(1) Process Flow: Raw Material Selection → Pickling → Sun Drying → Ingredient Preparation → Soaking → Sun Drying → Sugar Solution Preparation → Drying → Mixing → Packaging.
(2) Key Operational Steps:
1. **Raw Materials**: Choose high-quality Yangmei (waxberries) with thick flesh, large fruit size, and moderate maturity. Remove any overripe or underripe fruits to ensure uniform quality.
2. **Pickling**: For every 100 kg of fresh fruit, use 10–12 kg of salt and 0.3 kg of alum. Mix the salt and alum thoroughly before placing the berries in a container. Layer the fruit with salt, starting with less salt at the bottom and gradually increasing as you go up. Cover the top with a layer of salt to prevent air exposure. Let the fruit pickle for 5–10 days.
3. **Sun Drying**: After pickling, spread the fruit on bamboo trays and expose it to sunlight for drying. This step helps reduce moisture and enhances flavor.
4. **Ingredient Preparation**: For every 100 kg of pickled fruit, mix 65 kg of sugar, 100 kg of licorice, and 1 kg of spice powder. The spice blend should consist of 30% orange peel, 30% licorice powder, 20% cinnamon, 15% cumin, and 5% cloves.
5. **Soaking**: Place the fruit in a clean water tank and soak for 5–6 hours. Then transfer to a bamboo sieve and gently stir in water to remove sand and impurities. Rinse the fruit with running water and drain thoroughly.
6. **Second Sun Drying**: Spread the washed fruit on bamboo sticks and dry under the sun until it reaches about 80% dryness. Transfer the dried fruit into wooden boxes for storage.
7. **Sugar Solution Preparation**: Chop the licorice and cook it twice with 20–25 kg of water each time for 30 minutes. Strain the licorice juice through gauze and add sugar to make a concentrated licorice syrup (60–65% concentration). Pour this syrup into a wooden barrel containing the fruit pieces. After 1–2 days, filter the syrup and use it for further processing.
8. **Drying**: Place the fruit on bamboo baskets and dry them while ensuring even distribution of the licorice sugar solution. Divide the fruit into 4–5 portions, spread them evenly, and turn them frequently until fully dried.
9. **Spicing**: Once dried, mix the fruit with the prepared spice powder for enhanced flavor.
10. **Packaging**: Pack the finished product in food-grade plastic bags. Optional packaging can include cardboard boxes for bulk storage or transport.
(3) **Quality Requirements**: The final product should be dark brown to black in color, sweet with a slight tanginess, and free from stickiness caused by excess sugar.
(4) **Degradation and Recovery**: If fermentation occurs during storage, expose the product to sunlight and regularly flip the contents to help evaporate moisture. After approximately 4 hours of drying, pour 10 kg of 60% sugar solution per 100 kg of product, mix well, and continue sun-drying. Once 50% of the moisture has been removed, add a small amount of licorice and resume storage.
This process ensures a high-quality, flavorful, and long-lasting preserved fruit product that maintains its texture and taste over time.
Skin Repairing Raw Material,Sodium Acetylated Hyaluronate,Sod Superoxide Dismutase,Niacinamide For Skin
Xi'an Sentian Biotechnology Co., Ltd. , https://www.sentianbio.com