The origin of the crisp green plum method. What is the practice of Ome

Material 50 kg of fresh green bamboo plum 40 kg of white sugar 40 grams of food coloring 50 grams of calcium dichloride potassium sorbate 30g Production method Process flow Material selection Calcification Piercing Rinse Dyeing Sugar pickling Packaging Finished product 1. Material selection: Choose green bamboo plum with large fruit shape, small core, green and brittle color, and neat fruit shape (the best green bamboo plum in Jiexi or Puning in Guangdong) 2. Calcification: impregnate the raw material with a solution of calcium dichloride for 8 hours.

3. Piercing: Piercing the hole with a needle, and the depth of the hole should reach the kernel. 4. Rinse:

Soak the plum embryo in water for 2 hours, repeat 3 times, and remove it for later use. 5. Dyeing: Add 15 kg of white sugar, add an appropriate amount of pigment (with tartrazine and indigo to make green), add water to dissolve and mix thoroughly, and pour it into the impregnation tank together with the plum blank.

6. Sugar pickling: It generally takes 9 days to pickle in the early stage. Stand still for the first 2 days, and add kilograms of granulated sugar every day for the next 7 days, and turn it on time to dissolve the granulated sugar and permeate consistently.

7. The packaging adopts vacuum packaging or independent packaging or canning.

Preparation of crisp green plums:

Ingredients: Appropriate amount of fresh green plums.

Excipients] white sugar, salt (appropriate amount).

Steps:1Boil half a pot of water, add the plums for about 2 minutes (remove astringency, sterilize), remove the plums and cool;

2.Cover the plums with white sugar, put them in a container with a lid, put them in the refrigerator, and marinate them in sugar for 7 days;

3.Then the plums are taken out of the sugar juice and put into sterilized glass bottles;

4.Add 1 tablespoon of salt, screw the cap tightly, and place in the refrigerator to shelf life for about 1 month.

The practice of green plum :

1. Prepare to rent Biyu hawthorn and green plums.

2. Put water in the pot and cook the hawthorn first.

3. While boiling the hawthorn, process the green plums, remove the skin of the green plums, and then remove the core.

4. Pour in the processed green plums and start cooking.

5. After boiling for a while, pour in a few kai sugar.

6. Finally, remove the green plum and hawthorn and leave the soup.

7. Look, the sweet and sour green plum drink is ready.

How to make crispy green plums:

1. Take the green plum and coarse salt and rub each other for 10 minutes, pour out the bitter juice of the dissolved green plum, and pat the plum with a mallet or the back of a knife to make the plum crack open to form a small gap.

2. Pour the plums and coarse salt into the marinating bucket and marinate overnight; Pour out the salted water the next day, wash the plums with clean water, and rinse them with running water until there is no salty smell;

3. Remove the green plums, drain the water, or put the plums into a gauze bag and dehydrate them with a dehydrator;

4. Take an appropriate amount of granulated sugar and mix it with plums, and soak it for a day, during which it can be stirred up and down several times; Pour out the sugar solution produced after candied sugar, mix the same amount of sugar with plums, and marinate for another day;

5. Strain out the sugar solution, put the sugar solution into the pot and boil, then add an appropriate amount of granulated sugar to dissolve, 6. After the sugar solution is completely cooled, pour it into the plums, and put it in the refrigerator to soak for three days.

The finished product is best stored in the refrigerator or in a cool place to prevent fermentation and produce a wine taste, and can be shelved for 1 year.

Efficacy: Moisturizing the intestines, detoxifying and nourishing the skin, helping digestion and promoting metabolism.

Method:1Wash the green plums, remove the stems, and soak for 1-2 hours; Wash the glass jar, scald it with boiling water and disinfect it before drying it (you can also wash it with wine and dry it); Wash the lemon and dry the skin for moisture.

2.In a glass jar, spread a layer of green plums.

3.Sprinkle a layer of white sugar, leaving 100g of sugar for later use.

4.Slice the lemon and spread it flat onto the surface of the plum in the jar.

5.Sprinkle the remaining sugar onto the surface of the lemon slices to prevent them from discoloring.

Tips: The enzyme fermentation time is 3 months, and you must not use a sealed bottle, because during the fermentation process, a large amount of gas will be discharged, and there will be a danger of exploding the bottle if it is sealed.

The rural guy taught everyone to pickle sour green plums, which are not only not sour, but also very sweet, fragrant and crispy.

1. Wash the green plums and remove the stems.

2. Put the green plums in a container and sprinkle with an appropriate amount of salt.

3. Gently rub the green plums and wrap them with salt.

4. After standing for a few hours, the skin of the green plum is slightly wrinkled, and the oozing water has melted the salt.

5. At this time, you can add cool boiled water to soak the green plums in light salt water. Soak in a cool place for 2 days.

6. Take out the green plums, put them in a basket, and dry them in the sun for two days. (Since it has been raining these days, I have to dry the green plums in a ventilated place, so the water does not evaporate much, and if the sun is dry, the plums lose more water and will shrink.) ）

7. Prepare a glass jar that is good for poisoning, a layer of green plum and a layer of sugar, the ratio of green plum and sugar is generally 1:1, I don't want to eat too sweet, so after drying, the green plum is only about 170g, I added 120g of white sugar to pickle.

8. Close the lid and shake the bottle a few days ago to shake the melting sugar.

Cuisine and efficacy: dried fruit production.

