Tattoo Ink : Tattoo inks consist of pigments combined with a carrier, and are used in tattooing.
Most professional tattoo artists purchase inks pre-made (known as pre-dispersed inks), while some tattooers mix their own
using a dry pigment and a carrier.Tattoo ink is generally permanent. Tattoo removal is difficult, painful, and the degree of
success depends on the materials used. Recently developed inks claim to be comparatively easy to remove. Unsubstantiated
claims have been made that some inks fade over time, yielding a "semi-permanent tattoo."
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Tattoo inks are available in a range of colors that can be thinned or mixed together to produce other colors and shades.
Most of the traditional candied fruit preserves contain 70% to 75% of sugar, and repeated processing and cooking for a long time will lead to a reduction of the original fruit flavor, excessive loss of flavoring substances and nutrients, affecting product flavor, and often eating high-sugar foods for human health. unfavorable. Therefore, the low saccharification production of candied fruit has become a development trend. Carambola has sweet and sour taste depending on the shape of the fruit. Fruits with blunt ribs are sweet carambola, and those with sharp ribs are sour carambola. The acid carambola is also known as triterpene and acid quinone. No matter whether it is raw or cooked, it has a strong acidity. The pH of the juice is usually about 2 to 3, so it is generally not suitable for fresh food. It is one of the cheap raw materials for food processing. First, the processing process 1. Raw material treatment Fresh acid carambola longitudinally remove the fruit edge and brown spots after washing, and then horizontally cut into 1.2 centimeters to 2 centimeters in the "pentagon star" shape film. 2. Hardened raw materials immediately after slicing were put into alum liquid containing 2%, and a small amount of turmeric powder or lemon yellow was added to adjust to a moderate yellow solution so that the peach pieces were dyed with a bright yellowish color after hardening. After soaking for 4 to 6 hours, it is taken out and drained to prepare sugar. 3. Sugar infusion preparation Each 100 kilograms of fresh starfruit embryos use 1 kg of licorice, 30 kg of white sugar, and 1,000 kg of starch syrup. After the licorice is washed, add a certain amount of water to boil for 1 hour and filter the juice. White granulated sugar and starch syrup were dissolved and sugar liquefaction with a sugar content of about 55% was prepared. 4. The sugar-carrying carambola flesh is soft and contains high acid content. It can be preserved at low temperature and can effectively maintain the texture of the original fruit. It can prevent the sugar from overheating under acidic conditions and affect the product quality. Sugar production is divided into two steps. 1 Evacuate processing. Using sugar evacuation as the evacuation solution, using the evacuation equipment, evacuation of the raw materials followed by sugar leaching, the sugar concentration in the raw material organization gradually tends to be balanced; the evacuation treatment can reduce the oxygen content in the tissue and prevent browning. At the same time, it can speed up the balance of sugar concentration inside and outside the organization, and the speed of sugar infiltration is faster than that of pure sugar impregnated sugar, so the processing cycle can be shortened. 2 soaking adsorption. Dipping and sorption method is adopted to absorb the sugar immersion liquid. Remove the embryo, drain the rest of the sugar extract, evenly spread on the mat, bake at low temperature (40 °C ~ 50 °C) to remove the water in the tissue, bake it until it is half dry, then dip it into the sugar dip, dip, wait until the pulp is full After moisture absorption, remove and bake. This is repeated until the sugar soaking solution is absorbed, and finally baked until the moisture content does not exceed 15%, and the outer surface of the product is coated with a thousand layers of licorice fine powder, and the package is the product after cooling. Second, the matters needing attention 1. Raw material tannin content The tannin in the fruit is mainly concentrated in the skin, especially the fruit ribs. Due to the high content of tannins, it is easy to oxidize browning, which has a great influence on the color of the product. Therefore, raw materials are required for processing to reduce mechanical damage. At the same time, the fruit ribs are removed before processing. 2. The flesh of the flesh is soft, and the acid-carrying high-acid spinach is delicate in flesh, and the tissue is loose and soft. It should be properly hardened before processing. Tests have shown that the liming treatment will increase the color of the product and affect the appearance of the product. The use of alum as the hardener is better. 3. Avoid heat for a long time Heated sour-pink meat is soft and easy to soft-boil when heated and boiled. At the same time, the high acid content of raw materials, co-cooking of sour pulp and sucrose can make sucrose form invert sugar, making the product more hygroscopic and difficult to make dry candied fruit (preserved fruit type). The carambola sugar products produced by the traditional method are mostly wet candied fruits, and their storage properties are poor. Moreover, they are not as good as the dried candied fruit (preserved fruit type) in terms of appearance, feeding, and packaging. 4. Product low-sugared and acidic carambola Low-sweetened sugar products have a sugar content of about 50%, which is lower than that of traditional products. The sugar process uses starch syrup instead of a portion of sucrose. The sweetness of starch syrup is half of that of sucrose, so replacing some of the sucrose with starch syrup can reduce the sweetness of the product.