Lettuce production

1. Raw material selection: Select a well-developed, large-sized lettuce to fully wash, cut off the outer skin of the stem, cut off the old part of the root and the part that is too tender on the upper part, and cut it to grow 4 centimeters, width 2 centimeters, and thickness 1 centimeter. The bar.

2, hardening treatment: generally soaked in lime water. Put 3 kg of lime per 100 kg of clean water, stir well and take the supernatant. Soak the strips of lettuce and remove them after 12 hours. Rinse in clean water for 10-12 hours and change the water 2-3 times. Finally remove and drain the water for use.

3. Precooking: Pour the strips of lettuce into boiled water, heat and boil for 5-8 minutes, remove and cool in cold water. After cooling, soak in the color protection solution containing 0.2% sodium sulfite to protect the color.

4, sugar: sub-candied and candied two steps to complete. Candied fruit: Prepare 50% sugar solution and boil, add proper amount of citric acid, then pour into dip jar with lettuce strips and soak it for 2 days. Candied: Remove the lettuce strips, adjust the concentration in the dipping solution to 50%, add the soaked lettuce strips after boiling, and add 3-5 minutes of boiling sugar to a sugar concentration of 60% or more. Heat and boil again. 15 - 25 minutes until pancakes have a clear sense of pan. Let the sugar strips soak into the jar for 24 hours.

5, baking: the sugar made of lettuce to remove, drain the sugar liquid evenly placed on a baking tray, into the oven baking. About 12-16 hours baking at 65°C to 70°C, the hands are not sticky and the moisture content is 16%-18%. Note that during the baking process, a certain amount of time must be ventilated and ventilated to facilitate drying and 1-2 times of dishing in order to achieve even drying.

6, packaging: drying products, into the room at about 25 °C, moisture recovery 24 hours, inspection and repair, with food bags according to a certain size packaging, stored in a cool dry place.

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