Rose Yangmei

raw material formula (finished 100 kg) fresh Yangmei 230 to 240 kg salt 23 to 24 kg white sugar 64 to 68 kg saccharin 100 g citric acid: 100 to 200 gprocess fruit selection →Salined salt→ drift→ soaked sugar →incented sugar→ second concentration →exposure→ finished product production method
1. Selection of fruit: large particles, full, pale red or pale yellow, nine mature fresh poplar.2. Pickled salt: Marinate with python 10 degrees salted water for about 5 days. Less raw materials can be directly soaked in sugar.3. Drift: Drift for 1 day, so that the salt content to 2 to 3%.4. Dip sugar: press fresh poplar 50% added sugar, soak for 1 day.5. Enrichment: concentrate in a vacuum concentrated pot to 35 degrees, after 2 to 3 days for a second concentration.6. Second concentrate: add sugar to 32 degrees, pour Yangmei into the cylinder, soak for several days.7. Exposure: 4 to 5 days of exposure. Add 32 degrees of sugar water, saccharin, citric acid when sunbathing. If the color is not good, can add 0.01% rose yellow.8. Finished product: water content of less than 20%. The shelf life is 6 months. No sand return, mold, fermentation within 6 months.Quality Standard 1. Sensory indicators: rose red or brown red, shiny; slightly round, complete, semi-humid appearance; sugar-absorbing, permeable, soft, strong, sand-free when eating; sweet, sour, fruity, odorless.2. Chemical and chemical indicators: total sugar 64 to 68%, reduced sugar 35 to 50%, total acid 1.2 to 2.2%, salt 1 to 3%, moisture 21 to 27%.3.
microbial
, no pathogenic bacteria, no microorganisms caused by fermentation, acid, enzyme change and other phenomena.