How to process honey plum?

In the classification of sugar processed products, honey and plums belong to wet candied fruit, raw materials use fresh fruit, and the processing technology is as follows: 1. Raw material processing: After harvesting, Li Ziru Sanhua Li or Quan Huang Li and other species, first perform “peeling” "Process, remove the waxy layer on the skin surface, so that sugar can easily penetrate the interior of the flesh. 2. Hardening and color protection: There is a kind of tannin in the plum flesh. During the processing, due to the oxidation of tannins, the product will appear grayish brown and affect the appearance. Therefore, it is necessary to prepare a mixture of hardening and color protection; 0.1% dichlorine The calcium was impregnated with a mixture of 0.1% sodium bisulfite for 8 hours, then washed with clean water, drained and set aside. 3, the preparation of sugar: 50 kg of fresh fruit need to use 25-30 kg of sugar into 40% sugar liquid; add 0.1% citric acid in the sugar; 0.05% potassium sorbate boiled sugar liquid added to the impregnation of raw materials. 4. The translucent sugar process: The concentration of sugar in the second day of plum immersed in the sugar liquid is greatly reduced. Generally only about 20% of the concentration, the need for concentrated sugar solution, the extraction of dilute sugar liquid, to the pot or stainless steel pot heating concentration, the concentration required to increase about 5%, the concentrated sugar solution was added back to the plum to dip. This process should be repeated every 1-2 days afterwards, requiring that only the sugar be boiled, and the raw materials cannot be heated directly. In the process of rising sugar, it is the process of continuous evaporation of water in the raw material and continuous absorption of sugar. If there is no vacuum transudation equipment, this cycle is relatively long. Generally, it takes 15-20 days for the sugar liquid to rise to 55-60%. The internal sugar concentration of the pulp is also required to reach 50% or more to complete the translucent treatment. 5. Drying: The honey and plums are picked up from the sugar liquid and sent to the baking room for drying at 60-70°C for 16-20 hours. The water content is controlled at 25-28%. 6, packaging: pouch or plastic box packaging. This product because the water content is slightly larger, the total sugar content of about 50%, due to the presence of acid, do not think too sweet but moderate sweet and sour. Another feature of the product is crisp, fresh fruit flavor, and better flavor than fresh fruit. From the appearance to maintain the color of fresh fruit, can not appear dark brown, and because the water content is slightly larger, its fullness is also large, the product does not allow shrinkage, so the yield is also higher. Pay attention to the product sealed packaging, shelf life of six months.