Yellow ripe plums picked after mango seeds are used to make preserved plums, commonly known as Huangmei. Picking Huangmei from the tree, washing, soaking in salt water in a vat, and then taking it out to dry; After drying, rinse with clear water, and then dry; Then pickled with sugar, and then dried in the sun-so repeatedly, it can be said that "ten steaming and nine drying, one plum in a few months", and finally become a plum with crisp meat and moderate sweetness and sourness. This kind of plum can be preserved for several years if it is well preserved, moisture-proof and moth-proof.

Various similar non-staple foods, such as preserved fruits, preserved fruits and super preserved fruits, all belong to the category of preserved fruits. These products have the same technological process, different tastes, but different formulas. These food raw materials come from semi-finished salt embryos, and their processing technology is as follows:

(1) Desalination of fruit embryo (i.e. salt embryo): Desalination of dried plum embryo or plum embryo is carried out according to the method of three soaking and three water changes (changing water every four hours for the first time, every six hours for the second time and every three hours for the third time), and the residual amount is about 1% to 2%, so that the fruit embryo is slightly salty near the core. Drain the water, and use a dryer or the sun to dry it to a semi-dry state. Gently press the embryo meat with your fingers, and it still feels a little soft. Don't bake or sun it to a dry and hard state.

(2) preparation of feed liquid: the dosage of semi-dried fruit embryo infusion per 100 kg is as follows: 2.5-3kg； licorice; 3-5 kg of refined salt; 2-3 kg of sodium cyclamate; Citric acid1-2 kg; Potassium sorbate100g; 50g of cinnamon, 50g of clove and 50g of fennel powder. Firstly, the licorice was washed, boiled and concentrated with 30 kg of water to 20 kg, then filtered to obtain licorice juice, and then added with salt, citric acid, sodium cyclamate and other ingredients to make licorice granules.

(3) embryo soaking: heating the soaking solution of liquorice spice to 80-90 DEG C, adding the semi-dry fruit embryo while it is hot, and slowly turning to make it absorb the soaking solution. Let the semi-dry fruit embryo absorb evenly and turn it continuously until the fruit embryo absorbs the licorice liquid.

(4) Baking: transferring the fruit embryo sucked with licorice liquid to a baking tray for spreading, and baking at 60-70 DEG C until the water content does not exceed 18%.

(5) Packaging of finished products: This product is a dry food, salty and light, sweet and sour, fragrant and delicious, and has the effect of promoting body fluid and quenching thirst. In order to meet the hygienic requirements, the backward methods of traditional sun-dried products should be abolished. In order to comply with the food hygiene law, we should stop adding a lot of saccharin to finished products. At present, it is found that the qualified rate of this product is not high.