Calamansi Concentrate – Philippine Style
For Calamansi Concentrate
For Sanitizing Solution (Equipment & Calamansi)
Step-by-Step Instructions
Follow each step to make the recipe successfully.
Observe Good Manufacturing Practices (GMP)
Ensure proper sanitary procedures by keeping fingernails short and clean, washing hands thoroughly, changing disposable gloves regularly, and avoiding coughing and sneezing. Wear proper attire including a hair net, face mask, gloves, and safety shoes. Follow proper manufacturing procedures, including safety protocols, a step-by-step process, and quality control.
Prepare Chlorine Solution
Prepare a 100 ppm chlorine solution by mixing 1 1/2 tablespoon or 20 ml of commercially-available bleach with 10 liters of water. This solution can be used twice to disinfect.
Weigh and Sort Calamansi
Weigh and sort the calamansi. Select fruits at their right maturity age, ensuring they look fresh and have a tart flavor for good quality juice.
Wash and Sanitize Calamansi
Wash the calamansi in potable water twice to remove dirt. Then, sanitize by soaking the calamansi in the prepared 100 ppm chlorine solution for . After sanitizing, wash the calamansi again in potable water and drain.
Extract and Strain Calamansi Juice
Extract the calamansi juice either by hand or by using a screw-type extractor. Once extracted, strain the juice using a clean cheesecloth to remove pulp and seeds.
Weigh Calamansi Extract
Weigh the strained calamansi extract to determine the exact quantity. This weight will be used to calculate the ratio of sugar and water needed for the syrup.
Prepare the Syrup
Prepare the syrup by dissolving 500 grams of refined sugar in 250 grams of purified water for every 250 grams of calamansi juice. Boil the syrup until the sugar is fully dissolved, then strain it.
Combine and Heat
Add the strained calamansi juice to the prepared syrup in a -jacketed kettle. Heat the mixture to 85°C (approximately 185°F). Once the temperature is reached, turn off the heat and allow the mixture to settle for .
Remove Scum and Cool
Using a strainer or cheesecloth, carefully remove any scum that forms on the surface of the concentrate. Drain the concentrate from the kettle and allow it to cool down to 50°C (approximately 120°F).
Package and Seal
Pour the finished calamansi concentrate into clean packaging containers (e.g., 250ml, 500ml, or 1-liter bottles) and seal them tightly. The calamansi concentrate is now ready to be consumed or sold.
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