(1)Technological process: material selection→seed removal→alum bleaching→water bleaching→tugging→returning to bleaching→coloring→feeding sugar→collecting pot→starting→powdered sugar→finished products. (2) Technical points ① Selection of materials: choose light red cherries of eight or nine ripe (dark red overripe should not be used) as blanks. Fresh cherries from the tree to the production shall not be more than 24 hours, more than that need to be mixed into the alum water (every 50 kg of cherries with 500 grams of alum dissolved into alum water), in order to prevent insect deterioration.

②Deseeding: after the cherry is selected, remove the kernel one by one. The method is to use the needle (will be bent into a triangle fixed on bamboo chopsticks or bamboo pieces that become) from the tip of the fruit into the kernel, the kernel from the tip of the top.

3 alum bleaching: alum into powder, dissolved in water (alum and water ratio of 1:10). Then put the pitted cherries in the alum water immersion, time for 5 to 7 days, during which 1 to 2 times a day turning. To be all the cherry bottom, fall red, yellow-white, hand pinch cherry has a slight hardness can be fished out, into the clear pool of bleaching.

4 water rafting: water rafting 1 ~ 2 days, 3 times a day, to the water color to clear, mouth taste of cherries without sour and astringent taste, cherry color has been white, you can tease the billet.

5 Tease billet: put the fruit billet in the pot of boiling water, until the water temperature rises to the boiling point again, the fruit billet turned over, you can pick up back to bleach.

6 back to bleach: back to bleach 1 ~ 2 days, during which the water change 2 ~ 4 times, to the water color turns clear, you can set red.

⑦Color: There are two methods: cold set and hot set. Cold set is back to bleach immediately after the set of red; hot set is back to bleach later, and then the fruit blanks with the appropriate heating of boiling water, and then filtered up set of red. Generally to hot set of better results. Set red pigment used shall not exceed the national standard. Set red to stir the color water, so that the fruit blanks dip color evenly.

8 feed sugar: red fruit blanks into the honey pot, add 103 ℃ of hot syrup (with egg water or soybean milk water purified refined syrup) to feed sugar. After 24 hours, the syrup will be scooped into the pot, and then boiled to 103 ℃, the syrup concentration of 35 degrees, scooped into the honey pot for the second time to feed sugar, which still takes 24 hours. After that, add more syrup and boil to 104 ℃ (35 degrees), scooped into the honey pot third time sugar, the time is still 24 hours.

9 closing pot: also called cooking honey. The syrup and fruit blanks into the pot, with medium heat to 109 ℃ (syrup concentration of 40 degrees), hand pinch cherry slightly hard. Cherry body surface is not wrinkled, fuller, scooped into the honey jar to stand for more than 3 days (honey time can be up to 1 year, a short period of time the quality is not good).

⑩ start goods: also known as re honey. First, the fresh syrup (35 degrees) heated and boiled to 114 ℃, and then under the cherry into the pot to cook. To be the temperature of the syrup again to 114 ℃, you can get up into the powder pot (on the sugar coating equipment), to be fruit blanks cold to 50 ~ 60 ℃, you can powder sugar (on the sugar coating) for the finished product. (3) product characteristics are red agate color, full of particles, transparent, sweet taste, original fruit flavor, loved by consumers.