Traditional Chinese Sugar water kumquat process flow: Recipe, Ingredient Ratios & Step-by-Step Method
In short: Traditional Chinese Sugar water kumquat process flow. This entry documents a recipe & cooking taken from Chinese practical-technology literature, written for small-scale makers and home producers. The text below is the full English translation of the original Chinese workshop notes, covering materials and quantities, the step-by-step sequence, and the practical cautions recorded in the source. Roughly 2809 words of English technical text, translated and preserved without editing. It is intended for experimental and reference use, not for regulated or commercial certification.
Kumquat in sugar waterProcess flow Raw material selection → Cleaning → Punching → Pre-cooking → Sorting → Canning → Heating and exhausting → Sealing → Sterilization, cooling → Can cleaning and storagePreparation method 1. Raw material selection: The fruits are fresh, moderately mature, light yellow to orange in color, relatively consistent in shape and size, and free from pests, diseases, mechanical damage, mildew, spots and deformed fruits. Those with green skin should not be used. According to the transverse diameter of the fruit, it is divided into three grades: 20 to 23 mm, 23 to 27 mm, and 27 to 30 mm.2. Cleaning: Remove the fruit stems and wash them with clean water.3． Puncture: Use a kumquat puncture tool to prick the fruit evenly, about 20 holes per fruit, until the peel is pierced to prevent deflated fruit.4. …
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