Preparation technology and formula for pickling all medicinal and edible food materials together with plum and plum

Abstract

The invention discloses a formula for pickling all medicinal and edible food materials together with plum, and relates to the technical field of food processing, and the formula comprises the following components: plum (grafted), high fructose corn syrup, white granulated sugar, edible salt, dried orange peel, lemon, citron, ginger, liquorice and five spice powder. The high fructose corn syrup, the dried orange peel, the lemon, the citron and the ginger are used for replacing essence and preservatives, so that the flavor of the dried orange peel plum or the fructus mume can be improved, meanwhile, the pollution risk of the essence or the preservatives in the food processing process is reduced, and the essence or the preservatives are prevented from going bad under the condition of high-temperature boiling in the plum pickling process; the purposes of reducing the addition of preservatives and pursuing healthy diet can be achieved, a certain treatment and health care function can be achieved, and adverse reactions caused by medicines can be avoided.

Description

Technical Field

[0001] The invention relates to the technical field of food processing, and in particular to a preparation process and a formula for pickling ingredients having medicinal and edible properties together with plums. Background Art

[0002] Plums are usually conical in shape, with a smooth outer surface and bright colors. They are tropical fruits and are an important core raw material for making preserved products such as tangerine peel plums and jiayingzi. They are rich in nutrition and are usually boiled or pickled with other jams or sauces to make preserved products. However, the existing preparation methods of pickling plums into tangerine peel plums or jiayingzi have some shortcomings, such as: When the existing plums are pickled into tangerine peel plums or jiaozi, the pickling containers are generally plastic barrels, which not only fail to improve the flavor of the tangerine peel plums, but also may bring the risk of plastic particle pollution. In addition, many flavors and preservatives are added during the pickling process of the plums, which may cause the flavors or preservatives to deteriorate at high temperatures during the pickling process and affect the plums.

[0003] Therefore, we propose a preparation process and formula for pickling various ingredients with medicinal and edible properties together with plums, so as to solve the problems raised above. Summary of the Invention

[0004] The purpose of the present invention is to provide a preparation process and formula for pickling various medicinal and edible ingredients together with plums, so as to solve the problem raised in the above background technology that plums on the market currently deteriorate under high temperature due to the addition of flavors and preservatives during the pickling process.

[0005] To achieve the above object, the present invention provides the following technical solution: a recipe for pickling various medicinal and edible ingredients together with plums, characterized in that the recipe comprises the following ingredients: Including prunus mume (grafted), high fructose corn syrup, white sugar, table salt, tangerine peel, lemon, citron, ginger, licorice, and five-spice powder.

[0006] By replacing flavors and preservatives with fructose syrup, dried tangerine peel, lemon, citron and ginger, the flavor of dried tangerine peel plums or tangerine peel can be improved while reducing the risk of contamination of flavors or preservatives during food processing. This can avoid the deterioration of flavors or preservatives during high-temperature cooking during the process of pickling plums. It can also achieve the goal of reducing the addition of preservatives and pursuing a healthy diet. It can not only play a certain therapeutic and health-care function, but also avoid adverse reactions caused by drugs.

[0007] As a preferred technical solution of the present invention, the components of the tangerine peel plum formula are as follows in percentage by mass: 40-60% of grafted tangerine peel plum, 10-15% of fructose syrup, 5-10% of white sugar, 2-5% of edible salt, 5-10% of tangerine peel, 4-8% of lemon, 4-8% of citron, 2-4% of ginger, 1-2% of licorice, and 0.5-1% of five-spice powder.

[0008] As a preferred technical solution of the present invention, the formula of Jiayingzi has the following components in percentage by mass: 40-60% of grafted prunus mume, 10-15% of fructose syrup, 5-10% of white sugar, 3-5% of edible salt, 4-8% of dried tangerine peel, 5-10% of lemon, 5-10% of citron, 3-5% of ginger, 1.5-3% of licorice, and 0.5-1.5% of five-spice powder.

