Detailed Explanation of Apricot Processing and Utilization Technology

1. Special-flavor Apricot Plum

Apricots are nutritious and delicious. Because apricots have a short ripening period, rot easily, and do not store well, in recent years their economic value has mostly been concentrated in the apricot kernels. Especially in more remote mountainous areas, much of the apricot flesh is left to rot. Although some enterprises process dried apricots, in order to extend the processing period they often use unripe apricots to make the preserved fruit, so the products cannot match the nutrition, flavor and mouthfeel of natural apricots. This research and development center has used advanced biological fermentation technology and vacuum cold osmotic pressure technology to develop an apricot plum food that both retains the natural nutrition and flavor of apricots and has an appealing mouthfeel, to meet the needs of the market and consumers.

(1) Equipment: vacuum sugar-infusion tank, drying oven and fermentation tank, etc.

(2) Process flow: material selection -> washing -> pitting -> vacuum impregnation -> dehydration -> fermentation -> seasoning -> baking -> finished product.

(3) Key operating points: ① Material selection. It is best to choose free-stone varieties whose color has turned from green to yellow, whose flesh is not fully soft and mushy, and whose moisture content is low. ② Washing. Wash the raw materials to be processed clean with clear water. ③ Pitting. First cut the apricots into two halves with a knife, then remove the pits, and use intact apricot flesh. ④ Vacuum impregnation. Prepare a 5% by mass glucose solution; 0.5% gelatin may be added to the sugar liquid, then add salt equal to 1.5% of the total glucose amount, and heat to boiling. Put the pitted apricot flesh into the sugar-infusion trays in the vacuum sugar-infusion tank; do not pile it too thickly, to prevent uneven impregnation. After the apricot flesh is placed in the sugar-infusion tank, seal the vacuum tank lid, draw a vacuum of 0.08 MPa to 0.09 MPa, and maintain it for about 10 min, then add the prepared glucose solution; the temperature of the sugar liquid is 70°C to 80°C. After vacuum sugar infusion, release the vacuum and impregnate under normal pressure for 30 min. Draw a vacuum again to 0.06 MPa to 0.07 MPa and maintain it for about 5 min. After breaking the vacuum, impregnate at room temperature for 30 min. Because the apricot flesh is fresh fruit, a certain negative pressure is formed under the vacuum state, causing the glucose solution to penetrate the apricot flesh tissue. This processing method not only prevents the apricot flesh from becoming soft, but also preserves its natural color, aroma and taste to the greatest extent. ⑤ Dehydration. Take the impregnated apricot flesh out of the vacuum tank and arrange it in baking trays, taking care to prevent it from sticking together, then dry and dehydrate it at a temperature of 50°C to 60°C. During baking, pay attention to ventilation and moisture removal; too high a temperature will deepen the color of the apricot flesh. When the moisture content of the apricot flesh drops to about 40%, it can be taken out of the chamber and cooled to room temperature. ⑥ Fermentation. Spray 0.3% light-aroma baijiu onto the surface of the cooled apricot flesh, then disinfect the fermentation container with potassium permanganate, put in the apricot flesh, and carry out moderate natural fermentation. When the apricot flesh has a certain fermentation aroma, it can be taken out of the vat for seasoning. ⑦ Seasoning. Use licorice, dried tangerine peel and lemon, etc., to make an infusion; filter the seasoning liquid, boil it and add an appropriate amount of cooling agent to make the seasoning liquid. Soak the fermented apricot flesh in the seasoning liquid for a second infusion, with a soaking time of 5 h to 6 h. After removing, drain off the surface moisture and arrange it in baking trays again. ⑧ Baking. Carry out a second dehydration in the baking trays; at this time the temperature should not be too high, and moisture removal and ventilation should be increased. When a layer of white sugar frost forms on the surface of the apricot flesh and the moisture content drops to about 10%, it is the finished product. ⑨ Inspection. Inspect the baked apricot flesh, remove products with too high a moisture content or those baked too dry and hard, and then they can be packaged.

