(b) Candied and soaked sugar: Place the sliced ​​pineapple or pieces into a stainless steel pot, add 30% white sugar and mix well for 6-12 hours. Then pour the above fruit and liquid into the boiling pot and let it cool for 1 hour. After cooling, it was allowed to stand at normal pressure and allowed to soak for 12 hours.
(3) Drain and dry pineapple fruit: Use a stainless steel mesh spoon to remove the candied fruit, drain the sugar liquid, pour it on a baking tray, and dry it in a drying oven. When the fruit moisture reaches 28 When the % is stopped, remove the fruit and cool naturally.
(D) packaging, storage: use of edible plastic bags, sealed, storage, made of pineapple preserved fruit.
(5) Precautions:
1. Pineapple fiber content, acid content is also relatively high. The crispness of the fruit is related to the time of the candied fruit. The experiment showed that the best sugaring time was 60 minutes, the finished product had good crispness, moderate acidity and sweetness, golden color, and good transparency.
2. The sugar content of the fruit must reach a certain height in order to ensure the quality of the finished product. When the sugar content of more than 65%, pineapple preserved fruit in natural conditions can reach more than six months. However, current consumer attitudes tend to be low-sugar, low-fat, and health-care foods.
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