1. Selection of raw materials: select varieties with large fruit shape, thick meat, separated kernels, sweet taste, less water, less fiber, strong fragrance and orange pulp color. Fruits should be completely ripe, unsuitable and tattered fruits should be removed and graded according to the size of the fruit.

2. Cleaning: put the fruit in a bamboo basket and rinse it with clear water.

3. Slicing: Cut the fruit seam in half with a stainless steel knife. The section should be neat and smooth, and remove the stone (if it is the whole dried apricot with stone, it is not necessary to cut the stone). After cutting in half, arrange the cut apricot slices upward on the sieve tray without overlapping.

4. Sulfur fumigation: Before sulfur fumigation, spray the fruit surface with salt water (the ratio of salt to water is 1: 33) to prevent discoloration and save sulfur. The sieve tray filled with apricot slices is sent to a sulfur fumigation room (box) for sulfur fumigation for 3-4 hours, and the ratio of sulfur consumption to fresh fruit is 3: 1 0,000. Apricot slices fumigated with sulfur should be filled with juice, so that the semi-finished products can keep bright orange-red or golden yellow after drying.

5. Drying: One method is natural drying, that is, the fruits fumigated by sulfur are placed on bamboo plaques or threshing floors, exposed to the sun, and when the sun reaches 50% ~ 70%, they are overlapped and dried in the shade until the water content is 16 ~ 18%. The drying rate is about 5: 1. The other is artificial drying, in which apricots smoked with sulfur are placed on a drying tray and sent to a drying room. The initial temperature of the drying chamber is 50 ~ 55℃, and the final temperature is 70 ~ 80℃. After 10 ~ 12 hours, it can be dried when it reaches the required water content.

6. Softening: Soften the dried finished product in a wooden box for 3-4 days to balance the internal and external moisture.

7. Packaging: grading according to the quality of finished products. Aft picking out that fruit block with poor color and insufficient drying, the fruit blocks can be packaged.

Quality standard: the meat is soft and not easy to break. Release after holding, and do not stick to each other. After twisting between two fingers, no juice oozes out. The water content is 16 ~ 18%.