1. Wash and cut in half. After the tomatoes with a maturity of 7-90% were washed with clean water, the pedicles and scars were digged with a stainless steel knife, and the slices were cut into two, and 2-4 small mouths were cut to dig the juice seeds.
2. Care kit hardening. A sclerosing solution was prepared by using 0.2% of sodium sulfite and 0.15% of quick lime in tomato, and the de-seeded tomato was soaked for about 4 hours.
3. Dipping rinse. Soak the soaked tomatoes with clean water, remove and drain.
4. Candied fruit. Put the drained tomato biscuit in boiling water pot for 3-5 minutes, remove it, put it in cold water, rinse and drain the water, then mix 30% white sugar and 2% honey with the tomato. Pickled for 16 hours.
5. Sugar system. The candied tomatoes are poured into the pot along with the sugar solution, and 10% of the granulated sugar is added, and then heated to boiling for 8-10 minutes.
6. Sugar soaked. The candied tomatoes are panied together with the sugar solution and soaked in the container for 8-10 hours.
7. Baking. The sugar-leached tomatoes are drained and placed on a baking tray after being drained. The sugar is baked in an oven at a temperature of about 60 degrees to a moisture content of 18%.
8. Packing. Remove the impurities in the tomatoes, packaged with plastic food bags that is finished.
2. Care kit hardening. A sclerosing solution was prepared by using 0.2% of sodium sulfite and 0.15% of quick lime in tomato, and the de-seeded tomato was soaked for about 4 hours.
3. Dipping rinse. Soak the soaked tomatoes with clean water, remove and drain.
4. Candied fruit. Put the drained tomato biscuit in boiling water pot for 3-5 minutes, remove it, put it in cold water, rinse and drain the water, then mix 30% white sugar and 2% honey with the tomato. Pickled for 16 hours.
5. Sugar system. The candied tomatoes are poured into the pot along with the sugar solution, and 10% of the granulated sugar is added, and then heated to boiling for 8-10 minutes.
6. Sugar soaked. The candied tomatoes are panied together with the sugar solution and soaked in the container for 8-10 hours.
7. Baking. The sugar-leached tomatoes are drained and placed on a baking tray after being drained. The sugar is baked in an oven at a temperature of about 60 degrees to a moisture content of 18%.
8. Packing. Remove the impurities in the tomatoes, packaged with plastic food bags that is finished.
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