Processing flow: raw materials-pickling-sun drying-softening-sun drying, preparation of licorice sugar solution, fruit blank treatment-sugar pickling-drying-packaging.

Key points of operation technology:

1. Selection of raw materials: Li Yuguo, which is 70-80 years old, is used as raw material.

2. Pickling and sun-drying: wash the plum fruit, drain the surface moisture, and weigh the fruit weight 1/7 salt. According to the method of fruit layer by layer and salt layer, Li Yuguo and salt were marinated in a jar for about 60 days. When the wife is dirty, the jar should be filled with stones and compacted. Take out the pickled plums, dry them in the sun, and turn them over frequently.

3. Softening and drying: put the dried plums in a wooden box and store them in a cool, ventilated and dry place for about 20 days; Make the moisture of each part of plum blank uniform. Taking out the softened plums and drying in the sun to obtain dried plums.

4. Preparation of licorice sugar solution: prepare 0/00 part of plum/kloc-,0/4 part of white sugar/kloc-,3 parts of licorice and 0.2 part of saccharin sodium. Take 10 times the weight of Glycyrrhiza uralensis Fisch, and cook with Glycyrrhiza uralensis Fisch. Filtering, clarifying, mixing half of it with 10 part of white sugar, and heating to dissolve into licorice sugar solution.

5. Fruit blank treatment: pour the plum blank into clear water for 30 minutes, wash off the precipitate, take it out and drain it, put it in boiling water for about 10 minute, and then rinse it with clear water. Then exposed to the sun until 80% of the water in the plum blank evaporates, so that the plum blank can be pressed in a rolling machine or flattened with a wooden hammer, so that the plum core can be broken without damaging its epidermis.

6. Sugar stain: pour the squashed plum blank into licorice sugar solution for soaking. In order to make the plum blank absorb licorice sugar evenly, it should be stirred frequently and soaked for 48 hours before taking it out. Sun-drying and packaging: exposing the sugar-stained plum blank to dryness in the sun, which is the finished additive product. Weigh in food bags, each bag is 0.5 kg or 1 kg, and seal and package.