The taste and production process of pear paste candy

Ingredients: 1000 grams of Ya pear or autumn pear, 30 grams of 100 parts, 20 grams of Qianhu, Banxia and Poria cocos, 50 grams of almonds and Sichuan fritillary, 10 grams of coltsfoot and citron powder, 30 grams of orange powder, 500 grams of white sugar, a small amount of honey, and an appropriate amount of water.

Method: 1. Wash and chop the pears first. Put all the raw materials except sugar and citron powder in a pot and add water (to the degree of immersion of the raw materials) to decoction, decoction once every 30 minutes or so, add water and boil again, a total of 3 decoctions, and mix the 3 decoctions.

<>2. Pour the decoction juice into the pot, add white sugar and boil, add a small amount of honey, continue to boil over medium heat, until viscous, add orange powder, citron powder, and stir well. Boil until you use a spatula to pick up the sugar solution into a filamentous shape and not stick to your hands, and remove the pot from the heat.

3. Pour it into a large enamel dish coated with cooking oil on the surface while it is hot, let it cool slightly, divide it into strips, and sprinkle a layer of powdered sugar on the surface.

Features: Sweet and slightly medicative, can clear heat, moisturize dryness, cough, asthma. Don't look at the pear paste candy looks square and simple, the method is not simple.

1. Boil water, sugar, pears and dozens of flavors of Chinese medicine "Wuhuo" into powder for ten minutes, and then change to "simmer" for three to five minutes.

2. "Hit the cold board". Let the syrup cool naturally in the pot for a minute or two, and then stir it in the pot with a one-foot-long piece of green bamboo. Too early the syrup is too "tender" and too much moisture to be stored for a long time.

Later the color turns unsightly black-brown and the taste is burnt and bitter.

3. It's time to pour the mold. The syrup of the cold plate is poured down from a high place, and after cooling, it is marked with a square ruler and shipped.

How to make pear paste candy.

Materials: loquat or pear about ten catties, so much, the main thing is to do the trouble, do more at a time, loquat leaves a little, how much can be; About a pound of honey, 50 grams of good fritillary.

1. First burn the loquat leaves with fire, remove the fine hairs on it, cut small points, fry them with water, see that the color of the water is a little yellow, the thicker the frying, the better, you must not fry it or a lot of water, it is better to be less and thicker. It is not indispensable to have it.

2. Peel the skin of the loquat and remove the core; The same is true for pears, peel and core them, prepare the pulp and break it with a blender, the finer the better, preferably to strain out the rougher parts.

3, mother-of-pearl, buy it in the pharmacy, when you buy it, you can ask to break it, you can do it, you should be fine, not coarse.

4. Clean the pot, smear a little oil, put the prepared loquat or pear pulp in, add the loquat leaves and water together, start to boil over low heat, and in the process of boiling, there will be smoke, that is water, the fire is not too big, be patient, see that the smoke is less, add the fritillary, stir while adding, and stir evenly. It should be noted that we need to boil out the moisture of loquat leaves, and what we need is its useful ingredients. Then, pour the honey, the amount of honey depends on personal taste, not too unsweet, this sweetness is not harmful to the child's teeth, you can rest assured, you must know that honey has a very beautiful saying:

100 herbs. 5. After pouring the honey, stir it on it, and after it is even, stop the fire.

6. After cooling, put it in a bottle, put it in the refrigerator, one bottle at a time, put it in the fresh-keeping room, and freeze the others, a spoonful can be mixed with water every day to drink, or you can eat directly, children who are afraid of cold, drink it with warm boiled water, as long as your refrigerator has space, do more. Eat more days.

Ingredients: 6 pears, 80 grams of dried red dates, 150 grams of rock sugar, 20 grams of ginger, 80 ml of honey.

Method: 1. Wash the dried red dates and cut them to the core, peel the ginger and cut it into thin strips, peel off the skin of the pear, put the wiping board on the pot, and rub the pear into pear puree and pear juice.

2. Put the pitted red dates, shredded ginger and rock sugar into the pot and the pear juice together.

4. Throw away the squeezed pear dregs, red dates and ginger shreds, leave only the pear juice in the pot, continue to boil over the minimum heat for about 1 hour, and then turn off the heat and let it cool.

5. Add honey to the cooled pear pulp, mix well, and then put it in a sealed jar for preservation.

1.Raw material selection and processing: it is better to choose Ya pear, snow pear and Laiyang ci pear. Peel, core, and beat. The pulp obtained after peeling and hearting every 100 kilograms of fresh pears is slowly concentrated into 25 kilograms of pear paste after heating and boiling. �

2.Ingredients: 8 kg of tangerine peel paste per 25 kg of pear paste, 500 ml of Chuanbeiliu extract, 25 kg of sugar, 40 g of sodium benzoate.

Slowly heat the sugar together and cook until it cementes into a lump. Remove from heat and transfer to a pan sprinkled with powdered sugar while hot. Flatten the surface into a paste block about 1 5 cm thick and put it into a dryer to bake.

Tangerine peel sauce making: The tangerine peel is repeatedly boiled and rinsed in water to remove the bitter taste. Water is then added to the pulp and the excess water is separated with a centrifuge at a speed of 3000 rpm.

Then the sugar is boiled, the amount of sugar added is: pulp meat: sugar = 1 2, boil for 20 minutes.

Chuanbei liquid extract production: Chuanbei 5 kg into powder, directly put into 60 degrees to drink 20 liters of liquor, one month later. �

3.Baxing: After the surface is semi-dry at 60 degrees in the dryer, turn over the bottom surface and continue to dry until the moisture content does not exceed 18%.

Come to me, I'll teach you how to do it.

