Three kinds of plum food processing technology
First, the plum, a blank: picking solid blue plum, every 100 kg with 12 kg of salt thoroughly wiped. Put it in the tank and pick it out for 5 days. Take it out and dry it on a bamboo sieve for 5 days. Serve as a dry plum. 2. Production: Take 20 kg of white sugar, 20 kg of water, and 1.5 kg of licorice. After 30 minutes of cooking, take out and put them in the barrel to cool them. Add the plum biscuits and mix them for 12 hours. When the sugar juice is sucked dry by the plum blank, take it out and dry it until it is dry. Use 10 kg of sugar to add 20 kg of water, 1.5 kg of licorice powder, and 30 grams of sodium benzoate. Put it in a pot and boil it for 30 minutes. Pour it into the blank. After the plum juice was sucked enough, the sun was removed for 1 day and when it was 80% dry, 40 grams of vanilla oil was sprayed, and the sealed storage was the finished product. Second, Chen Pei Mei 1, raw material processing: Plum billet method and the same plum. Wash fresh or sun dried orange peel with clean water, add appropriate amount of fresh water and 1% salt to wok cook for 1 hour, then change the water. So cook twice, remove and dry, and cut into powder. 2. Production: Take 25 kg of white granulated sugar, 30 kg of clear water, boil, add 10 kg of orange peel powder, 3 kg of licorice powder, 100 kg of plum biscuit, mix well and cook for 1 hour. Add 15 grams of saccharin, 60 drops of vanilla oil, and 30 grams of sodium benzoate. Cook until thick to leave the fire. After cooling out, use a food bag to seal the package Serve. Third, the plum fruit of Suzhou Green Mume has just fallen off in its hair and picking when it is shiny. After harvesting, it was graded, soaked with fresh water and drained to make a salt billet. Eight kilograms of salt for each 100 kilograms of plum fruit and 500 grams of alum. Mix the salt and alum, and fill the jar with a layer of fruit and add 125 kg of fruit per cylinder. Put into the tank for 3 days to serve as salt billet. The large plums were soaked in water for half a day and rinsed to remove salt. Take out and press dry, immersed in a sugar solution with a small amount of green food coloring at a concentration of 30%, and take it out after half a day. The proportion of 100 kg of plum fruit and 80 kg of sugar can be honey stain. Half a month later, boil the pot with sugar, remove the drained sugar, and dry it. Serve as dried sweet plum. If you use a small knife to draw more than ten slits at the end of the plum preserve, then dig it to the core to make a hand plum. If you use a small plum biscuit, after the first honey stain is stored in a sugar solution with a concentration of 60%, it is called rain plum.
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