Traditional Chinese Orange jam process: Fermentation Process, Recipe & Home Production Guide
In short: Traditional Chinese Orange jam process. This entry documents a fermentation & aging 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 2985 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 jamProcess flow Raw material selection → Orange flesh processing (orange peel processing) → Ingredients → Heating and concentration → Canning → Sealing → CoolingPreparation method 1. Raw material selection: The raw materials are required to have high acid content, strong aroma, and be relatively mature, and discard fruits that are rotten and have poor flavor. You can also use some of the fresh orange flesh selected during the production of sugar-sugar oranges.2. Orange meat processing: The raw materials need to be washed, blanched, peeled, divided and cored. The processing technology is the same as that of canned orange slices in sugar water.3． Mince: Mince the orange meat with a meat grinder with a hole diameter of 2 to 3 mm, or beat it with a beater.Orange peel treatment: Use fresh, spot-free orange peels, boil them twice in 10% salt water for 30 to 45 minutes each time, and then rinse them with clean water for about 10 hours. During the rinsing period, change the water every 2 hours. …
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