The making method of tangerine skin

How much doesn’t the making method of tangerine skin know about the making method of tangerine skin everybody understands? Let below small make up will to old furniture body introduce this knowledge. The making method of tangerine skin 1, skin of raw material bright tangerine 10 kilogram, bai Sha candy 8 kilogram, salt 500 grams, edible is aluminous pink 200 grams, flavor pink is right amount. 2, immerse to go to clean tangerine skin tangerine the base of a fruit, 500 grams salt mixes immerge 100

How much to know about the making method of tangerine skin everybody understands? Let below small make up will to old furniture body introduce this knowledge.

Sweet shaddock skin
 

Tangerine skin the method that make

1, skin of raw material bright tangerine 10 kilogram, bai Sha candy 8 kilogram, salt 500 grams, edible is aluminous pink 200 grams, flavor pink is right amount.

2, immerse to go to clean tangerine skin tangerine the base of a fruit, 500 grams salt mixes immerge in solution of 100 Ke Ming vitriol, the dosage of water with can immersion tangerine skin is degree, immerse overnight.

3, scoop tangerine skin filter to work except suffering, put bowl inside, add clear water right amount with aluminous pink 50 grams boil 2 ~ 3 minutes, purify is agonized flavour.

4, immerse to use tangerine skin fish out clear water to rinse to refrigeration again, the dip in pouring clear water again floats, add touch aluminous pink, lie between 4 hour hind to change water 1 times, change water 3 times in all. Scoop drop to work next.

5, candy bloats with white sugar 5 kilogram (use skin of a tangerine to scatter a candy) bloat tangerine skin be soiled is in container 3 ~ 4 days, break up everyday mix 1 times, make its even suck candy.

6, candy enters tangerine skin and sugar juice together again burn inside boiler boil 30 minutes or so, when the light since tangerine skin, join the white of 3 kilogram candy that remain in succession, give boiler next.

7, air is basked in tangerine Pi Fang is basked in in the air on bamboo shade, consult dry method air reachs tangerine skin candy embellish is dry.

8, add trembleShanghai noble baby

Forum of 1000 the Long Feng that spend a net
The flavor pink of will different gust mixes, mix equably in tangerine skin, make its are touched add even, become gust tangerine skin namely.

 

Tangerine skin tastes very good

The preserved fruit of low candy Chinese chestnut that handles Chinese chestnut production with biochemical method, basically solved Chinese chestnut to machine bring back to life of the starch in the product and ageing problem, the product is not sent hard, have tenacity a bit, retained the peculiar special flavor of Chinese chestnut, what avoided preserved fruit of high in syrup again is sweet get fed up, and mouthfeel is better. Because use asepsis to pack, solved problem of expiration period of low candy preserved fruit. Preserved fruit of low candy Chinese chestnut is open up of Chinese chestnut deep treatment a new way, increased a kind new boardSh1f of Shanghai Long Feng forum

Shanghai Long Feng forum
Chestnut processes a product. Economic benefits of preserved fruit of development treatment Chinese chestnut is very considerable, and development perspective is very wide also.


How much to know about the making method of tangerine skin everybody understands? Let below small make up will to old furniture body introduce this knowledge.

Sweet shaddock skin
 

Tangerine skin the method that make

1, skin of raw material bright tangerine 10 kilogram, bai Sha candy 8 kilogram, salt 500 grams, edible is aluminous pink 200 grams, flavor pink is right amount.

2Forum of Shanghai night net

Shanghai night net
, immerse to go to clean tangerine skin tangerine the base of a fruit, 500 grams salt mixes immerge in solution of 100 Ke Ming vitriol, the dosage of water with can immersion tangerine skin is degree, immerse overnight.

3, scoop tangerine skin filter to work except suffering, put bowl inside, add clear water right amount with aluminous pink 50 grams boil 2 ~ 3 minutes, purify is agonized flavour.

4, immerse to use tangerine skin fish out clear water to rinse to refrigeration again, the dip in pouring clear water again floats, add touch aluminous pink, lie between 4 hour hind to change water 1 times, change water 3 times in all. Scoop next1000 beautiful nets of Shanghai

爱上海 is opposite with the city touch
Drop works.

5, candy bloats with white sugar 5 kilogram (use skin of a tangerine to scatter a candy) bloat tangerine skin be soiled is in container 3 ~ 4 days, break up everyday mix 1 times, make its even suck candy.

6, candy enters tangerine skin and sugar juice together again burn inside boiler boil 30 minutes or so, when the light since tangerine skin, join the white of 3 kilogram candy that remain in succession, give boiler next.

7, air is basked in tangerine Pi Fang is basked in in the air on bamboo shade, consult dry method air reachs tangerine skin candy embellish is dry.

8, add the flavor pink that shakes will different gust to mix, mix equably in tangerine skin, make its are touched add even, become gust tangerine skin namely.

 

Tangerine skin tastes very goodSh1f of Shanghai Long Feng forum

Shanghai Long Feng forum

The preserved fruit of low candy Chinese chestnut that handles Chinese chestnut production with biochemical method, basically solved Chinese chestnut to machine bring back to life of the starch in the product and ageing problem, the product is not sent hard, have tenacity a bit, retained the peculiar special flavor of Chinese chestnut, what avoided preserved fruit of high in syrup again is sweet get fed up, and mouthfeel is better. Because use asepsis to pack, solved1000 beautiful net forum of Shanghai

1000 beautiful nets of Shanghai
Problem of expiration period of low candy preserved fruit. Preserved fruit of low candy Chinese chestnut is open up of Chinese chestnut deep treatment a new way, increased a kind of new Chinese chestnut to process a product. Economic benefits of preserved fruit of development treatment Chinese chestnut is very considerable, and development perspective is very wide also.

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