First, Yangmei preservation 1, and Yangmei preservation of important physiological changes According to research, Yangmei fruit superoxide dismutase (SOD) has to maintain the balance of active oxidative metabolism, protection of membrane structure function, play a role in protecting fresh fruits However, malondialdehyde (MDA) is an intermediate product of membrane lipid peroxidation, which affects the structure and normal physiological metabolism of cell membrane and is not conducive to preservation of bayberry. Experiments on fruit of bayberry showed that SOD activity decreased significantly and MDA increased after 6 days of harvesting. In addition, the red bayberry fruit is a type of fruit with high respiratory intensity. Because of the respiratory depletion, the sugar content of the fruit is lost. The increase of the ethylene emission will also significantly reduce the fruit quality. The above several physiological changes are closely related to the level of temperature. Under the condition of increasing temperature, the SOD is decreased, MDA is increased, and the respiratory intensity is increased, which seriously affects the storage period and fruit quality of the fruit. The current method to extend the shelf life is mainly to reduce the temperature and respiratory intensity as well as the proliferation of harmful microorganisms. During the storage of fresh bayberry fruit, ethylene is continuously released, causing the fruit to age, disintegrate, and lose nutrients. If measures are taken to suppress or remove ethylene, the preservation period of the fruit will be significantly prolonged. 2. Suitable for long-distance transportation and low-temperature preservation Fresh-keeping methods are commonly used in Taizhou and Wenzhou in Zhejiang Province, and the fruits of high-quality varieties are shipped to major cities such as Beijing, Shenyang, Dalian, Xi’an, Tianjin, Jinan and Shenzhen, and are very popular with the market. It solved the predicament that some fruits in the production area had too much sales in a short period of time and could not sell for a while, and avoided rotten consumption. The tools for long-distance transportation are preferably refrigerated vehicles. However, in the absence of such equipment, the production area is often transported using ice cooling. The equipment and materials used include pre-cooled cold storage, white foam plastic boxes, film packaging bags, and ice cubes. And insulation materials. Operation procedure: 1 Select fruit. Select 90% mature (unripe or overripe fruit should not be), round, well-developed, non-damage and no rotten fruit. 2 pre-cooling. The selected fruits are immediately cooled in a cold room or a small cold room, and the temperature is lowered to a certain temperature (generally at 0-2°C). 3 boxing. First, put the ice cubes packed with film in the center of the bottom of the foam plastic box, and then put the film bag that wraps the fruit of bayberry on it, and then put the pre-cooled bayberry into the bag, and arrange closely to reach the height of the foam box mouth. , Extrude the air in the bag so that the smaller the amount of air, the better. Then spray the preservative on the top of bayberry, then fold the plastic bag well, cover the foam plastic box cover, and press it down on the top of the box cover to make the fruit in the box tightly and avoid moving. Finally, seal the seams with adhesive paper and secure the lid. 4 transportation. Carton should be loaded and shipped immediately after packing. When loading the cartons, the cartons should be piled and fixed so that they will not move so as to avoid fruit damage and rot. The weight of the loading vehicle should be appropriate. If the amount is too small, the fruit will be bumpy and rot. After stacking, the outermost layer is covered with foam plastic sheet or other heat insulation material. In operation, the proportion of red bayberry fruits and ice cubes should be appropriate, depending on the transport distance. The proportion of ice cubes far away increases, if the number is too small, the temperature rises, and the fresh-keeping period shortens; near the distance, the amount of ice cubes may decrease, and if too much, the transportation costs increase. The vast majority of China's Yangmei origin is located in a more remote mountainous region. There are no cold storage facilities under the current conditions. Bayberry fruits are transported in boxes and trucks without precooling. On the way of long-distance sales, the fruit temperature rises significantly and often causes rot damage. . For this purpose, we have designed a small, pre-cooled warehouse suitable for applications in remote mountainous areas. This pre-cooling warehouse consists of chillers (or chillers), generating units, temperature control units, and storage plates. The cost is low and the effect is good, except for Yangmei. In addition to fruit pre-cooling, it also doubles as the preservation of other foods, and is now being promoted and applied in production areas. 