Candied yellow skin how to process? The current production of yellow skin is not too much, so there is little processed food, but the yellow peel fruit itself has a very special aroma and flavor, and it is crucial to keep this special fragrance in its processed food as much as possible. Candied yellow skin is also known as yellow peel fruit. The processing techniques are as follows: 1. Raw material selection and pretreatment: Choose individual fruits, thick meat, and no seeds, otherwise, it needs to be washed, and seeds must be removed. When the fruit is pressed into a cake shape, the seeds are naturally extruded because the pulp of the yellow skin becomes a soft pulp (mature fruit), so that it needs to be hardened during the processing to avoid being rotted. In order to avoid and reduce the occurrence of browning during the processing of raw materials, bleaching treatment is required, and these two measures can be carried out in the same process, that is, 0.1% calcium chloride and 0.1% sodium bisulfite. 8 hour. 2. Translucent sugar process: first prepare 40% sugar liquid, raw material and sugar ratio 1:0.8; 0.2%-0.3% citric acid; 1% salt; 0.05% potassium sorbate. After the above mixture is boiled, the yellow peel is added, and a multiple-permeability method is used. Each day, the sugar liquid is heated and concentrated separately to increase the sugar content by about 5%, and then the yellow skin is added into the hot sugar liquid to impregnate the translucent sugar. The use of this multi-heat concentrated translucent method allows the yellow bark to gradually absorb sugar, and the moisture in the pulp gradually evaporates and decreases. So that the concentration of sugar reaches 60-65%, about 10 days of translucent time, translucent sugar can be over. 3. Drying: Dry at a temperature of 60-65 degrees Celsius for 16-18 hours. Packaging: The best sealed packaging. Finished product requirements: (1) The yellow peel is transparent or light yellow, and its taste is crisp, sweet and sour. (2) The sugar content is 55-60%. (3) Water content 25-28%.