Comparison of dried soursop with soursop jam
They are all from fresh soursop, but soursop jam has added sugar (even some families make more salt and flavoring) to increase the flavor. Dried soursop is made from 100% fresh whole soursop, leaving only the skin and stem removed and no added sugar or any other material that affects how to make dried soursop.
Moreover, if the soursop jam is owned by craft establishments and self-made families, many companies and businesses have invested in modern lines to dry products and bring the best products to the market.
This is one of the most important steps when making dried soursop, even deciding on the quality after making it. Soursop is an indispensable ingredient, you must know how to choose the most suitable one.
Should choose soursop and has large spines, fresh skin, fresh stalks. Choose soursop not too ripe, to avoid soursop being crushed when the jam slugs. To ensure safety for health, choose fruits that do not contain toxic chemical drugs, grown naturally.
You need to prepare about 1kg of soursop, 500g granulated sugar, 5ml vanilla and cellophane to wrap jam. In addition to the above materials, you should also prepare the necessary items to make jam such as trays, pans, knives, chopsticks, … so that the process of making jam saves more time.
How to make dried soursop
After preparing all the necessary ingredients, you can proceed with the following method of making dried soursop
Step 1: Preliminary processing
First, you have to wash the soursop peeled off, can be rinsed with clean water to remove small pieces of soursop peeling off during peeling. Then, tear each piece of thread thinly. If anyone does not like to eat with seeds, you can squeeze the custard seeds or leave them whole. To remove soursop seeds, you can use a spoon to squeeze out the seeds and remove them, which is suitable for families with young children.
Step 2: Marinate the ingredients
This is also an important step, you can decide the sweetness of the dried jam. After processing the soursop for 500g sugar, vanilla can add a little sweetened condensed milk if you like. If you add condensed milk, reduce the sugar, to adjust the sweetness to suit your family’s preferences. Marinate the custard with sugar for about 1 hour or more, let the sugar dissolve and seep into the custard, the slug will be easier.
Step 3: Start the jam slug
After the sugar has completely dissolved, put the soursop in a large saucepan, turn on the lighter and start to slug. When the water is dry, use the spatula to turn the food around, scoop the bottom of the pan. This way the soursop is finely chopped without having to stick to the pan, when the dried custard will turn ivory-white, clear and turn off the heat.
Step 4: Drying jam
After turning off the stove for jam on the tray, should spread very thin and take to the sun or families with food dryers can be used. Once the jam is completely dry, wrap a little soursop in a piece of cellophane in the shape of a candy. Because, dried soursop is usually very sticky and moist, so using cellophane will help them not stick together, easier to use.
Advantages of dried soursop
Do not add any other ingredients, so the dried soursop keeps its uses for the health of soursop as:
Contains lots of vitamin C, vitamin B1, vitamin B2 to help the body strengthen the immune system, clean the digestive tract, stimulate the digestive process, absorb and enhance health.
In 100g fresh custard apple has up to 20mg of vitamin C, 2 times higher than bananas, pears, apples, grapes, pineapples. Dried Soursop is rich in vitamin C, creating a sweet and sour taste, enhancing antioxidant, anti-tumor and good for health.
Fresh soursop and dried soursop are both high in vitamins and minerals but low in calories, fat and cholesterol-free so it can protect the cardiovascular system effectively.
In dried soursop, there are many minerals like calcium and fluoride that help keep bones and teeth strong and prevent osteoporosis.
The content of carbohydrates and naturally occurring fructose in dried soursop is very high. These substances help maintain and replenish energy, reduce stress, fatigue, and improve concentration.
Eating dried soursop also helps supplement healthy fiber, accelerates bowel movements, promotes waste removal and enhances the digestion of fat and protein.
In dried soursop with a lot of iron. This ingredient helps to prevent anemia, reduces pale skin, lightheadedness, and tired people.
Luong Gia Food Technology Corporation specializes in providing quality dried soursop
Luong Gia specializes in providing safe food, protection and health promotion for users. With the process of selecting raw materials and manufacturing is strictly censored, it is sure to bring customers the most delicious and quality products. With a team of professional consultants are always ready to answer all your questions.