Saline carrots: Wash the carrots and peel them with lye. The alkali concentration is 4% to 6%, the temperature is above 95°C, and the time is 2 minutes. Immediately after peeling, soak in cold water, cool quickly, and wash the remaining lye. Then trim, cut off the skin that can not be netted, dig out the spots, remove the fibrous roots, and cut both ends. Then put it in 0.2% citric acid solution and boil for 5 minutes. Remove and put it in purified water to cool. Finally, as required, either cut into 1cm cubes, or thick 3mm thin slices into the jar, add 1.5% saline, vent, and seal. Carrot sugar tablets: The carrots are washed clean, softened with atmospheric pressure, beater-type beater beating, adding 30% to 50% of white sugar, 2% of starch and appropriate amount of citric acid according to the slurry, boiled and concentrated to soluble solids Up to 55% to 60%, pan, scraping, baking, cooling and Serve. Processing jam balls: The head of the carrot was cut off and beaten into a fine pulp. Eighty-nine ripe mandarin oranges were selected. The skin was peeled, except the core, and the slurry was beaten. 30 kg of carrot juice, 30 kg of sugar and 30 citric acid were used. Grams, 30 grams of sodium benzoate are mixed and heated to a mass of thick mass, removed by heat, placed on a platform with powdered sugar, made into a small spherical shape, and then placed in an oven at 60°C to bake to a moisture content 8% up to the cooling package Serve. Artificial drying: Carrots are dried artificially, using drying rooms and various types of drying machines. Carrots are peeled and cut into strips, cubes or slices and steamed for 5 to 8 minutes. At a load of 5-6 kg/m2 and a temperature of 65-75°C, it takes 6-7 hours to complete the drying, and when the moisture content of the dried product falls to 5%-8%, it is sealed and packaged. Processing jam balls: In a vegetable storage pit, pile carrots into square or round pods. Cut the top of carrot fleshy root before entering the pit to prevent germination. In the early period, the temperature in the pits was high, and the hollows could be hollowed. The loquat height was 100 to 150 cm. In the pit, wet soil or fine sand layered storage was also available. Wet soil or fine sand can also be stored in the pit. The cellar maintains a temperature of 0 to 3°C and a relative humidity of 95% or more. Juice making: Wash the carrots and make them into fine sauces. Filter them to get carrot juice. Can also add sugar, add acid to change the taste. Carrot juice is often mixed with fruit juices, etc. to make a complex drink.
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