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Bergamot fruit processing technology
Fresh bergamot as raw material, after hardening and 85 °C hot blanched debittering, placed in boiling water with increasing concentration of sugar and dipping treatment, when the sugar content of the preserved fruit is 62%, remove and drain the sugar solution, 60 °C drying After 20 hours, it is a transparent, soft, flexible, bitten, full sugar-soaked, moderately sweet and sour, with bergamot scent and slightly bitter taste. Products in the refrigerator for more than two years without mildew, sand, no sugar.
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