(4) Quality requirements: the product is semi-transparent, with a moderate sugary white frost on the surface. It is chewy and firm to eat, with all five flavors present, and a strange yet enticing taste.

2. Almond Candy

Almond candy is crisp and fragrant; on the white sugar coating, bits of red rose petals are stuck, making it very appetizing. Almond candy is not only highly nutritious, but also an excellent food therapy product for eliminating phlegm and relieving cough.

(1) Formula: sweet almonds 2.5 kg, white granulated sugar 3 kg, maltose 200 g, dried rose flowers 20 g.

(2) Process flow

White sugar -> dissolve -> boil sugar -> first sugar coating

Almonds -> dry-bake -> first sugar coating -> second sugar coating -> cool -> finished product.

(3) Key operating points: ① Choose large, plump almonds and put them in a drying oven until the outer skin is slightly hot to the touch, or heat the almonds by stir-frying them with sand. ② While baking the almonds, take 1.25 kg of white granulated sugar, add 250 g of clear water, put it in a pot and heat to dissolve, then add 100 g of maltose and stir evenly. When the sugar liquid reaches a temperature of 140°C, remove from the heat. ③ Pour the heated almonds into the boiled sugar pot and keep turning and mixing with a shovel until the sugar begins to grain; then pour it into a bamboo tray and shake it gently a few times so that the sugar-coated almonds loosen and do not stick together. It is worth noting that the almonds must be baked or stir-fried in advance to a hot-to-the-touch temperature; if the almonds are not hot, the sugar will not stick. ④ Take the remaining sugar, add 250 g of water, heat to boiling, then add 100 g of maltose, and heat until the sugar liquid reaches a temperature of 135°C, then remove the pot from the heat. Pour the almonds that have been sugar-coated for the first time into the pot and quickly turn and mix with a shovel; when the sugar at the edge of the pot begins to grain, sprinkle the dried rose flowers onto the sugar and continue turning and mixing with the shovel until all the sugar has grained, then immediately pour the product into a bamboo tray, spread it out and cool it.

(4) Quality standard: the color of almond candy is pure white, with red rose petals dotted among it; the appearance is uniform in particles, with no sticking or caking; the taste is sweet, fragrant, crisp and crunchy, with the fresh fragrance of almonds.

(5) Notes: ① When boiling the sugar, the heat must be controlled appropriately and not taken too far, so as not to affect the color of the product. ② The timing of adding the rose flowers must be appropriate. If added too early, the sugar will not coat evenly; if added too late, the petals will not easily stick to the surface of the almond candy.

3. Salt and Pepper Almonds

Salt and pepper almonds are made from large flat almonds, and their taste is salty, crisp, fragrant and flaky. Almonds are rich in protein, fat and calcium, phosphorus, iron, etc., and have high nutritional value. Salt and pepper almonds have the effects of moistening the lungs and relieving cough, and of mild nourishment, and are one of the famous southern-style specialty products.

(1) Formula: sweet almonds 2.5 kg, refined salt 0.75 kg.

(2) Process flow: almonds -> sorting -> boiling -> removing -> adding refined salt -> mixing evenly -> baking -> cooling -> packaging -> finished product.

(3) Key operating points: ① Choose plump large flat almonds; among varieties, Jiumei Bian is the best, followed by Baiyu Bian, and bitter almonds must not be used. The almond particles are required to be plump and uniform, with no broken pieces or peeling. ② Put the almonds into boiling water to boil, remove them and place them in a container, then add refined salt. Add the salt while stirring so that the salt is mixed evenly among the almonds. Then cover them with a clean tarpaulin and leave until the next day. ③ Spread the almonds in an iron tray and send them into a drying oven to bake. The almonds should be spread evenly and not stacked together, to avoid uneven baking or uneven color. After the almonds are baked until crisp and flaky, cool and package them.

(4) Quality standard: the almonds are uniform in particle shape, plump and smooth, with no peeling; the color is yellow with luster; the taste is flaky, crisp, salty and fragrant, with a strong almond fragrance.