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正宗凉果制作方法

更新时间: 2021-04-20 22:40:08     

1、梅坯是加工话梅、陈皮梅和甘草梅等凉果的半成品。选用大叶猪肝梅和花梅等有色的品种为原料。每100公斤青梅经清洗后加盐10公斤、石灰125克,腌制7天左右,腌后出晒,直至梅坯表面起盐霜,此时约8成干,随即放入箩筐中,盖上麻袋,存放在阴凉处,使梅坯内外水分均匀,待梅果回软时再取出晒干备用。

2、选用大小均匀的梅坯,经清水漂洗脱盐12小时,其间换水3次,至梅坯中盐分残留量约为1%~2%,在近核处略带咸味为度。梅坯经漂洗后取出直晒至7成干时就直接放进罐子进行发酵。

关键词: 正宗 制作 方法

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