wash away the remaining alum solution.
5. Blanching: Put the treated bitter gourd in boiled water for 15 minutes, dip with clean water for 1 day, and change the water 4 to 5 times.
6. Candied: This step is critical, good or bad processing, appropriate or not, will directly affect the final quality of the product. The specific production method is: the pre-prepared 55% of the sugar boiled, put bitter gourd section, stir cook for 1 hour and then use slow fire. As the sugar liquid infiltrates into the fruit, the water is drained, and the sugar liquid in the boiling pot is gradually diluted. Therefore, it is necessary to add sugar or concentrated sugar liquid several times to adjust the concentration of the sugar liquid, and stir while cooking. After 2~3 hours, stop the fire when the sugar concentration reaches 65%, and soak for 10~12 hours, and then simmer until the sugar concentration reaches 75% or more.
7. Drying and sugar coating: After the bitter gourd is cooked, the sugar solution is drained to dry. Its purpose is to eliminate excessive moisture, the moisture content does not exceed 18-20%, maintains a complete and full state, and increases the relative content of sugar. Before drying, remove the bitter gourd segments, drain the excess sugar, spread on a baking tray, and dry or bake it until it is not sticky or hard. When icing, first make a saturated solution, then add the bitter gourd section, stir well, and evenly coat the surface with sugar and dry it.
Food Additives are substances added to food. Some additives have been used for centuries. With the advent of processed foods in the second half of the twentieth century, many more additives have been introduced, of both natural and artificial origin.
The advantages of food additives are these followed:
1. Improve the appearance of food.
2. Keep and enhance the nutrition value of food.
3. Increase the variety and conveniences of food.
4. Miantain freshness and prolong shelf life.
5. Provide leavening or control acidity and alkalinity.
Food Additives
Food Additives,Natural Food Additives,Food Additives Preservatives
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