How to make kumquat candied fruit by hand, how to make dried kumquat candied fruit

Select the fruit, peel the blank, pick the blank, squeeze the water, and then pick up the blank, close the pot, and start the powder.

Sugar finished product 1, fruit selection: choose uniform size, no scars and no traces, bright red color, ripe fresh oranges as blanks.

2. Peeling: Use a fruit mill or manual planing to remove the epidermis (or cloud skin).

Candied orange – citrus.

3. Pick up the blank: rinse the blank with water, soak it in 80 hot water for 4 6 minutes, and pick up the blank when it is slightly soft and slippery.

4. Scratch the petals: Use the petal machine to cut the fruit blank into 10 12 petals. The seam should be even, not to the end, and the center of the blank should not be broken.

5. Squeeze the fruit blank gently by hand or with a deseeding machine to remove the juice, but do not squeeze the pulp.

6. Water bleaching: put the fruit blank into clean water, soak and bleaching for 48 hours, during which the water should be changed 6 8 times, during the water drift, the fruit blank should be gently squeezed one by one, generally squeezed 3 4 times.

7. Pick up the blank again: put the blank into a pot of boiling water, copy it, boil it for 2 3 minutes, quickly pick it up and put it into the clear water pool, soak and blast for about 12 hours, and change the water 1 2 times during the period. It is then squeezed again one by one with a billet press or by hand to remove its juice and moisture.

8. Put the pot away: When the refined syrup (Baumé 35 degrees) boils to 103, put the fruit blank into the pot. The syrup should not be too much, add while cooking, wait for the fruit blank to be golden brown, no flower spots, when the temperature rises to 110, start into the honey tank, and put the honey for 48 hours.

9. Pick-up: Put the fresh syrup (Baumé 35 degrees) into the honey blank when it is boiled to 116, and then boil it to 116 hours, and then put it into the powder basin. When the fruit blank is cooled to about 60, the powder sugar is carried out, which is the finished product.

1. Wash the kumquat with water in turn;

2. Then use a fruit knife to cut two knives on the top of the kumquat;

3. Pour an appropriate amount of water into the pot and add rock sugar;

4. Turn on medium heat and cook until the rock sugar is completely dissolved;

5. Add all the washed kumquats and boil until the water boils;

6. Turn to low heat, and shake the pot from time to time to make it taste more even;

7. Cook for about 30-40 minutes until the kumquat peel becomes transparent;

8. Add a little salt at this time, gently stir evenly and turn off the heat;

9. Pour it into a bowl, seal it with plastic wrap and refrigerate overnight, then take out and drain the sugar solution;

10. Spread it out in a large bowl and put it in the microwave oven on low heat until it is tough.

Tips: Draw two knives on the top of the washed kumquat to help it quickly soak into the flavor during the cooking process. Finally, add a little salt to make the kumquat taste better. The sugar solution soaked in kumquat can be poured into a sterilized bottle for refrigerated storage, and mixed with an appropriate amount of boiling water when drinking.

When microwaving kumquat on high heat, take it out every 2 minutes to see the state, and continue to microwave until it is tough.

Don't throw away the kumquat that you can't eat, teach you to make "kumquat candied fruit", Q bomb fragrant and glutinous, especially delicious.

1. Wash the kumquat with water in turn, then use a fruit knife to draw two knives on the top of the kumquat, pour an appropriate amount of pre-digging water into the pot, add rock sugar, turn on medium heat, boil until the rock sugar is completely dissolved, add all the washed kumquats, boil until the water boils, turn to low heat, during which you can shake the pot from time to time to make it taste more even, cook until about 30-40 minutes, until the kumquat peel becomes transparent, add a little salt at this time, gently stir evenly and then turn off the fire, pour it into a bowl, seal it with plastic wrap and refrigerate it overnight, then take out the drained sugar solution, Spread out the wheel in a large bowl and put it in the microwave oven on low heat until it is tough.

2. November every year is the time for kumquat to be listed. Because the peel contains a lot of vitamin C, eating some kumquat in winter can play a good role in preventing colds. It doesn't matter if you don't like to eat kumquat directly, we can use the microwave oven to make your own kumquat preserves, which will definitely make you fall in love with the taste, not to mention that it can also effectively prevent colds.

One kumquat treatment.

Soak the kumquat in lemon water for 10 minutes, then wash it with water again and pick it up. Cut the kumquat in half and squeeze out the kumquat core by hand.

Ingredients: 500 g kumquat, 250 g caster sugar, 50 to 60 ml of water.

Put the smashed rock sugar in the pot (friends who are troublesome can directly use white sugar) add water and boil over low heat to make a syrup, then add kumquat and stir while boiling, simmer for about 10 minutes, and turn off the heat. Cover the pot and marinate overnight.

The next day, pick up the kumquats, bake them in the oven at low temperature, preheat the oven at 100C, and bake at 50C for an hour and a half.

The tempting kumquat compote is ready. The leftover syrup can be used to flush water, sweet and sour, it is a very good drink.

