Soak the fruit pieces in concentrated brine for 30 minutes to remove impurities and sterilize the fruit. Put the fruit pieces in an oven or air dryer, and dry them at low or medium temperature until the moisture content drops below 20%. Put the dried fruit blocks into a bowl, add appropriate amount of sugar, lemon juice, honey and other seasonings, and evenly spread them on the surface of the fruit.
Put the flavored fruit blocks into the oven or air dryer again, and dry them again at low or medium temperature until the water content drops below 10% and the dried fruits become hard and do not stick to hands. Dried fruits can be eaten as snacks or added to other foods, such as oatmeal and milk. It tastes sweet and delicious, rich in vitamins and cellulose.
Matters needing attention in making dried fruits
1. Selection of fresh fruits: select fresh and ripe fruits, remove the ripe parts, clean them, and cut them into pieces or blocks with uniform size.
2. Dehydration treatment: put the fruit slices or blocks into a dehydrator, dryer or drying equipment for dehydration treatment. Before dehydration, it can be boiled in hot water or hot steam for a period of time to kill bacteria and yeast.
3. Control dehydration time and temperature: Dehydration time and temperature need to be controlled according to the type and thickness of fruit. Generally, the dehydration time is 6-24 hours and the dehydration temperature is 50-70℃. To avoid dehydration time is too long or the temperature is too high, so as to avoid fruit deterioration and loss of nutrients.
4. Control dryness: After dehydration, it is necessary to control dryness of dried fruits, which is generally around 15-20%. Avoid drying too low or too high, so as not to affect the taste and quality.
5. Storage method: After production, dried fruits should be stored in a dry, ventilated, refrigerated or low-temperature environment to avoid direct sunlight and humidity. At the same time, attention should be paid to prevent insect pests and mold pollution.