Shouxing tangerine []

Raw material formula: fresh Shouxing orange 80kg, Sichuan sugar 45kg, lime 1.5kg.

Process flow: selecting oranges → cutting petals → stirring blanks → removing seeds → removing juice → ash bleaching → Shui Piao → stirring blanks again → adding sugar → collecting pot → taking delivery → powdered sugar → finished product.

Production method:

1. Orange selection: Fresh Shouxing oranges with uniform size, smooth ends, Huang Liang oil immersion color and 90% maturity are preferred.

2. Grilling: Cut 9~ 10 knife around Shouxing orange with a cleaver, and don't cut through the fruit blank.

3. Bang: Put the orange in a hot pot at 80℃, and after 4 ~ 6 minutes, when you can pinch the fruit, take it out and put it in a clean water tank for cooling.

4. Juice removal: gently squeeze the fruit blanks one by one by hand, and squeeze out the seeds and juice to avoid crushing the pulp.

5. Ash bleaching: soak the fresh blank in lime water 12 hours. 50 kg fresh orange blank plus 1.5 kg lime.

6. Shui Piao: Take the fruit blank out of the ash pond, put it in a clean water pond, and Shui Piao it for 24 hours, during which the water is changed for 4-5 times. When the color of water becomes clear, the fruit blank turns yellow and tastes lime-free, you can lift the fruit blank again.

7. Re-stirring the blank: put the blank into a boiling water pot and stir until the water temperature reaches the boiling point again for 2-3 minutes, and then quickly pick up the sugar after draining.

8. Sugar feeding: put the drained fruit blank into a honey pot, pour in cold refined syrup (Bomei 38 degrees), feed sugar for 24 hours, and then pick up the fruit blank. Heat the syrup to 104℃, then pour it into a honey jar and feed it in the fruit blank for 24 hours. The amount of syrup should be large, and the fruit blank should be able to move in the honey pot.

9. Close the pot: put the fruit blank and syrup (Bomei 35℃) into the pot, heat it on medium fire, and when it is boiled to 109℃, scoop the blank into a honey pot and leave the honey for 48 hours.

10. Dishing: Boil fresh refined syrup (Bomei 35℃) to about 1 13℃, then heat it to 1 16℃ with medium fire, take it out of the pan, and put it into a powder bowl until the fruit temperature drops to 50~60℃.

Product features: oval, slightly like a nipple, complete and full particles, slightly transparent; Golden color, sweet and delicious, rich aftertaste, and kumquat are also called "the king of candied fruit".