Carrot mud making method
Fruit Jams,Fruit Sauce,Fruit Preserves Noodles,Panko,Seaweed,Pickled Vegetable Co., Ltd. , http://www.bjnoodles.com
Carrot puree is currently a more popular high-nutrient food, rich in essential vitamin A. Its finished products are tan and brown, with fine texture, sweet and sour taste, and are deeply loved by people. Its processing methods are: 1. Raw material selection. Choose carrots that are suitable for maturity, not lignified, with thin and thick flesh, with less crude fiber, and without heartworms. 2. Wash. The selected carrots are washed with running water to remove sediment and dirt. 3. Peel. The cleaned carrots are first treated with alkaline water with a concentration of 3%-8% and a temperature of 95°C-100°C for 1-2 minutes, and then rinsed in flowing fresh water to wash the skin and residual lye. 4. Slice. Cut the peeled carrots into thin slices of uniform size. 5. Precooked. Put the raw material into the sandwich pot, add about 1 times the weight of raw water, boil and hold for 10-20 minutes, until the raw material is cooked. 6. Beating. Beating with a pulper requires a sieve aperture of 0.4-1.5m. 7. Ingredients. Carrot mud 100kg, with sugar 50kg, citric acid 300-500g, pectin powder (LMP type) 600-900g. Mix the pectin powder and granulated sugar in a ratio of 1:5, then add 15-20 times of hot water, stir and boil it well. After the pectin solution, pour 50% citric acid into the mixture and mix well. 8. Concentrate. Put radish puree and 75%-80% sugar liquid into the sandwich pot, stir well and continue cooking. When the soluble solids reach 40%-42%, you can pan. 9. Canned seal. The temperature of the sauce body during canning should not be lower than 85°C and sealed immediately after canning. 10. Sterilization cooling. Sterilize for 25 minutes at a temperature of 110-120°C, and then cool down sectionally until the pot temperature reaches 40°C. (Source: Rural Newspaper)