Detailed Explanation of Carambola Drying Processing Methods and Production Flow

The raw material for processing dried carambola is sour carambola, which is processed as a semi-finished product because it remains very sour after drying and needs further processing into other foods.

The processing techniques are as follows:

1. Raw material preparation: Peel off the angular edges of fresh carambola, cut lengthwise into two halves, or cut crosswise into five-pointed star slices.

2. Pretreatment: Because the peel portion of the fruit is rich in tannins, during the drying process the tannin substances will oxidize and discolor, causing the product to turn brown or even black. In order to achieve good color, the raw material needs sulfur treatment, and there are two methods: the first is the sulfur soaking method, which involves preparing a 0.1% sodium bisulfite solution and soaking for 6-8 hours; the second is the sulfur fumigation method, in which the raw material is placed on wooden racks inside a sealed room, sulfur is burned indoors, and the sulfur is ignited with wood shavings or cotton, producing sulfur dioxide gas through combustion, and once the room is filled with gas it is sealed. Allow the sulfur dioxide to fumigate for half an hour to one hour, then open the doors and windows for ventilation and exhaust. The amount of powdered sulfur used is 0.5-1.5 kg of sulfur per 500 kg of raw material, and the sulfur is required to be pure and free of arsenic, otherwise it will harm people's health.

3. Drying: Place in a drying room and dry at 60-65 degrees C. Factories with the conditions should promote artificial drying; those without the conditions can only use sun drying. During the drying process, most of the residual sulfur will volatilize with heat. After drying, allow to soften and then dry again; when the moisture content reaches 16%, drying is complete.

4. Packaging: Seal and package the semi-finished product, to be kept for further processing into preserved fruits or candied fruit products.