Traditional Chinese Apricot plum blossom process flow: Recipe, Ingredient Ratios & Step-by-Step Method
In short: Traditional Chinese Apricot plum blossom process flow. This entry documents a recipe & cooking taken from Chinese practical-technology literature, written for small-scale makers and home producers. The text below is the full English translation of the original Chinese workshop notes, covering materials and quantities, the step-by-step sequence, and the practical cautions recorded in the source. Roughly 2418 words of English technical text, translated and preserved without editing. It is intended for experimental and reference use, not for regulated or commercial certification.
Apricot plum blossomProcess flow Select materials → Pickle → Dry → Remove salt → Dry → Sort → Add additives → PackagingPreparation method 1. Raw material requirements: Choose fresh yellow apricots that are uniform and thick-fleshed. Eight ripe, no insect diseases, no injuries.2. Pickling: Pickle in a large vat or cement pool. Add 15 to 30 kilograms of salt to 100 kilograms of apricots. For highly mature apricots, add more salt to quickly solidify the apricot flesh and prevent it from softening. For apricots with low maturity, less salt may be added. It usually takes a week to marinate. The maximum period shall not exceed one month. Because the solubility of salt is low, the salt should be added evenly and stirred once every 3 to 5 days. Continuous marinating allows you to add less salt. …
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