【Tangerine plum】 is a mixture of crushed and cooked salty plum blanks and sweet orange sauce. The finished product is thick and puree,Cooking is old and tender moderately, sweet and sour preparation is appropriate, so the aroma is strong, the meat is soft and sticky, sweet and sour, after eating plum meat, sometimes biting the kernel, there will be a sweet and delicious sugar sauce flowing out, more aftertaste. The product is made of wax paper or cellophane inside, and the external use of drag wax trademark paper is packaged in the shape of a butterfly, each small package is a grain, there is a core, and then quantitatively packed in boxes and bags.
This strain uses high maturity or incomplete salted plum blanks as raw materials and undergoes the following production processes
Made:
Dip - sugar stain - stir-fry (add sweet orange sauce) - cool - package - finished product
Quality requirements: for thick fruit puree, after packaging like a butterfly shape, each package has a core, the flesh color is dark yellow, translucent, shiny, consistent color, soft flesh, sweet in acid, with citrus rich aroma, no obvious hardness. Physical and chemical indicators: total sugar content 70~ 71%, invert sugar content 55 ~ 60%, total acidity 0.8 ~ 1.2%, salt 2 ~ 3%, water 15 ~ 18%.
【Jiayingzi】Also known as osmanthus plus yingzi, knocked plum, made of salty plum billet. The finished product is flat garden-shaped, black-brown, sweet and sticky, suitable for sour and salty, rich in flavor, and the taste is into the core. Exquisite materials, fine production, peculiar flavor and long-term prestigious products. Coupled with exquisitely designed and exquisitely decorated large boxes and bags, it is an ideal gift for relatives and friends.
The strain is made of salty plum billet with large fruit, thick flesh, small core, no mechanical damage and brokenness as raw materials, and is made by the following processes:
Dip - baking blank - knock flat - eating in the tank (4 to 5 times pumping concentration) - baking - mixing into osmanthus flowers - cooling - finished product
Quality requirements: the plum raw fruit is flat and round, the size is evenly proportioned dark brown or black brown, the color is consistent, the surface has the brightness of the thick syrup, the flesh is soft and soft, the taste is sweet, sour and salty, the texture is sticky, and there is a rich fragrance. The flesh is tough but not rotten, and there is no obvious sense of coarse fiber and tooth decay when eating. Physical and chemical indicators, the total sugar content is 50~53%, the invert sugar is 40%, the total acidity is 0.7%, the salt content is 3.7%, and the moisture content is 26%.
conscience
October 26, 2021