Processing techniques are as follows:
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1. Raw material treatment: The papaya used in this product can be a semi-finished salted embryo or a fresh papaya. For fresh papaya, it needs to be peeled, seeded and sliced. If it is a semi-finished salt embryo, it needs to be immersed in water to desalt, and soaked with plenty of water to remove salt, the amount of salt that should be left in the raw material is appropriate, generally 1-2% is good, and the desalted papaya pieces are slightly dried on the surface for use. .
This product needs to use lemon juice lemon juice, lemon juice by using spare.
2. Preparation of sugar: The required sugar is 70% of the weight of the material after desalination, and then 40% of the sugar liquid is formulated. Using the ratio, calculate how much water should be added to 100 kg of raw material. That is, the sugar liquor that is obtained by adding 105 kg of 70 kg of sugar is 40%. Add 2% salt, 0.05% calcium chloride, 10% lemon fruit juice, and 0.05% potassium sorbate to the sugar solution. Boil the mixture and add the papaya slices (bars) for maceration.
3. The translucent sugar process: The raw material is not heated directly to maintain crispness, and a multiple translucent process is used. That is, the sugar liquor is directly heated and concentrated and then the papaya strip is impregnated. The water in the papaya strip is replaced by the sugar liquid and passed through the heating process. Evaporation, so that the sugar concentration gradually increased, the sugar content of raw materials also continued to increase, while the water continued to decrease, so that the process of translucent sugar takes about 15 days until the papaya strips are translucent, translucent sugar can be over.
4. Drying: The papaya strips are picked up from the sugar liquid, placed on a bamboo sieve and sent to a drying room for drying at 60-65 degrees Celsius for five hours, controlling the moisture content to be about 30%.
5. Packaging: Sealed packaging in plastic bags or boxes.
Appearance requirements of the finished product: light yellow or all yellow, crisp, sweet and sour, with a lemon flavor, sugar content of 55-58%, water 28-30%.
