Taste: sour and sweet technology: red bayberry mixed with sugar stains. Material: main ingredient: 500g bayberry.
Seasoning: 200 grams of white sugar mixed with bayberry features: sweet and sour. Teach you how to make bayberry in syrup. How to make red bayberry with sugar to taste good? Wash the fresh bayberry carefully and remove the pedicle. Take a proper amount of cold boiled water, add sugar to dissolve it fully, and then pour bayberry into a container filled with sugar water for soaking 1 hour.
Pie-food phase grams:
Yangmei: Yangmei should avoid eating with raw onions and duck.
In the Tang Dynasty, Meng Wei said, "Yangmei must not eat too much, which may damage the teeth. Avoid eating with raw onions. " The practice of Rose Myrica rubra introduces food and its function in detail: the production of dried fruit.
Making materials of rose bayberry: Ingredients: fresh bayberry 230-240 kg salt 23-24 kg sugar 64-68 kg saccharin 100 g citric acid: 100-200 g teaches you how to make rose bayberry, and how to make rose bayberry is delicious. 1. Fruit selection: Choose fresh bayberry with large and full grains, reddish or yellowish color and 9 maturity. 2. Pickling: Pickling with Pomei 10 salt water for about 5 days. You can soak sugar directly with less raw materials. 3. Bleaching: Bleaching 1 day to reduce the salt content to 2 ~ 3%. 4. Sugar soaking: Add 50% sugar to fresh Myrica rubra and soak for 1 day. 5. Concentration: concentration to 35 degrees in a vacuum concentration tank, and second concentration after 2-3 days. 6. Second concentration: add sugar to 32, pour bayberry into the jar and soak for several days. 7. Exposure: exposure for 4 to 5 days. Add 32 sugar water, saccharin and citric acid when drying. If the color is not good, you can add 0.0 1% rose yellow. 8. Finished product: the water content is below 20%. The shelf life is 6 months. No sand return, no mildew and no fermentation within 6 months. Quality standard 1. Sensory index: rose or brownish red, shiny; The shape is slightly round and complete, and the appearance is semi-humid; Sucking sugar through the heart, penetrating, soft and firm, and eating without sand feeling; Sweet and sour, with original fruit flavor and no peculiar smell. 2. Physical and chemical indexes: total sugar 64-68%, reducing sugar 35-50%, total acid 1.2-2.2%, salt 1-3%, water 2 1-27%. 3. Microbial indicators, no pathogenic bacteria, no fermentation, souring, enzyme change and other phenomena caused by microorganisms. The practice of white sugar bayberry introduces the food and its effect in detail: the production of dried fruit.
Making materials of white sugar bayberry: ingredients: fresh bayberry 150kg white sugar 22.5kg rock sugar 15kg soft sugar 15kg alum 375g. The characteristics of white sugar bayberry are: snow ball, red inside, sweet and sour, and unique flavor. Teach you how to make white sugar bayberry, how to make white sugar bayberry is delicious 1. Material selection: Myrica rubra with big fruit and small core is selected as raw material, and Myrica rubra in Dongting Mountain of 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. 6. Packaging: put the dried plum blank in a cool place (to prevent moisture), let it cool completely, and then seal and package to get the finished product.