1. Material selection: It is advisable to use ruby ??and Guoguang apples. The raw materials are required to be free of pests and diseases, no damage, and have a diameter of more than 6 cm.

2. Slice: First, wash the apples with clean water, peel them and then slice them into slices. The thickness of each slice is between 1 and 1.2 cm. After slicing, use a sharpener to poke out the core. The diameter of the inner ring is 1.5 cm. ~1.7cm or so.

3. Sulfur soaking: Put the cut fruit greens into a 2% sulfurous acid solution and rinse for 3 to 5 minutes until the surface of the fruit rings turns white.

4. Vacuum: Take out the fruit base and rinse it with clean water. In addition, put 14 to 15 kilograms of white sugar in the cooking pot. Mix 35 to 36 kilograms of water and a little citric acid and heat to dissolve. Pour the prepared sugar solution into the vacuum tank, add the rinsed apple rings, and start evacuating the sealed vacuum tank [vacuum degree 82.7~85.3 kPa (620~640 mmHg)], and the vacuuming time is 20 minutes. After evacuating, keep the vacuum for 20 minutes, then open the vacuum can and take out the fruit rings to prepare the candied sugar. Be careful to remove and handle them gently.

5. Sugar boiling: The base sugar concentration is between 19 and 20 degrees Baume, then add the fruit rings to the pot and soften them. The softening time is 7 to 10 minutes. Then add dry sugar in three batches, and then add them appropriately. Add a little salt (50 grams of salt per 50 kilograms of pulp) to adjust the taste. After adding dry sugar, add 5 kilograms of distilled water to make the dry sugar easier to dissolve. After that, add 20 kilograms of cool sugar liquid, cook for a while and quickly remove from the pot. When it comes out of the pot, the sugar concentration should reach 25 to 28 degrees Baume. Pour the fruit rings together with the sugar liquid into the vat and soak for 24 hours. After taking them out of the vat, place them on a baking tray, drain the liquid for 2 to 3 hours, and then bake them in the drying room.

6. Baking: Control the temperature of the drying room at 67~69℃, turn over after baking for 3~7 hours, then adjust the temperature to 55~60℃, bake for 16~17 hours, and then bake It takes 1 to 2 days for the moisture to return to the room.

7. Mix sugar: Classify and select the rehydrated apple rings to remove impurities, then add 2.5 kilograms of multi-dimensional glucose for every 50 kilograms of apple rings, and add 20 grams of malic acid and mix thoroughly.

8. Packaging: Wrap the apple rings mixed with sugar one by one with cellophane and put them into plastic film food bags, which is the finished product.

Product features: beautiful appearance, neat block shape, smooth and flexible, sweet and sour taste, rich in nutrients.

Warm Tips:

1. The thickness of the apple rings should be consistent, and the optimal thickness is 0.8 cm;

2. Baking powder plays a foaming role, so the dosage Not too much;

3. If fried at low temperature first, and then fried at high temperature until brown, the color will look better;

4. Depending on personal preference, it can be served with tomato sauce Or eat it with salad dressing and apple rings;

5. You can also choose pineapple, banana, etc. to replace the apple with your favorite fruit. The method is the same.

Features of this dish:

Crispy.