The ingredients for the production of the green plum:

Ingredients: green plums.

Teach you how to make green plums and how to make them delicious.

1.The raw materials require a large thick meat, no insect disease, no scars, and a core hard maturity of about 5 6 percent of green apricots.

2.Pickling: In a large vat (also in the cement pool) a layer of apricots and a layer of salt, 100 kg of apricots put 18 20 kg of salt, add water to the apricot does not dew, marinate for 7 10 days.

3.Half-pressing: Remove the pickled apricots from the jar and press the apricots in half with two wooden boards connected at one end. Remove the apricot kernels and put the apricots. Make neat apricot blanks.

4.Salt removal: put the apricot blank into the tank, soak it in clean water for about 2 hours, change the water 3 4 times, so that the apricot blank is basically salty, after the last water change, 100 kg of apricot add 60 grams of sodium sulfite. 1 kg of alum increases the transparency, brightness and hardness of the apricot.

5. Sugar: A layer of apricot and a layer of sugar in the vat, 100 kg of apricot plus 65 70 kg of sugar, and the candied time is generally 24 hours, so that the apricot blank can fully absorb sugar.

6. Sugar boiling: The texture of green apricots is relatively firm, and the sugar boiling method is generally used for many times. For example, cook 4 times:

Put the candied apricot blank and soup into the pot, boil, and then put the soup into the jar for 24 hours. Pay attention to the cylinder every time to prevent the apricot blank from changing color. If boiled 3 times in a row, boiled 4 times, remove and drain the sugar solution, and spread it on the cage drawer.

To enhance the glossy cyan. For every 100 kg of apricot embryo boiled in sugar, 10 grams of tartrazine, 10 grams of indigo, and 300 grams of alum can be added to promote staining.

7. Drying: In sunny weather, it can be placed in the sun to dry. Due to its high sugar content, it is particularly resistant to contamination by flies and other insects.

For quick drying, place the cage drawer in the oven at a temperature of 50 to 60. Turn it every hour to ensure that it is evenly heated, dry once, and bake for about 8 to 9 hours. Makes the water content reach 16 18%.

8 Packing: 250g or 500g. The plastic bag is hot-sealed, and then boxed.

Quality standard: Emerald green color; Sugary and full, no impurities, no flower cap, no residual core; Debris does not exceed 2%; The sulfur content does not exceed. Hygienic standards.

Is it a green plum?

Honey green plum method: 1Antecedent:

Choose new plum fruits with tough flesh and green color. 2.Salted:

Put the plum fruit into the tank, add kilograms of salt, sprinkle the salt into the fruit in the tank in layers, and pickle it for 3 days for the salted plum blank for later use. 3.Cut flaps:

Cut the plum in half with a knife along the suture and remove the pit. 4.Rinse:

Take the salted plum blank and soak it in water for about 10 hours, rinse the salt, take out the press filter, and remove the water. 5.Sugar:

Prepare a sugar solution with a concentration of 30%, soak the plum blank in honey, about 12 hours, then add white sugar in batches, after 15 days, put it in a pot with the sugar solution and boil, and then take out and drain the remaining sugar solution. 6.Drying:

The candied plum blank is spread out in a bamboo drawer and dried until the sugar juice on the surface of the plum fruit is thick and sticky. 7.Packing:

The product is packaged as a finished product. Crispy green plum Ingredients: fresh green plum kilogram white granulated sugar kilogram food coloring 40 grams of salt kilogram alum 250 grams Method:

1.Selection: Choose plum varieties with large fruit shape, small kernel, green and crisp color, and neat fruit shape, generally with a fruit shape that is fat and tender, the fruit surface has fallen and shiny, and the kernel has been formed but is not full of fruit.

2.Salting: take kilograms of salt, 250 grams of alum, add water (the amount is to be able to soak the fruit) to prepare a solution, and then soak the plum fruit, salted for 48 hours until the plum turns yellow.

3.Scratching the eyes: Pickled plum blanks.

The hole should be pricked with a needle, and the depth of the hole should reach the pit, which is called scratching the eye, and after scratching the hole, continue to salt for 3 to 5 days. 4.Rinse:

Pour the pickled plum blank into the alum liquid (the concentration is 20 hours of immersion and bleaching, during which the solution is changed once, and it should be turned frequently to remove most of the salt, and the fruit is slightly salty. 5.Dyeing:

Add 15 kg of white sugar, add an appropriate amount of pigment (green with tartrazine and indigo), add water to dissolve and mix thoroughly, and pour it into the maceration vat together with the plum blank. 6.Sugar pickled:

It usually takes 9 days to marinate in the early stage. The first 2 days stand still, and for the next 7 days, add kilograms of granulated sugar every day and turn it on time to dissolve the granulated sugar and penetrate one.

Here's how to marinate crispy green plums:Ingredients: green plums.

Excipients: sugar, coarse salt.

1. Pick such green plums.

<>3. Marinate for 1-2 days, the plums turn yellow, take out the plums and wash them with cool boiled water, and soak them in cool boiled water overnight.

4. Take out, dry the skin, put it into a clean jar, sprinkle it with sugar, shake it, each plum can be stained with sugar, let it stand for 1 day, drop out the plum water inside (don't throw it away if you can drink it), and then sprinkle a small amount of sugar.

5. The next day's morning water does not need to be poured with a little more sugar, and finally the sugar water can not be added to the plums, which are already sweet and crunchy and super delicious.