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Carambola Candy
This product is a dry candied fruit, purely sweet in taste, and requires the salt contained in the raw material to be removed. Whether sweet or sour carambola, both carry varying degrees of acidity, and ensuring the removal of the acidity is no easy task. The processing technique is as follows: 1. Raw material handling: Peel off the ridges of fresh carambola, cut lengthwise into 2-3 pieces, and soak in 3% limewater to neutralize the acidity. Add 1.5 kg of quicklime to 50 kg of clean water, stir, let stand for a moment, then take the supernatant liquid to treat the fresh carambola, generally soaking for 5-6 hours