[0009] As a preferred technical solution of the present invention, the formula of tangerine peel plum has the following components in percentage by mass: 51% of grafted tangerine peel plum, 10% of fructose syrup, 6% of white sugar, 4% of edible salt, 10% of tangerine peel, 6% of lemon, 6% of citron, 4% of ginger, 2% of licorice, and 1% of five-spice powder.

[0010] The above technical solution can be used to produce relatively sour tangerine peel plum, which has the characteristics of stimulating saliva and gastric acid secretion, enhancing gastrointestinal motility, and helping to relieve indigestion, loss of appetite and other problems.

[0011] As a preferred technical solution of the present invention, the formula of tangerine peel plum has the following components in percentage by mass: 55% of grafted tangerine peel plum, 13% of fructose syrup, 8% of white sugar, 2% of edible salt, 8% of tangerine peel, 5% of lemon, 5% of citron, 2% of ginger, 1.5% of licorice, and 0.5% of five-spice powder.

[0012] The technical solution can be used to prepare sweeter tangerine peel plums, which have the function of stimulating appetite through sweetness. The sweeter taste can stimulate saliva secretion and enhance appetite. The tangerine peel plums are suitable as appetizers for people with poor appetite or those in the recovery period after illness.

[0013] As a preferred technical solution of the present invention, the formula of Jiayingzi has the following components in percentage by mass: 48% of grafted prunus mume, 15% of fructose syrup, 10% of white sugar, 3% of edible salt, 4% of dried tangerine peel, 5% of lemon, 8% of citron, 3% of ginger, 2.5% of licorice, and 1.5% of five-spice powder.

[0014] The above technical solution can produce sweeter citron, and because of the high proportion of citron, the aroma of the citron can be better highlighted, the sweetness can be balanced, the flavor layering can be enhanced, and a certain antiseptic effect can be played at the same time.

[0015] As a preferred technical solution of the present invention, the formula of Jiayingzi has the following components in percentage by mass: 50% of grafted prunus mume, 12% of fructose syrup, 8% of white sugar, 5% of edible salt, 5% of dried tangerine peel, 9% of lemon, 6% of citron, 2% of ginger, 1.5% of licorice, and 1.5% of five-spice powder.

[0016] The above technical solution can be used to produce sweet and sour jiaozi, and because the raw material of plum accounts for 50%, the natural fruity aroma and pulp flavor are more emphasized.

[0017] As a preferred technical solution of the present invention, the following steps are included: Step 1: Wash the surface of the plums and drain them, then add white sugar to candied the plums so that the surface of the plums is covered with white sugar; Step 2: preparing the sauce, wherein the sauce includes tangerine peel sauce, lemon sauce and citron sauce, the tangerine peel sauce, lemon sauce and citron sauce are mixed with white sugar and boiled at high temperature, and then stored in a clay pot; Step 3: Boil the candied plums at high temperature and add fructose syrup. When the sugar concentration reaches the standard and the plums have penetrated the sauce, wrap the plums with the syrup, so that the plums are coated with sugar. Step 4: Boil the plums that have been wrapped in syrup at high temperature again, and mix them with tangerine peel sauce, lemon sauce, citron sauce, ginger, licorice and five-spice powder, then cool and dry them to make tangerine peel plums or jiayingzi.

[0018] The adoption of the above technical solution enables the pear to form a sugar coating on the outside after fully absorbing the sugar solution, so that the flavor can be preserved by utilizing the antiseptic properties of candied sugar and the sugar coating, thereby increasing the shelf life of the pear in supporting tangerine peel plum or jiaozi, and storing tangerine peel sauce, lemon sauce and citron sauce in clay pots can prevent them from being affected by the external environment.

