Traditional Chinese Canned oranges with sugar syrup: Recipe, Ingredient Ratios & Step-by-Step Method
In short: Traditional Chinese Canned oranges. 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 3284 words of English technical text, translated and preserved without editing. It is intended for experimental and reference use, not for regulated or commercial certification.
Canned oranges with sugar syrupThe production process of canned oranges in sugar water without taking off the coating is to peel and split the mandarin oranges, soak the orange segments in organic acid solutions such as citric acid, weigh the cans, inject sugar water, vacuum degassing and sealing, and then heat and sterilize the products. The biggest feature of this method is that there is no process of removing the capsule, but the capsule covering the orange petals is converted into an edible part.The traditional full peeling and coating process involves soaking in hydrochloric acid and sodium hydroxide solutions. However, during the acid-base treatment of the gizzard, the pulp of the orange petals is exposed, which easily results in rough surfaces and broken petals. In addition, in order to remove residual alkali, it takes about one hour of water washing and bleaching, which can easily cause the loss of juice components in the gizzard. …
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