Process flow: material selection → alum dipping → blanching → rinsing → sun drying → sugar pickling → sand coating → sun drying → kneading → sieving → sun drying → packaging → finished product.
Production method:
1. Material selection: Myrica rubra with big fruit and small stone and bright red color is selected as raw material, and Myrica rubra in Dongting Mountain, Wuxian County is the best. Take out a small rotten fruit.
2. Alum dipping: add 375g of alum to make alum water, put it in a pot to boil, roll the bayberry, then take it out and rinse it with clear water.
3. Sugar stain: put the bayberry rack in the plaque to dry (the plaque can hold 12.5 kg bayberry). Mix sugar for the first time 1250g, and turn it every 2 hours 1 time; After 24 hours, add 1500 grams of sugar, also turning 1 time every 2 hours; After 24 hours, sugar was added for the third time, and the dosage of each tablet was 600g. After 2 hours, it still turned over 1 time. After 24 hours, if it is sunny, it will be fine.
4. Sanding: firstly, clean the melted syrup in the sunburned patches with a clean cloth, then put 1250g of crystal sugar into each patch, turn the waxberry evenly, and sun for about 12h, and then rub it when there is no syrup moisture on the waxberry, and the fruiting bodies are concentrated and hard. Master the weather before grinding. If it is rainy, don't sand, otherwise the sugar in the sand will still turn into syrup, causing waste and increasing costs.
5. Rub: Rub in three times. Rub Myrica rubra with your hands for about 3 minutes, then pour it into a coarse-eye sieve and remove the handle of Myrica rubra. Pour it into the plaque, add 500 grams of snowflake sugar (that is, soft sugar), and rub it on the bayberry by hand. When rubbing, the action should be light, not too hard, otherwise the thorns of Myrica rubra will be wiped off, leading to the separation of thorns and nuclei, resulting in defective products. Soft and hard work should be rubbed three times in a row, and 500 grams of snowflake sugar should be added every time/kloc-0. After the first rubbing, pour it into a coarse mesh sieve to remove the sugar that has not been rubbed into bayberry. The second time is the same. After rubbing for the third time, you don't have to sift. Spread the bayberry in the bamboo plaque, and then dry it in the sun until the sugar goes deep into the plum thorns, the fruit becomes fat and the bayberry becomes hard.