The characteristics of honey plums: crisp fresh meat, sweet and slightly sour with fresh fruit flavor.
Practice: 1. Precursor: choose new plum fruit with tough meat and green color.
2. Pickling: Put the plum fruit in a jar, add 9.5 kilograms of salt, and sprinkle the salt on the fruit in the jar in layers. After curing for 3 days, the preserved plums are reserved.
3. Cut the petals: cut the plum in half along the suture line with a knife and remove the stone.
4. Rinse: soak the preserved plum blank in clean water for about 10 hour, rinse off the salt, take it out and filter press to remove water.
5. Sugar stain: prepare a sugar solution with a concentration of 30%, soak the plum blank in honey for about 12 hours, then add white sugar in batches, put it in a pot and boil it with the sugar solution after 15 days, and then take out and drain the remaining sugar solution.
6. Drying: spread the preserved plum blank in a bamboo drawer and dry until the sugar juice on the surface of the plum is sticky.
7. Packaging: The product is the finished product after packaging.
Crispy green plum
Ingredients: fresh plum 52.5 kg sugar 47.5 kg food pigment 40 g salt 7.5 kg alum 250 g.
Technological process: material selection → pickling → eye washing → rinsing → dyeing → sugar pickling → fermentation → sugar pickling again → packaging → finished product.
Method:
1. Material selection: plum varieties with large fruit shape, small stone, crisp green color and neat fruit shape are selected. Generally, it is advisable to choose fruits with full and tender heart, shiny fruit surface and shaped seeds but not full.
2. Pickling: Take 7.5 kilograms of salt and 250 grams of alum, add clear water (based on the amount that can immerse the fruit) to make a solution, then soak the plums and marinate for 48 hours until the color of the plums turns to Huang Shi.
3. Blink: sour plum. Punching a hole with a needle to the depth of a stone is called drilling. Continue to marinate for 3 ~ 5 days after eye drilling.
4. Rinsing: Pour the preserved plum blank into alum solution (concentration is 0. 1%) and soak it for 20 hours, changing the solution 1 time during the period, and turning it frequently to remove most of the salt, while the fruit blank is slightly salty.
5. Dyeing: Add 15 kg of white sugar and a proper amount of pigment (made of lemon yellow and indigo), dissolve in water, mix well, and pour into the dipping tank together with plums.
6. Sugar stains: It usually takes 9 days for sugar stains in the early stage. Let it stand for the first two days, add 1.5 kg sugar every day for the next seven days, and start the machine on time to make the sugar melt and penetrate evenly.
7. Fermentation: Starting from the seventh day, the plum blank is slightly fermented with alcohol, which can remove the bitterness of fresh plums, increase sugar penetration and improve the flavor of the product. However, the fermentation should be controlled within 24 hours, so as not to make the plum blank soft and rotten due to excessive fermentation.
8. Sugar stain: It takes 10 ~ 20 days for sugar stain in the later period, and sugar 1 0.5 kg should be added every1day during the period, and attention should be paid to turning and replenishing sugar solution in time. After 40 days of sugar pickling, all the remaining sugar was added to make the sugar content reach 50%. After a few days, the sugar content could be increased to 60% and finally reached 65%, thus completing the sugar pickling. The whole process takes about 2 months.
9. Packaging: put the product into a strictly sterilized glass bottle, pour in the original juice and brine, tighten the bottle cap and put it in a cool place. The quality guarantee period can be 1 year.
plum wine
Materials: fresh plum 1kg crystal sugar 200 g ~ 500 g (the sweetness can be adjusted according to personal preference), liquor 1.8 l (the degree should not be too high, Daqu within 10 ~ 20 degrees is better) container (sterile and sealable).
Exercise:
1. Soak fresh chrysanthemums for 6-8 hours.
2. Dry the water, remove the stems of plums, and remove the unclean things on the stems.
3. Put the green plums and rock sugar into a sterilization bottle. Shake the bottle from time to time to make it evenly distributed.
4. Fill it with white wine.
After waiting patiently for 3 months, you can drink light plum wine. If you have the patience to wait, it is better to soak in plum wine for more than 1 year.
