Green tea 10 gram

Maltose 200 grams

Fine sugar 200 grams

Hot water 200cc

Proper amount of salt

Appropriate amount of water

[Production process]

1. Put the prunes in an acid-resistant container, cover them with water, add1~ 2 tablespoons of salt and soak them for 2 ~ 4 hours to remove the astringency of the cooked prunes.

2. Boil half a pot of water in an acid-resistant pot, add 1 tablespoon of salt, add green plums and cook for about 3-5 minutes (to remove astringency and soften ripe green plums), take out the green plums and cool them in cold water.

3. Drain the cooled plums, peel and remove seeds, and then boil the green tea with hot water.

4. Put the plum pulp into an acid-resistant pot, add the soaked green tea (and pour the tea together) and boil it over medium heat.

5. Turn to low heat and add maltose to continue cooking. When cooking, you must keep stirring with a wooden shovel.

6. After the maltose is completely dissolved, you can add fine sugar and continue to cook until the sauce is thick.

Production of preserved plum and preserved fruit

If there is ready-made plum wine at home, the plums can also be picked out and made into jam. When making, the method 1 and 2 can be omitted, and the soaked plums can be peeled and seeded directly and then boiled in the pot.

Plum is rich in citric acid, malic acid, vitamin C, iron, calcium, phosphorus, potassium and other minerals, which is refreshing with sour taste and can quench thirst. Because the sour taste of green plum is too strong, it is rarely used for fresh food, but used as a raw material with good adaptability for candied fruit and preserved fruit processing. Its products can preserve the nutritional characteristics and good palatability of green plum. "Preserved plum" is a product made by pickling fresh plum with salt and alum to remove bitterness, moisture and crispness, and then directly pickling with white sugar. "Preserved fruit of plum" is a product which is made by pickling the plum with salt and alum or lime, then drying the Cheng Mei blank, then soaking and desalting the plum blank, drying it, and adding ingredients and other spices, which are mainly sweetening materials such as licorice, etc., so it is also called "added candied fruit". The production of preserved plum and preserved fruit varies with the variety of raw materials, fruit maturity, fruit shape and size, production method and material ratio, and wet and dry conditions. 1. Qingkoumei is picked and processed during the period from long summer to Xiaoman, with green and fleshy varieties such as Daqingmei and Yeliqing. Material preparation: green plum 100 kg, white sugar 100 kg, 50 kg of water, 6 kg-8 kg of salt, alum 1 kg, and appropriate amount of green food pigment. Alum can make the pulp crisp and mordant, which makes the pulp easy to color when dyeing. Salt can remove the bitterness, astringency and some sour taste of pulp. When the pulp is pickled, the sugar permeates quickly. The green edible pigments are apple green or sodium copper chlorophyllin, and some are prepared from indigo and lemon yellow at a ratio of 3: 7. Other non-edible pigments with strong toxicity are forbidden. Pickling blank: firstly, clean the plums, dissolve the salt and alum in water, then pour in the plums, stir thoroughly to make the plums salt evenly, stir twice a day, and take them out after pickling for 2-3 days. Each plum is cut along the seam to the depth of the pit, and the pit is dug out and returned to the brine. Desalination: the peeled pulp is marinated in brine for 1 day ~ 2 days, then taken out, rinsed with clear water, and changed with water 1 time every 6 ~ 8 hours until the salt and bitter and astringent taste are faded. Dyeing: Take out the bleached plum blank, drain it, and take white sugar with 30% of the total sugar and add an appropriate amount of green food pigment, fully and evenly mix it into the plum blank, and it will be evenly absorbed by the pulp as the sugar and pigment dissolve in water. Sugar stains: take out the colored pulp and put it in another jar, cover the flour with white sugar accounting for 20% of the total sugar, then pour the colored sugar solution on the sugar, stir it twice a day after the sugar on the flour is fully dissolved, take out the sugar bittern, heat it with stainless steel pot and concentrate it, then return it, then cover the flour with white sugar accounting for 20% of the total sugar, and concentrate the remaining 20% after the sugar is dissolved. The fruit becomes full and shiny, the sugar concentration reaches 65% ~ 75%, and the water content is18% ~ 20%, which can be used in jars and clean on the surface. Compaction, the product can be taken out and packaged at any time. 2. Pickled plum blank is a semi-finished product for processing preserved fruits such as preserved plum, Pei-Mui Chan and licorice plum. Colored varieties such as big leaf pig liver plum and flower plum are selected as raw materials. Every 100 kg of green plums is cleaned, then added with salt 10 kg and lime 125 g, pickled for about 7 days, and then exposed to the sun until the surface of the plum is frosted, at which time it is about 80% dry. Then it is put into a laundry basket, covered with sacks and stored in a cool place to make the moisture inside and outside of the plum bloom uniform. 3. Prunes with uniform size are selected, rinsed with clear water for desalting 12 hours, during which water is changed for three times, until the salt residue in the prunes is about1%~ 2%, with a slight salty taste near the core. After rinsing, the plum blank is taken out and directly dried to 70% for later use. Ingredients: The ingredients of preserved plum vary greatly. Usually, for each 100 kg of dried plum, there are 25 kg of water, 4 kg-6 kg of licorice, 4 kg of white sugar 10 kg of refined salt, 200 g of citric acid, 500 g of saccharin sodium, cinnamon, clove and beans. And an appropriate amount of vanillin. Immersion: firstly, clean licorice, break it, boil it with water10kg, take out the juice, then add water10kg, boil it, filter out 2 juices, add 5kg of water, filter out 3 juices, then mix the filtered licorice juices together, add other ingredients, heat it to about 80℃, pour in plum plums while it is hot, and then turn over every 2 hours. If the immersion liquid is not sucked dry by the plum, put the plum back into the cylinder to suck dry when it is exposed to the sun or dried until it is semi-dry, or take out the juice and mix it into the plum, then sun or bake it until it is 80% dry, mix in the amount of 0.1%vanillin, seal and store it to make the flavor of the ingredients permeate evenly, and then take it out for packaging. 4. Pei-Mui Chan is made of preserved plum as the main material, with dried tangerine peel sauce and licorice powder as ingredients. There are two kinds of products: nucleated and enucleated, which have the effects of promoting fluid production, appetizing, resolving phlegm and moistening lung. Sauce made from dried tangerine peel: red orange peel aged 2 ~ 3 years or sweet orange, orange, orange, orange, orange, orange, orange, orange, orange, orange, orange. The pericarp of oranges, banana oranges, satsuma oranges and other fruits can be used. There are also fresh orange peels as raw materials, although the production methods are basically the same, but the flavor and utility of the finished product? However, the traditional method of making fresh orange peel is different. Bitterness: Pericarpium Citri Tangerinae contains bitter and pungent substances such as pomelo peel and essential oil, which must be cooked repeatedly with hot water. Sugar boiling: Beat the bitter and pungent dried tangerine peel into pulp, add white sugar twice the amount of dried tangerine peel, heat and fry until the sugar content of the sauce reaches more than 65%, and take it out for later use. Desalination of plum blank: after the plum blank is washed with clear water, it is soaked and bleached for 4 hours, after changing water, it is soaked and bleached for 6 hours, and then it is taken out and drained. Plum paste stains: after desalting, add the same amount of white sugar, 60% dried tangerine peel paste, 5% fresh ginger paste and evenly stain for 7 days ~10, take out, fry in a stainless steel pot with slow fire, take out when it is 7 ~ 7.5% dry, add 3% licorice powder and 20% clove powder per 100 kg of plum paste.