Detailed Explanation of the Processing Method and Production Steps of Apricot Preserves

(l) Main raw materials (calculated for producing 100 jin of finished product): 350-360 jin of apricots, 60-65 jin of granulated sugar.

(2) Material selection and pre-processing. The fruit used for producing apricot preserves should be golden yellow in color, easy to separate from the pit, fine-textured, resilient, storable, and should not become soft and mealy after ripening; it should be whole, unblemished fruit free from pests and diseases. In production, "Tiebada" and "Shanhuangxing" are generally considered ideal. After harvesting, crack the fruit open along the suture line, remove the pits and wash clean. However, for green apricots used to produce green plum-style products, they should be soaked in 15% salt water for 3 days to separate the flesh from the pit, then the pits should be pressed out with a board, the fruit cut open, and rinsed with clean water to remove salt and debris before use.

(3) Sulfur fumigation treatment. The fruit treated as above should undergo sulfur fumigation. The specific method and dosage are the same as for sulfur fumigation of apples.

(4) Boiling and soaking. The fruit treated as above should undergo boiling and soaking. Because apricots have a relatively high water content and dense cell structure, multiple rounds of boiling and soaking should be adopted. For boiling apricot preserves, a copper pot is best, though a stainless steel pot can also be used. The first boiling uses 35-40% sugar solution (in continuous production, the remaining sugar solution from the second boiling can also be used). Since apricots contain relatively high organic acids, there is no need to add citric acid to invert the sucrose. The boiling time is about ten-plus minutes, but care should be taken to stir gently and continuously during boiling to ensure even heating. When the fruit surface slightly expands and small bubbles appear, pour into a vat for soaking. The soaking time is generally 12-24 hours, and the sugar solution should submerge the fruit.

The sugar concentration for the second boiling should be 50% (sugar can be added to adjust it, or the remaining sugar solution from the third boiling can be used). The boiling time is generally 2-3 minutes. After boiling, remove the fruit, drain the sugar solution, and place on bamboo trays to dry in the sun. During drying, to accelerate moisture evaporation, the concave side of the fruit should face upward. The moisture evaporation should be about 1/3 of the original weight.

The sugar concentration for the third boiling is 56%, and the boiling time is 15-20 minutes. During boiling, as moisture continuously evaporates, the sugar concentration continuously increases. When the sugar content reaches above 70%, remove the fruit, drain the sugar solution, and evenly place on bamboo trays to dry in the sun or by artificial drying. When dried to the point of not sticking to the hand while the fruit still retains some resilience, it is the finished product.