Technique for producing sugar-coated haw food in large scale

Abstract

The invention relates to a technique for producing food, in particular to a technique for producing sugar-coated haw food in large scale, comprising the steps: 1. taking 250 parts by weight of fruit,and cleaning; 2. denucleating or removing the peel; 3. soaking the fruit in sodium benzoate solution for 1-2min; 4. perforating the fruit in strings by bamboo sticks with 6-9 haws on each stick; 5. taking 1-2 parts by weight of rock candy, adding 1-2 parts by weight of water into the rock candy, and heating and decocting the mixture of the rock candy and the water; when syrup is boiling, adding 0.005-0.007 part by weight of sodium pyrosulfite and 0.015-0.03 part by weight of citric acid; after that, decocting for 1-5min; 6. coating the prepared syrup; 7. after being coated, laying the fruit ona bamboo board in a flat way, cooling and air drying; 8. packing by oblatum; 9. vacuum sealing and packing by polyethylene bags, refrigerating and storing. By adopting the technique, the quality guarantee period of the produced sugar-coated haw food is prolonged to 15-20 days, the produced sugar-coated haw food is not easily melted, easy to store and can be produced throughout the year.

Description

technical field [0001] The invention relates to a process for producing food, in particular to a process for large-scale production of candied haws food. Background technique [0002] Candied haws is a traditional snack food in China. Most of them appear on the market around winter every year. They are loved by everyone because of their sweet and sour taste. However, due to the inherent defects of the traditional candied haws production process, most of these candied haws can only appear in the colder seasons or in the north. This often causes people who prefer it in relatively warmer seasons or in southern regions to be short-changed. [0003] The candied haws sold on the market generally have the following two conventional methods: [0004] The first one: take the bright red fruit and string them directly, remove the pit or not, then hang sugar and put it on the handle for sale. [0005] Production process: fruit cleaning - pitting or not - sandwiching or not sandwichin...

AI Technical Summary

Problems solved by technology

The change of this process has greatly enriched the original traditional single method, so that the product has a certain shelf life, but the disadvantages are also obvious, the product color is dark, the taste is sticky or hard, unstable, and the shelf life is short. It cannot be produced all year round, and the phenomenon of sugar melting often occurs

[0009] These candied haws in the prior art have the disadvantage of being easy to melt, they are not easy to preserve, they cannot be sold as shelf products or their shelf life is too short, which affects their market sales