Traditional Chinese Citrus marmolan process flow: Recipe, Ingredient Ratios & Step-by-Step Method
In short: Traditional Chinese Citrus marmolan 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 3196 words of English technical text, translated and preserved without editing. It is intended for experimental and reference use, not for regulated or commercial certification.
Citrus MarmolanProcess flow Raw material selection → peeling → juice extraction → peel processing → softening → debittering → candied → ingredients → heating and concentration → canning → sealing → sterilization and cooling.Preparation method 1. Raw material selection: Use lemons, oranges or mandarins that are moderately mature and have no spots on the skin as raw materials.2. Peel: Rinse with clean water, cut in half or quarters lengthwise with a knife, and peel off the skin. Mandarin oranges can be peeled by hand.3. Juice extraction: After the pulp is squeezed, filter it into a vat with a cloth bag, add an appropriate amount of water to the pulp residue, stir, and heat for 30 to 60 minutes to extract the pectin, filter and clarify it, and mix it with the juice.4. Peel treatment: Use a blade to remove the white layer of the peel, and then cut into strips about 30 …
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