1, candied fruit: rinse the processed fruit with clear water for several times, weigh it, put it in a boiling pot, add 20% sugar and 30% water, and cook until there is no water (be careful not to burn it), then add 20% sugar and mix well, then cook it with low fire for 2 hours, and then put the fruit and sugar solution in a can bottle for sterilization.

2. Dried candied fruit: Put the candied fruit in a white porcelain dish overnight, and move it into an oven at 70 ~ 75℃ for drying the next day. Turn it frequently during baking. Generally, about 12 hours, when frosty powdered sugar appears on the fruit, it can be taken out, cooled and sealed in food bags for sale.

3, sugar-coated candied fruit: that is, a layer of sugar coating is wrapped on the dried candied fruit. Sugar, starch and water are used as sugar coating, and the mixture is boiled in sequence according to the ratio of 3: 1: 2, cooled to 93℃, then the dried candied fruit is soaked for about 1 min, immediately taken out and put into a white porcelain plate, and baked in an oven at about 50℃. When a transparent sugar coating is formed on the surface of the candied fruit, it can be taken out, cooled and bagged.