1, raw material treatment: the plum embryo is desalted, that is, the dry plum embryo is desalted by soaking in water, and the desalting speed can be accelerated by changing water frequently, and the1-2% salt left in the plum embryo can be fished out of the water, and then it can be dried naturally or artificially until it is semi-dry.
2. Processing of candied plums: In order to shorten the production cycle, a vacuum sugar permeating device is adopted, and the main equipment is a decompression pot, that is, a vacuum tank and vacuum pumping equipment such as a vacuum pump. First, prepare 40% sucrose solution, put the raw materials and sugar solution in a vacuum pot, and the sugar solution is equal to the raw material amount1:1,as long as the sugar solution can cover the raw materials, heat it, and start the vacuum pump at the same time, so that the vacuum degree in the pot reaches 400-600 mm Hg, and the boiling temperature of the sugar solution in the pot is 40-60℃. At the same time of vacuumizing, cooling water is precipitated, which is the evaporation of water in raw materials and sugar solution. It is based on the principle that the boiling point of the solution decreases with the decrease of vacuum degree. The normal pressure can be restored after vacuumizing for about ten minutes. When that vacuum is broken, due to the pressure difference between the sugar solution and the raw material, the sugar quickly penetrate into the plum embryo. In this way, vacuum can be pumped several times a day, and the production cycle only takes 2-3 days, so that the plum embryo can fully absorb sugar.
3. Treatment of Fritillaria cirrhosa pericarpium Citri Tangerinae: soak the dried pericarpium Citri Tangerinae in water, heat it to remove bitterness until it has no bitterness, and beat it into pulp with a beater. Bulbus Fritillariae Cirrhosae is rarely used, and only 25 grams is used for 50 kilograms of candied plums, which is too expensive. Crushing Bulbus Fritillariae Cirrhosae into powder, adding it into dried tangerine peel sauce, adding1:1white sugar and 0.3-0.4% citric acid, heating and concentrating in a stainless steel pot, or manually drying to semi-dry state.
4. Sauce mixing: Mix 50 kg of candied plums and 25 kg of Fritillaria cirrhosa and Chenpi sauce thoroughly.
5. Packaging: Generally, it is packed with1-2 honey plums, depending on the size of the finished product. Small finished products1-2 are packed in a bag, and large ones are packed in a bag. * * * The finished products are made of three layers of wrapping paper.