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怎样制作果浦
更新时间: 2020-10-05 00:00:00  

制作方法:

1、选择新鲜完好的水果去萼、去蒂、去核或桶核,切半、切片、干燥,根据不同水果采用不同加工方法如阴干、晒干、烘干等,以尽量保持水果原风味和适当的大小形状。干品贮藏备用;2、配制浸渍液及辅料。浸渍液主要由甜味剂及少量的山梨酸钾组成,辅料由复合增稠剂、柠檬酸或苹果酸、甜味剂、山梨酸钾组成;3、用浸渍液浸泡果干2至3小时。使果干充分吸收后捞出,沥净水份并适当晾干;4、将浸泡后的果干放入辅料中熬煮至沸,捞出沥干。熬煮锅用不锈钢或搪瓷制品,也可用蒸汽、明火加热;5、将捞出的果干单层摊开置于烘房,烘制中保持60-70摄氏度,恒温干燥约1小时左右,其间翻动1至2次;6、烘干的果脯软硬适度,含水量在百分之二十至百分之二十五左右,外表色正光亮,甜度适中。

关键词: 怎样 制作

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