Preparation method for sweet-water roselle can
A production method and technology of roselle, applied in the fields of preserving fruits/vegetables with sugar, food preparation, food science, etc., can solve the problems that roselle is not easy to store, and achieve the goal of promoting children's development, increasing calcium absorption, and tender and brittle tissues Effect
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[0014] Example 1 :
[0015] A method for making canned roselle in syrup, the specific operation steps are:
[0016] A. Raw material selection: Choose fruits with a horizontal diameter of 1-2 cm, fresh and plump, free from diseases and insect pests, no rot, and no damage as raw materials;
[0017] B. Raw material processing: According to the size, color and maturity of the roselle, clean it with water, prepare a 2% sodium hydroxide solution and heat it to 100°C, pour the washed roselle and soak for 2-3 Scald the skin within minutes and remove it quickly; use a peeling machine to peel and rinse repeatedly with running water to remove the remaining lye. After peeling, use 3% malic acid to protect the color of the roselle and dig it out Stalk, cut off the residual skin;
[0018] D. Pre-cooking: Pour the fruit into boiling water and cook for 10-15 minutes, add an appropriate amount of rock sugar, so as to boil soft and not rotten;
[0019] E. Canning: The roselle is packed into cans accord...
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[0022] Example 2 :
[0023] A method for making canned roselle in syrup, the specific operation steps are:
[0024] A. Selection of raw materials: Choose the fruit with a horizontal diameter of 1-3 cm, fresh and full, no pests, no rot, and no damage as raw materials; peel off the shell and core of the lychee, take the pulp, and cut the pulp into small pieces Soaked in 0.2% vitamin C aqueous solution for later use;
[0025] B. Raw material processing: According to the size, color and maturity of the roselle, it is cleaned with water;
[0026] D. Pre-cooking: Pour the fruit into boiling water and cook for 7-8 minutes, so that it is soft and not rotten;
[0027] E. Canning: The roselle is packed into cans according to size and color, first prepare sugar water with a concentration of 35% with boiling water, add lychee pulp, and then add 0.06% of vitamin C to protect the color and keep fresh. The canned sugar water should be submerged The pulp, otherwise the pulp exposed to the liquid surf...
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