2. Raw material processing: remove impurities, diseases, insects and rotten fruits from hawthorn fruits, rinse them and remove the core.
3. Softening pulping: put the treated fruit in double layer pot, add about 80% of fruit weight or equal amount of heavy water, cook for 20~30 minutes, wait for the fruit to be softened, take out and pour it in the sieve aperture 0.5~1.0mm pulping machine to pulp, remove the skin and residue. If there is no pulper, can be used wood pulping board or wooden rod will be pounded fruit, poured into a fine sieve, remove the dander, and then the pulp poured into a double pot, add the pulp weight of 10-30% of sugar and a small amount of citric acid (according to the fruit acid content of high and low depending on the weight of the fruit is usually 0.3-0.5%, and then heating and concentration of the fire, pay attention to the stirring, to prevent scorching, concentrated to a thick paste, the content of soluble solids of about 20% when out of the pot. 20% or so out of the pot.
4. Scraping drying: the concentrated pulp poured on the tempered glass plate, scraped into a thickness of 0.3 ~ 0.5 cm sheet. Scraper strive to spread, smooth, uniform to improve product quality. Scrape well after the tempered glass into the drying room, the temperature of 60 ~ 65 ℃, pay attention to ventilation and moisture, so that all parts of the heat uniformity, baked to the hand touch does not stick, with toughness skin-like when removed.
5. Uncover the finishing touches: the baked fruit leather uncovered while hot, and then put on the baking sheet to dry the surface moisture, cut into slices with a knife and rolled up in the finished product and then sprinkled a layer of granulated sugar.
6. Packaging for sale: use transparent cellophane or food bag packaging.
In order to enhance the flavor, when making hawthorn fruit tangerine skin, can be mixed with other fruits, such as apples, dates, persimmons, peaches and so on.