3, suitable for long-distance transportation of fresh air modified atmosphere fresh, not all kinds of fruit are applicable. Our study found that during the storage of fresh fruit, bayberry has high respiratory intensity and releases a large amount of ethylene, which promotes fruit senescence and rot. In this regard, by reducing the temperature, changing the proportion of gas, reducing respiratory consumption, and removing harmful constituent gases, it is possible to delay the aging period and achieve the purpose of prolonging the storage and preservation. The operation technology of fresh air conditioning and preservation is based on the preservation of low temperature. Its fruit selection, pre-cooling, loading and transportation are similar to those of cryogenic storage and transportation. Only when the packing operation is completed, the fruit is filled in the film bag to just above the opening of the foam plastic box, and then it is sprayed and preserved on the top surface. Agents, generally do not have to spray up and down the entire box. At this point, the air in the plastic bag was started to dry out the plastic bag, and then nitrogen gas was injected. The air pumping and air pumping were repeated several times and the bag was sealed immediately after the proper ratio of inert gas and oxygen was achieved. Sealing requirements are tight, so that the gas in the bag is completely isolated from the outside world, so that the proportion of the gas in the bag is not affected by the external gas. Afterwards, cover the lid and compact it, seal the gap between the lid and the box with adhesive paper, and use the same adhesive paper to fix the lid and transport it immediately. The above-mentioned is a small-package modified atmosphere fresh-keeping, which is 2 times longer than the general low-temperature preservation and preservation period. If the operating specifications are strict, the fresh-keeping period can reach 20 days. The general cold preservation period is only 7 days. Compared with ordinary cold storage, fresh air conditioning can significantly extend the shelf life and improve the preservation quality. The reason is that under the conditions of increasing nitrogen and reducing oxygen, not only the respiration is weakened, the sugar loss is reduced, but also the production of ethylene is reduced and delayed Fruit senescence, while inhibiting the proliferation of microorganisms, can prevent mildew and maintain good quality of fresh fruit. During the period from June to July, the quality of Yangmei in most cities across the country was out of stock. The Yangmei area in Zhejiang Province used the above measures to successfully transport Yangmei to cities in northeast, north, and northwest China. The method is simple, low in cost, effective, and effective. The actual conditions of the majority of bayberry production areas will inevitably be used in a large number of bayberry production areas in long-distance transportation and sales. It will play an important role in solving the off-season fruit supply and increasing the income of farmers. 4, suitable for local sales of low-temperature preservation in Zhejiang local sales of low temperature preservation, has long been widely used by manufacturers, is generally used in large and medium-sized cities in the existing large-scale cold storage, preservation time of about 1-2 months. If Yangmei still supplies fresh fruit after 1-2 months of fresh storage, it feels that the quality is not enough. However, as a raw material for processing, such as processing canned bayberry, its product quality and sugar cane used for freshly-prepared fresh fruit Very different. Yangmei uses large-scale cold storage to keep fresh and cool, and it is necessary to harvest fruits according to specifications. If there is moisture in the fruit surface, it should be dried in a ventilated place and then stored in a low-temperature store. The size of the storage containers varies from place to place, and it is generally possible to store 10-12.5 kilograms of fruit. Commonly used around the ventilated plastic box (before use must be cleaned and sterilized), the box can be directly put the fruit, you can also put plastic bags, and then put the fruit in the bag. The former has a wide air surface due to fruit contact and is susceptible to mildew and mildew. It is required that after each layer of fruit is put in, a preservative should be sprayed and sprayed until the top of the box is sprayed with an antistaling agent. If there is a plastic bag in the box, the contact area between the fruit and the air will be reduced, and there will be less chance of microbial infection, as long as some fresh-keeping agents are sprayed on the top and around. The temperature kept in the freezer is 0-2°C, and the relative humidity is kept in the range of 85%-90%. As a raw material of canned bayberry, the preservation period is 36 days. After storage, the bayberry can be used for making jam, fruit wine, fruit juice and the like, in addition to making canned bayberry canned food. 5, suitable for long-term preservation of fast-freezing, preservation and quick-freezing storage and preservation, the selected fruit should be clean, fresh, good hardness, no damage, and its maturity is about 90% is appropriate. Take the above fruit and spray evenly a layer of