Traditional Chinese Coreless addition sub-process: Recipe, Ingredient Ratios & Step-by-Step Method
In short: Traditional Chinese Coreless addition sub-process. 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 3781 words of English technical text, translated and preserved without editing. It is intended for experimental and reference use, not for regulated or commercial certification.
Nuclear additionProcess flow Selection of raw materials→pickling→drying→grading→rinsing→ingredients→sugar absorption→cooking→returning and soaking→drying→packagingPreparation method 1. Raw material selection: The preferred variety for processing is red plum. Harvest when the fruit is fully enlarged and the skin begins to color and become shiny. If the fruit is overly ripe and the fruit becomes soft, it is not conducive to processing. Insect-eaten fruits should be removed.2. Pickling: Use 10 to 12 kilograms of salt for every 100 kilograms of fresh fruit. First, lightly rub the peel with salt to allow the salt to penetrate into the pulp, and then use a layer of fresh plum salt to pressurize and marinate in the tank. Take it out after 20 days and filter out the brine.If there are many plums, a luggage shaker can be used for semi-mechanized processing. The speed of the plum shaking machine should be adjusted to 330-350 rpm. Add 25-30 kg of plums and 100-150 g of plant ash each time, and shake for 5-10 minutes. When the surface of the blank is slightly scratched, it can be poured out. After filtering for 10 minutes, rinse with clean water and dry in the sun. When the plums turn brown, they can be marinated in the pond.3. …
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