Immature oranges, because of high acid content, heavy sourness, and insufficient sweetness, should not be eaten raw. They can usually be processed into semi-finished salt embryos and reused. Its processing technology is as follows.
(1) Raw material treatment: Before the processing into semi-finished products, it is better to remove the oil cell layer of the citrus. The oil cell layer on the surface of the peel can be ground with a grinding wheel, and then oil and water can be separated by a high-speed centrifuge to obtain the sweet orange aromatic oil. Then the fruit embryo is pressed into a cake shape, that is, the fruit is cut symmetrically by 4 knives, and gently pressed to form a cake. The acidity of the fruit juice that flows out is higher, and can be collected to make citric acid; (2) Salted: The amount of salt is 20%-25% of the amount of raw material, the layer of fruit is a layer of salt, and the top layer of fruit is added with a layer of salt. , and compacted with stones, marinated for 3-4 weeks to complete; (3) First sun: remove the orange embryo from the marina, use natural drying method until the surface of the fruit appears salt; (4) soften: heap the fruit embryo Cover up to cover 1-2 days; (5) Re-sun: Re-sun 1-2 days; (6) Packing: Sealed with plastic film to avoid moisture.
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