The deep processing method of the latest plum

Plums have a high yield per unit area and are nutritious and contain carbohydrates, protein, pectin and a lot of vitamin C. The price of plums per kilogram also exceeds that of apples. In this situation, there are more and more new plum gardens, and the area is getting bigger and bigger. In addition to fresh food, plums can be made into canned candied fruit and syrup, fruit juice, dried fruit, jam and so on. Its processed products Jiayingzi sell well in Southeast Asia and other places is one of the important fruits in foreign trade exports.

(1) processing process

The raw material is → pickled →, → grading → rinsing, → ingredient → sucking sugar, → cooking, → soaking back to the jar to make → out → packaging.

(2) main points of operation

(1) Raw materials: red plum is suitable for processing varieties. Harvest when the fruit is fully enlarged and the pericarp begins to be colored with luster. If the fruit is overripe and the fruit becomes soft, it is not conducive to processing. The worm-eaten fruit will be removed.

(2) pickling: 10-12 kg salt for every 100 kg fresh fruit. First of all, wipe the peel with salt to promote the salt to seep into the pulp, and then marinate with a layer of fresh plum and a layer of salt in the jar. After 20 days, take out and filter out the salt water.

If there are more plums, the plum shaker can be used for semi-mechanized treatment. The speed of the plum shaker should be adjusted to 330-350 rpm, adding 25-30 kg of plums and 100-150 g of plant ash each time. Shake for 5-10 minutes. When Li's surface is scraped, it can be poured out. After filtering for 10 minutes, rinse with clean water and dry in a thin stall. When the plums turn brown, they can be marinated in the pool.

(3) drying: after pickling for more than 10 days, if you encounter good weather, you can put it in the sun and show a better color. When the water content is 33-35%, it can be stacked in the house to balance the moisture inside and outside the fruit.

(4) grading: pick out broken, worm-eaten plums as inferior products. According to the size, it is divided into three levels, the first class is less than 150 per kilogram, the second class is less than 250 per kilogram, and the others are regarded as the third grade.

(5) rinse: bleach the plums in water until they are slightly salty. After drying to 70% dry, enucleate.

(6) ingredients: 100 kg of plum, 50 kg of sugar, 10 kg of licorice, 800 g of fennel, 1 kg of Guiertong, 200 g of orange peel oil, 40 g of sodium benzoin, right amount of citric acid.

(7) Sugar absorption: first fry licorice and fennel into thick juice, add appropriate amount of sugar, sodium benzoin, and prepare 60% concentrated sugar solution. Pour the sugar into the plums, according to different tastes, add the right amount of citric acid, wait for all the plums to absorb enough sugar, then cook in the pot.

(8) boil: pour plums together with sugar into a pot and bring to a boil until the flesh is ripe and soft.

(9) return to the vat to soak: pour it back into the jar while it is hot and soak it for 5-7 days. After the pulp absorbs enough sugar, filter out the sugar solution soaked in the pulp. Then take out the pulp and dry it.

(10) Solar: the plum fruit that absorbs enough sugar is placed on the bamboo plaque and exposed to the sun for 2-3 days, or it can be sent to a temperature of 55-60. C is baked to 70% dry in the baking room. Dry and mix in seasonings such as orange peel oil and sugar.

(11) packing: packed in 0.5 kg plastic film food bags, sealed and then packed into cartons.

III. Quality requirements

The finished product is full of sweet and thick juice, rich aroma, bright color, meticulous meat quality, soft and hard fitness, suitable sweetness and sour, and very delicious. The sugar content is 58-63%, 70% dry.