clean water on the surface of the fruit (should pay attention to the water temperature should not be too high, grasp at about 5 °C), and then frozen at -30 °C, the general quick-freezing time is about 15 minutes, so that the internal fruit The temperature dropped to -20°C and then stored in a freezer at -18°C. Its shelf life can be up to 4 months. If it is to be eaten during this period, after being treated with ice packs, natural thawing is performed with air, the thawing temperature is 25°C, and the thawing time is about ten minutes. The thawing rate of fruit after thawing is low, generally below 5%. The soluble solids content is higher and the acid content is lower, so that the ratio of solids to acid is increased, and the taste becomes sweeter. Vitamin C content is basically unchanged, and no odor or mildew occurs. The use of water as a solution to frozen ice can also increase the firmness of the fruit, making it less susceptible to mechanical damage and dehydration. If the quick-frozen bayberry needs to be transported, it is required to maintain the transportation under the quick-freezing condition. If transported at room temperature, it will cause loss of nutrients, texture softening, and poor appearance. Second, the processing of bayberry 1, sugar water canned Bayberry processing canned bayberry, is an important project in the processing of bayberry, its products are closest to the characteristics of the original varieties of bayberry, China's many species of bayberry without artificial color, its products are still The performance is bright red, very popular with the European market and the domestic market. These species belong to the ebony cultivar group. The most important cultivars are pummelo species (producing Zhejiang) and late rice Yangmei (produced in Zhejiang), followed by Da Ye Xidi (producing Jiangsu), Xiaoye Sudi (producing Jiangsu) and Dazamei (production in Zhejiang), etc., using these varieties as raw materials to improve the quality of canned products lay an important foundation. (1) Operation procedures for canned processing of caned bayberry. Raw material processing: Select the fruit of ebony cultivar, require 90% of mature, complete fruit, bright color, remove mildew, damage, unripe, over-ripe, too small, malformed fruit and sundries, Clean in flowing water. The fruit was then placed in 5% saline for 12 minutes to drive off fruit bugs and increase hardness. Remove the salt water and then rinse thoroughly in flowing water to remove mud and sand impurities. Sorting: The canned fruit is required to be purple, and the tissue is intact without softness. The size and color of the fruit in the same jar are uniform. Canning: Load different weights of fruit according to different tank types. Venting and sealing: The pressure of the suction seal is 39996.6-46662.7 Pa. Sterilization and cooling: Under the evacuation conditions, the cooling time for the net weight of 567 g and 425 g is 2-10 minutes after the different Cans are sterilized at 100°C, and 312 g for 2-8 minutes. (2) Preserved candied bayberry production notes: 1 Bayberry soft and tender, easy to touch rot in the rainy season, so the raw materials after harvest with bamboo baskets or plastic baskets small packaging, each basket does not exceed 15 kilograms, quickly transport processing. 2 Sugar Water Bayberry processing, to prevent sudden high temperatures and prolonged heating. Cooling after sterilization is faster, otherwise it is prone to cracking. 3 Bayberry has a high content of anthocyanins, which is more important for the corrosion of empty tanks. So anti-acid paint tanks should be used. 4 The concentration of sugar water should not be too high, otherwise it may cause cracking. 5 The amount of canning should be appropriate to avoid too much canning, causing the bond between the fruit or fruit deformation. (3) The quality standards set by the Ministry of Light Industry of China for the export of canned bayberry. Color: The color of the finished product can be slightly lighter than the original fruit color. The fruit and soup are all purple or red, uniform, and sugar water is more transparent, allowing a small amount of precipitated fruit size: the average diameter is not less than 2.5 cm. Organizational shape: complete fruit shape, with Nuclear, uniform in size. The flesh should not be overcooked, the tissue should not be soft, and the number of cracked fruit should be less than 20%. Fruit weight: not less than 45% of the net weight Sugar concentration: Concentration at opening of the can of 14%-18% The most bogey is the product faded. As sunlight is easily transmitted through the glass, the anthocyanin of the fruit decomposes and fades, which seriously affects the appearance quality. Therefore, the product is required to be stored in a dark place and measures for protecting the color are taken. The measures to protect the fruit color of bayberry have been used to increase the color of the product by adding synthetic pigments such as leeks or carmine. However, these substances are not beneficial to human health and reduce the safety of products. In order to improve the color of canned Chinese bayberry, to ensure product