1, raw material processing. Choose red carrots with a waist diameter of 2.5 cm or more. After washing with clean water, remove the head stems and thin tails and scrape off the outer skin. Cross-cut into 0.3-0.4 cm square slices, soaked in clarified saturated lime water for 6 hours, remove and rinse with water, and drain to weigh.
2, sugar system. The carrot pieces were immersed in an equal amount of a mixture of 40% sugar and 0.1% citric acid. After 48 hours of candied fruit, pour into a stainless steel pan and heat until boiling. Add 1/3 of the weight of white granulated sugar to the pan. Add 3 times to the pan. Boil and keep for 5-8 minutes until sugar is completely dissolved. Add sugar. Continue heating and concentrating, then add about 0.5%-1% cocoa powder weighed, and finally heated to 105 °C, stop heating, stirring constantly, until cooled to room temperature.
3, dry packaging. The sugar-carried carrot slices were drained and the sugar liquid was evenly spread on the baking tray. The dough was baked at 60°C until the sugar tablets were not sticky, and the water content was naturally reduced to about room temperature at about 18%. Polyethylene bags were used according to the size. Graded packaging seals are finished products.
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