1. Selection of raw materials: Choose bananas with edible maturity (that is, when the skin is yellow, the flesh is soft, and there is a strong sweetness and aroma).

2, peeling: artificial peeling.

3, segmentation: cut the pulp in half, small bananas do not need to be cut.

4. Sulfur fumigation: fumigate with sulfur for 20-30 minutes in a closed sulfur fumigation room, with 2 kg of sulfur per 100 kg of raw materials.

5. Baking: hot air drying at 65 ~ 70℃ for 18 ~ 20 hours to make the water content of the finished product reach 16 ~ 17%.

6. Softening: Cover the finished product at room temperature and leave it for 24 hours.

7. Packaging: sealed with polyethylene film bag.

8. Storage: Store at room temperature for more than half a year, and keep the color and fragrance unchanged.