Production step
2. Salting: 45 kilograms of salt is added to every 250 kilograms of fresh plum fruits, and one layer of plum fruits and one layer of salt are salted in the tank. It takes about 25 days, during which the cylinder is reversed several times to make the salt permeate evenly.
3. Rinse: soak the salted plum blank in clear water and rinse it. When the salt is removed by about 50%, you can take it out and rinse it with clear water.
4. Sun-curing: spread the rinsed plum blank evenly on the threshing ground, and expose it in the sun. The material layer should not be too thick, and it should not be turned when it is just sun-cured, so as to avoid damaging the skin and affecting the beautiful appearance of the product. Spread it out and dry it every morning, and it can be recovered and piled up at sunset. After being completely dried, use a sieve to remove impurities and put them into the cylinder for later use.
5. Impregnation: the licorice root is mashed into residue and boiled in a pot. The obtained head water is put aside for later use, and then decocted to obtain two water, which is poured into plum blank, covered and suffocated for about 2 hours before being taken out.
6. Sun-drying: drain the remaining water from the fished plum, spread it in a bamboo drawer, then add sugar and saccharin to the licorice water obtained for the first time, dissolve it evenly, and mix it evenly with the plum. Then the plum blank is exposed to the sun until it is dry.
7. Spray oil: When the plum is dried, you can spray vanilla oil on the plum.
It can be described as "ten steaming and nine drying, one plum for several months", and finally it becomes a plum with crisp meat and moderate sweetness and sourness. This kind of preserved plum can be preserved for several years without deterioration if it is well stored, moisture-proof and moth-proof.