[0019] As a preferred technical solution of the present invention, plums, tangerine peels, lemons, citrons and ginger are pickled in a clay jar when pickled or made into sauces. The clay jar is breathable, which is conducive to gas exchange between plums, tangerine peels, lemons, citrons and ginger and the outside world during the pickling process. The chemical properties of the clay jar are stable and will not react chemically with food, thereby ensuring the original flavor of the food. The clay jar is fired at high temperature and does not contain heavy metals such as lead and cadmium, making it safer to use. The clay jar also has good thermal insulation performance and can provide a relatively stable temperature environment for food pickling, which helps to better ferment and preserve the food.

[0020] The above technical solution enables the clay jar to better store pickled food during pickling because the material itself is breathable and it will not produce heavy metal reactions due to exposure to the sun, thereby avoiding the problem of spoilage of pickled foods such as plums.

[0021] As a preferred technical solution of the present invention, after the production of dried tangerine peel plum or jiaozi is completed, it is preserved and stored through three-layer packaging. The first layer of packaging is to take a single dried tangerine peel plum or jiaozi and place it on a PE packaging film, and then wrap it with the packaging film; then white packaging paper is used to cover the wrapped PE packaging film of the dried tangerine peel plum or jiaozi on the outside, and then the dried tangerine peel plum or jiaozi is pinched into a round shape and wrapped to form a second layer of packaging; then, the dried tangerine peel plum or jiaozi with both sides of the packaging is placed in the center of the outer packaging paper and rolled up, and then the two sides of the packaging paper are pinched and rotated to form a bow shape, tied and sealed, and the sauce made from dried tangerine peel, lemon, citron and ginger is used to pickle the plum, which has no toxic side effects.

[0022] The above technical solution enables the setting of the innermost layer of PE packaging film to isolate external moisture, prevent the candied fruit from becoming soft and sticky due to moisture absorption; at the same time, it blocks oxygen and delays the oxidation and browning of the pulp. The setting of the white wrapping paper in the middle can buffer external friction and prevent the PE film from being damaged by squeezing; at the same time, it absorbs trace water vapor in the package to help maintain a dry internal environment. The setting of the outermost layer of wrapping paper can form a physical barrier to prevent direct ultraviolet rays and prevent the product from deteriorating in flavor due to photooxidation. At the same time, the bow-tie sealing design can further reduce the entry of air, thereby significantly reducing the probability of invasion of mold and yeast.

[0023] Compared with the prior art, the present invention has the following beneficial effects: by replacing essence and preservatives with fructose syrup, tangerine peel, lemon, citron and ginger, the flavor of tangerine peel plum or tangerine peel plum can be improved while reducing the risk of contamination of essence or preservatives in the food processing process, thus avoiding the deterioration of essence or preservatives during high-temperature cooking during the process of pickling tangerine peel plum, and achieving the purpose of reducing the addition of preservatives and pursuing a healthy diet, while exerting certain therapeutic and health-care functions and avoiding adverse reactions caused by drugs; Furthermore, by boiling the plums with fructose syrup, a sugar coating can be formed on the outside of the plums after they fully absorb the sugar solution, thereby preserving the flavor by utilizing the candied and sugar coating antiseptic properties, thereby increasing the shelf life of the plums while supporting the dried tangerine peel plums or the jiaozi. Furthermore, by pickling plums, tangerine peels, lemons, citrons and ginger in clay jars, the clay jars can better store pickled foods and avoid spoilage of plums and other pickled foods because the material is breathable and the jars themselves will not produce heavy metal reactions due to exposure to the sun. BRIEF DESCRIPTION OF THE DRAWINGS

[0024] Figure 1 It is a schematic diagram of the structure of the present invention; Figure 2 It is intended to represent the nutritional ingredients of dried tangerine peel plum of the present invention; Figure 3 It is intended to express the nutritional composition of the glutinous rice of the present invention; Figure 4 It is a schematic diagram of the color and smell detection of the dried tangerine peel plum of the present invention; Figure 5 This is a schematic diagram of microbial detection of dried tangerine peel plum of the present invention; Figure 6 This is a schematic diagram of the color and smell detection of the glutinous rice of the present invention; Figure 7 Schematic diagram of microbial detection of the additive of the present invention. DETAILED DESCRIPTION

[0025] The technical solutions in the embodiments of the present invention will be clearly and completely described below in conjunction with the drawings in the embodiments of the present invention. Obviously, the described embodiments are only part of the embodiments of the present invention, rather than all the embodiments.

