MySheen

Processing of licorice red bayberry

Published: 2024-11-08 Author: mysheen
Last Updated: 2024/11/08, Licorice red bayberry belongs to cool fruit products, and the raw material red bayberry is the use of its finished salt embryo. The processing technology is as follows: 1. Raw material treatment: the process of processing fresh bayberry into semi-finished products is as follows. Marinate with 20% salt, one layer of fruit and one layer of salt. Add a layer of salt to the top. after pickling for more than 10 days, the raw materials are picked up from the salt water and exposed to the sun until the semi-finished salt embryo is produced after the salt frost is produced, which is further processed from the salt embryo. First of all, desalination, immersion to remove the degree of desalination of salty taste. Generally leave about 2% of the salt, there is no need to remove the salt completely.

Licorice red bayberry belongs to cool fruit products, and the raw material red bayberry is the use of its finished salt embryo. The processing technology is as follows:

1. Raw material treatment: the process of processing fresh bayberry into semi-finished products is as follows. Marinate with 20% salt, one layer of fruit and one layer of salt. Add a layer of salt to the top. after pickling for more than 10 days, the raw materials are picked up from the salt water and exposed to the sun until the semi-finished salt embryo is produced after the salt frost is produced, which is further processed from the salt embryo. First of all, desalination, immersion to remove the degree of desalination of salty taste. Generally leave about 2% of the salt, there is no need to remove the salt completely.

2. Baking: after desalting, the raw material containing a large amount of water should be kept in the sun or artificially dried in a semi-dry state.

3. Preparation: 5% licorice liquid, 5% licorice, add 60 kilograms of 70 jin of water and boil until 25 jin of solution is left, filter and remove residue, and licorice residue can still be reused. Add 5% salt, 8% sugar, 1% cyclamate, 1% citric acid, 0.05% potassium sorbate to licorice liquid, boil the mixture, add semi-dry and semi-wet bayberry embryo, stir evenly, let it absorb the liquid, if there is any left, dry the bayberry embryo and then absorb it for the second time, be sure to absorb it completely.

4. Baking: the raw material that has absorbed the liquid is baked at 60-65 degrees Celsius, moisture should be controlled, it is too dry and the taste is tough. Baked too wet, not conducive to packaging and preservation, so that its moisture up to 260.27% is appropriate.

5. Packing: sealed packing in small bags.

Finished product quality: sweet, salty, sweet, sour and other flavors for home travel snacks.

 
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