Features of dried prunes: bright color, sour taste. The practice of dried prunes: 1. Selection: choose fresh prunes with big fruit and thick flesh as raw materials. 2. Salting: put fresh prunes into the jar, add 7 kg of salt and fresh prunes and mix evenly, and leave a small portion of salt to cover the surface of the prunes, and then gabion cover on the prunes, press on the stone, marinate for 5 to 7 days.
3. Sun-drying: the prune blanks fished out, drained off the salt solution, placed in the sun to dry, put away for spare.
4. Rinsing: Pick off the bad ones from the salted prune blanks, immerse them in clean water, change the water every 10 minutes, 3 times in a row, and wash and drain them.
5. candied: take 18 kg of water, add 22 kg of sugar, heating liquefaction, the drained prune billet immersed in hot sugar, prune billet on another 5 kg of sugar. After 24 hours of standing honey, fish out the prunes, and then cook the sugar solution until thick, and add licorice and other auxiliary ingredients, re-added to the prune blanks, stirring well. Let stand for 48 hours. In the meantime, it should be stirred several times, so that the prunes absorb enough sugar liquid.
6. Sun: take the prune blanks placed in the sun until slightly dry is the finished product.