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苦瓜蜜饯1、原料配比按100公斤鲜苦瓜,75～80公斤白砂糖、适量明矾配料。2、制作要点(1)选料。选新鲜、无病虫害、7～8成熟、色泽规格一致、直顺的苦瓜作为制作原料。(2)切分。先将苦瓜放入洗涤槽中,用流动清水充分洗净,捞出沥干。然后用不锈钢刀削去苦瓜两端,再切成1.5厘米宽的小段,并去籽。(3)浸矾。用浓度为3%左右的明矾液浸泡苦瓜段1周,以去除苦味。然后捞出浸洗3～4天,每天换水4—5次(4)烫漂。苦瓜段用沸水煮15分钟再用清水浸洗1天,其间换水4～5次。(5)糖煮。将55%糖液煮沸,投入瓜段,用旺火煮1小时后,改用文火煮,并随时添加糖液。2～3小时后,待糖液浓度达65%时停火。静浸10～12小时,再上火煮,待糖液浓度达75%以上即可(6)上糖衣。糖煮好的苦瓜段捞出,沥净糖
Balsam pear preserves 1, the raw material ratio by 100 kg of fresh bitter gourd, 75 to 80 kg of white sugar, the amount of alum ingredients. 2, making points (1) choice of materials. Selected fresh, no pests, 7 to 8 mature, the same color specifications, straight Shun bitter melon as raw material. (2) segmentation. Balsam pear first into the sink, wash thoroughly with flowing water, remove and drain. Then use a stainless steel knife to bitter melon ends, and then cut into 1.5 cm wide section, and seeded. (3) leaching alum. With a concentration of about 3% alum solution soak balsam one week, to remove bitterness. Then remove and dip 3 to 4 days, 4-5 times a day water change (4) blanching. Bitter melon boiling with boiling water for 15 minutes and then dipped in water for 1 day, during which water 4 to 5 times. (5) candied. The 55% sugar boil, put melon pieces, stir cooking 1 hour later, use simmer, and add sugar at any time. 2 to 3 hours later, until the sugar concentration reached 65% cease-fire. Static dip 10 ~ 12 hours, then heat cook until the sugar concentration of 75% or more (6) on the sugar coating. Bitter melon cooked sugar section out, Litchi sugar