Carambola dried how to process? Carambola dried raw materials are processed as semi-finished products because they are also very sour after drying and need to be further processed into other foods. The processing technology is as follows: 1. Raw material processing: Cut off the fresh carambola edges and edges, cut it in two halves, or cross it into a pentagonal star shape. 2. Pretreatment: Because the fruit peel is rich in tannins, during the drying process it will cause oxidative discoloration of the tannins and make the products brown or even black. For good color, the raw materials need to be sulfur treated, there are two methods: First, sulfur immersion method, that is, preparation of 0.1% sodium bisulfite solution to soak for 6-8 hours; Second, with the method of smoke-smoked, in a sealed room The wooden frame puts the raw materials well, burns sulphur in the room, uses wood chips or cotton to ignite sulphur, and burns to generate sulphur dioxide gas. When the room is filled with gas, it is sealed. Sulfur dioxide fumigation for half an hour to one hour, you can open the doors and windows ventilation exhaust. The powdered sulfur used is 0.5-1.5 kg of sulfur per 500 kg of raw materials. It requires sulfur to be pure and free from arsenic, which would harm people's health. 3. Drying: Dry into a barn at 60-65°C. Conditional factories should advocate artificial drying, and unconditional use of only sun exposure. During the drying process, most of the residual sulfur will be volatilized by heat. After drying, it is softened and then dried. When the moisture content reaches 16%, the drying is completed. 4. Packaging: Seal the semi-finished product and leave it for further processing into preserved fruit or preserved products.
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