(1) When selecting materials for processing preserved apricots, varieties with large fruit, thick meat, toughness, yellow color and high soluble solid content should be selected, and harvested when the fruit is eight-ripe, and the fruit size should be neat, free from pests and diseases, damaged fruits and overripe or green fruits. (2) After the selected materials are cleaned, the residual soil and chemicals on the surface of the fruit are washed away with clear water. (3) Cut the washed fruit in half along the suture line with a knife or a half-cutter, and remove the stone to get the apricot bowl. (4) Sulfur fumigation is to prevent the fruit from browning. When fumigating sulfur, put the apricot bowl on the steamer, put it in a closed fumigation room and ignite the sulfur for 2 hours. The dosage of sulfur is generally 0.2% ~ 0.3% of the total weight of apricot meat.
Another sulfur treatment method is to soak the apricot bowl with 0.3% sodium bisulfite for 65438 0 hours. (5) Sugar boiling and soaking apricot meat should be done in three times, so that the sugar solution can fully enter the pulp and the pulp will not be cooked.
35% ~ 40% sugar solution is used for the first cooking. Boil the sugar solution for 2 ~ 3 minutes, then put it into the apricot bowl, gently turn it over and heat it evenly. After the pot is boiled, put the apricot bowl and sugar solution into a vat for soaking 12 ~ 24 hours.
50% ~ 60% sugar solution for the second cooking can be adjusted by the sugar solution in the cylinder. First, boil 50% sugar solution, take out the pulp soaked for the first time, filter out the sugar solution, pour it into the pot, adjust the concentration of the sugar solution to 60% after 2 ~ 4 minutes, and then soak the apricot meat and sugar solution in a vat for 24 hours.
60% ~ 70% sugar solution is used for the third cooking. First, boil 60% sugar solution, take out the pulp soaked for the second time, filter out the sugar solution, pour it into a pot and cook for 3 ~ 5 minutes, and add sugar at the same time to make the concentration of the sugar solution reach 70%. Soak the sugar solution and apricot bowl in a vat 12 ~ 24 hours. The processed apricot meat is not rotten, raw, complete and transparent. (6) Drying treatment: filter the sugar-removed liquid from the apricot bowl after three times of cooking and soaking, spread it on a drawer, and send it to the drying room for drying at 60-70℃ ... To prevent coking, it should be rotated once every 1 hour. Bake until it is non-sticky and elastic. (7) Plastic packaging: Knead the baked apricot bowl into an oblate shape, trim the irregular flash, and then classify and package according to the quantity. Because of the high content of invert sugar in preserved apricots, it is easy to absorb moisture, so there should be moisture-proof packaging film or wrapping paper when packaging.