Preserved apples

(l) The main raw materials (based on the production of 100 kilograms of finished product) are 160-180 kilograms of apples and 70 kilograms of sugar.

(2) Material selection and pre-processing. For the production of preserved apples, "Guoguang", "Japanese Brocade", "Hongwu", etc. are generally preferred. When making, select fruits that are intact and free from diseases and insect pests. After peeling or chemical peeling, crack open, remove the core, and wash with clean water.

(3) Sulfur fumigation treatment. The apples treated in the previous step need to be fumigated. The fumigation method is to burn sulfur in the air to produce sulfur dioxide, which is dissolved in the juice, because sulfur dioxide has a strong Reducibility, on the one hand, robs the oxygen needed for tannin oxidation; on the other hand, it also inhibits the activity of various enzymes in the fruit to a certain extent, thus effectively preventing the browning of the fruit. The amount of fumigation and thinning is about 0.2-0.3% of the fruit raw material, and the time is 30-60 minutes.

In addition, soaking in sodium bisulfite solution can be used instead of sulfur fumigation. The concentration of sodium bisulfite solution used is generally 0.3-0.6%, and the soaking time is 30-120 minutes.

(4) Cooking and soaking, take 30 kilograms of water, 45 kilograms of sugar, and 1 liang of citric acid in a pot to cook the sugar liquid, then add 110 kilograms of apples treated as above, before heating Boil for about 10 minutes. Take out a few fruits and check when they are soft. Pour in 5 pounds of 50% sugar liquid. After the sugar liquid boils, add two more sugar liquids according to the above method. After boiling, add 3-5 jins of dry sugar and 1-2 jins of concentrated sugar liquid in three batches about 10 minutes apart. Finally, add sugar 2-3 times according to the cooking conditions, 10-20 pounds each time. After adding sugar for the last time, cook for about 20 minutes. When the sugar concentration reaches more than 65%, pour it into the tank for soaking. Note that the entire cooking time is about 1.5-2 hours, and the soaking time is 1-2 days.

(5) Dry and dehydrate, take out the soaked apples and place them on a bamboo drawer to drain the sugar liquid, then send them to a drying room at 60-70°C for baking or sun-drying. When the surface of the fruit is no longer sticky and the moisture content is 20%, it is taken out and trimmed. The unqualified products are removed and the finished product is obtained.