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What is licorice lemon? A comprehensive guide in one article

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This product belongs to the category of preserved fruits (liangguo), and is made by further processing salted lemon embryos. Its processing technique is as follows: 1. Raw material handling: the salted lemon embryos need to be soaked in water to remove part of the salt, using a large amount of clean water for soaking. Before the lemon salted embryos are processed with table salt, if the raw material is large, it can be sliced, generally crosswise slices are preferred; if small, it can be salted whole. Because when processing licorice lemon the raw material may be sliced or salted whole, the dehydration time for sliced raw material can be shortened, while the desalting time for whole ones will be relatively longer. The degree of desalting generally requires leaving at least 2% salt

This product belongs to the category of preserved fruits (liangguo), and is made by further processing salted lemon embryos. Its processing technique is as follows:

1. Raw material handling: the salted lemon embryos need to be soaked in water to remove part of the salt, using a large amount of clean water for soaking. Before the lemon salted embryos are processed with table salt, if the raw material is large, it can be sliced, generally crosswise slices are preferred; if small, it can be salted whole. Because when processing licorice lemon the raw material may be sliced or salted whole, the dehydration time for sliced raw material can be shortened, while the desalting time for whole ones will be relatively longer. The degree of desalting generally requires leaving at least 2% salt, or somewhat more.

2. Drying: after desalting, the raw material can be sun-dried or baked at 65-85°C until half-dry for later use.

3. Preparation of ingredients: prepare a 5% licorice solution, that is, for 100 kg of salted embryos, 2.5 kg of licorice is added to 40 kg of clean water and boiled for about 1-2 hours, so that the licorice liquid is concentrated to only about 12.5 kg. Filter to obtain the clear liquid; the licorice residue can be used a second time. Add 3-5% table salt to the licorice liquid, depending on how much salt the lemon contains; 0.8-1.5% citric acid, also depending on how much acid the lemon contains - if the acid content is high, add less citric acid; if the acid content is low, add more citric acid; add 2% sodium cyclamate; 50 g vanillin; add 0.05% sorbic acid. Stir all the above ingredients evenly and boil them, then add the half-dry lemon so that it fully absorbs the seasoning liquid, and stir regularly. The absorption time is best about half a day; generally the liquid can be fully absorbed. If there is any remainder, the lemon can be dried and then absorb the liquid a second time, until all the liquid has been fully absorbed.

4. Drying: dry at 60-65°C so that the finished product has a moisture content of about 25%.

The finished product has a white salt frost and sugar frost in appearance, a dry surface that does not stick to the hands, and a sweet, sour, salty and fragrant flavor, along with the unique aroma of lemon.

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