safety, and to improve product quality and reputation, according to the development of modern science, the application of natural flavonols extracted from plants can be greatly improved. The anthocyanin's resistance to sunlight acts as a light-proofing agent for bayberry anthocyanin, effectively maintaining the good color of the product, and is very safe to eat. 2. Bayberry fruit juice Bayberry fruit juice is a good quality drink with a promising future. Yangmei is cultivated in remote mountainous areas, and most of them are non-pollution fruits that do not use pesticides and hormones; bayberry fruit contains 8 kinds of amino acids that have a good impact on human health. The color is dark red and clear, without manual coloring, and it is deeply influenced by consumers. Favored, and rich and feasible raw materials for mass production (1) Bayberry fruit juice processing technology. Bayberry fruit juice processing has the following two processes: Process one: fruit selection and cleaning: the variety is suitable for purple blackberry red bayberry, its processed juice color dark red clear, as long as it is fully mature without deterioration of the fruit, regardless of size can be made raw material. After removing the fruits, remove the fruit stems and wash them. Soak them in 3% saline for 10-15 minutes to drive out the insects and debris, then rinse in running water for 10-15 minutes to wash away salt and debris. Sugar heating: take sugar 40 kg, add 10 kg of clear water, dissolve in a sandwich pot, then pour in 100 kg of bayberry, slowly heat to 65°C, keep warm for 10 minutes, put it in the tank and soak for 12-16 hours, filter juice. Leave the pomace residue and add 50% of the weight of the fruit residue to the water for 10 minutes. Filter the juice and combine the juices twice. Sugar acidity adjustment: Determination of juice sugar content, and add fruit juice diluted to 14% -16% of the sugar content, and then determine the acid content, if the acid content is insufficient, add citric acid, adjusted to about 0.7%. In a sandwich pot, it is heated to a juice temperature of 85°C. After the pan is removed, it is filtered through a 3-layer gauze and then canned. Bottling: Bottles are bottled with 500 g colored glass bottles: The temperature of the juice when sealed is not lower than 70 °C. Bottle caps and tapes are boiled in boiling water for 5 minutes and then sealed and sterilized and cooled: When the heat is put into the water at 90° C., the cooling process is carried out after placing for 3-5 minutes. 2: The fruit filling is selected: the fruit selection operation is the same as the process one. Take 200 kg of selected bayberry, add 250 kg of 70% sugar water and boil for 40 minutes. After 2-3 layers of gauze filter, about 270 kg of filter juice with acidity of about 0.3%-0.35% can be obtained. Then use 50 degrees of sugar 180 kilograms, bayberry juice 145 kilograms, edible pigment liquid, 800 grams of citric acid, bayberry essence 200 milliliters, 300 grams sodium benzene potassium. After the water is boiled, sugar is added first. After the sugar is completely dissolved, the sugar content is controlled at 50%. Bayberry juice, edible pigment liquid, citric acid, sodium phenyl potassium, and bayberry are added. After fully mixing, the mixture is filtered with gauze, and the juice is used to obtain the juice. Juice machine juice. Bottling: The sterilized juice is pumped into the storage drum and the juice is poured into an empty bottle after sterilization at 102°C for 5-15 minutes to fill it up. Sealed bottle: After filling the bottle, cover with sterilized cap, immediately cover cap sterilization and cooling: Same process (2) on the quality requirements of bayberry juice: 1 color can be slightly lighter than the original fruit color, purple or pale red. 2 with Yang Yang Mei juice should have the flavor, no smell. 3 uniform and clear. However, it allows a small amount of precipitation after standing. 4 raw fruit sweat content of not less than 35%, soluble solids content of 14? 5? Cocoon intrusion ? 芩岫? 0.6% -0.8% (calculated by tartaric acid) (3) Note: The two process operations During the process, it is forbidden to come into contact with metal utensils such as iron or copper to avoid harmful chemical changes. 3. Yangmei fruit wine and fruit wine contain ingredients beneficial to human health. Drinking proper amount of fruit wine has a good effect on improving metabolism and health promotion of Yangmei fruit wine. The processing technology is as follows: Raw material processing: Select small, fresh and ripe red bayberry juice, remove stems, remove weeds and litter, etc., then rinse with flowing fresh water for 10-15 minutes, wash away dirt and other impurities, and drain the water. Processing and feeding: The raw materials are smashed into a bucket or a cylinder, and then the gauze is clean. Each 100 kg of bayberry juice can be about 70 kg. The juice is then poured into an aluminum pan and heated to 70-75°C (without the use of an iron pan). Protein and other impurities can be coagulated after 15 minutes. After the juice is cooled, use a siphon to aspirate the clear liquor from the fermenter and the related utensils, wash, sterilize and sterilize with sulphur burning for 8 to 10 hours, and then suck the clear solution into a fermenter with a siphon tube, and make a juice for every 100 kilograms. Add 2-3 kilograms of fermented rice, stir well cover the cylinder head, keep the room temperature at 25-28 °C, after 3-4 days alcohol up to 5?? Fermentation: change the barrel within 2 months. The fermented wine is sucked into another cylinder or bucket by a siphon. According to the degree of alcoholicity after fermentation, 60 to 50% of the waste is added, 0 to 12% of sucrose is added, and the mixture is stirred. Cover it. Bottling and Sterilization: After filtering the wine with gauze, it is bottled and evenly sterilized in hot water of 70°C or more for 10 minutes. 