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Processing Methods and Technical Key Points for Licorice Waxberry

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Licorice waxberry is a type of preserved fruit product, and the raw material waxberry is utilized in the form of its finished salted blank. Its processing technology is as follows: 1. Raw material handling: The process of turning fresh waxberry into a semi-finished product is as follows. Cure with 20% salt, one layer of fruit and one layer of salt. Add another layer of salt on top. After curing for more than ten days, scoop the raw material out of the brine and sun-dry it until salt frost appears, which is the semi-finished salted blank. Further process from the salted blank. First, desalt by soaking in water to remove the overly salty taste; the degree of desalting generally leaves about 2% salt, and there is no need to remove the salt completely.

Licorice waxberry is a type of preserved fruit product, and the raw material waxberry is utilized in the form of its finished salted blank. Its processing technology is as follows:

1. Raw material handling: The process of turning fresh waxberry into a semi-finished product is as follows. Cure with 20% salt, one layer of fruit and one layer of salt. Add another layer of salt on top. After curing for more than ten days, scoop the raw material out of the brine and sun-dry it until salt frost appears, which is the semi-finished salted blank. Further process from the salted blank. First, desalt by soaking in water to remove the overly salty taste; the degree of desalting generally leaves about 2% salt, and there is no need to remove the salt completely.

2. Drying: After desalting, the raw material contains a large amount of water and should be sun-dried or artificially dried to a semi-dry state for later use.

3. Preparation of the solution: 5% licorice liquid. Take licorice equal to 5% of the raw material weight, add 60-70 jin of clean water and heat to decoct, continuing to boil until 25 jin of solution remains. Filter to remove the residue, take the filtrate; the licorice residue can still be reused. Add 5% salt, 8% granulated sugar, 1% sodium cyclamate, 1-2% citric acid, and 0.05% potassium sorbate to the licorice liquid. After bringing the mixed liquid to a boil, add the semi-dry, semi-moist waxberry blanks and turn and mix evenly so they absorb the seasoning liquid. If any remains, the waxberry blanks can be dried and then absorb the seasoning liquid a second time; be sure to absorb it completely.

4. Drying: The raw material that has fully absorbed the seasoning liquid is dried at 60-65°C. Moisture must be controlled. If dried too much, the texture is tough and chewy. If dried too moist, it is unfavorable for packaging and preservation. Making its moisture content reach 26-27% is suitable.

5. Packaging: Sealed packaging in small bags.

Finished product quality: It has multiple flavors such as sweet, salty, sweet, and sour, making it a small snack for home and travel.

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