一、梅果一般在清明前后采收,但因用途不同采收期也有先后。作蜜饯用,可在将成熟时(青梅)采收;制梅脯用的,宜在果色黄绿时采收;制盐梅的则采收成熟梅果;作梅酱用的,则在果肉柔软、香味增进时采收。采收的时间最好在早晨露水干后至中午以前进行,下午韫度高,果实装在筐肉发热,不宜采收。二、青梅的加工:(1)话梅:话梅有广式和苏式话梅方分。其加工考式基本一样,只是脱盐多少和调料有差别而已。①工艺流程:拣选分级→脱盐→加料腌渍→干燥→成品。②原料要求:话梅多采用盐梅坯为原料来加工 First, the plum fruit generally harvested around Ching Ming, but due to different uses have different harvesting successively. For candied fruit, can be ripe (plum) harvest; made with dried plum, yellow and green should be harvested in fruit color; salt plum is the harvest of ripe plum fruit; plum sauce used in the Soft flesh, harvested when flavor enhances. Harvest time is best dried in the morning until noon dew dry, high degree afternoon, the fruit installed in basket heat, should not be harvested. Second, the processing of plum: (1) plum: If plum Cantonese-style and plum plum sub-points. The basic processing of the same test, but the number of desalination and seasoning there is a difference. ① process: sorting grading → desalination → pickled pickled → dry → finished product. ② raw material requirements: If the plum more salt raw materials used to process raw materials