1 Production process: raw material selection → pickling → drying → rinsing → sun drying → batching → juice mixing → drying → packaging. 2 Process points: Raw material selection: Use fresh plum fruit with maturity of 8 to 90% as raw material. Pickled: Every 100 kg of fresh fruit, add salt 12 to 15 kg, 200 grams of alum, put a layer of plum fruit and sprinkle a layer of salt, pickled in the cylinder for 7 to 10 days, once every two days, so that the salt penetration. Drying: After the fruit is marinated, remove it and dry it to make it. Rinse: After drying, put the ume soaked in clean water and wash away excess salt. Sun: After desalting, remove the sun, dry it, and store it in the cylinder for storage. Ingredients and juice: 100 kg of plum blanks require 35 kg of sugar, 45 grams of saccharin, 3 kg of licorice, 75 grams of vanilla essence and a small amount of food coloring. The licorice is boiled into 60 kg of licorice liquor, and then other auxiliary materials are added. Stir well and put into the mellow soak. Drying: Take the sap from your plum juice and dry it. Packing: Spray the vanilla essence evenly on the plum and then pack it. 3 product quality requirements: appearance was "frost powder", dried fruit wrinkled lines, not sticky, taste a little salty, sweet and sour taste.
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