Pear paste candy is made of pear or white duck pear and Chinese herbal medicine as the main raw materials, adding rock sugar, orange red powder, lemon powder, etc. It is mainly used for the treatment of cough and phlegm, tracheitis, asthma and other symptoms, with sweet and easy to take and remarkable curative effect.

Recipe: 1000 grams of pear or white duck pear, 30 grams of fritillary, 50 grams of Baibu, 30 grams of Qianhu, 20 grams of coltsfoot, 30 grams of almonds, 10 grams of raw licorice, 30 grams of Banxia, 500 grams of rock sugar, 30 grams of orange powder, 30 grams of lemon powder.

Production process. 1. Decoction: Wash and chop the pear or white pear, put it into the enamel pot together with 7 kinds of Chinese herbs, add an appropriate amount of water, decoction with fire, take out a part of the juice every 20 minutes, and then add water to continue the decoction. In this way, take the juice 4 times in a row.

2. Concentration: Pour the liquid juice taken out 4 times into the enamel pot (not in contact with metal utensils), boil it over a strong fire, and then switch to a simmer to boil. When the liquid juice in the pot is concentrated to thick, add rock sugar powder, and stir continuously until it is viscous, then add orange powder and lemon powder, and continue to stir; When it can be picked up with chopsticks and can be drawn into silk, the fire can be stopped, and the fire should be gradually reduced throughout the boiling process.

3. Cutting: pour the concentrated viscous liquid into the enamel plate coated with cooked vegetable oil, flatten it after a little cooling, with a thickness of 5-6 mm, and then, cut it into small pieces with a thin blade that are 5-6 cm square in length and width (generally not cut through), and when it cools, it is pear paste sugar.

4. Packaging: ** pear paste candy is generally 2 rows per piece, 6 small pieces per row, and two 24 small pieces are a small package. In addition to the outer wrapping paper, it is also necessary to seal it with non-toxic plastic film.

In addition, if Chinese herbs such as cordyceps, hala, sophora and white radish are added to the pear paste candy, the health care effect is better.

How is pear paste candy made? Let's take a look at it.

Loquat paste method: loquat, rock sugar. The amount depends on personal mood and taste.

Generally, 500 grams of loquat and 600 grams of rock sugar. Boil rock sugar in boiling water until it melts, add loquat meat and continue to cook until it is a thick paste, which is the legendary loquat paste. It should be noted that it is best not to use the kind of bag with clear and crystal clear particles for rock sugar, but to use the kind of coarse and unprocessed.

In addition, because loquat contains polyphenols, it is easy to brown and discolor after peeling, which can be prevented by soaking in cold water, sugar water or salt water. (I have also made rock sugar kumquat in this way before).

Hello, alone on the autumn cool, watching the tide of time, beating the tempering of the years, but it is a scene of the itinerary, we have to learn to be simple in the process, life, because of the tossing and turning and abundant.

The preparation of pear paste candy is as follows:

1. Prepare pears and wash them with salt water;

2. The red rolled jujube is only pitted and rolled into jujube paste or the end of the big preparation, and the ginger is beaten into ginger;

3. Squeeze the pear with the skin into a puree, put it in a pot, add the jujube puree, add the ginger and rock sugar, crush the monk fruit and boil over high heat for half an hour.

4. Use gauze to remove slag and juice;

5. Take the pear juice and fritillary powder and boil together for another hour. (Add honey when cooling warm) 6. After pouring the honey, stir it, and stop the fire after it is even.

After waiting to be cooled, put it in a bottle, put it in the refrigerator, one bottle at a time, put it in the fresh-keeping room, and freeze the others, a spoonful can be mixed with water every day to drink, or you can eat directly, children who are afraid of cold, drink it with warm boiled water.

The method of making pear paste candy is as follows: 1. Prepare the required key materials: pear, white sugar, lemon juice and corn starch.

2. Wash the pears, peel them, remove the cores, and cut them into small pieces. 3. Put the pear pieces into the pot, add an appropriate amount of water, bring to a boil over high heat, turn to low heat and cook until the pears are soft. 4. Mash the pears with a cutting board or puree them with a blender.

5. Pour the pear puree into a clean pot, add an appropriate amount of white sugar and lemon juice, and stir well. 6. Add an appropriate amount of cornstarch to the pear puree and stir well to make the pear paste thicker. 7. Pour the pear paste into a clean jar and put it in the refrigerator.

Pear paste candy can be used with a variety of breads, cookies, or toasts, so adjust the ratio of sugar to lemon juice to your taste. If you have time, please give a thumbs up, thank you.

Ingredients: 1 pear, 50 grams of loquat leaves. Excipients:

20 grams of bee buried honey. Steps: 1. Scrape the pear, cut it into cubes, pour it into the broken wall bush and take the machine, add water, and beat it into a puree.

2. Put water in the pot of oozing, add loquat leaves, bring to a boil over high heat, turn to low heat and cook for 20 minutes.

3. Pour pear juice into the pot, pour in loquat juice, and bring to a boil over high heat.

4. Add honey and serve.

Here's how:

The materials that need to be prepared in advance include: 5 catties of pears, 5 grams of Chuanbei, 10 grams of red blind jujubes, 5 grams of ginger, 5 grams of Poria cocos, 5 grams of almonds, 5 grams of tangerine peel, 1 monk fruit, and 300 grams of rock sugar.

1. The first step is to prepare the materials and put them aside for later use.

2. Put the pear, Chuanbei, red dates, ginger and Poria cocos into the wall breaker and crush it.

3. Stir and pour into the pot and add rock sugar.

4. Plus the prepared monk fruit to return.

5. Begin to boil and boil for 2 hours until it is paste-like.

6. After boiling, put it out to cool, cut it into pieces, wrap it in glutinous rice candy paper, and finish.