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Processing technology for licorice olives (also known as fruit-juice olives, chili olives)
(1) Process flow: material selection → skin rubbing → brine curing → soaking → drying in the sun or oven → absorbing flavorings → drying in the sun or oven → finished product. (2) Key operating points: Select moderately ripe green olives (not yet fibrous). First rub off the skin, then add salt to cure the blank. For those requiring longer-term preservation, add more salt. Both wet blanks and dry blanks can be preserved. Before making, first soak in water to remove salt: licorice olives should retain more saltiness, while fruit-juice olives should be soaked until lightly salted. After soaking, they must still be dried in the sun or oven until 80% dry, so as to absorb the flavorings. The production method for all kinds of olives is the same; the difference lies in the blending of flavorings. Licorice olives are based mainly on licorice,
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