1. Selection of materials: the choice of red jade, the State Light apple is appropriate. Requirements for raw materials without pests and diseases, no damage, head diameter of 6 cm or more.

2. Slicing: apples are first washed with water, to be peeled and sliced, the thickness of each slice between 1 ~ 1.2 cm, after slicing, use the roll knife to poke the kernel, the inner circle diameter of 1.5 ~ 1.7 cm or so.

3. immersion sulfur: the cut fruit blanks into the concentration of 2% sulfite solution, rinse for 3 to 5 minutes, until the surface of the fruit circle white.

4. Vacuum: Fish out the fruit blanks and rinse them with water. Another cooking pot into 14 ~ 15 kg of sugar. And 35 to 36 kilograms of water, a little citric acid mixed with heat to dissolve. Will be equipped with sugar solution dumped into the vacuum tank, add radial rinsed apple ring, sealed vacuum tank began to pump [vacuum 82.7 ~ 85.3 kPa (620 ~ 640 mmHg)], vacuum time of 20 minutes, after pumping, keep the vacuum for 20 minutes, and then open the vacuum tank to fish out the fruit ring ready to sugar cooking, pay attention to light fishing and light put.

5. Sugar Cooking: bottom sugar concentration in 19 ~ 20 boe degrees between, and then open the pot to join the fruit loop softening, softening time of 7 ~ 10 minutes, and then add three times to add dry sugar, and then add a little salt (50 grams of salt per 50 kg of pulp) to adjust the taste, add dry sugar and then add 5 kg of distilled water, so that the dry sugar is easy to dissolve. After this, then add 20 kg of cool sugar solution, cook a little while quickly out of the pot. The concentration of the sugar solution should reach 25-28 bromine degrees when it comes out of the pot. Fruit loops together with the sugar solution and dumped into the tank for 24 hours of maceration, out of the tank into the baking tray, draining 2 to 3 hours, into the baking room baking.

6. Baking: baking room temperature control at 67 ~ 69 ° C, baking 3 ~ 7 hours after turning the disk, and then adjust the temperature to 55 ~ 60 ° C, baking 16 ~ 17 hours, out of the baking room back to the moisture 1 ~ 2 days.

7. Mixed with sugar: the apple circle after the moisture back grading, selection, remove miscellaneous holdings, and then every 50 kg of apple circle with 2.5 kg, multi-dimensional glucose, and add 20 grams of malic acid fully stirred homogeneous.

8. Packing: the apple rings after mixing sugar are packed with cellophane one by one, and divided into plastic film food bags, which is the finished product.

Product features: beautiful modeling, neat block, smooth and pliable, sweet and sour, rich in nutrients.

Warm tips:

1. the thickness of the apple ring should be the same, the best thickness of 0.8 cm;

2. baking powder to play the role of foam, the amount does not have to be too much;

3. if you first use a low-temperature frying, and then high-temperature frying yellow, the color will be better;

4. according to personal preference, you can be accompanied with a tomato salsa or salsa with the apple ring Eat together;

5. You can also choose pineapple, banana ...... You can also substitute pineapple, banana and other favorite fruits for the apples.

This dish is characterized by:

Crisp.