4, shochu Yangmei shochu Yangmei is widely consumed in southern China's civil consumption of alcohol, and have cough Sheng Jin, Xiaoshi, vomiting, especially in the summer summer heat and dysentery and other functions, widely welcomed by the people of urban and rural areas. Selection of raw materials: shochu bayberry production special attention to varieties, with a high content of purplish glutinous rice varieties is appropriate. We have conducted comparative tests on different varieties and we believe that the best variety for making shochu bayberry is early-lateness late-season red bayberry in Yuyao, Zhejiang Province. Its products are characterized by a wine color purple, clear and bright, with a reddish fruit surface, firm flesh, good hardness, and good flavor. Better, the overall score is 94 points; followed by the wolfberry species, the above-mentioned various traits are slightly inferior to the early-lateness, late-summer mountainberry, and the evaluation score is 90 points; once again, the lychee species, the land red, and the phoenix species are scored. Between 78-84 points; the worst is Poplar, with a score below 60 points. Light-colored varieties should not be made shochu bayberry. The fruit requires nine mature, no injuries and rot, no pests and diseases. Rinse the fruit raw materials with clean water and dry them in a ventilated place. Recipe: The formulas are quite inconsistent, but it is suitable for most people's tastes, high nutritional value formulations by weight, bayberry fruit 50%-55%, shochu 45%-50%, honey 3%-5%, salt 0.5-0.8 Oh, add the appropriate amount of MSG and other ingredients. In order to facilitate the sale of the product in the market, it needs to be beautiful, firm, and suitable in quantity. At present, the favorite container for consumers is a transparent glass bottle of 720 grams jar size. According to the proportion of the formula, mix the various raw materials and stir it up. First put the bayberry into the bottle and reach 90% full, then pour the mixed ingredients into the lid to cover the top bayberry. Color protection: After anthocyanin was exuded in the liquid for several days after production, the color of the fruit surface became lighter, but after 2 months these pigments were absorbed into the fruit and the fruit color deepened. After that, if it is under the light condition, the color of the anthocyanin will gradually fade due to the decomposition of the anthocyanin, and finally it will turn grayish brown, affecting the appearance quality of the product. If it is placed in a dark place, the fading phenomenon will be reduced. In order to better overcome the color change, in the past often added in the preparation of amaranth or carmine, but both of them exist unsafe factors for human health, it is appropriate to use plant natural pigments for color protection is appropriate. 5, bayberry sauce raw material selection: In addition to decayed fruit, all fully ripe fruit, regardless of fruit size, damage or not, are suitable for making jam. Beating: Before the raw material is processed, the stems and impurities should be removed, and then put in 5% salt water for 20 minutes. The fruit should be rinsed in clean water for 40 minutes, and then beaten in a pulper. After beating, the raw materials are divided into three parts: seed, fruit juice and residue juice. The original juice and slag are boiled separately for 10 minutes. Preparation of bayberry sauce: Take 55 kg of bayberry juice residue, 45 kg of sugar, 380 g of agar, and 100 g of citric acid. During the preparation, 45 kg of juice residue is first dissolved with 9.5 kg of water, and the amount of water is added to dissolve sugar, which should not be too much. Add the sugar water to the bayberry juice and boil it. Stir and concentrate to about 60% of the original volume. Add citric acid and agar to the boiled water. Concentrate to a sugar content of 55?0. Bottling: Use a glass bottle. Container bottling. Sealed bottle: Watertight, sealed, bactericidal and cooling required: In a steam cooker at 100°C for 10 minutes, cool gradually to room temperature to avoid sudden temperature drop and glass bottle rupture. Handling Precautions: 1Before beating, the gap between the wing and cylinder of the beater is adjusted to a proper distance and the pulping begins. If the gap is too small, the seeds will be worn out and the seeds will be incorporated into the product, affecting the product quality. If the gap is too large, some of the juice will not be shot, causing waste. The percentage of beatings in general pods is around 76%. 