Aloe vera is unique in flavor and has a therapeutic effect. Its processing technology is as follows: Material peeling: Select the mature leaves of the lower part 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. Deblocked liming: The aloe vera leaf was cut to a length of 20 mm, a width of 10 mm, and a thickness of 8 mm. 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. Deliming fermentation: Remove the aloe vera leaf soaked in lime in clean water. Wash the lime on the surface, then soak it in clean water for about 12 hours, change the water every 2 hours to 3 hours, and change the water for 6 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 just 7; after deashing is finished, it is soaked in fresh water for 16 hours to 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. Hot-burning candied fruit stain: After fermentation, 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 thoroughly cooling and then draining water, use 3 kg of white sugar per 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 sugar-dried leaf minced in 50% sugar solution boiled 8 minutes -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. Baking and packaging: Candied into the pan after low-temperature baking (usually at about 50°C), and the baking is stopped when the moisture is reduced to 17%. After cooling, bagging and packaging are performed. Cash Safe,Bank Drawer Safe,Password Money Safe,Metal Key Lock Safe Deposit Ningbo Reliance Security Technology CO.,Ltd , https://www.reliancesafes.com