Red bayberry processing steps
Pick the plump red bayberry at first, then sort and pack them. Afterwards, soak it in water with 10% of salt for 15-20 minutes, then pick up and drain the water. Marinate it with rock sugar for 20-30 minutes, and then pick up and drain the water again. Put the pickled red bayberry into the tray, put it into the material cart, and push the red bayberry material cart into the drying room to prepare for drying.
Red bayberry drying process
The whole process of red bayberry drying is divided into 5 stages.
The first stage: the temperature is set at 45°C, the relative humidity is set at 12%, and the drying time is 8 hours.
The second stage: the temperature is set at 50°C, the relative humidity is 12%, and the drying is performed for 4 hours.
The third stage: the temperature is 55°C, the relative humidity is 12%, and the drying time is set to 3 hours.
The fourth stage: the temperature is 65°C, the relative humidity is 12%, and the time is set for 2 hours.
The fifth stage: the temperature is set at 60°C, the relative humidity is 12%, and the drying time is set at 1 hour.
After drying the red bayberry for 18 hours, the dried product is inspected, and the dried red bayberry fruits could be packaged if the quality is qualified.
Precautions
After the red bayberry is pickled, the relative humidity and sugar content are high, thus the drying temperature in the first stage should not too high, and the drying time should be longer to ensure good appearance of the dried red bayberry. During the drying process, you should raise the temperature only when the relative humidity drops to 35-38%, otherwise the drying quality will decrease.
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