P.S. Friends who don't have an oven can also not bake, and just boil the syrup until the juice is reduced. The only thing to pay attention to is to keep stirring when boiling, and don't boil the paste.

Finally, a friendly reminder: because there is no preservative, the shelf life is limited, it is best to eat it within two weeks, and it can be stored in the refrigerator for a relatively long time, but it is not suitable for too long, just eat it as soon as possible.

2. Ingredients: 400 grams of kumquat.

Excipients: orange peel 20 g betel nut 20 g.

Seasoning: 200 grams of white sugar, 50 grams of honey, appropriate amount each.

Preparation of candied kumquats:

1.Kumquat washed and pitted; betel nut ground into powder; Soak the orange peel in water and cut into thin strips.

2.Put the pot on the fire, add water and sugar to decoction into juice, add kumquat, orange peel, betel nut powder, cook until the kumquat is ripe, add honey, fry for a while, collect the juice and let it cool.

I found two, I don't know if it's what you want, let's take a look.

Teach you how to make kumquat candied fruit delicious and cough.

ForewordThe township where I work now is the base for the production of kumquats, and it is inevitable that there will be a lot of kumquats, and the kumquat sent by the children can't be eaten, so they will change the way to get it to eat! I thought of making preserves, eating them for my family, healthy and safe, without adding any food additives and preservatives!

Main ingredients: kumquat, sugar, water;

Excipients: salt. Kumquat preserves.

1Cut the kumquat and squeeze out the seeds!

2Soak in salt water, scoop up, and drain!

3Put the sugar in the pot, add a small amount of water and boil, it is worth the sugar to turn into sugar water.

4Put the processed kumquat in a pot of sugar water until it is dry! It's a long process!

5 The finished product is like this, this appearance is not particularly good, the kumquat is more mature! There's no need to doubt the taste!

Ingredients: 400 grams of kumquat, 80 grams of white sugar, 80 grams of rock sugar, a little salt, and an appropriate amount of water.

MethodFind a larger bowl, pour water, sprinkle a little salt, soak the kumquat for 10 minutes, and clean it. 2.After cleaning, the kumquat controls the dry water, takes one grain, and cuts it vertically with 6-8 knives of equal width, judging according to the specific size. 3.Cut the kumquat and press it with your fingers.

Once all the kumquat is cut, use a toothpick to pick out the kumquat seeds one by one. There are a lot of kumquat seeds, but they are easier to remove after cutting. 5.Put the seeded kumquat in a clean and waterless bottle, stack a layer of kumquat, and sprinkle a layer of white sugar.

Put all the kumquat in turn, then close the lid tightly, and marinate for about 3 days. The sugar melts and the liquid increases. 7.Take a pot, put in water, pour in the marinated kumquats, and add rock sugar.

After the heat is boiling, turn to low heat and slowly boil, until the water in the pot slowly becomes viscous and the kumquat is slightly more transparent than before, you can collect the juice and put it on a plate according to your preference.

Ingredients: 500 grams of kumquats, 100 grams of rock sugar, 3 spoons of honey.

Method 1: Wash the kumquat and soak it in light salt water for 1 hour, then gently scrub it with your hands and drain it;

2. Divide the kumquat in half with a knife and pick off the seeds with a toothpick;

3. Put the kumquat into the casserole, add rock sugar and water, the amount of water is about 6 minutes of submerged kumquat, boil over high heat, turn to low heat and cook for about 16 minutes until the kumquat becomes soft, turn off the heat and trap in the casserole for a night (about 12 hours);

4. Take out the trapped kumquat and put it in a clean sealed bottle or crisper, pour three spoons with bees, cover tightly and put it in the refrigerator, and take it as you eat.

5. The remaining juice in the casserole can be used to soak in water and drink.

Many of us may not be able to cook in life, when we leave our parents and live alone. To cook, we have to learn, we can't eat takeout every day, and the food outside is not necessarily clean. Let's first introduce you to the practice of homemade kumquat preserves, after reading it, you must try to make it.

1.Prepare the required materials.

2.Soak the kumquat in salted water for 10 minutes and make two cuts on the top of the kumquat with a knife.

Pour water into a pot and bring to a boil, add rock sugar.

4.Cook until the rock sugar dissolves, then pour in the washed kumquats.

5.Cover the pot and simmer for about 30 minutes.

6.Stir gently with a small spoon halfway through to make the kumquat more flavorful, cook until the surface of the kumquat becomes transparent, add a little salt, and then turn off the heat.

7.Pour into a bowl with plastic wrap and refrigerate overnight.

8.Pour out the drained kumquat juice again.

9.Spread out the microwave tray and put in the microwave oven on high heat for 3 minutes.

10.Remove the reverse side and put it in the microwave for another 2 minutes. (There will be a little juice flowing out when heating, just pour it out) 11Continue to microwave and take it out every 2 minutes to see the state until it is tough.

Although the above method of making homemade kumquat candied fruit seems a bit tedious, I believe that you have mastered it wisely. Now that you have mastered the text, you will have to do it yourself, and I believe your hands-on ability is also very strong.

Teach you how to make kumquat candied fruit delicious and cough.