Tangerine Orange Sacs for Orange Juice

Product process
Acceptance of raw materials → fruit selection, cleaning → peeling and splitting → acid and alkali treatment → cyst cell separation → screening inspection →canning&weigh → pre-hot → soup preparation → washing tank disinfection → add syrup → sealing → sterilization cooling → packaging 

Product details

Planting base

Application

Beverage

Jam

Bake 

Certificate

In Asian cuisines, the juice is used to marinade and season fish, fowl and pork. It is very commonly used as a condiment in Filipino cuisine dishes like pancit or lugaw, or in the basic sawsawan (dip) of calamansi juice and soy sauce/fish sauce used for fish, spring rolls, dumplings and various savoury dishes.

The fruit is used in local recipes in northern Indonesia, especially around the North Sulawesi region. Fish are spritzed and marinated with the juice prior to cooking to eliminate the "fishy" smell. Kuah asam ("sour soup") is a regional clear fish broth made with calamondin juice.

In Florida, the fruit is used in its fully ripe form with a more mature flavor profile than the unripe version. Tasters note elements of apricot, tangerine, lemon, pineapple and guava. The peel is so thin that each fruit must be hand snipped from the tree to avoid tearing. The entire fruit minus the stems and seeds can be used. It is hand processed and pureed or juiced and used in various products such as calamondin cake, coulis, marmalade, and jam. The peels can be dehydrated and used as gourmet flavoring with salt and sugar. The fruit was popular with Florida cooks in cake form from the 1920s to 1950s.                        

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