1, the choice of materials: the choice of dense tissue, high hardness, light green color, fresh, no pests, about 7-8 mature bitter gourd. However, we must pay attention to the color and the same specifications, it is best to choose a more straightforward processing raw materials in order to facilitate production.
2. Washing: Put the bitter gourd into the washing tank firstly. Make sure to wash it thoroughly with flowing fresh water. If necessary, wash it with 1% petroleum ether plus 1% hydrochloric acid, remove it and drain it for use.
3. Slicing: When dividing, first remove the two ends with a stainless steel knife, then cut it longitudinally and remove the seeds, then cut into small pieces 1.5 cm wide.
4, Bao crisp hardening: In order to improve the hardness of candied raw materials, strengthen the cooking resistance, need to be hardened solution before cooking. The bitter gourd was soaked for about 1 week with alum concentration of about 3%, then immersed in the bitter gourd for 3-4 days and replaced with water 4-5 times a day to wash off the remaining alum.
5, blanching: The solution will be a good bitter gourd boiled in boiling water for 15 minutes, and then dip with water for 1 day, during which should change the water 4-5 times.
6, candied: This step is critical, good or bad solution, appropriate or not, will directly affect the final quality of the product. The specific manufacturing method is: 55% of the pre-prepared sugar boiled, put bitter gourd section, stir cook for 1 hour and then use slow fire. Because the sugar liquid penetrates into the fruit, the water is discharged, and the sugar liquid in the boiling pot will be gradually diluted. Therefore, it is necessary to add sugar or concentrated sugar liquid several times to adjust the concentration of the sugar liquid, and stir while cooking. After 2-3 hours, when the concentration of sugar solution reaches 65%, a ceasefire is performed and static immersion is conducted for 10-12 hours. Then, the mixture is simmered until the sugar concentration reaches 75% or more.
7, a single harmonious icing: bitter gourd segment cooked, Lek net juice monotonous, its goal is to dispel too much water, moisture content does not exceed 18-20%, maintain good and fullness, increase the relative content of sugar. Before the monotony, remove the bitter gourd, drain the excess sugar, spread it on a baking tray, and dry or bake it until it is not sticky or hard. When the icing is applied, a saturated solution is first prepared, and then the bitter gourd is added, and the mixture is stirred evenly so that the outer surface is evenly coated with sugar and dried.
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