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Licorice lemon processing
The product belongs to the category of cool fruit and is further processed using lemon salt embryos. The processing techniques are as follows: 1. Raw material treatment: lemon salt embryos need to be soaked to remove some salt, soaked with a lot of fresh water, lemon salt embryos before processing with salt, the raw material is large, can be sliced, usually with cross-section For better, if small people can salt it whole. Because raw materials are processed with flaky or salted raw materials during the processing of licorice lemon, the dehydration time of the sheet material can be shortened, and the entire desalination time is relatively long. Desalination generally requires a minimum of 2% salt or more. 2. Drying: After desalting, the raw materials can be dried or dried at 65-85 degrees Celsius until half dry. 3. Ingredients preparation: Preparation of 5% licorice solution, that is, 100 kg of salt embryo requires 2.5 kg of licorice to add 40 kg of fresh water for boiling, about 1 to 2 hours, so that the licorice liquid is concentrated to only about 12.5 kg. The liquid was removed by filtration and the licorice residue was reused for the second time. Add 3 to 5% salt in the licorice solution, depending on the amount of salt in the lemon, 0.8 to 1.5% citric acid, also depends on the amount of acid in the lemon, the amount of acid and less citric acid, Adding less citric acid with a small amount of acid requires adding 2% sodium cyclamate, 50 grams of vanillin, adding 0.05% sorbic acid, mixing all the above ingredients and boiling it, and adding citric acid in a semi-dry state to make Sufficiently absorb the liquid, and turn the mixture regularly. The best absorption time is about half a day. Generally, the absorption of the liquid can be completed. If there is surplus, the lemon can be dried and absorb the liquid for the second time until the liquid is completely absorbed. It's finished. 4. Drying: Drying is performed at 60 to 65 degrees Celsius so that the finished product has a moisture content of about 25%. The finished product has white salt cream and icing, the surface is dry and does not touch the hands, the flavor is sweet, sour, salty, fragrant, and lemon has unique aroma.