How to make the simplest dried kiwi fruit?

Dried kiwifruit has a unique flavor and many nutritional values. But the dried kiwifruit sold in the market is not very clean. Can we make dried kiwi fruit ourselves? Next, I will simply teach you how to make dried kiwifruit. Don't miss it.

Nutritional value of dried kiwifruit

Dried kiwifruit contains excellent dietary fiber and rich antioxidant substances, which can clear away heat and reduce fire, moisten dryness and relieve constipation, and can effectively prevent constipation and hemorrhoids.

Dried kiwifruit is rich in arginine, which can effectively improve blood flow and prevent thrombosis, and has special effects on reducing the incidence of cardiovascular diseases such as coronary heart disease, hypertension, myocardial infarction and arteriosclerosis, and treating impotence.

Dried kiwifruit contains a lot of inositol, which is a natural sugar alcohol. It can effectively regulate sugar metabolism, intracellular hormones and nerve conduction, and has a unique effect on preventing diabetes and depression.

Dried kiwifruit contains vitamins such as Vc, VE and VK. It is a low-fat food rich in nutrition and dietary fiber, and has unique effects on weight loss, bodybuilding and beauty.

Dried kiwifruit is rich in folic acid, which is one of the essential substances to build a healthy body, and can prevent neural tube malformation in embryonic development and relieve worries for pregnant women.

Rich in fruit acid, it can inhibit the aggregation of keratinocytes and the precipitation of melanin, effectively dilute or even remove dark spots, and improve the water-oil balance of skin.

So, what is the practice of dried kiwifruit?

Practice of dried kiwi fruit

Material selection: select carambola with complete fruit, no pests and diseases and intact as raw materials.

Cleaning: Rinse with clean water.

Alkaline soaking: soak in 20% sodium hydroxide solution at about 105℃ (slightly boiling) for 1 ~ 2 minutes.

Neutralization: Neutralize with 1% hydrochloric acid for 30 seconds at room temperature.

Rinse: rinse in flowing clean water for 10 minute, and then drain.

Slicing: first cut off the two end pieces, trim off the remaining peel, and then cut into 4 ~ 6 mm thick slices.

Sulfur fumigation: 4 kg of sulfur is used for every 1000 kg of raw materials, and sulfur fumigation lasts for 4-5 hours.

Drying: the drying temperature should be controlled at 65 ~ 75℃, and after about 20 ~ 24 hours, the water content of the finished product should reach below 20%.

Finished product: dried, taken out, cooled and packaged to obtain the finished product.