2 supplementary comments jueee7 | 2009-12-2910: 00: 250 0 people think this answer is good | 0 people think this answer is not helpful to the selection of raw materials in the process → curing → drying → grading → rinsing → batching → sucking sugar → cooking → soaking → drying → packaging.
Production method 1. Raw material selection: red plum is suitable for processing. It can be harvested when the fruit is completely plump and the peel begins to color and shine. If the fruit is too ripe, it will become soft, which is not conducive to processing. Insect-eaten fruits should be removed.
2. Pickling: salt for fresh fruit per 100 kg 10 ~ 12 kg. First, lightly rub the peel with salt to promote the salt to penetrate into the pulp, and then use a layer of fresh plums and a room of salt to marinate under pressure in the tank. Take it out after 20 days and filter the salt water.
If there are many plums, you can use a plum shaker for semi-mechanized treatment. The rotation speed of the plum shaker should be adjusted to 330 ~ 350 rpm, 25 ~ 30 kg of plums should be added each time, and plant ash100 ~150g should be shaken for 5 ~ 10 minutes. If the surface of the blank is slightly scratched, it can be poured out. After filtering 10 minutes, rinse with clear water, spread out in the sun, and then pickle the plums in the pool when they turn brown.
3. Sun drying: After curing for more than ten days, it can be dried for 1 ~ 2 days in fine weather. When drying, the particles should not overlap and often turn over, so that plums can be dried out and the color is good. When the moisture content of plums is about 33 ~ 35%, they can be stacked in layers to balance the moisture inside and outside the fruit.
4. Grading: The broken and moth-eaten plums are sorted out as defective products. According to the size, it is divided into three levels, the first level is above 0/50 per kilogram, the second level is above 250 per kilogram, and others are regarded as three levels.
5. Rinse: rinse the plum blank with clear water to remove salt until it is slightly salty. Then dry it to 70% dry, and then remove the core.
6. Materials: plum 100 kg, sugar 50 kg, licorice 10 kg, fennel 800 g, fennel 1 kg, orange peel oil 200 g, saccharin 50 g, sodium benzoate 40 g, and citric acid.
7. Sucking sugar: First, stir-fry licorice and fennel into thick juice, and add appropriate amount of saccharin and sodium benzoate to make a 60% thick sugar solution. Pour the sugar solution into the plum blank and add appropriate amount of citric acid according to different tastes. After all the plums have absorbed enough sugar, they can be cooked in the pot.
8. Cooking: Pour the plum blank and sugar solution into the pot, and heat and boil until the pulp is ripe but not soft and rotten.
9. Return to the tank for soaking: Return to the tank while it is hot and soak for 5-7 days. After the pulp has absorbed enough sugar solution, it can be drained and exposed to the sun.
10. Sun-drying: Put the plum blank soaked in sugar solution on the bamboo plaque and expose it to the sun for 2 ~ 3 days, or send it to a drying room at 55 ~ 60℃ to dry it to 70%. After drying, mix in seasonings such as orange peel oil and saccharin.
1 1. packaging: 0.5 kg plastic film food bag, sealed and packed in cartons.
Quality standard The finished juice is sweet, rich in flavor, bright in color, delicate in meat, moderate in softness and sweetness, and very delicious. The sugar content is 58 ~ 63%, and 70% is dry.
References:
Baidu added comments on Gigi WW123 | 2009-12-2912: 44: 43 0 people think this answer is good | 0 people think this answer is not helpful to many methods of making plums, but in general, crisp plums are the easiest method, as long as the ripe plums with 7-8 degrees are selected as the main ones. If the taste is special and not too sweet, you can choose brown sugar as brown sugar plum. The basic recommended raw material ratio is 10: 3: 0.5 (kg), and then.
Short basic exercises:
1. First, fully knead the plums with fine salt, then mash them one by one with tools, put them in the prepared saline solution, soak them for 3 hours and then take them out.
2. Soak the picked plums in cold boiled water for 30 minutes, then pick them up and drain them.
3. Soak the drained plums in precooked and cooled 25% sugar water (100 cc boiled water: 25g sugar or brown sugar) for one day, and take them out.
4. Put the green plum soaked in sugar solution into a glass container, sprinkle with fine sugar or brown sugar and favorite herbs layer by layer, and leave it at room temperature for three days before eating. If you want to keep it for a long time, you'd better keep it in the refrigerator.