Candied navel orange slices
Raw Material Acceptance: A large quantity of navel oranges with suitable maturity are purchased. Strict screening is conducted to remove substandard fruits such as those affected by diseases, pests, or damage.
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Candied navel orange slices
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Product description
Processing Technology
Raw Material Acceptance: A large quantity of navel oranges with suitable maturity are purchased, strictly screened, and unqualified fruits such as diseased, pest-infested, and damaged fruits are removed.
Washing and Peeling: Professional cleaning equipment is used to wash the navel oranges, and then the peel is removed by mechanical or chemical peeling methods.
Slicing and Color Protection: The peeled navel oranges are sent to a slicer to be cut into uniform thin slices. To prevent oxidation and discoloration, the sliced navel orange pieces can be soaked in a solution containing preservatives such as citric acid and Vitamin C for a period of time.
Sugar-Preserving Treatment: The navel orange slices are placed in a prepared sugar solution for sugar-preserving. The sugar solution concentration and sugar-preserving time are determined according to product requirements; generally, the sugar-preserving time is 12-24 hours.
Boiling and Concentration: The sugar-preserved navel orange slices and sugar solution are poured into a pot and boiled and concentrated. The temperature and time are controlled to achieve the appropriate consistency of the sugar solution.
Production Standards
1. Raw Material Requirements
Should meet the requirements of GB/T 10651 and relevant national standards and regulations.
2. Production Water
Should meet the requirements of GB 5749.
3. Food Additives
The quality of food additives should meet the requirements of relevant national standards and regulations.
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