Question 1: How long is the shelf life of self-made loquat cream? Do you need a refrigerator for cooling? Generally, handmade loquat cream is additive-free, so the shelf life is generally not long! I have eaten homemade loquat cream before, and it is no problem to put it in the refrigerator for 2-3 months. If you don't put it in the refrigerator, it will take up to one month! I hope it is useful to you, and hope to adopt it!

Question 2: How long can the homemade loquat cream be preserved? Self-control refers to self-making; Do it yourself; Restrain yourself.

Question 3: The production method of loquat cream: main ingredient loquat 10000g, auxiliary ingredient rock sugar 3000g, step 1. This is loquat grown in our own country. It is absolutely fresh now, haha. Two barrels are filled with branches together. 3. Peel and wash loquat after picking. Peel loquat after draining, and you can do it when peeling, but I'm too lazy to do it twice because I'm worried that it won't be clean inside after peeling. 4. Peel and core loquat, put it in a pot (it must be done in stainless steel pot), put the broken rock sugar (you can also put rock sugar according to your personal preference, in short, add boiling water to loquat cream when drinking) into loquat meat, and stir well. After pickling for more than two hours, you will find that loquat meat contains a lot of pectin. 5. Boil the pot containing loquat (don't add water, loquat has produced a lot of water), then stir it with low fire (to prevent it from sticking to the pot) until the water is collected (it is not paste when it is hot, but paste when it is cold). In other words, I stood and stirred for two hours, and my back was sore and my hands were numb, which was not easy. 6. Wash the glass container in advance, scald it with boiling water, dry the water after disinfection, cool the cooked loquat cream, pour it into the prepared glass container, cover it and put it in the refrigerator for preservation. It is said that it can last for two or three years.

Question 4: Is the homemade loquat cream hot or cold? Practice of loquat cream

1 Wash and peel loquat.

2 Put the loquat pulp into a boiling pot, add sugar and mix well, and marinate for 30 minutes until the loquat juice is marinated.

3 set fire to a boiling pickle pot. After the fire boils, turn off the heat and cook for about 40 minutes until the pulp becomes muddy and the water completely evaporates. Keep stirring during the period to prevent the pan from sticking.

4 The boiled loquat cream is completely cooled from the fire, put into a sealed can that has been washed and dried, and put into the refrigerator for refrigeration.

The story behind the food

Chinese medicine uses loquat leaves as medicine to make loquat cream, which can clear lung-heat, moisten dryness, relieve cough and resolve phlegm. This kind of loquat cream is made of fresh loquat fruit, which can't be used as medicine, but it is enough for daily diet and health preservation, and it tastes sweeter and more delicious. It can be used for drinking with water, or it can be spread on bread slices as jam to make a nutritious and delicious breakfast.

skill

1. Self-made loquat cream can be preserved for one year as long as the water is completely boiled and stored properly during the production process.

2. The loquat cream we made tastes sweet and sour. If you like sweet food, you can increase the amount of sugar according to your personal taste, and white sugar can also be replaced by rock sugar.

Question 5: How long can the homemade loquat cream be preserved? Generally, handmade loquat cream is additive-free, so the shelf life is generally not long!

Self-made loquat cream, if put in the refrigerator for 2-3 months is no problem, if not put in the refrigerator for up to a month!

Question 6: How long can the homemade loquat cream be kept for a week without putting it in the refrigerator?

Question 7: Self-made loquat cream has been in the refrigerator for more than a year. Can you eat it or not?

Question 8: Do you need to put the loquat cream in the refrigerator when it is ready? Well, it takes a long time to make loquat cream, which takes several hours. It takes a lot of effort to keep stirring in the middle. If you really want to do it, look at the following: wash loquat, peel and core, then put it in a pot and drown it with water, then add rock sugar. The amount of rock sugar depends on personal preference. Whether it's sweet or light. It's important to put it in the refrigerator after it's done. Then boil, simmer slowly, stir in the middle according to the situation, and then keep stirring at the back, otherwise it may burn off. Just boil the water in the pot, bottle it and keep it in the refrigerator. PS: It would be better if you joined North Sichuan. If there is a blender, it would be better to stir loquat and Fritillaria cirrhosa first. I forgot to mention that the finished loquat cream is very sour.

Question 9: How long is the shelf life of homemade loquat cream? It will be better in the refrigerator!