Home › Medicinal Herb Cultivation › Article

Licorice Star Fruit

Medicinal Herb Cultivation 0 views
This product belongs to the preserved fruit category. The raw material used can be dried star fruit or salted star fruit pips. The processing technique is as follows: 1. Raw material handling: Dried star fruit should be soaked in water for about 1 hour, the purpose being to let the dried product rehydrate to a semi-dry state so that it can rapidly absorb the liquid. If it is a semi-finished salted pip, it should be soaked in water for desalting; the desalting degree can retain 1-2% salt content, then take it out and dry it to a semi-dry state for later use. 2. Liquid preparation: 10 kg of dried tangerine peel, soak in a large amount of clean water to remove the bitterness, or boil for 10 minutes and then soak in water,

This product belongs to the preserved fruit category. The raw material used can be dried star fruit or salted pips. The processing technique is as follows:

1. Raw material handling: Dried star fruit should be soaked in water for about 1 hour, the purpose being to let the dried product rehydrate to a semi-dry state so that it can rapidly absorb the liquid. If it is a semi-finished salted pip, it should be soaked in water for desalting; the desalting degree can retain 1-2% salt content, then take it out and dry it to a semi-dry state for later use.

2. Liquid preparation: 10 kg of dried tangerine peel, soak in a large amount of clean water to remove the bitterness, or boil for 10 minutes and then soak in water, in short until there is no bitterness. Use 3-5% licorice; for example, for 50 kg of raw material use 2.5 kg of licorice. Rinse the licorice clean, and boil it together with the tangerine peel in water to extract the essential flavor. Initially, 40 kg of clean water can be heated and boiled down to 10-12.5 kg, then filter out the residue; the licorice residue can be kept for reuse next time. The other ingredients are 6-8% salt, 3% sodium cyclamate, 2% citric acid, 0.05% potassium sorbate, and a small amount of edible red pigment (one part per ten thousand), added to the licorice and tangerine peel liquid. Heat and boil together, then pour the raw material into the liquid and stir to turn it over, allowing the raw material to fully absorb the liquid, with the requirement that the liquid be completely absorbed. If it cannot be fully absorbed at one time, the raw material can be sent for drying to a semi-dry state and then absorb the liquid a second time.

3. Drying: After absorbing the liquid, the product should be in a semi-dry state. If it is dried too much, the texture will be hard; if there is too much moisture, it is not easy to preserve. A semi-dry state gives a soft, melt-in-the-mouth feel.

4. Packaging: Sealed packaging.

This product has a flavor with a mixed aromatic profile of tangerine peel and licorice star fruit, and the multiple flavors of preserved fruits such as salty, sweet, and sour. The color is bright red or dark red. Moisture content 28-30%. Shelf life half a year.

Related Articles