The main raw materials are hawthorn, citric acid (combined into a liquid with a concentration of 50%), white granulated sugar (mixed into a sugar water with a concentration of 75%).
Appliances General pots, boilers and so on.
Method of production Select a complete, pest-free fruit, to handle, pedicle, nucleus, wash, with a temperature of about 90 °C boiled for 10 minutes, remove. Then add the fruit weight 1.5 times the water soak for 24 hours, during which stirring up and down 5 to 6 times, and then cook for 5 to 6 minutes, remove. Now add 80% of the fruit weight, and put it in a steamer to boil the pulp. After cooling, the pulp was made into mud, and the proportion of 400 grams of sugar per kilogram of fruit puree and 3 grams of citric acid (the ratio of sugar added to water to 75% sugar water, and citric acid to 50% of acid juice) was used. Mix the puree with the filtered sugar liquid, heat it in the wok, and pour the remaining mixture of citric acid into the pot. Mix it evenly, and immediately put it out of the pot. When the temperature drops to 80°C, seal it, and then put it into a pot and cook it for 10 minutes. Sterilize it. After the pan is cooled, it is the finished product.
Process selection → → core, pedicle, handle → wash → precooked → soak → boiled → mix with the filtered sugar water → add lemon juice → boil sterilization → pan cooling → finished product.
Fengrun Agricultural Information Center

Sodium Erythorbate Fcc Grade

Sodium Erythorbate Fcc Grade,Sodium Erythorbate Powder,Sodium Erythorbate Food Additive,Food Grade Sodium Erythorbate