Carambola salt embryo processing technology

There are two types of carambola: first, sweet and crisp, suitable for fresh or can be processed carambola juice, sugar canned carambola and so on. Regardless of whether it is fresh or processed, its quality flavor is quite good. The other type is very acid and astringent, most of which are grown in the mountainous area and do not require artificial cultivation.

The sour carambola is not suitable for fresh food due to its heavy sourness, but it can be used as raw material for sugar products processing. In order to preserve the raw materials, semi-finished salt embryos can be made first. There are two ways to make the salt embryo. One is brine salting method, and 5-8% salt solution is used to pickle sour carambola. After harvesting, the acid carambola is best cut off the edges and corners, cut in half, and marinated in dilute salt water for more than ten days. When pickling, use stones to press on the fruit surface to avoid moldy rot. Exposure is then carried out until the surface is covered with salt. Another method is to use dry salt for salting. Use 20% of the weight of the salt as raw material. In a large vat or big pool, add a layer of salt to make it about 1-2cm thick, preferably with raw salt, then add the raw material. , It can be the whole fruit without treatment. This layer of raw material is a layer of salt, top layer is added with salt, and pressed with stones. After more than 10 days of this, the raw materials can be picked up from salt water for exposure. When the raw materials shrink, the surface is formed with salt frost, and the skin is covered and softened for 1-2 days and then dried. Finally, the water content is reduced to about 20%, and the sun is over.

If it rains, it should be dried by artificial drying, otherwise it will cause mildew loss. The final product packaging requires sealed packaging that is reserved for the processing of preserved fruit or candied fruit.

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