The selected material is peeled and selected from the mature lower leaves of the aloe plant. The leaves were required to be free from lesions and mechanical damage. The skin of the aloe leaf was completely removed and the leaves were removed.
Deblocking leaching Aloe vera leaf meat is cut into 20 mm long, 10 mm wide and 8 mm thick. According to the proportion of lime and 0.4 kg of water per 5 kg of water, the lime will be opened with water and stirred well, and the sediment will be left standing. Take the supernatant and pour it into the container. Harden the sliced ​​aloe vera leaf and remove it.
Delimming Fermentation Remove lime-dried aloe leaf meat in clean water. Wash the lime on the surface and then soak it in fresh water for about 12 hours. Change the water every 2 to 3 hours. Change the water six times. In the early stage of fermentation, the water must be changed, and the later period is slightly longer. The pH value of the aqueous solution after deliming can be 7, and after the deliming is completed, it is soaked in fresh water for 16-20 hours to allow a little fermentation to increase the permeability. A small amount of white sugar can also be added during fermentation to speed up the fermentation. The fermentation temperature should be controlled at about 30°C.
After hot-burning, the candied fruit is fermented, the leaf meat is taken out, drained, quickly put into hot water at 100°C for a few minutes, and taken out, and cooled with cold water. After cooling thoroughly and then draining water, use 3 kg of white sugar for every 5 kg of aloe vera meat, add 0.2% sodium bisulfite, and mix in sugar. Then a layer of aloe vera leaves a layer of sugar, the Aloe leaf sugar candied for 48 hours, the sugared leaves of the leaf into 50% of the sugar boiled 8 to 10 minutes. The second time, put it in 70% sugar and cook it until it has a sense of freshness. Cool it with a hair dryer.
The baking package can be boiled and put into the pan for baking at low temperature (generally at about 50°C), and the baking is stopped when the moisture is reduced to 17%. After cooling, bagging and packaging are performed.
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