How to keep Myrica rubra fresh for a long time There are many Myrica rubra recently.

Methods of prolonging the fresh-keeping time of waxberry;

1. Refrigerate

In order to ensure the quality and flavor of Myrica rubra and prolong its shelf life, Myrica rubra can be stored in a refrigerator at 0-0.5℃ and relative humidity of 85%-90%.

Reminder: Yangmei must not be cleaned and stored.

Step 2 soak bayberry in wine

After fresh bayberry is washed, wait for water stains to dry naturally, then put the wine and bayberry together in a container according to the ratio of 1 kg bayberry to 4-5 kg white wine, and then seal it. To make white wine of Yangmei wine, it must be highly alcoholic. Generally speaking, the alcohol content should be above 45 degrees.

Myrica rubra and white wine can be eaten in a closed container for about 20 days. Wine can be drunk directly, and bayberry soaked in wine for more than 20 days can also be eaten directly. Yangmei wine tastes better when it is fresh; Chen Yangmei wine, which has been used for more than half a year, has another advantage. Yangmei in Yangmei wine can dispel summer heat and deal with diarrhea.

3。 Frozen bayberry

Wash the fresh bayberry and put it in a food plastic bag. Then seal it and put it in the freezer of the refrigerator. It is best to freeze bayberry into ice.

Sun-dried bayberry

In a big plate or washbasin, put a lot of fine salt and a little sugar, put clean bayberry in it, and keep shaking the plate so that every bayberry is covered with salt and sugar as much as possible.

Then put the bayberry with salt and sugar in a thick food packaging bag and bury it in the soil. As little as 20 days, as much as 30 days, and then take it out and dry it-generally speaking, if the temperature and humidity are high, the time of burying it in the soil can be less.

(1) method for make dried Myrica rubra

Raw material formula: 50 kg of fresh red bayberry, 27 kg of sugar, 0.5 kg of licorice powder/kloc-0, 25 g of citric acid, 0.0 g of carmine/kloc-0, 50 g of sodium benzoate and 7 kg of salt.

Technological process: material selection → pickling → sun drying → rinsing → sugar stain → sun drying → packaging → finished product.

Production method:

1). Material selection: fresh bayberry with big fruit and thick meat is used as raw material.

2) Pickling: put the fresh red bayberry into a jar, add 7kg of salt and mix it evenly with the fresh red bayberry, and leave a small amount of salt on the surface of the red bayberry, then cover it with a bamboo stick, press the stone on it, and marinate for 5-7 days.

3) sun drying: take out the waxberry blank, drain the salt solution, dry it in the sun, and put it away for later use.

4). Rinsing: remove the bad preserved waxberry blank, soak it in clear water, change the water every 10 minute/time, and do it three times continuously, then wash and drain.

5) Sugar stain: take clean water18kg, add 22kg of white sugar, after heating and liquefaction, soak the drained waxberry blank in hot sugar solution, and add 5kg of white sugar. After standing for 24 hours, take out the red bayberry, cook the sugar solution until it is thick, add auxiliary materials such as licorice, add it into the red bayberry blank again, and stir evenly. Leave it for 48 hours. In the meantime, it should be stirred several times to let Yangmei absorb enough sugar solution.

6) sun drying: placing the waxberry blank in the sun and slightly drying to obtain the finished product.