Liquorice preserved apple
A technology of preserved apple and licorice, applied in confectionery, confectionery industry, food science and other directions, can solve the problems of single taste and no health effect.
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[0016] The preserved licorice apple is made from apples and licorice, and the amount of licorice added is 5-15% of the weight of the apples.
[0017] Process flow: raw material selection → peeling → cutting → heart removal → sulfur treatment and hardening → licorice boiling → sugaring → drying → packaging.
[0018] 1. Selection of raw materials: choose raw materials with large and round fruit shape, small fruit core, loose flesh, not easy to boil and appropriate ripeness.
[0019] 2. Peeling: After grading according to the degree of damage, mechanically or manually peel off the peel and dig out the pulp of the damaged part.
[0020] 3. Slicing and removing the core: cut in half, dig out the core or open the core and cut into slices.
[0021] 4. Sulfur treatment and hardening: Soak the fruit slices in a mixture of 0.1% sodium chloride and 0.2%-0.3% sodium bisulfite for 15-18 hours for hardening and sulfur treatment. Varieties with hard flesh need to be treated with sulfur. Af...
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