Carrot making fruit single skin

Fruit skin is a flavor food. In the past, it was made from specific raw materials. In fact, fruit can be made from carrots. The process is simple and the equipment used can be varied, which is very suitable for small and medium-sized food factories and home production.
The ratio of raw materials carrot 10 kg; sugar 1.5 kg; agar 0.15 kg; citric acid 6 grams; flavor 5 grams; sodium benzoate 6 grams.
During the production process, the washed carrots are separated into three stages: large, medium, and small. The purpose is to classify the products when they are softened, so as not to cause different degrees of softening and poor softening effects due to uneven size. Tests have shown that steam softening effect is better. Separate treatment according to the size of the raw materials. The first steam is about 35 minutes, the second steam is about 25 minutes, and the third steam is about 20 minutes. Cut the peeled carrot longitudinally into 4 long strips and slowly place it into a colloid mill to obtain a delicate carrot puree. If there is no colloidal mill, water is steamed when it is softened. The brew time is longer than the steaming time until it is boiled. After peeling and rubbing it into a paste, it can pass a 700 micron filter.
Because carrots have less sugar than fruit, they should be sugared more than normal fruit, and 15% is appropriate. If you want to increase the stickiness of carrots, add 1.5% agar (you can also add the right amount of apple meat). The specific method is: the county will be cut into small pieces of agar, placed in 15 times the water, heat dissolved (not more than 90 °C) citric acid, flavor, sodium benzoate added by the ratio. The product is naturally red or yellow and does not require the addition of food colorings.
The prepared carrot is diluted to about 0.5 cm in thickness on a baking dish covered with a coarse cloth (a plastic paper can also be used after sterilization). Start baking at 50°C for about 15 hours. When the skin is baked and not easy to tear off, lift the cloth together with the fruit skin. Sprinkle a little warm water on the opposite side of the cloth to remove the slips from the cloth. The skin is then placed on a baking tray and dried at 90°C for about 1 hour so that thorough sterilization can be achieved. Hot peeling (traditional technology is often sprinkled with a little sugar) cuts the skin and can be wrapped in cellophane.
The product is a natural red, yellow (related to the type of carrot), soft texture, rich nutrition, sweet and sour taste, is a new product for all ages.

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