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How to make candied fruit using vacuum cooking pot machine?
The vacuum sugar-soaking pot, also known as a vacuum sugar-preserving pot, is suitable for the rapid sugar-soaking of various candied fruits, fruits, and pickles. Examples include: jujubes, candied dates, hawthorns, blueberries, strawberries, apples, pears, and peaches; and the rapid marinating and flavoring of pickles and snack food seasonings. Depending on production volume, different vacuum tank specifications can be configured. A heating jacket can be added to the body, and a temperature control system can be installed. Pots with a diameter of 900mm or more are equipped with a pneumatic opening device. Traditional sugar-soaking often involves multiple boiling processes followed by multiple natural soakings, requiring 48-72 hours to complete. Furthermore, to ensure even sugar distribution, the fruit must be constantly stirred, resulting in a long processing cycle, high labor intensity, poor hygiene, and a high reject rate.
Products obtained using the vacuum sugar-soaking pot have vibrant color, rich fruit flavor, do not crystallize, do not spill sugar, have high sugar penetration, large block size, and high yield, making it an ideal replacement for traditional sugar-soaking processes. This equipment is also suitable for processing a variety of candied fruit products, offering exceptional versatility.
