Tangerine Peel Plum is a traditional Cantonese specialty snack, made by processing tangerine peel and fresh green plums together. Suitable for all ages, Tangerine Peel Plum is excellent for promoting salivation and quenching thirst, moistening the lungs and resolving phlegm, and strengthening the stomach and aiding digestion.
Production Process of Tangerine Peel Plum
I. Ingredient Preparation
Prepare 100 grams of tangerine peel, 5 jin (approx. 2.5 kg) of green plums, 1 jin (approx. 0.5 kg) of coarse salt, 4 jin (approx. 2 kg) of traditional brown sugar, 150 grams of fresh ginger, and 150 grams of honey.
II. Production Steps
- Clean the tangerine peel, drain it thoroughly, and then shred it. Clean the green plums thoroughly and drain completely.
- Make a small incision in each dried green plum with a knife to allow for better absorption of flavors.
- In a basin, layer green plums and coarse salt, with slightly less salt on the bottom layer. Once all layers are placed, cover with a plate and place in a cool, ventilated area to marinate for 4 days. During this period, stir once daily to ensure even salting of the green plums.
- Rinse the salted plums thoroughly with water and let them dry in the sun. They will soften and change color, becoming salted plum embryos.
- Finely chop the traditional brown sugar. Layer the dried salted plums and brown sugar, pressing down firmly. Cover with a plate and marinate in a cool, ventilated area for 4-5 days, stirring occasionally. The plums will naturally release water after candying. (During summer, store in the refrigerator.)
- Wash fresh ginger and slice or chop finely. Soften and dry the tangerine peel prepared earlier. Mix the tangerine peel, ginger, and honey in a bowl.
- Place the candied plums in a pot. Bring to a boil over high heat, then reduce to low heat and cook for 45 minutes, stirring occasionally. Add the honey-marinated tangerine peel and ginger slices, and continue to simmer for another 15 minutes, alternating between low and medium heat to reduce the sauce. Turn off the heat when only a small amount of thick sauce remains at the bottom of the pot.
- Allow the cooked Tangerine Peel Plums to cool, then pack them into clean glass jars for storage.
Preservation Methods for Tangerine Peel Plum
- Tangerine Peel Plum belongs to the category of preserved fruit. Improper storage can lead to spoilage, changing from red to black, and even growing mold. If preserved fruits show signs of mold, discoloration, or stickiness, consuming them may lead to symptoms such as diarrhea and abdominal pain.
- It is recommended to consume Tangerine Peel Plum on the same day it is opened. If not finished, it should be refrigerated. The shelf life after opening is generally about 1-3 days, so it should be consumed as soon as possible. Unopened Tangerine Peel Plum can be stored at room temperature.
The above details the production process and preservation methods for Tangerine Peel Plum. Those interested can try making it as a healthy snack for leisure time.