How to make fresh hawthorn into candied fruit?

1. Raw material treatment: Wash the dried hawthorn, remove the core, and cook in hot water for 2-3 minutes to soften it for later use. Because the flavor of dried hawthorn itself is not strong enough, it can be improved by some substances with special flavor. For example, fragrant flowers such as roses or osmanthus can be used to make rose sauce and osmanthus sauce. Roses and osmanthus fragrans were pickled with 1: 1 white sugar, heated, sterilized and concentrated to make rose sauce and osmanthus fragrans sauce for later use.

2. Hardening and color protection measures: In order to prevent hawthorn pulp from dissolving and rotting due to direct cooking, 0.3% alum and 0. 1% sodium bisulfite were used for pretreatment for 8 hours.

3. Preparation and sugar infiltration of sugar solution: the amount of sugar is 0.6 ~ 0.7 times of the weight of hawthorn, however, 40% sugar solution is prepared and 0.05% potassium sorbate is added. Boil the sugar solution first, dissolve the white sugar, then add the raw material hawthorn to boil, and stir the water continuously. During the heating process, the sugar solution is continuously evaporated and thickened, and the hawthorn itself gradually absorbs sugar. To avoid caramelization, when the hawthorn becomes translucent, add rose sauce or osmanthus sauce, the amount of which is about a quarter of the weight of raw materials. In order to make the hawthorn stick with the fragrance of roses, don't use too much, so as not to increase the cost.

Fourthly, drying: drying at 60-65 DEG C until the water content of the finished product is 22-24%.

Packing: 1 ~ 2 capsules or single capsules and then boxed.

6. Flavor of finished product: The preserved rose hawthorn fruit has rose fragrance, is sweet and sour, and is a new product.