Blue silk production

"Crimson Silk" is a sugar product made from sweet orange peel. The surface is dry, with back sand, and it is a dry candied fruit. Its processing technology is as follows:

First, raw material processing

Fresh orange peel is used. After the sweet orange is processed or eaten, its peel should be comprehensively utilized. However, because orange peel contains orange peel, bitter taste, affect the flavor, should remove bitterness. The bitter substances are soluble in water and are easily removed. The orange peel is first cut into strips, each of which is 2 to 3 mm wide, and then soaked in a large amount of water and heated. The water is repeatedly changed until the bitterness is removed. Drain the water after use.

Second, add sugar and cook

50 kg of raw materials need to use sugar 40 kg, white sugar can be added into a small amount of water-soluble concentrated syrup, mixed with raw materials and heated. When raw materials and thick syrup are co-cooked, attention must be paid to grasping the heat, and a fiery fire may be used at the beginning to evaporate the water in the raw materials as quickly as possible, while allowing the sugar to enter the raw material and stirring continuously during the cooking process. As the sugar liquid and raw materials are boiled, the raw materials gradually become transparent. When the sugar is returned to the sand, the dyeing process is performed because the white peel layer of the orange peel can be dyed red or green. Red is the use of coloring food Edible Red, green is the use of the coloring agent sodium copper chlorophyll, the use of raw materials according to one-tenth of the ratio to join. Dissolve with a small amount of water and add sugar to mix. The thick syrup approaches the recrystallization slowly, so as to avoid caramelization. If the product is dark brown, it will fail. Use low heat to recrystallize sugar juice, sugar crystals are required to be uniform and small.

Third, drying

The cooked semi-finished products were sent to the barn and dried at a temperature of 60°C until the water content was 16 to 18%.

Fourth, the characteristics of finished products

The finished product can be red or orange or green, sugar content up to 75%, and orange peel aroma.

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