How to make spiced candied carambola? Detailed production method shared
This product is made by candying fresh carambola with spices and sugar.
The processing technique is as follows:
1. Raw material handling: After washing the fresh carambola, remove the ridged edges and cut it lengthwise into single segments, then slice into long petal-shaped thin pieces.
2. Hardening treatment: Use alum or calcium bisulfite as a hardening agent, soak in 3% alum or 0.2% calcium bisulfite solution for 6-8 hours, remove, drain off the water, and prepare for spiced sugar candying.
3. Spiced sugar candying: For every 50 kg of fresh carambola slices, add 1.6 kg of mixed powder made from equal amounts of clove, dried tangerine peel, and licorice ground together, and 40 kg of granulated sugar. First make the granulated sugar into a 50% concentration sugar solution, that is, add 40 kg of granulated sugar to 40 kg of water, add 800 g of the mixed spice powder, and 40 g of sodium benzoate. Heat in a stainless steel pot to dissolve the granulated sugar and bring to a boil, then add the carambola slices and heat together, boil for a few minutes, stop heating, continue candying for 1-2 days, then heat and concentrate again, and then cool. Repeat this heating 3-4 times to let the raw material absorb the sugar solution, saving the trouble of drawing out the sugar solution and boiling the sugar separately. This operation first requires fully hardening the carambola slices, so as to avoid them being boiled mushy directly and losing their shape. This sugar penetration process involves multiple direct heatings, but the production cycle is shorter than the multiple sugar penetration method, and the goal of sugar penetration can be achieved within a few days. For the last sugar boiling, the sugar solution concentration is required to reach 60% or more. If the boiling point of the sugar solution is measured to reach 104°C, the carambola slices can be removed while hot, the excess sugar solution on the surface dripped off, and on a clean platform, 800 g of spice powder is mixed in so that each piece is coated with spice powder, and pressed into a uniform flat shape, then spread on baking trays and sent into the drying room for drying.
4. Drying: Dry at 65°C until the surface is dry, then spread out to cool.
5. Packaging: The finished product is sealed in small packages of 100-200 g using polyethylene bags or plastic trays.
The finished product has a moisture content of 22-24%. This product has the sweet and sour flavor of carambola and the mixed aroma of spices, with a crisp, tender, and soft texture, and a distinctive flavor.