With the arrival of summer, we came to eat the season of Yangmei. Friends who like to eat Yangmei like to buy a lot of bayberry to eat. But often buy more than necessary to eat, throw a pity, because the special nature of bayberry is not the same as the preservation of the general fruit, so it will face how to save the problem of bayberry. In fact, as long as the proper method, Yang Mei can be preserved. The following Xiaobian will teach you how to save Yangmei.
Yangmei preservation method: refrigerator
The mature period of Yangmei is the plum rainy season, which is extremely perishable and fruitful. If no treatment is taken, Yangmei stores at room temperature for a very short period of time. There is a saying in the industry that “one day's taste changes, two days change color, and the three-day color changes.†So to ensure the quality and flavor of bayberry, extend it. For its shelf life, you can store the red bayberry in a refrigerator freezer between 0°C and 5°C and store it in a relative humidity of 85% to 90%.
Tips remind: Yang Mei must not be cleaned after storage.
How did Yangmei save for a long time?
Yangmei preservation method 1: make Yangmei wine
Since bayberry has a short shelf life, it is a good choice to make bayberry wine. There is no strict requirement for the degree of alcoholicity of the wine. The use of the common bad rice or rice burned liquor is sufficient. Before soaking, first wash the bayberry with dry cold water and dry it. When it is immersed, the wine can be stored without salting bayberry.
The time for brewing bayberry wine can be determined according to personal taste: people who like to drink bayberry, Yangmei's soaking time shouldn't be too long, and it can be opened and tasted in about a week. If you like to drink, then bayberry soaking time can be longer, and other wines deepen, there is a rich bayberry fragrance when drinking, but this time, bayberry is not very tasty. In the hot summer season, Yangmei wine is a kind of flavorful and refreshing fruit wine. When you drink a few poplar wines in the scorching sun, you can quench your thirst and appetite.
Bayberry preservation method 2: bayberry sugar water
If the dried bayberry has not been finished, it can be stored in the refrigerator and it is not only delicious, but it can also keep the bayberry for a long time.
specific methods
1, fresh bayberry washed with water, then soaked in water for a quarter of an hour, put a little salt in the water.
2. Put the soaked red bayberry in a pot filled with water and add appropriate amount of rock sugar. The amount of crystal sugar is based on personal taste. 3, the fire boiled, boiled after boiling water for 10 minutes to turn off the heat, remove and let cool.
Yangmei preservation method 3: making dried bayberry
The dried bayberry that has not been finished is made of dried bayberry. It is also a good choice, not only delicious, but also able to achieve the effect of preservation.
Dried bayberry's production materials:
Ingredients: fresh bayberry right amount of white sugar amount of licorice powder amount of citric acid a small amount of carmine red a small amount of sodium benzoate a small amount of salt amount.
1. Choice of ingredients: The remaining bayberry was not used as a material.
2. Salting: The fresh bayberry into the tank, add the appropriate amount of salt and fresh bayberry mix evenly, and leave a small portion of salt covered in the surface of bayberry, and then covered in bayberry, pressed on the stone, marinated for 5 to 7 days.
3. Drying: Remove the bayberry, drain it, and dry it in the sun.
4. Rinsing: Remove the salted bayberry billets from the bad ones, immerse them in fresh water, change the water every 10 minutes, and continue to perform three times. Clean and drain.
5. Candied: Take appropriate amount of fresh water, add the right amount of white sugar, after heating and liquefaction, the drained poplar lumps will be immersed in the hot sugar liquid, plus a proper amount of white sugar on the Chinese bayberry billet. After standing for 24 hours, remove the red bayberry, boil it until it is sticky, add licorice and other accessories, and add it back to the red bayberry and stir well. Place it for 48 hours. During this time, it should be mixed several times to make the bayberry absorb enough sugar liquid.
6. Drying: Take the poplar lumps and dry it in the sun until it is a little dry.
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