Processing method of preserved apricot fruit

(l) main raw materials (100 jin of finished products) 350-360 jin of apricot and 60-65 jin of sugar.

(2) for material selection and pre-processing, the fruit used in the production of preserved apricot should be golden in color, easy to leave kernel, delicate meat, full of toughness, storability, soft after maturity, and intact without diseases and insect pests. Generally speaking, "Tiebada" and "Shanhuang apricot" are more ideal in production. After picking, the fruit is knocked open along the closing line, enucleated and washed. However, the green apricot producing green plum is soaked in 15% salt water for 3 days, the pulp is separated from the core, the core is pressed out with a plate, cut, and the salt and treatment are bleached with clean water for use.

(3) fumigation treatment, the fruit after the above treatment should be fumigated, the specific method and dosage are the same as apple fumigation treatment.

(4) boiling and impregnation, the fruit after the above treatment should be boiled and impregnated. Because the water content in apricot is high and the cell tissue is relatively dense, it should be boiled and impregnated many times. Preserved apricots are best cooked in copper pots or stainless steel pots. 35-40% sugar solution is used for the first cooking (the residual sugar solution from the second cooking can also be used for continuous production). Because apricots contain more organic acid, it is not necessary to add citric acid to convert sucrose. The cooking time is about ten minutes, but attention should be paid to turning gently in the cooking process to ensure uniform heating. When the surface of the fruit is slightly expanded and small bubbles appear, the dipping time is generally 12-24 hours, and the sugar solution should immerse the fruit.

The sugar content of the sugar solution prepared for the second time should be 50% (can be prepared by adding sugar or with the residual sugar liquid cooked for the third time). The cooking time is usually 2-3 minutes. After boiling, remove, drain the sugar and put it on the bamboo drawer to dry. In the process of cooling and drying, the water evaporation should be accelerated, and the fruit should be concave and upward, and the amount of water evaporation should be about lbig 3 of the original weight.

The concentration of the sugar solution for the third time is 56%, and the cooking time is 15-20 minutes. In the process of cooking, the concentration of sugar solution increases with the continuous evaporation of water. When the amount of sugar reaches more than 70%, remove the fruit, drain the sugar solution, and evenly put it on the bamboo drawer to dry. It is the finished product when it is dried until it does not stick to the hand and the fruit still has toughness.