How to preserve fresh yangmei

Fresh waxberries can be stored refrigerated or frozen. For short-term storage, it is recommended to refrigerate, while for long-term storage, it is recommended to freeze. The key to preserving Yangmei lies in controlling humidity, avoiding compression, and reducing oxidation. There are mainly methods such as refrigeration preservation, freezing preservation, vacuum packaging, sugar stain treatment, and drying preservation.

1. Refrigerate and preserve

Place fresh bayberries in a breathable food box, with a layer of kitchen paper at the bottom to absorb moisture. Cover the box and place it in the refrigerator compartment. The recommended refrigeration temperature is around 4 degrees Celsius, which can be stored for about 3 days. During refrigeration, it is necessary to check daily and promptly remove softened fruits. After refrigeration, the taste of Yangmei will slightly become sour, making it suitable for direct consumption or making cold drinks.

2. Freeze preservation

After cleaning, drain the water from the bayberries and lay them flat on a tray for pre freezing for 2 hours, then put them in a sealed bag and vacuum freeze them. Freezing storage can last for about 6 months, and the flesh will become soft after thawing, making it suitable for making jam or baking ingredients. Soak in light salt water for 5 minutes before freezing to kill bacteria, which can better maintain color and flavor.

3. Vacuum Packaging

Using a food vacuum machine to remove air from the packaging bag can effectively delay oxidation and deterioration. Vacuum packaged waxberries can be refrigerated for up to 5 days and frozen for up to 8 months. Please ensure that the surface of the waxberry is completely dry before packaging, and adjust the pressure when vacuuming to avoid damaging the fruit.

4. Sugar Staining Treatment

Layer Yangmei with white sugar at a ratio of 1:0.3, allowing the sugar to penetrate the flesh and form a high osmotic environment to inhibit bacteria. Sugar soaked Yangmei needs to be refrigerated for storage, with a shelf life of about 2 weeks. Before consumption, rinse the surface syrup with clean water, which can better maintain the intact shape of the fruit.

5. Dry storage

Dry Yangmei at a low temperature below 50 degrees Celsius for 12 hours to make dried Yangmei, which can be stored at room temperature for 3 months. The drying process may result in the loss of some vitamin C, but dietary fiber and minerals are preserved. Soak in warm water for recovery before eating. It is suitable to add Congee or substitute tea for drinking.

Before storing bayberries, it is necessary to select intact and undamaged fruits, and remove bad fruits with mold spots or exudate. Different storage methods have their own advantages and disadvantages, and the appropriate method can be selected according to the purpose. Regardless of the method used, attention should be paid to container cleaning and disinfection to avoid cross contamination. Before consuming preserved Yangmei, it is recommended to check again for signs of spoilage, and those with gastrointestinal sensitivity should control their consumption. Yangmei stored in different ways can be divided and labeled with dates on a daily basis, and used according to the first in, first out principle.