Caramelized apple

Abstract

The invention discloses a caramelized apple which is produced by the following technical steps: cleaning the apple; disinfecting the apple; peeling off the skin of the disinfected apple, removing a kernel from the apple, cutting the apple into pieces, and quickly putting the cut apple slices into a vitamin C solution to soak for standby use; performing sugaring off, namely adding clean water into an interlayer pot, putting white sugar into the interlayer pot, mixing, stirring and heating the white sugar and the clean water, and when the sugar is melted into amber syrup, finishing sugaring off to obtain caramel; taking out the cut apple slices from the vitamin C solution, feeding the apple slices into the caramel in the interlayer pot, cooking the apple slices for 3-9 minutes to obtain sugared apples; adding the white sugar into the sugared apples to obtain sugar and apple mixtures; and bagging the sugar and apple mixtures, sealing the bags in vacuum, and conveying the bags into a refrigerator for freezing to obtain caramelized apple finished products. The caramelized apple is golden; after a user eats the caramelized apple, the caramelized apple tastes burned outside and crispy inside; the syrup tastes fragrant and sweet; the apples are crispy and delicious; and the caramelized apple is convenient to eat, store and transport.

Description

technical field [0001] The invention relates to a fruit product, in particular to a caramel apple. Background technique [0002] Apples are rich in nutrition, contain a variety of vitamins and acids, and are also rich in dietary fiber and pectin. They are of great help to adjust the intestinal flora, and are the most commonly eaten fruit. Apples can also be made into various apple products except that they are eaten raw. Among many apple products, canned apples are popular with consumers for their convenience in storage, sweet and sour taste, etc. Canned apples in the prior art mostly use degassed The preparation method that apple directly mixes can with sugar water, therefore, the canned apple taste and color and luster of making are more single, can not satisfy people's increasing material life needs. Contents of the invention [0003] The technical problem to be solved by the invention is to provide a caramelized apple, which is golden in color, crispy on the outside a...

AI Technical Summary

Problems solved by technology

Apples can also be made into various apple products except that they are eaten raw. Among many apple products, canned apples are popular with consumers for their convenience in storage, sweet and sour taste, etc. Canned apples in the prior art mostly use degassed The preparation method of canning canned apples directly mixed with sugar water, therefore, the taste and color of the canned apples produced are relatively single, which cannot meet people's growing material life needs.