Dry White Wine,Pure Taste White Wine,Popular White Wine,Dry White Wine With Good Taste Ningxia ZhaiXianSong Commercial and Trading Co.,Ltd. , http://www.nxupin.com
1. Desalting of fruit embryos (ie, salt embryos): Change the dry plum or plum embryo in accordance with the method of changing the water for three times and three times (change the water for the first 4 hours, change the water for the second 6 hours, and the third time 3 Change the water once in a hour) to desalt the salt embryo, the residual amount is between 1% and 2%, and the salty taste in the near-nuclear part of the fruit embryo is appropriate. Drain the water and dry to the semi-dry state with a dryer or in the sun. Pressing the embryo gently with your fingers is still slightly soft, and it can't be baked or sun dried.
2. Preparation of feed solution: The amount of semi-dried fruit embryo per 100 kg is as follows: 2.5-3 kg of licorice, 3-5 kg ​​of refined salt, 2-3 kg of sodium cyclamate, 1-2 kg of citric acid, 100 g of potassium sorbate; 50 grams each of cinnamon, clove and fennel powder. The licorice is first washed and then boiled with 30 kg of water and concentrated to 20 kg. The licorice juice is filtered and then salt, citric acid, cyclamate, and other ingredients are added to make the liquorice immersion liquid.
3. Immersion embryos: The licorice spice immersion liquid is heated to 80-90°C, and the semi-dried fruit embryo is added while it is hot, and it is slowly turned to absorb the immersion liquid. Let the semi-dried fruit embryo absorb evenly and keep turning until the fruit embryo absorbs the licorice liquid.
4. Baking: The fruit embryos that have absorbed the licorice liquid are moved into the baking tray and dried at a temperature of 60-70°C until the water content does not exceed 18%.
5, finished packaging: This product is a dry food, with a suitable salty, sweet, sour, sweet, fragrant four flavors, there is Shengjinzhike effect. In order to meet hygiene requirements, the backward method of traditional sun-finished products should be abolished. In order to comply with the food hygiene law, the addition of large amounts of saccharin to the finished product should be stopped. Currently found that this product pass rate is not high.
The plum processing technology is as follows: