1, choose fresh and intact fruits (varieties that can be dried in the sun) to remove the calyx, remove the tip, remove the nucleus or barrel nucleus (such as hawthorn), cut in half, sliced, dried (according to the different fruits with different processing methods such as drying in the shade, drying in the sun, drying and so on), in order to try to maintain the original flavor of the fruit and the appropriate size and shape. Dried product storage reserve.

2, the preparation of impregnating liquid and auxiliary materials. Dipping liquid is mainly composed of sweetener and a small amount of potassium sorbate, auxiliary materials from the compound thickener, citric acid or malic acid, sweetener, potassium sorbate composition.

3, soak the dried fruit with the maceration liquid for 2-3 hours. So that the dried fruit is fully absorbed and then fished out, drained water and properly dried.

4, the soaked dried fruit into the auxiliary ingredients boiled to boiling, removed and drained. Boiling pot with stainless steel or enamel products, can also be heated with steam, open flame.

5, will be fished out of the dried fruit in a single layer spread out in the drying room, baking to maintain 60-70 ℃, constant temperature drying for about 1 hour or so, during which turning 1-2 times.

6, dried fruit soft and hard moderately, moisture content in 20-25% or so, the appearance of the color is bright, moderate sweetness.