Processing Methods and Technical Key Points for Licorice Olive

The raw material used for licorice olive is also olive base, with the same processing technique as chili olive, only the formula is different, and of course the flavor is different too. The processing technique is as follows:

1. Raw material treatment: Desalt the olive base. Since the aim is to highlight the licorice flavor, too much salt should not be left during desalting; generally a slight saltiness is sufficient. After desalting, drain the water or bake until semi-dry for later use.

2. Licorice liquid preparation: Use 5% licorice liquid, that is, for 50 kg of olive base use 2.5 kg of licorice, add 50 kg of clean water, boil down into 20-25 kg of licorice liquid, filter and set aside.

3. Other additives: To the licorice liquid add 2% sodium cyclamate, 0.5% citric acid, 3% table salt, 0.1% sodium benzoate and one ten-thousandth of lemon yellow pigment. After dissolving and mixing evenly, add the semi-dry olive base, heat together, and stir continuously to ensure the olive base fully absorbs the seasoning liquid; this takes 2-3 days in total. Alternatively, do not add other additives to the licorice liquid, only add table salt, and the final product will have only licorice flavor and saltiness. This highlights the sweet taste of licorice. In some methods, the desalted semi-finished product is coated with licorice powder, which is even more convenient.

4. Baking: Dry at 65°C. First, the surface must be dry. Before baking, some also mix in a small amount of licorice powder to increase the licorice flavor before sending it to bake. Control the moisture content to about 20%.

This product is yellow in color and has a strong sweet licorice taste, with saltiness, sweetness and sourness all present. Like chili olive, it has a certain toughness and chewiness; it is not required to be fresh, sweet and crisp, unlike preserved olive. Because of its relatively good flavor, it likewise has market consumption prospects.