[0026] The present invention provides a technical solution: a formula for pickling various medicinal and edible ingredients together with tangerine peel and tangerine peel tangerine peel, wherein the components of the formula of tangerine peel and tangerine peel are as follows in percentage by mass: Including Prunus mume (grafted) 40-60%, fructose syrup 10-15%, white sugar 5-10%, table salt 2-5%, tangerine peel 5-10%, lemon 4-8%, citron 4-8%, ginger 2-4%, liquorice 1-2%, five-spice powder 0.5-1%; The composition of the formula of Jiayingzi by mass percentage is as follows: Including Prunus mume (grafted) 40-60%, fructose syrup 10-15%, white sugar 5-10%, table salt 3-5%, tangerine peel 4-8%, lemon 5-10%, citron 5-10%, ginger 3-5%, liquorice 1.5-3%, five-spice powder 0.5-1.5%; A preparation process for pickling ingredients with medicinal and edible properties together with plums and apricots, comprising the following steps: Step 1: Wash the surface of the plums and drain them, then add white sugar to candied the plums so that the surface of the plums is covered with white sugar; Step 2: preparing the sauce, wherein the sauce includes tangerine peel sauce, lemon sauce and citron sauce, the tangerine peel sauce, lemon sauce and citron sauce are mixed with white sugar and boiled at high temperature, the temperature is controlled at 95-120° C., and then stored in a clay pot; Step 3: Boil the candied plums at high temperature and add fructose syrup. When the sugar concentration reaches 60-85° Brix (degrees Baume) and the plums have penetrated the sauce, coat them with the syrup, forming a sugar coating on the outside of the plums. Step 4: Boil the syrup-coated plums again at high temperature and mix them with tangerine peel sauce, lemon sauce, citron sauce, ginger, liquorice and five-spice powder. Then cool and dry them at a temperature of 45-65°C to reduce the moisture content to 15-25%, thus making tangerine peel plums or jiayingzi. When pickling plums, tangerine peels, lemons, citrons, and ginger, they are pickled in clay jars. The air permeability of the clay jars facilitates gas exchange between plums, tangerine peels, lemons, citrons, and ginger and the outside world during the pickling process. The chemical properties of the clay jars are stable and will not chemically react with food, thus ensuring the original flavor of the food. The clay jars, fired at high temperatures, do not contain heavy metals such as lead and cadmium, making them safer to use. In addition, the clay jars have good heat preservation properties, providing a relatively stable temperature environment for pickling food, which helps the food ferment and preserve better. After the production of dried tangerine peel plum or tangerine peel fruit is completed, it is preserved and stored in three layers of packaging. The first layer of packaging is to take a single dried tangerine peel plum or tangerine peel and put it on a PE packaging film and wrap it with the packaging film; then white packaging paper is used to cover the wrapped PE packaging film of the dried tangerine peel plum or tangerine peel fruit on the outside, and then the dried tangerine peel plum or tangerine peel fruit is pinched into a round shape and wrapped to form a second layer of packaging; then the dried tangerine peel plum or tangerine peel fruit with both sides of the packaging is placed in the center of the outer packaging paper and rolled up, and then the two sides of the packaging paper are pinched and rotated to form a bow shape, tied and sealed, and the sauce made from dried tangerine peel, lemon, citron and ginger is used to pickle the plum, which has no toxic side effects.

[0027] Example 1: A recipe for pickling ingredients with medicinal and edible properties together with plums: The recipe for dried tangerine peel plums has the following components in percentage by mass: 51% of grafted plums, 10% of high fructose corn syrup, 6% of white sugar, 4% of table salt, 10% of dried tangerine peel, 6% of lemon, 6% of citron, 4% of ginger, 2% of licorice, and 1% of five-spice powder, to produce a relatively sour dried tangerine peel plum.

