Huali

Raw material formula: 50 kg of white sugar, 10 kg of licorice powder, 2.5 kg of vanilla oil, 20 g of sugar and 100 g of sodium benzoate. Appropriate technological process: material selection → blank making → rinsing → sugar soaking → sun drying → oil spraying → packaging → manufacturing method of finished product: 1. Raw material: select varieties with large fruit, thick meat and small core (such as Sanhua plum), which should be harvested at maturity or can be used. 2. Blanking: the raw materials are washed in clean water, stirred and rubbed in a rolling tank or a pottery jar, and then pickled with 10-15 kilograms of salt for 15-20 days according to 100 kilograms of fruit. Salting can be carried out in barrels or ponds. First, put a layer of fruit (about 6 cm thick), then sprinkle a layer of salt (6 mm thick), fill the fruit layer by layer in turn, and finally sprinkle a layer of salt on it. After 5 ~ 7 days of salting, when the fruit begins to float, it can be covered with a wooden board (or bamboo cover) and weighed down. After 15 ~ 20 days, it can be taken out and exposed to the sun, and after drying, it is a dry blank. During curing, in order to increase the brittleness of the product, 200 grams of alum or 300 grams of quicklime can be added to 100 kilograms of fruit. 3. Rinse: put the dry blank into a flowing water tank (the bottom of which is equipped with a water inlet pipe) or a pool (changing water twice a day) to soak for 1-2 days, and after 80-90% of the salt is removed, take it out and sun it for half a day. 4. Sugar soaking: add 25 kilograms of white sugar into the pot, heat it to a boil, then add licorice powder and stir it evenly, then pour the plum blank into the pot, simmer for 1 hour, when the plum blank absorbs enough sugar solution and the fruit swells, leave the fire together with the sugar solution, pour it into a wooden bucket, then add saccharin and sodium benzoate, and let it stand and soak for about 48 hours after stirring evenly. When the sugar absorption of the fruit blank reaches saturation level, it can be fished out and the residual sugar solution can be drained. 5. Sun curing: spread the plum blank on a bamboo screen and expose it in the sun. When the sun is 80% dry, spray vanilla oil evenly on the fruit blank and mix evenly. 6. Packaging: the finished product is the plum after packaging. Product features: moderate sweetness and sourness, sweet with sweetness, refreshing and salivating, with a sense of cooling. Unique flavor.
Reprinted with attribution： https://cnlocality.com/(Chinese Specialty Products)