How to make raw apricot preserved to be delicious

1. Selection: take eight ripe apricots, require a large meat thick, no insect pests.

2. Cut in half: wash the apricots with water. Use machinery or hand to separate the apricots along the seam line, remove the apricot kernel.

3. Smoke sulfur or dip sulfur: the apricot billet spread on the cage drawer sent to the smokehouse. Every 100 kilograms of billet with 200 to 300 grams of sulfur. Smoke 2 to 4 hours. Can also be used concentration of 0.2 ~ 0.3% of sodium sulfite immersion 1 hour.

4. Preparation of sugar solution: first formulated into a concentration of 80% of the sugar solution, add citric acid pH = 2, heating and boiling for 1 to 2 hours, so that the transformation of sucrose to prevent the return of sand. To prevent discoloration add 0.1% sodium bisulfite.

5. Pumping: pumping with a sugar concentration of 80% sugar solution preparation. Pumping out in the sugar solution, sugar concentration from low to high 25%, 40%, 65%, 70% four times. For each evacuation, the sugar was impregnated for 8 hours. The vacuum was 700 mmHg and held for 20 minutes. The second pumping and dipping sugar solution with 0.1% sodium benzoate (or potassium sorbate) preservative.

6. Drying: the last time the pumping and soaking 8 hours, drain the sugar solution, spread on the cage drawer sent to the baking room baking, turning the drawer once an hour, so that the heat is uniform, drying consistency, the temperature does not exceed 70 ℃. Reach the water content standard out of the room.

7. Packaging: packaged according to the quality of the finished product. 250 grams, 500 grams, a variety of specifications. To pay attention to the packaging does not contaminate the food.