[0028] Example 2: A recipe for pickling ingredients with medicinal and edible properties together with tangerine peel plums: The recipe for tangerine peel plums has the following components in percentage by mass: 55% tangerine peel plums (grafted), 13% fructose syrup, 8% white sugar, 2% table salt, 8% tangerine peel, 5% lemon, 5% citron, 2% ginger, 1.5% licorice, and 0.5% five-spice powder, to make sweeter tangerine peel plums.

[0029] Example 3: A recipe for pickling ingredients with medicinal and edible properties together with plums: The recipe for pickled japanese plums has the following components in percentage by mass: 48% of grafted plums, 15% of high fructose corn syrup, 10% of white sugar, 3% of table salt, 4% of dried tangerine peel, 5% of lemon, 8% of citron, 3% of ginger, 2.5% of licorice, and 1.5% of five-spice powder, to make a sweeter pickled japanese plum.

[0030] Example 4: A recipe for pickling ingredients with medicinal and edible properties together with plums: The recipe for pickled jiayingzi has the following components in percentage by mass: 50% of plums (grafted), 12% of fructose syrup, 8% of white sugar, 5% of table salt, 5% of dried tangerine peel, 9% of lemon, 6% of citron, 2% of ginger, 1.5% of licorice, and 1.5% of five-spice powder, to make sweet and sour jiayingzi.

[0031] The functional effects of each component of the present invention are described as follows: Plum: As the main ingredient in the formula, plum is rich in fruit acids such as citric acid and malic acid, which give the product a natural sweet and sour flavor, stimulate saliva secretion, and have an appetizing and salivary effect. Plum is also rich in vitamin C and dietary fiber, which helps enhance immunity, promote intestinal motility, and enhance the nutritional value of the product. High fructose corn syrup: High fructose corn syrup has a high sweetness and a mild flavor, which can quickly impart sweetness to products and improve the taste. It has strong hygroscopicity and can form a sugar coating on the outside of plums for preservation. It can also prevent moisture loss in the product, keep the flesh soft, and extend the shelf life. In addition, high fructose corn syrup does not require the participation of insulin in metabolism, making it more suitable for some special groups of people than sucrose. White sugar: During the candied and cooked process, white sugar extracts moisture from the plums, further dehydrating and preserving them. It also increases the sweetness and glossiness of the product, creating a crisp or pliable texture. When cooked at high temperatures, the white sugar caramelizes, giving the product a unique aroma. Combined with fructose syrup, it creates a double-layer preservative effect on the outside of the plums. Edible salt: After being soaked in plums, edible salt makes plums have antiseptic and antibacterial effects, inhibiting the growth of microorganisms and extending the shelf life of the product. At the same time, a small amount of salt can balance the sweetness, enhance the overall flavor level, produce a salty and sweet complex taste, and enhance appetite. The addition of different edible salt amounts can reconcile the flavors of fructose syrup and white sugar; Tangerine peel: A medicinal and edible ingredient of plum blossoms, tangerine peel is made from mature tangerine peel that has been sun-dried or air-dried. It is rich in volatile oils, hesperidin, and other ingredients. It has the effects of regulating qi and strengthening the spleen, drying dampness and resolving phlegm, and can relieve problems such as indigestion and loss of appetite. At the same time, the unique spicy flavor of tangerine peel can remove fishy and greasy smells, adding a mellow flavor to the product and masking the sourness of plum blossoms. When making tangerine peel sauce, it is pickled in clay jars, which facilitates the exchange of air with the outside world during the pickling process and prevents it from deteriorating. Lemon: Lemon is a food and medicine ingredient of Prunus mume. Rich in vitamin C and citric acid, lemon has antioxidant and antibacterial properties, helping to maintain the color and flavor stability of the product. Its refreshing and sour taste can enhance the overall refreshing feeling of the product flavor, stimulate appetite, and can also synergize with other ingredients to achieve health benefits. When making lemon jam, it is pickled in clay jars, which facilitates the exchange of air with the outside world during the pickling process, preventing the lemon jam from deteriorating. Citron: Citron is a food and medicine ingredient in Prunus mume. It contains volatile oils and hesperidin, which have the effects of regulating qi, relieving fullness, and resolving phlegm and relieving cough. In the formula, citron has a unique aroma. When paired with citron and lemon, it enriches the flavor of the product and gives it certain medicinal value, meeting consumers' demand for healthy food. When making citron sauce, it is pickled in clay jars, which facilitates the exchange of air with the outside world during the pickling process, and will not chemically react with citron, preventing it from deteriorating. Ginger: It is a food and medicine ingredient in Plum. It contains ingredients such as gingerol and shogaol, which have the effects of warming the middle and dispelling cold, promoting digestion, and relieving gastrointestinal discomfort. Its spicy taste can add a unique flavor to the product, remove the fishy smell of the raw materials, and enhance the overall taste. When pickling ginger, it is pickled in clay jars, which is conducive to the exchange of gases with the outside world during the pickling process, and will not chemically react with citron, preventing deterioration. Licorice: Licorice is a food and medicine ingredient in plums. It contains glycyrrhizin and glycyrrhizic acid, and is about 200 times sweeter than sucrose, which increases the sweetness of the product and makes the sweetness last longer. Licorice also has the function of harmonizing various flavors, balancing the flavors of other ingredients and making them more harmonious. In addition, licorice has the effects of tonifying the spleen and replenishing qi, clearing away heat and detoxifying in traditional medicine. Five-spice powder: The five-spice powder used in the recipe is made by grinding and mixing a variety of spices such as star anise, cinnamon, cloves, cumin, and peppercorns. It has a rich complex aroma, which can cover up the bad smell of food and enhance the flavor level of the product. At the same time, some of the spices have antibacterial effects, which helps to extend the shelf life of the product.

