In order to reduce the production cost, simplify the production process, and increase the value of goods, we now introduce a new process for the simple production of high-quality dried apricots. First, the process flow chart Raw materials → selection and classification → cleaning → air-drying → sulfur-smearing → drying agent soaking → pergola drying → sorting and packing. Second, the production process 1. Selection of materials Select a variety of fruit, which has a large size, thick flesh, few sapaches, high detached nucleus, high sugar content, and delicate flesh. 2. Choose a rating When the apricot reaches 7-8, the cultivars are picked off by hand and divided into big, medium and small baskets according to the fruit size. 3. Cleaning After grading, rinse the apricot fruit with clean tap water. 4. Dry Drain the dried apricots and dry them in the shade. 5. Smoked smoke Put the dried apricot fruit in a flat basket, sprinkle a small amount of 3.5% salt water (anti-discoloration), send it to the smokehouse, layered on a wooden smoke rack, and then pour the burning wood charcoal indoors In the iron plate, or in the center of the smoked room, dig a good hole, and then spread the sulfur powder on the charcoal fire. The amount of sulfur powder is about 0.4% of the fresh apricot weight, and the action should be fast. Immediately after spreading, the door should be sealed with felt immediately. Leave to avoid poisoning. About 2 to 3 hours, when the fruit is yellow and translucent, the door is opened to ventilation, so that the smell of sulfur is released. After the air is fully replaced, the apricot fruit is immediately moved to the outside for 1 to 2 hours for drying. 6. Drying agent soaking After drying sulfur-cured apricot fruits for 1 to 2 hours, they are soaked in a 2% desiccant solution for 5 minutes and the water droplets are drained. This method can shorten dry drying time by 3/4 than conventional methods. 7. Pergola drying To make a cuboid scaffold, the scaffold should have several layers of partitions. The surrounding and top of the scaffold should be covered and covered with a single layer of gauze, which is both ventilated and breathable, prevents direct sunlight, prevents the sugar in the apricot from being analyzed, and the light turns black. Adhesion and not easy to dry, resulting in skin wrinkles, poor color appearance, reduced sugar content, reduce dried apricot goods grade. The apricots soaked and drained are drained neatly in a shallow basket covered with a thin gauze, and the shallow baskets are placed on the partitions of the scaffolds. The layers are neatly discharged and the scaffolds are moved to open spaces. During the drying process, the apricot fruit should be replaced with the apricot baskets on the scaffolding in a timely manner so that the apricots fed at one time can be heated and ventilated evenly, and dried at the same time. This method can generally dry in 3 to 4 days, shortening it by about 16 to 17 days compared to the traditional method, and improving the work efficiency by 5 to 6 times. Third, packaging, storage The purpose of dried apricot packaging is mainly moisture and insect repellent. It is generally packaged with a polyethylene thin film that can both prevent insects and has good barrier properties against water vapor, or it can be packaged in a transparent composite film. It can also be packed in cartons, wooden boxes or sacks and compacted to avoid ventilation. The storage location should be dry and clean, and the bottom should be covered with wood to prevent deterioration. Fourth, the new technology to produce dried apricots should achieve the quality and input and output than apricot fruit drying or dryness of the shade is the key technology, too dry, hard dried pulp, apricot fruit is small, wrinkled skin, poor appearance, bad taste, Affect the apricot fruit grade; too wet, the sugar juice is easy to seep out, appearance is black, food is easy to stick teeth, and easy to mold spoilage. Appropriate degree of dryness should be 15% to 18% moisture content, at this time not stick to each other, no sugar juice oozing, from the nucleus, non-stick teeth, apricot fruit is golden yellow, full fruit shape, thick and soft meat, taste Comfortable and sweet. At present, fresh apricots on the market are 1 yuan/kg, 4 kg fresh apricots are 1 kg dried apricots, and dried apricots are 14 yuan/kg. If the fresh apricots are dried, they can increase 10 yuan per kilogram of dried apricots. Benefits, and the total cost of materials, labor, and other materials needed to process 1 kilogram of dried apricots is less than 1 yuan, that is, the input-output ratio of 1 kilogram dried apricots can reach 1:9. Mushrooms Whole In Jar,Easy Open Tin Food,Ready To Eat Mushrooms Tin,Mushrooms Wholes In Jar ZHANGZHOU TAN CO. LTD. , https://www.zztancan.com