1. Selection of raw materials: select bananas of edible ripeness (i.e., when the peel is yellow, the flesh becomes soft, and there is a strong sweet and aromatic flavor).

2. Peeling: manual peeling.

3. Cutting: cut the flesh in half lengthwise, small bananas can be cut without cutting.

4. Sulphurization: fumigate with sulphur in a closed sulphur chamber for 20 to 30 minutes, using 2 kilograms of sulphur per 100 kilograms of raw material.

5. Baking: drying with hot air at 65 ~ 70 ℃ for 18 ~ 20 hours, so that the finished product water amount of 16 ~ 17% is appropriate.

6. Softening: the finished product at room temperature and covered for 24 hours.

7. Packaging: sealed in polyethylene film bags.

8. Storage: stored at room temperature for more than half a year to maintain the color, aroma and taste unchanged.