[0032] Thereby completing a series of tasks, the contents not described in detail in this specification belong to the prior art known to professional and technical personnel in this field.

[0033] It will be apparent to those skilled in the art that the present invention is not limited to the details of the exemplary embodiments described above and that the invention can be embodied in other specific forms without departing from the spirit or essential characteristics of the invention. Therefore, the embodiments should be considered in all respects as illustrative and non-restrictive, and the scope of the invention is defined by the appended claims, not the foregoing description, and all variations within the meaning and range of equivalents of the claims are intended to be included therein. Any reference sign in a claim should not be construed as limiting the claim to which it relates.

Claims

1. A recipe for pickling ingredients with medicinal and edible properties together with plums, characterized in that: The formula ingredients are as follows: Including prunus mume (grafted), high fructose corn syrup, white sugar, table salt, tangerine peel, lemon, citron, ginger, licorice, and five-spice powder.

2. The recipe of pickling the food ingredients with medicinal and edible properties together with plums according to claim 1, characterized in that: The components of the tangerine peel and plum formula are as follows in percentage by mass: 40-60% of grafted tangerine peel, 10-15% of fructose syrup, 5-10% of white sugar, 2-5% of edible salt, 5-10% of tangerine peel, 4-8% of lemon, 4-8% of citron, 2-4% of ginger, 1-2% of liquorice, and 0.5-1% of five-spice powder.

3. The recipe of pickling the food ingredients with medicinal and edible properties together with plums according to claim 1, characterized in that: The composition of the formula of Jiayingzi is as follows in percentage by mass: 40-60% of grafted prunus mume, 10-15% of fructose syrup, 5-10% of white sugar, 3-5% of edible salt, 4-8% of dried tangerine peel, 5-10% of lemon, 5-10% of citron, 3-5% of ginger, 1.5-3% of liquorice and 0.5-1.5% of five-spice powder.

