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以新鲜成熟无病虫害的山楂果实为原料,洗净沥干。按40公斤山楂加糖25公斤,水17.5公斤,明矾(研细)1公斤的比例,一起置入锅中煮沸,维持5分钟,并注意搅拌均匀,促使果实软化。然后移入较大容器内搅烂打成浆糊状,并剔除果核、果蒂等杂物,再倒入瓷盘中摊铺成5厘米左右的均匀厚度,冷却凝冻,最后根据要求切成不同形状的糕块包装为成品——山楂糕。
Fresh ripe pests without hawthorn fruit as raw material, washed and drained. 40 kg of hawthorn add sugar 25 kg, water 17.5 kg, alum (grind) 1 kg ratio, together into the pot boil, maintain for 5 minutes, and pay attention to stir, prompting the fruit softening. Then move into a larger container, stir and paste it into paste, and remove impurities such as fruit core, fruit pedicle, and then pour it into a porcelain dish and spread it to a uniform thickness of about 5 centimeters, cool and freeze, and finally cut into different requirements The shape of the cake packaging for the finished product - hawthorn cake.