Preserved fruit is a kind of food made from fresh fruit after going through the following process: peeling, pitting, boiling in sugar water, soaking, drying, and packaging. The preserved fruit is bright and transparent, the surface is dried with slightly sticky, and the water content is below 20%.
1、 Choose fresh and intact fruit, remove the stem and core (such as hawthorn),
2、 Cut in half, slice it and ready for drying. Different processing methods are used according to different type of fruits, such as drying in the shade, drying in the sun, heat pump drying, etc.), so that to keep the original flavor and proper size and shape of the fruit as much as possible. Storage the dried fruit after completing the foregoing process .
3、Prepare dipping solution and accessories. The dipping liquid is mainly composed of sweetener and a small amount of potassium sorbate. The auxiliary materials are composed of compound thickener, citric acid or malic acid, sweetener and potassium sorbate. Soak the dried fruit in the soaking liquid for 2-3 hours. Make the dried fruit fully absorbed, and then remove it and drain out the water properly. Put the soaked dried fruit in the accessories for boiling, and then remove it and drain out the water again.