4. The recipe of pickling the food ingredients with medicinal and edible properties together with plums according to claim 2, characterized in that: The ingredients of the recipe of tangerine peel plum are as follows in percentage by mass: 51% of grafted tangerine peel plum, 10% of fructose syrup, 6% of white sugar, 4% of table salt, 10% of tangerine peel, 6% of lemon, 6% of citron, 4% of ginger, 2% of liquorice, and 1% of five-spice powder.

5. The recipe of pickling the food ingredients with medicinal and edible properties together with plums according to claim 2, characterized in that: The ingredients of the recipe for tangerine peel plum are as follows in percentage by mass: 55% of grafted tangerine peel plum, 13% of fructose syrup, 8% of white sugar, 2% of table salt, 8% of tangerine peel, 5% of lemon, 5% of citron, 2% of ginger, 1.5% of licorice, and 0.5% of five-spice powder.

6. The recipe of pickling the food ingredients with medicinal and edible properties together with plums according to claim 3, characterized in that: The composition of the formula of Jiayingzi is as follows in percentage by mass: 48% of grafted prunus mume, 15% of fructose syrup, 10% of white sugar, 3% of table salt, 4% of dried tangerine peel, 5% of lemon, 8% of citron, 3% of ginger, 2.5% of licorice, and 1.5% of five-spice powder.

7. The recipe of pickling various food and medicinal ingredients together with plums according to claim 3, characterized in that: The composition of the formula of Jiayingzi is as follows in percentage by mass: 50% of grafted prunus mume, 12% of fructose syrup, 8% of white sugar, 5% of table salt, 5% of dried tangerine peel, 9% of lemon, 6% of citron, 2% of ginger, 1.5% of licorice, and 1.5% of five-spice powder.

8. A preparation process for pickling ingredients with medicinal and edible properties together with plums, used for the recipe for pickling ingredients with medicinal and edible properties together with plums as described in any one of claims 1 to 7, characterized in that: The steps include: Step 1: Wash the surface of the plums and drain them, then add white sugar to candied the plums so that the surface of the plums is covered with white sugar; Step 2: preparing the sauce, wherein the sauce includes tangerine peel sauce, lemon sauce and citron sauce, the tangerine peel sauce, lemon sauce and citron sauce are mixed with white sugar and boiled at high temperature, and then stored in a clay pot; Step 3: Boil the candied plums at high temperature and add fructose syrup. When the sugar concentration reaches the standard and the plums have penetrated the sauce, wrap the plums with the syrup, so that the plums are coated with sugar. Step 4: Boil the plums that have been wrapped in syrup at high temperature again, and mix them with tangerine peel sauce, lemon sauce, citron sauce, ginger, licorice and five-spice powder, then cool and dry them to make tangerine peel plums or jiayingzi.

9. The preparation process of pickling various food and medicinal ingredients together with plums according to claim 8, characterized in that: When plums, tangerine peel, lemons, citrons and ginger are pickled or made into sauces, they are pickled in clay jars. The clay jars are breathable, which is conducive to gas exchange between plums, tangerine peel, lemons, citrons and ginger and the outside world during the pickling process.

10. The preparation process of pickling various food and medicinal ingredients together with plums according to claim 8, characterized in that: After the production of dried tangerine peel plum or tangerine peel fruit is completed, it is preserved and stored in three layers of packaging. The first layer of packaging is to take a single dried tangerine peel plum or tangerine peel and place it on a PE packaging film and wrap it with the packaging film; then white packaging paper is used to cover the PE packaging film of the wrapped dried tangerine peel plum or tangerine peel fruit on the outside, and then the dried tangerine peel plum or tangerine peel fruit is pinched into a round shape and wrapped to form a second layer of packaging; then the dried tangerine peel plum or tangerine peel fruit with both sides of the packaging is placed in the center of the outer packaging paper and rolled up, and then the two sides of the packaging paper are pinched and rotated to form a bow shape and tied and sealed. The sauce made from dried tangerine peel, lemon, citron and ginger is used to pickle the plum, which has no toxic side effects.

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