Candying
Candying (also confectioning ) is a method of preserving fresh, edible parts of plants (mostly fruits and fruits ), in which the sugar content of the fruits is increased to at least 70 percent and the water content is reduced.
By pouring a boiled, lukewarm sugar solution of 500 grams per liter of water over it, the fruit is heavily sweetened and the water is removed through osmotic processes. After a day, the solution is boiled again with additional sugar and lukewarm poured over the drained fruit. This is repeated several times so that a sugar crust forms. The fruits are then left to dry well and the candied fruits coated with a layer of sugar are stored.
To facilitate the dehydration, the fruits are pierced several times with a needle or cut into slices.
For carding suitable cherries , pineapple , plums , strawberries , mandarins , kumquats , slices of lemons , oranges and kiwis , chili peppers , the dish of Cedrat and pomelo , pieces of melon , pear , pumpkin , papaya , coconut slices , but also Lotossaat or - roots , ginger , angelica (angelica) or violets and some types of flowers.
The best-known candied products are lemon peel and orange peel (Austrian aranzini) and cocktail cherries .
At the present time candying is often used to improve the color or taste of food without wanting to achieve a preservation effect. This applies, for example, to candied fruit, such as can be obtained at (Christmas) markets.
See also
literature
- A. Hausner: The manufacture of canned goods and candies . (= Hartleben's chemical-technical library , volume 23). 5th edition. A. Hartleben's Verlag, Vienna 1921.