Dried fruit is a variety of fresh fruit (billet) as the main raw material of sugar products, the core process is to impregnate with syrup or boiled, and in the process will use a lot of sugar and salt for curing. Therefore, according to different tastes and become high sugar, high salt, nutrition will also be a large number of loss, it is recommended to usually eat in moderation, a large number of food is not conducive to health.

Many regions say that it is preserved fruit, more in the north is the name of the preserved fruit, in fact, there is a slight difference between the two preserved fruit and preserved fruit, the distinction between the standard is the degree of dehydration, usually less dehydrated, not with pulp is the preserved fruit, will not be drying process, the more moist is known as preserved fruit.

Preserved fruit is a unanimous favorite food, made products, its shape is more incomplete fruit body, but the particles are full, and in the head and thickness, dry and wet degree of basic consistency, the color and lustre is transparent or translucent, the flavor of the flavor is more, there is also the flavor of the original fruit.

Dried fruit preserves

Because of the different raw materials around the country, local tastes are different, dried fruit preserves have a lot of schools, mainly in Beijing, Guangdong, Fujian and other major schools. According to the custom of Beijing, the products with low moisture content and without juice are called preserved fruits, such as apple preserved fruits, pear preserved fruits, apricot preserved fruits, begonia preserved fruits, etc. The preserved fruits are made by treating the raw materials, boiling them with sugar and drying them, and they are bright in color and lustre, with dry and slightly sticky surface, and their moisture content is below 20%.

And the honey or sugar boiled without drying the products called candied fruit, the product surface wet and soft, moisture content of more than 30%, generally impregnated in sugar juice, such as candied hawthorn, candied begonias, etc., because it is not easy to package, storage, has been less common. With the blurring of the distinction between preserved fruit and candied fruit, candied fruit and vegetable products are collectively referred to as preserved fruit and candied fruit.

The basic principle of preserved fruit processing is the use of high concentration of sugar produced by high osmotic pressure, precipitation of fruits and vegetables in a large amount of water, inhibit the growth of microbial activity, to achieve the purpose of fruit and vegetable products are not bad. The production process mainly consists of raw material pretreatment, sugar system, leaching sugar, drying, packaging and other processes. Among them, the sugar system is the most important part.

Sugar system has two kinds of pickling and cooking, sugar cooking is divided into a cooking method, multiple cooking method, rapid cooking method and vacuum cooking method. According to the different raw materials, the use of different methods of sugar. The production of preserved fruit has developed into a more mechanized industrial production.