The so-called multi-flavored papaya is a variety of flavors, including sweet and sour, salty, spicy and crispy candied foods. Its processing technology is as follows: 1. Raw material processing: This product needs to use fresh papaya, does not use semi-finished salt embryo, both have different flavor and taste. Use fresh, unripe papaya, peeled, seeded, sliced ​​2-3 mm thick, ready for use. 2. Ingredients: first prepare 40% sugar liquid, fresh material 100 kilograms need to use sugar 70 kilograms, and then make it into 40% concentration, add water and heat to dissolve, add the following auxiliary materials in the sugar solution: 3% salt; 0.5 % citric acid; 0.05% calcium chloride; 0.5-1% chili powder or hot pepper sauce; 0.05% potassium sorbate. After the above raw materials are boiled, they are filled with stainless steel pots or large tiles, and the papaya pieces are added for dipping when hot. 3. Translucent sugar technology: papaya slices do not directly heat, but only every other day or every day to extract sugar solution for heating and concentration so that each increase in concentration of sugar liquid 5-6%, so after more than 10 days of sugar concentration can reach 55- 60%, and then continue to immerse for 2-3 days, so that papaya strips were translucent state, and finally add about 10,000 orange lemon yellow, so that the product was lemon yellow. 4. Drying: Papaya sticks are picked up from the sugar solution and spread on a bamboo sieve. Drying is performed at 60-65 degrees Celsius. The surface moisture is evaporated. The product moisture content is controlled at about 28-30%, otherwise the moisture content Too little taste is not brittle. 5. Packaging: Sealed packaging in plastic bags or boxes. The color of the product is light yellow or all yellow, sweet, sour, with proper spicy and salty taste, and papaya fragrance. It is a more popular snack food. China Agricultural Network Editor
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