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Processing technology for licorice olives (also known as fruit-juice olives, chili olives)

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(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,

(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, with a little saccharin and turmeric added for flavoring and coloring, while fruit-juice olives require fruit juice added to the flavorings in addition to a small amount of licorice; spicy olives have chili powder and some other spices added. For the same kind of olive, the taste of products from different factories may all differ, because each place has its own flavoring characteristics, resulting in a diversity of products.

After absorbing the flavor, scoop them out and dry them in the sun or oven. Licorice olives should be dried relatively dry and also have a long storage period; fruit-juice olives are generally semi-dry and moist. Licorice olives and fruit-juice olives can be packaged by the method for preserved plums. For any product that is not very dry, hygiene must be ensured in packaging; sterilization treatment may be carried out or preservatives added to extend the storage period.

Generally speaking, preserved fruits of the liangguo type do not have high concentrations of salt or sugar (except huamei) as preservatives, and they are seldom heated during production. Therefore, the entire production process must pay attention to hygiene.

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