Selection of raw materials: Mature fresh fruits should be selected, and immature green-skinned fruits, spotted fruits and moldy fruits should be removed.

Scoring: Roll out 6-8 lines on the whole fruit on the scoring board according to the size of the fruit shape.

Core: Place on the pressure plate to remove the core and juice.

Soaking: Soak in 2% milk of lime and salt water for 5-6 hours, rinse in clean water and drain.

Candied: According to the ratio of 50 kilograms of sugar for every 100 kilograms of kumquat base, first take 1,3% of the sugar to make hot syrup, then pour the kumquat base, candied for 3-4 days, and use water The amount should be enough to cover the kumquat base.

Sugar boiling: Pour the kumquat base and sugar liquid into an aluminum pot, add 1/3 of the sugar, heat and boil, mix the last 1/3 of the sugar into thick syrup, pour into the pot, and continue Heat and concentrate, and stir continuously until the kumquat fruits are completely transparent and the sugar liquid temperature reaches 108-110°C.

Ask the pan: filter out the sugar liquid, cool quickly: after shaping, sprinkle with white sugar and sugar powder and serve.

Packaging: Put it into a plastic film food bag and seal it for storage to prevent the return of moisture from affecting the appearance and quality of the product.

Kumquat cake is a unique food. It is a natural food processed from kumquats with orange peels. It is golden in color, does not contain any pigments, has a delicate taste, and does not have the bitter taste of orange peels. .

Kumquat cake is a traditional specialty of Jinxi County, Fuzhou, Jiangxi Province. It has been on the market as early as the late Ming Dynasty. Kumquat cake is made from kumquats produced in Huwan, Shimen and other places. Kumquats are as small as jujubes, as golden in color, and as shaped as oranges. Kumquat cake is a small cake-shaped preserve made with kumquat essence.