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(1) Varieties: Wojin, Jiguan, Hongyu and Guoguang apples are all acceptable.
(2) Fruit diameter: the fruit diameter is not less than 60mm.
(3) Quality: The fruit is fresh and plump, of good quality, more than eight mature, free from mildew, deformity, frostbite, pests and diseases, and severe mechanical injuries. 2. Citric acid is white and dry, with a purity of over 90%. 3. Sodium sulfite is white, dry and pure.
Raw materials→washing→peeling→trimming→slicing→soaking in liquid medicine→arranging skewers→drying→picking→moisturizing→packing→storage of finished products.
1. Raw material processing The raw materials are mechanically peeled, and then punched into a circular hole along the center of the core by a corer, and cut into 8-10mm thick annular slices along the fruit with a slicer, and the core is taken out. .
2. Soaking in liquid medicine
(1) Soak apple slices in liquid medicine for 30-40 minutes.
(2) When soaking, the liquid level of the liquid medicine should be 15-20cm higher than that of the sliced fruit.
(3) In order to prevent the fruit slices from floating on the liquid medicine, the fruit slices should be pressed with a curtain weight on the fruit slices to ensure that the fruit slices are completely soaked in the liquid medicine.
(4) After the fruit slices are soaked, they are strung on the bamboo poles one by one and spread out evenly, so as to prepare for entering the drying room.
(5) Liquid medicine formula: water, citric acid, and sodium sulfite are prepared in proportions of 250kg, 0.15-0.3kg, and 2.5-3.5kg.
(1) Drying chamber temperature: 60-80°C.
(2) Drying time: 5 to 10 hours.
(3) Dehumidification: Dehumidification should always be carried out during the drying process.
(4) Precautions: During the drying process, it is necessary to prevent the temperature from fluctuating from high to low.
(1) The dried apples should be manually selected and trimmed.
(2) Trimming: Trim off the residual nests, peels, mechanical scars, spots, and pests on the fruit slices.
(3) Selection: remove the non-dried pieces, paste pieces, fragments and dirty pieces in the fruit slices, and remove impurities.
After trimming, select qualified dehydrated apples, and then spray water to regain moisture for more than 10 hours. After regaining moisture, the moisture content must not exceed 18%.
The dehydrated apples that pass the test and inspection are put into composite packaging bags for packaging.
1. Color and luster Dried dehydrated apples are light yellow, yellowish white or bluish white.
2. Taste and smell It has the flavor and smell that dehydrated apples should have, sweet and sour, and has no peculiar smell.
3. Organization and shape The fruit slices are ring-shaped slices; without mechanical damage, pests, and spots; incomplete slices do not exceed 10%; broken pieces do not exceed 2%.
4. Moisture content should not exceed 18%.
5. The sulfur content shall not exceed 0.1%.
6. Shelf life There will be no quality changes such as insects, mildew, and discoloration within 12 months from the date of production.
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