1. Selection of raw materials: Select varieties with large fruit shape, thick flesh, free core, sweet taste, low water content, low fiber, strong aroma, and orange flesh color.

2. Cleaning: Put the fruit into a bamboo basket and rinse with water.

3. Cutting: Cut the fruit in half with a stainless steel knife along the suture line. The cut surface should be neat and smooth, and remove the core. (If you are making whole-fruit dried apricots with cores, there is no need to cut and remove the core ). After cutting into two halves, arrange the apricot slices on the sieve plate with their cut sides facing up without overlapping.

4. Sulfur fumigation: Spray the fruit surface with salt water (the ratio of salt to water is 1:33) before sulfur fumigation to prevent discoloration and save sulfur. Put the sieve tray containing apricot fruit slices into Sulfur fumigation room (box), fumigation of sulfur for 3 to 4 hours, the ratio of sulfur dosage to fresh fruit is 3:1000. The core of apricot slices with better sulfur fumigation should be full of juice. After drying, such semi-finished products can maintain a bright orange-red or golden color.

5. Drying: One is natural drying. The sulfur-smoked fruits are placed on bamboo plaques or drying fields and exposed to the sun. When drying for 50 to 70% of the time, they are stacked and dried in the shade. to a moisture content of 16-18%. The drying ratio is about 5:1. The other is artificial drying, where the sulfur-smoked apricots are placed on a baking tray and sent to the drying room. The initial temperature of the drying room is 50~55℃, and the final temperature is 70~80℃. After 10~12 hours, the required moisture content can be dried.

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