Production method of dried fruit (household)

1, raisins. After the grapes are ripe, remove the small and damaged fruit in time, soak them in 1.5%-4% sodium hydroxide, then wash the lye with clear water, put it in a drying tray, dry it for 3-5 days, turn it over in time every day, and continue to dry in the shade. In Xinjiang and other places, it usually takes about 30 days because of the dry climate. After storing for 8 weeks, threshing to remove fruit stalks, and then bagging.

2. dried peaches. Use peaches that are easy to peel, cut them in half, remove the core and put them in a dry tray. Smoked fresh fruit with 0.4% sulfur for 4-6 hours, and then dried. When drying, it should be turned frequently, and it is advisable to dry it to 60-70%, that is, the water content is 15%- 18%. Reselect and store for about 3 weeks.

3. Dried apples. Selecting apples free from pests and diseases, peeling, removing cores, cutting into 5-7mm thick discs, fumigating with sulfur10-20min, steaming for 2-4min, and drying. Sun-dried 4-5 kilograms of dried fruits per square meter, and then fumigated with sulfur 1-2 hours. When drying in a large area, the room should be heated to keep the initial temperature at 80-85℃, and the temperature should be controlled at 50-55℃ in the next few days, and the drying time is about 5-6 hours.

4. Dried pears. Cut the selected pears in half, remove the pedicels and cores, blanch 15-25 minutes, smoke with 3% sulfur dioxide for 3-5 hours, and then air dry. It takes a long time to dry 10- 12 kg of dried fruit per square meter at 55℃ in the early stage of room temperature and 65℃ in the next few days, generally taking 30-36 hours.

5.dried apricots. Cut the picked apricots in half, remove the core, and put them in a baking tray with the cut face up. Then sprinkle light salt water on the surface of the fruit, the ratio of salt to water is 1: 33, fumigate with sulfur for 3-4 hours, and dry the fruit 5-6 kilograms per square meter. The indoor temperature is 40℃ at the beginning and 60-65℃ at the end. The drying time is 10- 12 hours, and the apricots are dried per square meter 12- 15 kg.

6. dried dates. Select jujube stones and grade them. Blanch in hot water for 5- 10 min, at the initial room temperature of 50-55℃, at the later stage of 68-75℃, and dry for 24 hours.

7. Li Gan. Treat the selected plums with 0.25%- 1.5% sodium hydroxide for 5 minutes, and then wash the lye. Plum hanging per square meter 12- 14 kg. The early stage temperature is 45-55℃, the late stage temperature is 70-75℃, and the drying time is 20-36 hours.