2 Because of the hot weather during the processing period, the bayberry juice quickly ferments and deteriorates. In order to prevent deterioration, the raw juice and juice residue must be processed and boiled immediately. 6, Yangmei candied Yangmei candied fruit because of the production process is different, the product is different. The production process is to continuously adjust and improve as the market demands for products, in order to produce marketable products and open up markets. For example, in Nan'an City, Fujian Province, in the processing and export of bayberry preserves, long-term benefits are better. Their approach is to first produce a small amount of samples to be marketed in the markets of Southeast Asian countries. If it is welcomed by the market and then mass-produced, it is generally a process. The production of bayberry candied fruit can be sold on the market for about 3 years, and then it is reflected in the market, and then adjusts the process to produce new products to meet the market's new requirements for products. Candied fruit production, generally divided into two phases, namely, the production of Yangmei billet and the production of finished candied fruit. (1) Yangmei Blank Production: Raw materials: Raw materials include bayberry, salt, and alum. It is required that the salt of the salt is not small and the alum should be ground to a fine powder or used directly as a powder. The use ratio of bayberry, salt and alum is 100:14:0.6. Marinate: After the ingredients are ready, put a layer of bayberry about 30 cm thick, add a layer of mixed salt and alum, and immediately compact. After the same time, put the mixture of bayberry and salt alum together, compact until the top of the container, and finally sprinkle a layer of salt and bran mixture, cover it with coarse bamboo mat, and compact it with stones or other heavy objects, and let marinate for about 3 days. Pour and pour it into another container and still salt it with salt water for 10-15 days, remove and expose for 3-5 days. After 90% of water is evaporated, serve as a candied bayberry for making candied leeks. When there are too many raw materials and small containers cannot be accommodated, large cement pools can be used instead. Its pickling method is as described above. Preservation precautions: 1 As a pickled variety, it is better to have a reddish-red fruit and a meat-column and nuclear-bonded variety. The finished product of this type of product is pale reddish-brown, and the core and pulp are firmly combined. Purple red nucleus species, although good flavor, but the finished product color dark purple, nuclear and meat off, affecting the sensory quality. 2 The rot-degraded fruit should be removed. Salt and alum should not be mixed with other impurities. 3 When salt and alum are added, the lower layer can be placed less and the upper layer gradually increased, as the upper layer of salt and barium will penetrate downwards. (2) Production of finished candied fruit: Generally, the raw materials are made into rough raw materials to be processed into poplar bilberry, and then transported to professional factories to be processed into finished products of candied bayberry. The following is a description of the processing method for the production of seven Zhenmei from Yangmei billet. Ingredients: 65 kg of sugar per 100 kg of Yangmei billet, 4.2 kg of licorice, 1 kg of spice powder (including orange peel 30%, cinnamon powder 20%, male clove powder 5%, licorice powder 30%, cumin powder 15% ) Soaking: Put the crude product into the clear water tank and soak it for 5-6 hours, then remove it and put it in the bamboo sieve. Place the bamboo sieve on the surface of the water and stir gently to remove sediment and impurities from the fruit surface. Then pour the fruit into a bamboo basket and rinse it with water. After washing, drain the water and the sun. Place the fruit on the bamboo basket. In the sun, it was exposed to sunlight until 80% of the dried wood was poured into the wooden box. Preparation of sugar solution: The licorice is chopped and added with water and boiled twice. Each time, add 20-25 kg of clear water and cook for 30 minutes. The two boiled licorice juices are mixed and filtered with gauze, and then sugar-cooked into 60%-65% concentration of licorice liquor. Pour all the sugar into the cask containing the fruit and filter the sugar after 1-2 days. Drying: Spread the fruit pieces on a bamboo basket and dry them. When drying, the licorice liquid that has been stained by the sun is divided into 4-5 portions. The licorice solution is poured on the fruit pieces in several times and is frequently turned. The dried fruit can be dried into 80% dry. collect. Mixing: Collect the dried bayberry after drying, and stir in the spice powder. Packaging: It is sold in plastic film bags. The quality requirements of the finished candied fruit are that the sugar is not sticky, tan, sweet, and slightly sour.
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