The color is orange-red, without any pigment, and the taste is delicate. Orange cake is a very distinctive food, and it is a natural food made of red oranges with orange peel. There is no bitter taste in orange peel, and it has the effect of moistening lung and relieving cough, which is deeply loved by middle-aged and elderly people.

manufacturing method

1. Selection of raw materials: You should choose a fresh and ripe fruit with smaller shape and less juice. Small fruit is often used as raw material in production. ?

2. Peeling: Peeling depends on the variety and product specifications of oranges, and varieties with thin skin often do not peel. Peel off the yellow cortex with a manual peeler, which can be used as raw material for extracting essential oil and dried tangerine peel.

3. Slicing, removing seeds and squeezing: cut the orange fruit with a slitting machine, then squash the fruit with pressure and squeeze out the seeds. The squeezed juice can be used to make dew.

4. Pickling: Soak the squashed fruit in 3% lime water for 5-6 hours.

5. Pre-cooking: Take out the pickled fruits, put them in aluminum pot for pre-cooking for 5-8 minutes, and remove the residual seeds in hot water by hand.

6. Rinse: rinse with clear water for 24 hours.

7. Sugar boiling: mix 50 kg of orange blank with 38 kg of sugar. First, take 14kg of sugar, put it in a pot and add water to dissolve it (the amount of water is equal to the degree of flooding the orange blank), then pour it into the orange blank to make it absorb the sugar solution. After the sugar water permeates, add the remaining sugar, heat and continue to cook, and keep stirring until the oranges are completely transparent and the boiling point temperature reaches 108 ~ 1 10℃.

Orange cake

8. Cooling: gradually cooling the sugar cake to make the sugar liquid attached to the orange cake solidify into a solid.

9. Dry: The orange cake made of sugar still contains a little moisture and needs to be dried on a drying tray.

10. Sugar sprinkling: In order to reduce the moisture absorption and adhesion of candied fruit during storage, dry sugar should be sprinkled on the surface of orange cake.

1 1. Grading: Grading according to the quality and size of orange cakes.

Those who bought supermarkets basically sold them. The appearance of the quality standard is neat and consistent, yellow and transparent, the soluble solids should reach 70 ~ 75%, and the moisture content should be below 20%.