Although kiwifruit is packed with essential nutrients and rich in vitamin C, its natural aroma is relatively mild. To enhance the fragrance and create a more appealing flavor profile, sweet-scented osmanthus is often added during the production of kiwifruit sauce. This combination not only improves the scent but also adds a unique floral note that complements the tangy taste of the fruit. Here’s how the process works:
1. **Preparation of Sweet-Scented Osmanthus**:
The fragrant osmanthus flowers are first thoroughly washed and drained. They are then mixed with an equal amount of sugar (1:1 ratio) and left to marinate. Afterward, the mixture is gently heated until it reaches a concentrated consistency. A small amount of potassium sorbate (0.05%) is added to preserve the product, and the solids content is increased to around 45%. Once this stage is complete, the mixture is transferred into large plastic bottles and allowed to cool. For long-term storage, it should be kept in a refrigerated environment.
2. **Processing of Kiwifruit Sauce**:
(1) **Alkaline Peeling**:
Ripe kiwifruit is washed and peeled using an alkaline solution. A 2% caustic soda solution is heated to 80°C and placed in a stainless steel pot. The fruit is added and stirred constantly for 1 to 2 minutes. It is then immediately removed from the lye and rinsed thoroughly under running water. A diluted hydrochloric acid solution is used to neutralize any remaining alkali. The peels should come off easily during washing and rubbing, ensuring no residual lye remains before moving on to the next step.
(2) **Blending**:
The peeled fruit is then blended into a smooth puree without the need for seeding. This ensures a consistent texture and helps release the natural flavors.
(3) **Heating and Concentration**:
During the heating process, additional ingredients are added in sequence. Sugar is incorporated at a rate of half to one-third the weight of the raw material. Carrageenan (0.3–0.4%) is also added as a thickening agent. This white or light yellow powder can be directly mixed with the fruit and heated together. When the desired solids content (around 45%) is reached, citric acid (0.4–0.5%) and potassium sorbate (0.05%) are added to enhance flavor and preservation. Finally, a small amount of kiwifruit essence (about 1/10,000 of the total volume) is introduced to boost the fruit's natural aroma.
(4) **Bottling**:
The sauce is then filled into 200g glass bottles, and the lids are securely tightened.
(5) **Sterilization**:
The filled bottles are sterilized at 100°C for 15 to 20 minutes to ensure the product is safe for consumption.
(6) **Cooling**:
After sterilization, the bottles are cooled gradually in stages to prevent thermal shock and maintain quality.
(7) **Final Product**:
The resulting kiwifruit sauce has a balanced sweet-and-sour flavor, enhanced by the subtle floral notes of osmanthus. It is both aromatic and delicious, making it a unique and flavorful addition to any kitchen.
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Zhejiang Zhoufu Food Co., Ltd. , https://www.zhoufu-food.com