1, fruit selection and stone removal. Choose red color and thick inside, and the fruit diameter is 2. 5 cm above, fruits with a maturity of about 90%, washed. Clean the fruit, fruit stalk and top flower with a core stabbing machine or a barrel core knife by hand. Be careful when operating to avoid stabbing the fruit. If a core stabbing knife is used, first use the big head of a pipe knife to reach the core from the top flower, and then use the small head of the pipe knife to poke the core out from the other end.

2. Softening. Dry steaming with 100℃ hot steam for 10 min, or blanching with 85℃ hot water for 5 min to soften pulp, destroy cell permeability and facilitate sugar infiltration.

3. Sugar solution treatment. Mix 40% sugar solution, boil for 5 minutes, cease fire, pour hawthorn while it is hot, soak for 2 hours, filter the sugar solution, heat it to 80℃ and add 3% edible alcohol by weight of the sugar solution; Then pour in hawthorn fruit and soak at room temperature overnight. Mix with 60% sugar solution, treat as above, and then soak overnight.

4. dry. Take out the hawthorn soaked in sugar, rinse it quickly with hot water at 95℃ to remove the sugar solution on the surface. Then it is sent to a drying room for drying at about 70℃ 12 hours to reduce the water content to about 20%.

5, plastic packaging. After drying, press it flat by hand and shape it, and then bag it and seal it.

Tannic acid contained in raw hawthorn is easy to form gastrolith when combined with gastric acid, which is difficult to digest. If the gastrolith cannot be digested for a long time, it will cause gastric ulcer, gastric bleeding and even gastric perforation. Therefore, we should try to eat less raw hawthorn, especially people with weak gastrointestinal function should be more cautious. The doctor suggested that it is best to cook hawthorn before eating.