Processing Methods and Technical Key Points for Candied Dried Apricots

(1) Process flow: raw material selection → washing → draining → pairing and pinching → air drying → sugar boiling → finished product.

(2) Technical key points:

① Raw material selection: select large, well-shaped dried apricots as the raw material.

② Washing: soak the selected dried apricots in warm water for 2 hours, then remove and drain.

③ Pairing and pinching: use your hands to pinch two apricot halves together, air dry them, and then boil them in sugar liquid.

④ Sugar boiling: the ratio of dried apricots to sugar is 1:1, that is, 1 kg of dried apricots to 1 kg of sugar. First prepare a 20% sugar liquid (20 kg granulated sugar, 80 kg water), bring to a boil 2 times, remove the foam, then add the dried apricots, simmer over low heat for about 20 minutes, remove and drain, and it is ready.

(3) Quality requirements: the finished product is golden yellow, with soft apricot flesh and a sweet taste.