The dried peaches should have the following characteristics: have large fruit shape and high sugar content, firm and thick flesh, less juice, golden flesh, aroma, less fiber, and 80-90% of maturity. It is best to harvest the peaches when the skin of the fruit is slightly soft.

1 Selection and cleaning

Remove these fruits which is rotten, diseased, damaged and unripe. Clean the sediment on the surface of the fruit with clean water, and then brush off the peach hair. If there are more residual pesticides, soak it in 0.5-1% dilute hydrochloric acid solution for 35 minutes, and then wash it off.

2 cut and pitted

Use a half cutter or a stainless steel knife to cut the peach in half along the “suture line” of the fruit, use a core knife to dig out the core, and then put the peach into 1-3% salt solution to protect the color.

3 Peel and wash

It can be peeled with a peeling stuff, or scald the peach with 1.0-2.5% hot sodium hydroxide solution for 30-60 seconds to peel, then immediately rub the peach slices in clean water to remove the peach skin and rinse.

4 blanch

Steam the peeled peach slices in steam for 5 minutes, or blanch in boiling water for 5-10 minutes, and then remove it and drain the water.

5 sulphur

Arrange the peaches cut-side upward on the plate and sulphur for 4-6 hours. About 3 kilograms of sulfur are needed for per ton of fresh fruit.