(1) Acquisition and sorting of raw materials: when the wild kiwifruit is close to maturity, when its sugar content reaches 7.5%-8% (i.e., eight mature), it will be purchased immediately; when it is purchased, it will be sorted, and the deformed, diseased, insect-ridden and moldy fruits will be excluded. Conditions, but also according to the size of the fruit to give grading, so that the size of the processed products consistent.

(2) Peeling:

Make 14%-16% sodium hydroxide solution in the enameled barrel, heat it to boiling, and then put in a certain number of kiwifruit fruits for about 40-60 seconds, and fish out the fruits when the skin is blackened, put them in the bamboo baskets, and then swing back and forth to rub the skin off, and at the same time rinse them with tap water (to wash off the skin and residual lye). Finally, put the rinsed fruit in 0.8% hydrochloric acid or 1.5% -2% citric acid solution for neutralization. The neutralized solution should be slightly acidic.

Fruits are high in vitamin C. Most people know that eating more fruits can replenish vitamin C usually through water lemons, oranges, tangerines, kiwis, strawberries and so on. However, due to the plant tissue contains an ascorbic acid enzyme, so that the vegetables in the vitamin C in the long storage is easy to be destroyed; in addition, heating, acid and alkali peeling can make the vitamin C destruction. You can choose the method of mechanical peeling, compared with the traditional methods such as manual peeling, lye peeling and other fast, most efficient processing, less loss of nutrients, no pollution, less waste.

(3) Cutting slit: The neutralized kiwifruit will be cut along the fruit longitudinal slit, the width of the slit is 2-3 mm (each fruit needs to be cut about 25-30 knives), the depth is about 1/3 of the diameter of the fruit, and reaches the medulla oblongata of the fruit. In order to prevent oxidative discoloration, the cut fruit should be placed in a 1%-2% salt solution to preserve.

(4) scalded: the cut fruit into the boiling water scalded 2-3 minutes to kill the oxidase, scalded should be quickly cooled with tap water after the fruit.

(E) candied: the scalded fruit drained, with about 40% of its weight of sugar candied for 24 hours; sugar should be candied according to the sugar in the upper, middle and lower layers in the ratio of 5:3:2 distribution.

(6) Sugar cooking: Fish out the candied kiwifruit, drain the sugar solution, add granulated sugar (or the remaining sugar solution in the upper pot) into the sugar solution, make the concentration reach 50% and boil it, add the candied kiwifruit, add sugar for the first time after boiling for 10 minutes (or the remaining sugar solution in the upper pot), with a quantity of about 16% of the weight of the fruit, and add sugar for the second time after boiling for 15 minutes (or the remaining sugar solution in the upper pot) with a quantity of about 15% of the weight of the fruit, and continue to add sugar for another 15 minutes. Fruit weight of 15%, continue to boil for about 20 minutes, when the concentration of sugar solution reaches 70% -75%, break open the slit to see the pulp was translucent, sugar boiling end.

(7) Drying: The kiwifruit fruits boiled in sugar are fished out, drained of sugar solution, put on bamboo screen (or stainless steel mesh), and sent into the drying room for drying. When drying, the temperature should be controlled at 50℃ in the early stage, and when the fruit is half-dry, the temperature should be raised to 55-58℃, and the drying should be continued for about 20 hours. The dried fruit is required to be non-sticky on the outside and elastic when pinched.

(H) Packaging: dried fruit should be packaged as soon as possible to prevent moisture absorption. Packaging materials available food bags or cellophane, packaging specifications should be based on market demand.