Raw material secret recipe: fresh rose 8g, Sichuan white sugar 6Kg, production process: fresh rose → removing residue → kneading and squeezing → airing → mixing Sichuan white sugar → packaging → finished product, practice: material selection: the latest sugar rose (alias soil rose) is the best, and flower pedicels, branches and other residues are removed. Kneading and squeezing: After removing the residue from fresh roses, knead and squeeze them by hand, and dry them after removing the bitter water from the flower juice (not suitable for drying). Honey-making: After the sun-dried roses are evenly mixed with Sichuan white sugar, they are put into containers such as jars and ponds, and then sprinkled with a layer of white sugar, which is the finished product. The product is slightly like a rose, and the honey is round, not hard and not flowing. Dark purple.

loose, without impurities. It has a strong Qing Xiang sweetness, which highlights the natural fragrance of roses and has no peculiar smell. Rinse the roses, soak them in salt water for 2 hours, drain the water, remove the stems, put them in a microwave oven, pour in the white sugar, mix and pickle for 3 minutes. Open the vessel without covering it, pour it into the microwave oven, heat it for 4 minutes on high fire, take it off with gloves, pour out the juice, heat it in the microwave oven for 4 minutes on high fire, take it off and mix it. The raw materials for making preserved fruits and candied fruits stipulate that the fruits are high in density, resistant to boiling, perfect and unable to be connected, and the fruits maintain a certain strength, but there are different regulations for different kinds.

For example, fresh apricots made of preserved apricots are specified to be golden in color, delicate in meat quality, malleable, perfect, not soft, not soft, not soft and not soft, easy to leave seeds and resistant to storage. The key to the unique taste of preserved fruit is to keep improving. It is a material condition and prerequisite for the quality of products to do a series of preparatory treatments after optimizing the fruits for making preserved fruits. For example, for fresh apricots that produce and process preserved apricots, the core digging process should be carried out. The basic principle of production and processing of preserved fruit is based on the storage of high concentration sugar solution. In the case of sugar boiling, a lot of sugar is infiltrated into the fruit and water is discharged.

The content of sugar solution should be 6 ~ 65%, and it should have a large osmotic pressure, so that the water in the body of microbial strains can be separated out by sugar solution, and it can be controlled in the condition of desiccation (physiological dryness). Therefore, preserved fruit is not easy to deteriorate even if it is not sealed. Pre-soaking of sugar solution can also prevent the air oxidation damage of vitamin C in fruit and improve the taste of finished products. However, too much sugar and too high sugar content will harm the original taste of the finished product. Therefore, it is important in the production and processing of preserved fruits to stipulate that the sugar in the finished products should not only achieve the purpose of anti-corrosion and drying, but also maintain the taste characteristics of the goods.