The following two methods can be used: one is refrigeration. After fruit selection, place the bayberry at 0-0.5℃ and relative humidity of 85-90%, and it can be stored for 1-2 weeks. The second is plastic bag packaging and storage. Put the selected bayberries into a 0.04 mm thick plastic bag, remove the air in the bag, fill it with nitrogen or carbon dioxide, and store it for about 7 days at 0°C and a relative humidity of 95%. Reminder: Bayberry must not be stored after cleaning.

Soak bayberry in wine

After cleaning the fresh bayberry, wait for the water stains to dry out naturally, and then put the wine and bayberry into the container according to the ratio of 1 pound of bayberry to 4 to 5 pounds of white wine. , and then seal well. The liquor used to make bayberry wine must be highly alcoholic. Generally speaking, the alcohol content must be above 45 degrees.

Put the bayberry and white wine in an airtight container for about 20 days and then you can eat it. You can drink the wine directly, and you can eat the bayberries that have been soaked in the wine for more than 20 days. Bayberry wine tastes better when eaten when it is fresh; bayberry wine that is more than half a year old has other benefits. The bayberry in the bayberry wine can dispel summer heat and treat diarrhea.

Frozen Bayberry

Wash the fresh bayberry and put it in a plastic food bag. Then seal it and place it in the freezer compartment of the refrigerator. It is best to freeze the bayberry into ice.

Dry bayberry

In a large plate or basin, put a large amount of fine salt and a small amount of sugar. After putting the clean bayberry in, shake the plate constantly to let it dry. Each bayberry is coated with as much salt and sugar as possible.

Then put the bayberries stuck with salt and sugar into thick food packaging bags and bury them in the soil. It can take as little as 20 days or as long as 30 days, and then take it out and dry it in the sun - generally speaking, if the temperature and humidity are high, the time buried in the soil can be shorter.

Preparation method of dried bayberry

Ingredients: 50kg fresh bayberry, 27kg white sugar, 1.5kg licorice powder, 25g citric acid, 10g carmine, 50g sodium benzoate grams, 7 kilograms of salt.

Process flow: material selection → salting → sun-drying → rinsing → sugaring → sun-curing → packaging → finished product

Production method:

1. Select Ingredients: Use fresh bayberry with large fruit and thick flesh as raw material.

2. Salting: Put the fresh bayberry into the jar, add 7 kilograms of salt and mix it evenly with the fresh bayberry, leaving a small amount of salt to cover the surface of the bayberry, then cover the bayberry with a bamboo strip and press it on Stone, marinate for 5-7 days.

3. Sun-drying: Take out the bayberry blanks, drain off the salt liquid, place them in the sun to dry, and put them away for later use.

4. Rinse: Remove the bad ones from the salted bayberry blanks, soak them in clean water, change the water every 10 minutes, do this 3 times in a row, rinse and drain.

5. Candied: Take 18 kilograms of water, add 22 kilograms of white sugar, heat and liquefy, immerse the drained bayberry base into the hot sugar liquid, and add 5 kilograms of white sugar on top of the bayberry base. After letting the honey soak stand for 24 hours, take out the bayberries, boil the sugar liquid until it becomes thick, add licorice and other auxiliary ingredients, add it back to the bayberry base, and stir evenly. Leave for 48 hours. During this period, it should be stirred several times to allow the bayberry to absorb enough sugar liquid.

6. Sun-drying: Take the bayberry blank and place it in the sun to dry slightly, which is the finished product.