1.Select those apples which are fully maturedfruits with dense flesh, has high sugar content, thin skin and thick flesh. Remove those rotten and disabled fruits. In order to remove the pesticide on the peel, soak the fruit in a 0.5%-1% dilute hydrochloric acid solution for 3-5 minutes and then wash it with running water. Remove the peel and core by hand or machine, cut the apple into 7-8 mm thick round slices, and then put them in salt water.
2.Put the cut apple slices in 3-5% salt water or 0.5% sodium sulfite solution to protect the color to avoid oxidation and browning. Pick up the fruit slices and put them on the plate, and send them to the sulfur fumigation room for 15-30 minutes. Burn 2-4 kg of sulfur for per 1000 kg of fruit pieces.
Apple drying process
The initial temperature of drying is 80°C-85°C, and then gradually decreases to 50°C-55°C. The drying time is 5-6 hours, and finally the relative humidity reaches 10%. The drying rate is (6-8): 1, that is 6- 8kg of raw material can be made into 1kg of finished product).
The dried product should be elastic and not stick to each other when the hand clenching and then released.
Leave the dried apple product in an airtight container for 15-20 days, it can re-soften and could keep a consistent moisture content and soft texture. Remove waste and wet products, and then pack finished products in food bags or cartons. You should pay attention to moisture-proof during the storage period.