MySheen

Apricot plum

Published: 2024-11-08 Author: mysheen
Last Updated: 2024/11/08, 1. Medium well green apricot is mostly used in the selection of materials, which requires evenness, thick meat and less fiber. 2. The raw apricot before treatment is pickled with 20% salt in time, one layer of apricot fruit and one layer of salt is required. After the jar is full, the apricot is capped with salt, and the billet is removed after 7 Mel for 10 days. It can also be glued for more than a month, but it should be flipped once a week. 3. To dry the pickled apricot on the mat or on the cement floor, do not break the skin and rain, or dry it manually. 4. Desalting, soak the salt billet in clean water for 24 hours, and change the water every 2 Murray for 3 hours until the billet.

1. Medium well green apricot is mostly used in the selection of materials, which requires evenness, thick meat and less fiber.

2. The raw apricot before treatment is pickled with 20% salt in time, one layer of apricot fruit and one layer of salt is required. After the jar is full, the apricot is capped with salt, and the billet is removed after 7 Mel for 10 days. It can also be glued for more than a month, but it should be flipped once a week.

3. To dry the pickled apricot on the mat or on the cement floor, do not break the skin and rain, or dry it manually.

4. Desalting, soak the salt billet in clean water for 24 hours, and change the water every 2 murals for 3 hours until the billet has no salty taste. It is most ideal to soak in running water, which can be desalted in about 7 murals for 8 hours.

5. Drying, selecting desalted apricot fruits and exposing them to the sun in time, and constantly turning to drying, and then sorting according to size and color.

6. Add licorice 2kg, add water 14-15kg, cook twice, mix twice, then add 1.5kg citric acid, 5kg granulated sugar and 0.3kg saccharin, spray in 70kg desalted apricot billet, during which you can dry 2kg for 3 times.

7. Salt is sprayed on the billet with 1.5 kg of salt (about 0.5 kg of salt for 70 kg of apricot billet), and a white frost appears after drying. 8. Fragrance and packaging spray 50-100 grams of edible vanillin essence on every 100 kg apricot billet and pack it into bags and boxes while spraying.

 
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