Tengchong dried fruit [Yunnan Tengchong specialty]

What is Tengchong dried fruit? Authentic Yunnan Tengchong specialty: Tengchong dried fruit

Content summary:Do you want to know what Tengchong dried fruit is? This article is a detailed introduction toYunnan Tengchong specialty - Tengchong dried fruit. It was compiled and edited by the editorial team of China Specialty Network after reviewing and collecting relevant information on Tengchong dried fruit. The full text takes about 4 minutes to read, mainly including the basic introduction of Tengchong dried fruit and its nutritional value? What are the product characteristics of Tengchong dried fruit? How did the history of Tengchong dried fruits come about? The production method of Tengchong dried fruit, etc

Basic Introduction to Tengchong Dried Fruits

Tengchong Dried Fruits selects fresh fruit materials such as plums, mangoes, hawthorns, papayas, plums, and bayberries, and through scientific formulas, produces more than 30 products with Beijing and Cantonese flavors, including licorice mangoes, preserved plums, lemon plums, appetizing vegetables, appetizing hawthorns, hawthorn slices, honey papaya, etc. Almost all kinds of subtropical and temperate dried fruits are available, with unique flavors

What is the nutritional value of Tengchong dried fruit

The highest sugar content in preserved fruits can reach over 35%, and the content of converted sugars can account for about 10% of the total sugar content. From a nutritional perspective, it is easily absorbed and utilized by humans. In addition, it also contains fruit acids, minerals, and vitamin C. It can be seen that preserved fruits and candies are highly nutritious foods

Sugar is the most abundant component in preserved fruits, with converted sugars accounting for over 50% of the total sugar content. This type of sugar is easily absorbed and utilized by the human body. In addition, it also contains a large amount of fruit acids, minerals, and various vitamins

Refreshing, fragrant, and comfortable in taste

How did the history of Tengchong dried fruits come about

Method of making Tengchong dried fruit

1. Choose fresh and intact fruits (varieties that can be sun dried), remove the calyx, stem, core or barrel core (such as hawthorn), cut in half, slice, and dry (different processing methods such as shade drying, sun drying, drying, etc. are used according to different fruits), in order to maintain the original flavor and appropriate size and shape of the fruit as much as possible. Dry storage for future use

2. Prepare impregnating solution and auxiliary materials. The impregnating solution is mainly composed of sweeteners and a small amount of potassium sorbate, with auxiliary materials consisting of composite thickeners, citric acid or malic acid, sweeteners, and potassium sorbate

3. Soak the dried fruit in soaking solution for 2-3 hours. After fully absorbing the dried fruit, remove it, drain the water and air dry it appropriately<4. Put the soaked dried fruit into the auxiliary ingredients and boil until it boils, then remove and drain. The boiling pot is made of stainless steel or enamel products, and can also be heated with steam or open flame<5. Spread the dried fruit in a single layer and place it in the drying room. Keep it at 60-70 ℃ during drying, and dry it at a constant temperature for about 1 hour, flipping it 1-2 times during the drying process

6. Dried dried dried fruit preserves have moderate softness and hardness, with a moisture content of around 20-25%, a bright appearance, and a moderate sweetness