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1.杏干。选用果大、汁少、质优的离核杏作原料,用水洗净,挖掉烂斑、干疤,用不锈钢刀顺缝合线切开,去核,杏碗朝上,摆在竹屉上,码于支架。按50公斤杏果用硫磺200克的比例在熏房内熏制1小时,待杏碗出汗,呈现水珠,果实变透明时,即可取出,再把用硫磺熏制好的杏碗放在60—70℃的烤房内,连烤12小时。在烤的过程中,应勤翻动,最少翻2—3次,当杏干的含水量降至18—20％时便移出烤房。烤好的杏干,果皮发皱,富有弹性,酸甜适口,分级包装即为成品。
Dried apricot Use fruit big, less juice, high quality from the nuclear apricot as raw material, washed with water, remove the rotten spots, dry scar, with a stainless steel knife along the suture cut, to nuclear, apricot bowl up, placed in a bamboo drawer , Code in the bracket. Press 50 kg apricot with sulfur 200 grams of the proportion of smoked room in the house for 1 hour to be apricot bowl sweating, showing drops of water, the fruit becomes transparent, you can remove the apricot bowl with sulfur smoked good 60 -70 ℃ baking room, and even bake for 12 hours. In the roasting process, should be ground flip, at least turned 2-3 times, when the water content of dried apricots down to 18-20% when they move out of the barn. Dried apricots, peel crumpled, flexible, sweet and sour taste, grading packaging that is finished.