How to make dried bayberry

I believe that most people like to eat bayberry in life, but if you buy too much bayberry at one time, it will easily go bad if you can't finish it, so people will make bayberry into dried bayberry. Dried bayberry does not mean directly drying fresh bayberry. People also need to add some seasonings to it. The more common ones are licorice powder, white sugar, and citric acid.

Preparation method

Raw material formula: 50 kg fresh bayberry, 27 kg white sugar, 1.5 kg licorice powder, 25 g citric acid, 10 g carmine, 50 g sodium benzoate, 7 kg salt

Process flow: material selection → salting → sun drying → rinsing → sugaring → sun drying → packaging → finished product

1. Material selection: Choose fresh bayberry with large fruit and thick flesh as the raw material.

2. Salting: Put the fresh bayberries into a jar, add 7 kg of salt and mix evenly with the fresh bayberries, leaving a small amount of salt to cover the surface of the bayberries, then cover the bayberries with a bamboo cover, press on with stones, and marinate for 5 to 7 days.

3. Drying: Take out the bayberry pieces, drain the salt solution, dry them in the sun, and set aside.

4. Rinse: Remove the bad ones from the salted bayberry pieces, soak them in clean water, change the water every 10 minutes, repeat 3 times, wash and drain.

5. Sugar pickling: Take 18 kg of clean water, add 22 kg of white sugar, heat and liquefy it, then immerse the drained bayberry pieces in the hot sugar liquid, and add another 5 kg of white sugar on the bayberry pieces. After leaving the candied fruit to stand for 24 hours, remove the bayberries, boil the sugar solution until it becomes viscous, add licorice and other auxiliary ingredients, add it back into the bayberry blank, and stir evenly. Leave on for 48 hours. During the process, it should be stirred several times to allow the bayberry to absorb enough sugar liquid.

6. Sun-drying: Place the bayberry blank in the sun until it is slightly dry. Product features: bright color and pleasant sour taste.