Processing technology of licorice olive (juice olive, pepper olive)

(1) technological process

Select material → wipe skin → curing blank → bleach → bake → suction → bake → finished product.

(2) main points of operation

Choose mature green olives with moderate maturity (unraw fiber), wipe the skin first, and then add salt, and add more salt for those that need to be preserved for a long time. Both wet and dry blanks can be preserved. Bleach water first, licorice olives should be more salty, and fruit juice olives should be bleached. After bleaching, you should still bake to 80% dry in order to absorb the flavor. All kinds of olives are made in the same way, but the difference lies in the blending of flavors. Licorice olives are mainly licorice, with a little saccharin and yellow seasoning, while fruit juice olives need to add juice in addition to a small amount of licorice, while spicy olives add chili powder and other spices. For the same kind of olive, the taste of the products of different factories may be different, because each place has its own seasoning characteristics, resulting in a variety of products.

After absorbing the flavor, pick up and bake the licorice olives. The licorice olives should be dried and have a long shelf life. The juice olives are generally semi-dry and wet. Licorice olives and fruit juice olives can be packaged in the same way as Yingzi. All products that are not very dry must be hygienic on the packaging, and can be sterilized or added preservatives to extend the shelf life.

Generally speaking, cold fruits do not have high concentrations of salt or sugar (except preserved plums) as preservatives, and they are rarely heated during production, so hygiene must be paid attention to in the whole process of production.