Pumpkin can be planted in the south all year round, yielding more, can be processed into different flavors of pumpkin candied fruit. This product's multi-taste refers to the salty, sweet, sour, fragrant, spicy and other flavors of pumpkin soup, the processing process is as follows:
1. Raw material selection of fully mature old pumpkin, only such a pumpkin is relatively hard to reduce the moisture of the meat and easy to process.
2. Treatment Cut the squash, peel, seed, slice as needed, or cut into 1.5 cm cubes and 22.5 cm shapes.
3. Hardening In order to increase the degree of hardiness of raw materials, hardening treatment is required. Soak pumpkin seeds in 0.1% calcium chloride solution for 8 hours, and then drain water for use.
4. Ingredients The main raw material is white sugar, use sugar as raw material 0.7 times, dubbed 40% sugar content, add 1% salt, 0.2% citric acid, 0.1% chili powder or 1% garlic, 0.05% potassium sorbate, mixed After heating, boil and dip pumpkin seeds.
5. Translucent sugar will use multiple translucent method, the sugar solution must be heated and concentrated on a daily basis to increase the sugar content by about 5%, and then pour the pumpkin grains into the sugar solution so that repeated operations until the solids reaches 65% or more At the time, the squash grains are transparent to translucent, and then continue to soak for 1 to 2 days. At this time, the translucent sugar basically ends.
6. Bake the squash from the concentrated sugar liquid, spread on the baking tray, and dry it at 60-65°C until the product has moisture content of 24%-25%.
7. The best packaging is 1 to 2 capsules. The appearance of the finished product is bright orange-red, translucent, crispy at the entrance, sweet, salty, sour, spicy, spicy, garlicy, and pumpkiny.