Preserved fruit is a food made from fresh fruit through the main processes of peeling, pitting, boiling in sugar water, soaking, drying, finishing and packaging. It is bright and transparent, the surface is dried with slightly sticky, and the water content is below 20%.
Choose fresh and intact fruit to remove the strip and core, and then cut in half and slice it. Drying and roasting the fruit by different processing methods such as shade-drying, sun-drying, roasting, etc.. This step will keep the original flavor and the proper size and shape of the fruit as much as possible.
Preparing the mixed liquid and ingredients. Mixed liquid is mainly composed of sweetener and a small amount of potassium sorbate, and the ingredients are composed of compound thickener, citric acid or malic acid, organic flavoring agent and potassium sorbate. The preserved fruit should be soaked in the mixed liquid for 2-3 hours to make the dried fruit fully absorbed. Afterwards, drain and dry the preserved fruits properly, then you should put the dried fruit into the ingredient for boiling. After finish the boiling, remove and drain the preserved fruit.