The sour carambola, known for its distinct sweet and sour flavor, is not typically consumed fresh due to its tartness. However, it serves as an affordable and versatile raw material for various processed food products, especially in the production of traditional candied fruits. This unique fruit has become a popular choice for creating flavorful, sugar-coated snacks that are both delicious and visually appealing.
The processing method involves several key steps: selection of high-quality carambola, slicing, color protection, rinsing, sugar preparation, drying, and packaging. To ensure the best results, the carambola should be harvested at about 80% maturity. After washing, the fruit is sliced either lengthwise or cut into 1.5 cm thick slices. Immediately after slicing, the pieces are immersed in a solution containing 3% alum and a small amount of turmeric powder to achieve a bright yellow color. The slices are left to soak for 4 to 6 hours, then drained and prepared for the next stage.
In the next step, the sliced carambola is mixed with a blend of spices—cloves, dried tangerine peel, and licorice—each in equal amounts, along with 80 kg of sucrose per 100 kg of fruit. The process begins by dissolving half of the sugar in water to create a 50% syrup. The spice mixture (3.2 kg) is added, followed by the carambola slices. The mixture is gently boiled until the temperature reaches 106°C, then removed from heat. The excess syrup is drained off, and the slices are spread out to cool.
The remaining spice powder (1.6 kg) is then mixed in, along with 0.05% sodium benzoate to preserve the product. The mixture is evenly distributed so that each piece is coated with the spice blend. The coated slices are placed on baking trays and dried at 65°C until the surface is dry. Once cooled, the product is ready for packaging.
For packaging, the finished candies are sealed in PE bags in quantities ranging from 50g to 200g. The final product should have a light yellow color, a complete block shape, and maintain the characteristic sweet and sour taste of carambola along with the aromatic notes of the spices. It should also have a crisp yet soft texture, making it a delightful snack that combines tradition with modern processing techniques.
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