Spicy carrot tart making technology

Spicy carrots are golden yellow translucent, nutritious, sweet and sour taste, spicy ginger, contains a lot of carotene and calcium, iron, phosphorus and other substances, the market is better.

The production technology of spicy carrots is now described as follows:

First, the choice of material cuts Select orange and ginger yellow, a large fresh carrot without worms, wash the dirt and dirt on the carrot surface with water, remove the skin of the carrot with a knife, and then cut to grow 5 cm, width 1 Centimeters, strips about 0.5 cm thick.

Second, the ash-soaked needle-cut carrot sticks soaked with 0.5-1% lime water for 8-12 hours, remove and put in the bamboo radish, drain the lime water, and then rinse with clean water to adhere to the carrot sticks Surface of lime solution.

Third, boiling hot water boiled carrots into boiling water and cook for 20 minutes, and then remove and rinse in flowing water 4 times, each time for 1 hour, to completely remove the lime in the carrot strips taste, and then drain.

Fourth, candied sugar boiled carrots and 20% of the ginger together into 40% of the sugar liquid impregnated (the amount of sugar in order to submerge carrots for the degree), 24 hours later, in the impregnating solution and then add sugar, Make it to a concentration of 65-70%, then add the carrot strips, heat and heat until low on fire until the carrot strips are transparent.

V. Drying Package Leach out the drained carrots, pick out the ginger, and spread them on a baking tray. Then it is sent to the drying room and dried at 60°C until the water content is below 18%. After cooling, the package is the finished product.

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