Pickled pomelo peel with preserved plum is delicious with what.

Plums are beneficial to people and have a wide range of uses in medicine. Huangmei has this effect: when you have a headache, apply dried plum meat to your navel; In addition, the green plum juice is cooked and put into the bottle. Once you have a stomachache, dip it with chopsticks to relieve the pain. Some people also soaked the plum in white wine and sealed it for a month, which became a mellow and delicious plum wine. Drinking a little plum wine at ordinary times can treat rheumatism, muscle pain, sprain and contusion, and lumbar muscle strain. Li Shizhen wrote in Compendium of Materia Medica: "Plum is the fruit of blood separation, which can strengthen stomach and astringe lung, warm spleen to stop bleeding and eliminate phlegm, reduce swelling and detoxify, promote fluid production to quench thirst, and cure chronic cough and diarrhea".

Efficacy and function of plums

Plum is low in fat, sodium and cholesterol, and is rich in fiber, potassium, calcium, vitamins A, B 1 and B2. It is an excellent food given to us by nature. Because these nutritional characteristics of plums can help us improve some nutritional problems. Constipation will happen to both adults and babies. Plum's high fiber content makes it a natural laxative and a good food to improve constipation.

Processing technology of preserved plum

Desalination of fruit embryo (i.e. salt embryo): dry plum embryo or plum embryo is desalinated according to the method of three soaking and three water changes (changing water every four hours for the first time, every six hours for the second time and every three hours for the third time), and the residue is about 1% ~ 2%, which makes the fruit embryo slightly salty near the core. Drain the water, and use a dryer or the sun to dry it to a semi-dry state. Gently press the embryo meat with your fingers, and it still feels a little soft. Don't bake or sun it to a dry and hard state.

Preparation of feed liquid: the dosage of immersion liquid per 100 kg of semi-dried embryo is as follows: 2.5-3 kg of licorice; 3-5 kg of refined salt; 2-3 kg of sodium cyclamate; Citric acid1-2 kg; Potassium sorbate100g; 50g of cinnamon, 50g of clove and 50g of fennel powder. Firstly, the licorice was washed, boiled and concentrated with 30 kg of water to 20 kg, then filtered to obtain licorice juice, and then added with salt, citric acid, sodium cyclamate and other ingredients to make licorice granules.

Soaking embryo: heating the soaking solution of licorice spice to 80-90℃, adding semi-dry fruit embryo while it is hot, and slowly turning it over for absorption. All kinds of plum soaking liquids. Let the semi-dry fruit embryo absorb evenly and turn it continuously until the fruit embryo absorbs the licorice liquid.

Baking: transfer the fruit embryo sucked with licorice liquid to a baking tray and spread it out, and bake at 60-70℃ until the water content does not exceed 18%.

Packaging of finished products: This product is a dry food, salty and light, sweet, sour, bitter and fragrant, and has the effect of promoting body fluid and quenching thirst. In order to meet the hygienic requirements, the backward methods of traditional sun-dried products should be abolished. In order to comply with the food hygiene law, we should stop adding a lot of saccharin to finished products.