How to make plum?

Batch processing:

250 kg fresh plum fruit, 2 kg licorice, 3 kg sugar, 180 g saccharin, 20 ml vanilla oil.

Special color: bright color, sweet and sour taste, fragrant smell, can quench thirst and produce body fluid after eating, especially in hot summer, this product is more refreshing and palatable, especially suitable for pregnant women.

Exercise:

1. Material selection: choose fresh fruits with a maturity of 890%. Remove branches and leaves and rotten fruits.

2. Pickling: add 45 kg of salt to every 250 kg of fresh plums, and pickle a layer of plums and a layer of salt in the tank. It takes about 25 days, during which the cylinder is reversed several times to make the salt permeate evenly.

3. Rinse: soak the pickled plum blank in clean water and rinse it clean. When the salt is removed by about 50%, it can be taken out and washed with clear water.

4. Sunning: evenly spread the rinsed plum blank on the threshing floor and expose it to the sun. The material layer can't be too thick, and it can't be turned over just after drying, so as not to damage the skin and affect the beauty of the product. Spread it out every morning to dry, and it can be taken back and piled up at sunset. After being completely dried, remove impurities with a sieve and put it in a cylinder for later use.

5. Impregnation: Mash licorice into residue and put it in a pot to boil. Put aside the obtained head water for use, then decoct it twice to get water, pour it into the plum blank, cover it and take it out for about 2 hours.

6. Sun-drying: drain the remaining water from the fished jellyfish, spread it in a bamboo drawer, then add sugar and saccharin into the licorice water obtained for the first time, dissolve it evenly, and mix it evenly with plums. Then expose the plums in the sun until they are dry.

7. Spray oil: When the plums are dry, you can spray vanilla oil on them.

8. Packaging: put the packaged preserved plum into a plastic film food bag, which is the finished product.

I hope it helps you.