First, the raw material formula fresh hawthorn 100 kg, 60 kg of white sugar, water amount.
Second, the process of choice of materials → cleaning → pre-cooking → beating → concentration → scraping → drying → from the film → packaging → finished products. Third, the operation method
1. Choice of materials. Fresh hawthorn fruits with high pectin content were used as raw materials to remove pests and impurities, and washed with fresh water.
2. Precooked. Add water to boil the corn roots for 20 to 30 minutes until soft.
3. Beating. The softened hawthorn fruit was added to the beater together with a portion of the juice for cooking. It is best to use a double tracker. The first screen of the beater has an aperture of 3 to 4 mm and the second aperture is 0.6 mm.
4. concentrate. Pour the pulp into a pan and cook it. Add the sugar in several portions. Stir constantly and concentrate to a thick paste. The solid content after concentration should be above 60%.
5. Blade. A wooden frame mold (length 45 cm, width 40 cm, edge thickness 4 mm) was placed on a tempered glass plate with a thickness of 6 mm, poured into the pulp, and then levelled with a wooden board to a thickness of 0.5 cm. Thin layer.
6. drying. The formed sheet together with the glass plate is fed into a drying room and baked at a temperature of 50-60° C. for 12-16 hours, and taken out until the pulp becomes a tough skin.
7. From the film. Use a knife to scoop the edges, remove them, roll them into rolls, or place them one by one.
8. package. Sealed with a plastic film bag and loaded into a carton. Fourth, the quality requirements of finished products light red or light brown, with the inherent flavor of hawthorn, sweet and sour taste, water below 15%, total sugar 60% to 65%.
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