Raw materials to be used:

Fresh apricots, sugar, salt, citric acid in appropriate amounts

Specific production steps:

1, selection of raw materials: choose the flesh of the thick, hard, orange skin, fresh, full, normal flavor, no mold and insect pests and mechanical damage to the eight ripe fruits as raw materials.

2, cut in half to remove the kernel: the selected apricots after washing, with a knife along the fruit seam cut in half, dig out the kernel. Cut into half of the apricot is called apricot bowl.

3, soaking color: the apricot bowl immediately placed in 1% to 2% salt solution color, before use, fish out the water control. Salt solution put 0.2% citric acid, color protection effect is better.

4, sugar cooking candied: due to the apricot more water, thin cell walls and fine tissue, cooking, sugar is difficult to penetrate into the fruit, so it is necessary to use a number of immersion cooking method.

5, baking and shaping. Fish out the apricot bowl, control the surface of the sugar solution, the center of the bowl upward evenly placed in the baking dish, sent to the baking room, 60-65 ℃ baking 36 hours to the flesh is not sticky, flexible when removed, pinched into a flat round apricot preserves is the finished product.

6, even wet storage: pinch the dried apricots piled up together in the wet, so that the dried apricots dry and wet evenly.

Performance and function of dried apricots

Dried apricots have a sweet flavor, soft texture, hot, with blood, increase the role of heat.

1, promote gastrointestinal digestion. Dried apricots are rich in fiber, to improve intestinal motility has a good effect;

2, regulating blood pressure. Dried apricots are rich in potassium, can effectively regulate the body's blood pressure.

3, protect vision. Dried apricots also contain a lot of vitamin A, which can prevent night blindness and vision loss.