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**Carrot Candied Product**
1. **Raw Materials**:
- 50 kg of carrots
- 30 kg of white sugar
2. **Process Flow**:
Raw materials → Selection → Cleaning → Peeling → Cutting → Soaking → Rinsing → Hot Boiling → Rinsing → Sugar Cooking → Concentration → Drying → Packaging → Finished Product
3. **Production Steps**:
- **Selection**: Choose mature, non-lignified carrots with bright red or orange-red skin and flesh. They should be over 10 cm long, 2.5–4.5 cm in diameter, smooth, crisp, and free from damage, pests, or deformities.
- **Cleaning**: Wash thoroughly to remove dirt and impurities.
- **Peeling**: Soak in 8–12% food-grade sodium hydroxide solution at 95°C for 1–3 minutes. Rinse 2–3 times with water to remove the loosened skin.
- **Cutting & Soaking**: Cut into 4–5 cm pieces, 1 cm wide, and 0.5 cm thick. Soak in 0.6% lime water for 8–12 hours.
- **Rinsing**: Rinse with fresh water 3–4 times, each for 1–2 hours.
- **Hot Boiling**: Boil in boiling water for 20 minutes, then rinse with clean water for 4 hours.
- **Candying & Concentration**: Boil 3 kg of water with 30 kg of sugar for 4 cycles, each 30 minutes apart. After the first boil, add the carrots and simmer until fully concentrated.
- **Drying**: Dry in a controlled environment at 60–70°C until moisture content is below 18–20%.
- **Packaging**: Ensure moisture-proof and airtight packaging to maintain quality.
4. **Product Characteristics**:
The finished product is an orange-yellow, translucent candy that is firm, not sticky or crystallized. It contains 65% sugar and has a balanced sweetness.
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**Sweet Potato Canned Product**
1. **Process**:
Raw materials → Selection → Cleaning → Peeling → Cutting → Canning Sugar → Exhaust & Seal → Sterilization → Cooling → Storage
2. **Production Points**:
- **Selection**: Use red heart sweet potatoes with firm texture, high starch content, and no signs of rot or pests. Diameter should be over 30 cm, weight around 200 g.
- **Peeling & Cutting**: Peel and cut into small cubes. Keep in clean water to prevent discoloration.
- **Canning & Sugar**: Fill glass jars or cans with sugar syrup.
- **Sterilization**: Seal the cans when internal temperature reaches 78°C. Sterilize at 105–107°C for 1 hour, then raise to 116°C.
- **Cooling & Storage**: Cool to 40°C before storing in a cool, dry place.
3. **Product Features**:
Soft, juicy, and refreshing with a delicate flavor.
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**Non-nuclear Candied Dates**
1. **Raw Materials**:
- 50 kg of dried dates
- 30 kg of white sugar
- 100 g of citric acid
2. **Operational Steps**:
- **Selection**: Choose large, fleshy dates with thin skin and a big core. Sort into large, medium, and small sizes.
- **Kernel Removal**: Use a metal tube (6–8 mm) to extract the core by pushing it through one end.
- **Soaking**: Soak in clear water for 12 hours to soften.
- **Cooking**: Boil 25 kg of water with 17.5 kg of sugar, add dates, and cook for 40 minutes. Add 12.5 kg of sugar and citric acid, then continue cooking for 20 minutes.
- **Soaking & Drying**: Let the dates soak for 48 hours, then spread on a mat and dry at 50°C for 30 minutes, gradually increasing to 80°C for 28–30 hours. Alternatively, sun-dry for 10–15 days.
- **Storage**: Keep in a dry, well-ventilated area.
3. **Product Features**:
Red in color, soft, and sweet with no hard texture.
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**Jujube Dew**
1. **Process**:
Raw material processing → Boiling → Filtering → Adjusting → Vacuum Filtration → Bottling → Sterilization → Cooling → Finished Product
2. **Steps**:
- **Raw Material**: Use non-nuclear candied jujubes as base.
- **Boiling & Filtering**: Boil date kernels and skins in 8–10 times their weight in water for 20–30 minutes. Filter.
- **Adjusting Sugar**: Add rock sugar or white sugar to reach 7–8% sugar content.
- **Filtration & Bottling**: Filter under vacuum, fill into sterilized bottles, and seal.
- **Sterilization**: Heat to 100°C for 20 minutes.
- **Storage**: Cool and store in a dry place.
3. **Features**:
Brown-red, transparent, no sediment, with 7–8% sugar content.
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**Jujube Soft Drink**
1. **Steps**:
- **Preparation**: Steep jujube powder in hot water for 1 hour, filter, and add 5 kg of sugar per 50 kg of liquid.
- **Bottle Treatment**: Soak bottles in alkaline water, disinfect with potassium permanganate, and clean. Caps are treated with alcohol or steam.
- **Mixing**: Treat water as drinking water, mix with CO₂ at 0.35–0.4 MPa, then combine with the base liquid.
- **Bottling**: Seal and store immediately after filling.
2. **Features**:
Brownish yellow, clear, with a distinct jujube flavor, no cloudiness or odor.
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**Persimmon Production Methods**
1. **Selection**: Choose fully ripe, firm persimmons with no blemishes.
2. **Peeling**: Remove the skin carefully.
3. **Drying**: Dry in a sunny, ventilated area, turning daily and pressing to shape.
4. **Sweating & Cream Application**: Accumulate semi-dried persimmons, cover, and let them sweat. Apply cream during drying.
5. **Reshaping**: Shape into flat, round forms once a white layer appears.
6. **Packaging**: Store in a cool, dry location.
7. **Persimmon Cake**: Collect the cream, melt with water, and shape into strips or oblate forms.
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**Persimmon Cake Recipe**
1. **Ingredients**:
- 20g dried persimmon
- 100g agar
- 120g sugar
- 500g water
2. **Production Steps**:
- Steam dried persimmon for 30–40 minutes.
- Grind into paste.
- Dissolve agar, sugar, and water, then mix with the persimmon paste.
- Pour into molds and allow to set.
3. **Features**:
Soft, sweet, and easy to wrap in wax paper.
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*Author: Liaoning Liaozhong County Chemical Factory*
Calcium carbonate is a kind of inorganic compounds, chemical formula optimization for CaCO ₃, commonly known as grey stone, limestone, limestone, marble, etc. Calcium carbonate is neutral, basically insoluble in water, soluble in hydrochloric acid. It is one of the common substances on the earth. It exists in aragonite, calcite, chalk, limestone, marble, travertine and other rocks. It is also the main component of animal bones or shells. Calcium carbonate is also an important building material and is widely used in industry.
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