Traditional Chinese Orange slices: Recipe, Ingredient Ratios & Step-by-Step Method
In short: Traditional Chinese Orange slices in sugar water. 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 4936 words of English technical text, translated and preserved without editing. It is intended for experimental and reference use, not for regulated or commercial certification.
Orange slices in sugar waterProcess flow Selection of raw materials → fruit selection and grading → cleaning → blanching → peeling → stripping and splitting → acid and alkali treatment → rinsing → sorting → sorting → canning → vacuum sealing → sterilization → cooling → can cleaning → storage → labelingPreparation method 1. Raw material selection: Fruits with dense flesh, bright and beautiful color, good fragrance, high sugar content, moderate sugar-to-acid ratio, and low hesperidin content should be selected. The fruits should be oblate, seedless, with thin peel, and the number of orange segments should be consistent in size without damaging the fruit. Varieties suitable for processing include Wenzhou mandarin oranges, local tangerines, and red tangerines.2. Grading: Grading is carried out according to the transverse diameter of the fruit, the first grade is 45 to 55 mm, the second grade is 55 to 65 mm, and the third grade is 65 to 75 mm or more than 75 mm.3. Cleaning: Place the graded fruits in the sink and wash away any dust on the surface.4. Blanching: Generally blanching with hot water to loosen the skin and meat balls and make it easier to peel. The hot water temperature is 95~100℃, and the scalding time is about 1 minute. When the water temperature is higher, the soaking time can be shorter; when the hot water temperature is constant, the soaking time can be slightly longer for fruits with large skin, thick skin and low maturity.5． Peeling: The blanched orange fruits should be peeled while they are hot, usually by hand. Orange peel can be used to make orange peel jam.6. …
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Lei Cheng
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