① Oranges: orange raw materials with dense meat, bright color, sweet and sour taste, graded according to the size of fruit transverse diameter, washed, boiled in water 1 min, and peeled by hand. Acid treatment: soak orange slices in 0. 15% ~ 0.20% hydrochloric acid for 40 ~ 50 minutes, and rinse them with clean water. Alkaline treatment: soaking citrus slices in 0.05% sodium hydroxide solution at 28-30 DEG C for 3-6 minutes,

(2) Yellow peach: use insoluble and tough varieties. It requires large fruit shape, thick meat, fine texture, orange pulp, clear juice and good processing performance. Fruits should be harvested when they are eight ripe. Wash the yellow peach with running water to clean the dirt on the skin. Pre-boiling in hot water at 95 ~ 100℃ for 4 ~ 8 minutes, with thorough cooking as the degree. Cool quickly after cooking.

③ Pak Lei: Fruits that are fresh and full, 70-80% ripe, tender in meat, few in stone cells, normal in flavor, free from mildew, frostbite, insect pests and mechanical damage should be selected. Horizontal diameter standard of fruit: wash the dirt on the epidermis with clear water above 55 mm, soak it in 0. 1% hydrochloric acid solution for 5 minutes, remove the wax and pesticides on the surface, and then rinse it with clear water. Add 0. 1% ~ 0.2% citric acid to clean water, heat and boil it, then feed it, and observe the fruit shape for 5 ~ 10 minutes, taking it as non-rotten.