There are two main types of carambola, each with different uses and characteristics. The first type is sweet and crisp, making it ideal for eating fresh or processing into products like carambola juice, sugar-candied carambola, and canned carambola. Whether consumed fresh or processed, this variety maintains a high quality and pleasant flavor. The second type, however, is more acidic and astringent, typically found in mountainous regions and often grown without artificial cultivation.
Due to its strong sour taste, the acidic carambola is not suitable for direct consumption. However, it can serve as an excellent raw material for making preserved fruits, candied products, or other processed goods. To preserve the fruit effectively, it is common to create semi-finished salt embryos first. There are two primary methods for preparing these salt embryos.
The first method involves brine salting. A 5-8% salt solution is used to pickle the sour carambola. After harvesting, it's best to trim the edges and corners, cut the fruit in half, and soak it in diluted salt water for over ten days. During the pickling process, stones should be placed on top of the fruit to prevent mold and rot. Once the fruit is sufficiently salted, it is exposed to air until the surface is fully covered with salt.
The second method uses dry salting. Here, about 20% of the fruit's weight is salt. In a large container or vat, a layer of salt (about 1-2 cm thick) is spread, preferably using raw salt, followed by the raw carambola. The fruit can be used whole without any prior treatment. Each layer of fruit is topped with salt and pressed down with stones. After at least ten days, the fruit is removed from the salt and exposed to the sun. As the fruit shrinks, a salt crust forms on the surface, and the skin softens over 1-2 days before being dried further.
Once the moisture content drops to around 20%, the product is ready for final drying. If rain occurs, artificial drying is necessary to avoid mold damage. The finished product must be sealed in packaging for storage and future use in producing preserved fruits or candied items. This careful process ensures the preservation of flavor and texture, making the sour carambola a valuable ingredient in various food industries.
Anti Fatigue Ingredients
Anti Fatigue Ingredients such as Red Ginseng Extract, Maca extract, Tongkat Ali Extract, NR, and Anserine.
The following are some common anti-fatigue raw materials and their classification and main applications:
Ginseng: belongs to the traditional tonic medicine, and has the function of invigorating qi, anti-fatigue, etc., often used in health care products and Chinese medicine prescriptions.
Rhodiola rosea: can improve the body's ability to adapt to a hypoxic environment, has the effect of anti-fatigue and enhanced physical strength, and is widely used in the prevention and relief of fatigue from altitude sickness.
Taurine: Plays an important role in energy metabolism, helps relieve fatigue,e and is commonly found in energy drinks.
Guarana: Rich in caffeine and other ingredients, it has the effect of stimulating nerves andanti-fatiguee and is often used as a food and beverage additive.
Acanthopanax: It has the effect of invigorating the spleen and invigorating kidney, and can improve fatigue.
Ganoderma lucidum: It has the effect of strengthening and strengthening, and it has certain help to relieve fatigue.
These anti-fatigue ingredients act on the human body in different ways to help people maintain energy and relieve fatigue.
Red Ginseng Extract,Maca extract,Tongkat Ali Extract,NR,Anserine
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