2. Hardening is generally soaked in lime water. Put 3 kg of lime per 100 kg of clean water, stir well and then take the supernatant, soak lettuce pieces, remove them after 12 hours, then rinse thoroughly in clean water for 10-12 hours, exchange water for 2-3 times. Finally, remove the lettuce and drain it for use.
3. Precooking Put the lettuce strips into boiled water and cook for 5-8 minutes. Remove from the cold water by cooling and then soak in the color with the 0.2% sodium sulfite solution.
4. The sugar system is divided into two steps: sugaring and candied. Candied fruit: Prepare 50% sugar solution and boil, add appropriate amount of citric acid, then pour into the dip tank with lettuce sticks for 2 days. Candied: remove the lettuce, adjust the concentration of the dipping solution to 50%, add the soaked lettuce after boiling, add the right amount of sugar after boiling for 3-5 minutes, so that the concentration of sugar reaches more than 60%, and then heat and boil. 15 - 25 minutes until the lettuce leaves have a clear sense of pan. Even the sugar liquid with lettuce sticks together and soaked in the tank for 24 hours.
5. Baking remove the lettuce pieces made of sugar, drain the sugar liquid and evenly place it on the baking tray, send it into the baking room for baking, and bake at the temperature of 65-70Â°C for 12-16 hours. Touch the non-stick, moisture content of 16% -18% out of the room. Note that during the baking process, it should be ventilated and dehumidified for a certain period of time in order to facilitate the drying process, and 1-2 times the tray is used to make the lettuce strips dry and even.
6. Package Put the dried product into a room with a temperature of about 25Â°C, rehydrate for 24 hours, pack it in a food bag and pack it in a cool, dry place.
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