How to prevent blackening when making loquat paste

Loquats are delicious and juicy. They can nourish the lungs and improve throat discomfort such as coughs. However, loquats are difficult to store, and loquats are available all year round, so loquats are not available immediately when needed. Therefore, there are many ways to store loquats, and making loquat paste from loquats is one of the many methods. Here we will introduce to you how to eat homemade loquat paste properly and how to prevent loquat paste from turning black.

How to prevent blackening when making loquat paste

1. How to eat homemade loquat paste properly

Step 1: Peel the skin and core of the loquat and put it in a bowl for later use.

Step 2: Take out half of the loquat meat and put it into a blender and blend it into loquat puree.

Step 3: Pour the pureed loquat into the pot, turn on the fire to heat the loquat puree and then turn to medium heat.

Step 4: Then stir the remaining 50% of loquat pulp evenly with a wooden spoon.

Step 5: Add some rock sugar and stir and boil over low heat until all the water evaporates.

Step 6: Turn off the heat when the loquat paste becomes thick.

Step 7: After the loquat paste has cooled down, put it into a sealed jar and put it in the refrigerator after it has completely cooled down.

Step 8: Loquat paste can be stored for a long time in the refrigerator and can be thawed in the microwave before consumption.

2. How to prevent blackening when making loquat paste

The production of loquat paste can be adjusted according to your needs. Those who like can add Chuanbei powder or almond powder at a time. Of course, it is recommended that you add Chuanbei powder when eating. After the loquat paste is made, it can be stored in the refrigerator for about fifteen days.