Seven Jane Yangmei processing operation points
2018-04-28 16:00:51
(1) Process flow. Raw material selection → Pickled → Sun → Ingredients → Soaking → Sun → Sugar Preparation → Drying → Mixing → Packaging.
(2) Operation points.
1 raw materials, Yangmei requirements of thick meat, large fruit shape and moderate maturity, remove excessive mature or unripe fruit.
2 pickled, for every 100 kilograms of fresh fruit need to use 10 to 12 kg of salt, 0.3 kg of alum. First mix the salt and alum thoroughly, and then put the bayberry into the tank, a layer of bayberry, and sprinkle a layer of salt. The amount of salt sluice in the lower layer can be less, gradually increasing from the bottom up, and the surface is covered with salt smash to isolate the air. Pickled 5 to 10 days after the cylinder.
On the 3rd sun, the pickled fruits were put in the sun, exposed to sunlight and dried.
4 Ingredients, 65 kg sugar, 100 kg licorice, and 1 kg spice powder (including orange peel 30%, licorice powder 30%, cinnamon powder 20%, cumin powder 15%, male cloves powder) per 100 kg salted bayberry billet 5%).
5 soaked in water, the fruit into the clear water tank soak 5 to 6 hours, and then remove and put into the bamboo sieve, the bamboo sieve gently stir on the water, wash away the sand, impurities in the fruit embryo, and then Put the greens into a bamboo basket and rinse with water. Drain the water after washing.
On the 6th of the sun, the greens were spread on bamboo sticks, exposed to sunlight, and dried until they reached 80% dry. The greens were poured into wooden boxes.
7 Preparation of sugar liquid, the licorice is chopped and added with water to cook twice, add 20-25 kg of water each time, and cook for 30 minutes. The licorice juice tanned twice was mixed with gauze, and then sugar was added to prepare a licorice liquor with a concentration of 60% to 65%. The whole licorice liquor is poured into a wooden barrel containing the fruit pieces, and the sugar solution is filtered after 1 to 2 days.
8 Drying, drying the fruit on the bamboo basket, drying, drying the net impregnated licorice sugar solution is divided into 4 to 5 copies, split in the fruit on the billet, and often flip, wait until the fruit drying to Bacheng dry, It can be collected.
9 spices, collected and mixed with spices powder Serve.
10 packaging, packaging in plastic film food bags, can also be added cardboard boxes.
(3) Quality requirements. The finished product is brownish black, sweet and sweet with slight acidity, and sugar is not sticky.
(4) deterioration. During storage, if fermentation occurs, it must be exposed to light in time and often flipped to help the water evaporate. It can be recovered after about 4 hours of drying. Then, per 100 kg of finished product, 10 kg of sugar solution (concentration of about 60%) is poured in the plum fruit, and then mixed and exposed. After about 50% of the moisture content is evaporated, a small amount of licorice is mixed in, and it can continue to be stored.
(2) Operation points.
1 raw materials, Yangmei requirements of thick meat, large fruit shape and moderate maturity, remove excessive mature or unripe fruit.
2 pickled, for every 100 kilograms of fresh fruit need to use 10 to 12 kg of salt, 0.3 kg of alum. First mix the salt and alum thoroughly, and then put the bayberry into the tank, a layer of bayberry, and sprinkle a layer of salt. The amount of salt sluice in the lower layer can be less, gradually increasing from the bottom up, and the surface is covered with salt smash to isolate the air. Pickled 5 to 10 days after the cylinder.
On the 3rd sun, the pickled fruits were put in the sun, exposed to sunlight and dried.
4 Ingredients, 65 kg sugar, 100 kg licorice, and 1 kg spice powder (including orange peel 30%, licorice powder 30%, cinnamon powder 20%, cumin powder 15%, male cloves powder) per 100 kg salted bayberry billet 5%).
5 soaked in water, the fruit into the clear water tank soak 5 to 6 hours, and then remove and put into the bamboo sieve, the bamboo sieve gently stir on the water, wash away the sand, impurities in the fruit embryo, and then Put the greens into a bamboo basket and rinse with water. Drain the water after washing.
On the 6th of the sun, the greens were spread on bamboo sticks, exposed to sunlight, and dried until they reached 80% dry. The greens were poured into wooden boxes.
7 Preparation of sugar liquid, the licorice is chopped and added with water to cook twice, add 20-25 kg of water each time, and cook for 30 minutes. The licorice juice tanned twice was mixed with gauze, and then sugar was added to prepare a licorice liquor with a concentration of 60% to 65%. The whole licorice liquor is poured into a wooden barrel containing the fruit pieces, and the sugar solution is filtered after 1 to 2 days.
8 Drying, drying the fruit on the bamboo basket, drying, drying the net impregnated licorice sugar solution is divided into 4 to 5 copies, split in the fruit on the billet, and often flip, wait until the fruit drying to Bacheng dry, It can be collected.
9 spices, collected and mixed with spices powder Serve.
10 packaging, packaging in plastic film food bags, can also be added cardboard boxes.
(3) Quality requirements. The finished product is brownish black, sweet and sweet with slight acidity, and sugar is not sticky.
(4) deterioration. During storage, if fermentation occurs, it must be exposed to light in time and often flipped to help the water evaporate. It can be recovered after about 4 hours of drying. Then, per 100 kg of finished product, 10 kg of sugar solution (concentration of about 60%) is poured in the plum fruit, and then mixed and exposed. After about 50% of the moisture content is evaporated, a small amount of licorice is mixed in, and it can continue to be stored.