How to make whole fruit with pit dried apricots

Raw material selection: select varieties with large fruit type, thick flesh, core separation, sweet taste, less moisture, less fiber, strong aroma, and orange-yellow flesh color. The fruit should be fully ripe, and the fruit with inappropriate ripeness and rot should be eliminated, and graded according to the size of the fruit.

2.Washing: Put the fruit in a bamboo basket and rinse with water.

3.Cutting: Cut in half with a stainless steel knife along the suture line of the fruit, the cutting surface should be neat and smooth, and the pit should be dug (if you make a whole fruit with pit dried apricots, you do not need to cut and remove the pit).

After cutting in half, arrange the apocot slices on a sieve tray with the cut side up without overlapping. 4.Fumigated sulphur:

Before fumigation, spray the fruit surface with brine (the ratio of salt to water is 1:33) to prevent discoloration and save sulfur, and send the sieve tray containing the apricot fruit slices to the sulfur smoking room (box), smoke sulfur for 3 4 hours, and the ratio of sulfur dosage to fresh fruit is 3:1 000.

The core of the apricot fruit slices with good smoked sulfur should be filled with juice, and such a semi-finished product can maintain a bright orange-red or golden yellow color after drying. 5.Dry:

One is natural drying, the fruit that has been smoked is placed on a bamboo plaque or drying field, exposed to the sun, and when it is dried for five to seventy percent, it is stacked and dried in the shade until the water content is 16 18%. The drying ratio is about 5:1.

The other is manual drying, in which the smoked apricot fruit is placed on a baking tray and sent to the drying room. The initial temperature of the drying room is 50 55, the final temperature is 70 80, and after 10 12 hours, it can be dried to the required water content. 6.

Softening: Put the dried finished product in a wooden box for 3 to 4 days to soften the internal and external moisture.

Steps for the preparation of dried apricots.

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1.Wash the apricots and remove the stems.

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2.Cut in half to remove the nucleus.

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3.Prepare a clean container, add the apricots, and add a layer of sugar.

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4.Repeat until the container is filled, sprinkle with sugar, cover and refrigerate overnight.

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5.The marinated apricot flesh will melt the sugar and produce a lot of water.

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6.Pour the soup and water into a small milk pot and turn on medium heat.

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7.Bring to a slight boil and cook for one to two minutes, tasting the sweetness and sourness, where you can add sugar. Then turn off the heat and let cool through.

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8.Cool well and refrigerate overnight in a clean container.

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9.Remove the refrigerated apricot meat, put it on the grill, preheat the oven, and bake it at 80 low for four to five hours, turning the dough several times halfway.

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10.Grilled dried apricots, store them in an airtight container and eat them as soon as possible.

If you don't make dried apricots, then you don't need to do the steps after boiling in sugar water, it is simply apricots in sugar water.

1.Take a few ripe apricots, pick them and clean them. Hairy apricots are best in golden yellow.

2.Remove the apricot kernel from the apricot fruit, and do not squeeze it too hard. Break open the fruit with skill and remove the apricot pits.

3.Place the pulp of the removed apricot pits on a clean plate. Tear the flesh side up.

Add a little salt when washing apricots, and after washing, control the water.

Cut the fruit and remove the pit. Put a layer of apricots, sprinkle a layer of sugar, pour a little water, and cook in the hot pot stall of the induction cooker. Put the apricots in a container and sprinkle the apricots with sugar over and over again.

After marinating, the next day, a lot of water will come out, take out the apricots, put a piece of oiled paper on the grill, and set it up. Oven stove set up and down 80 degrees for eight hours. Take out the apricots and eat.

Turn the apricots over and cook them again.

1. It is recommended to choose the kind of small apricots for making dried apricots, and the large apricots will take a long time when they are finally dried or dried. If there are only large apricots, it is recommended to cut them into small pieces, and one apricot into 6-8 pieces.

2. Use a knife to make a circle of apricots and break them in half. Remove the apricot pits.

3. After all the apricots are processed, add sugar and mix well to make the sugar evenly wrapped on the apricots. Cover with plastic wrap and marinate for 6 hours (you can marinate the day before, marinate overnight, and continue the next morning).

4. The pickled apricots will come out of the water.

5. Pour the apricots into the pot together with the pickled sugar water.

6. Heat over medium heat (if the production amount is relatively large, use high heat), and turn the apricots in the pot appropriately during the heating process. Until the mixture in the pan boils. Once boiling, reduce the heat and continue to cook for 1 minute.

7. Turn off the heat. During the heating process, enough sugar water will be produced in the pot, soak the apricots in the sugar water, cover the pot with a lid or cover with plastic wrap, and soak for 24 hours (usually the apricots will release enough water, as long as the pot is the right size, the final sugar water is enough to soak the apricots.) If the water is really not enough, you can add some pure water appropriately, but don't add too much water).

8. Remove the soaked apricots and drain the sugar water. The next traditional way is to dry. Dry in the sun for 3-5 days until the apricots are dried. If there is no condition for drying, you can use an oven, up and down the heat 80, and dry slowly.

9. It can be dried in the oven. Once you're sure that the apricots don't drip anymore, you can lay them on a cooling rack and place the cooling rack on a grill and bake them in the oven (which dries faster). Turn the apricots over during the drying process (if it is sunburned, you should also pay attention to turning the apricots properly to make it more evenly sunburned).

10. It is good to dry or bake the apricots all the time, and when you touch the surface of the dried apricots with your hands, you will feel that it is dry and not sticky. The drying or drying time will be different according to the objective conditions, so pay attention to the situation of dried apricots.

Hello, I'm glad to answer for you, the following is the answer to your query, I hope it will help you. Hello dear, the practice of dried apricots with pits is as follows: [Homemade dried apricots] Preparation materials:

500 grams of apricots, 180 grams of caster sugar Method: 1. Wash the fresh yellow apricots and drain the water. The choice of yellow apricots is recommended to use a little harder, or a little green apricot with a little green head, the smaller the better, not too soft.

2. Draw a circle in the middle of the apricot with a knife, divide it into two halves, remove the apricot core, and the apricots can be divided into four halves. 3. After pitting all the apricots, mix well with caster sugar to evenly wrap the apricot flesh, and then put them in a clean container for sealing and marinating for 6 hours. 4. Pour the apricot meat and the pickled sugar water into the soup pot together, heat it over medium-low heat, the sugar water should not be over the apricot meat, if the sugar water is not enough, you can add a little pure water.

5. Stir from time to time when heating to prevent paste and dislike the bottom, boil until boiling, then cook for 30 seconds, turn off the heat, soak the boiled apricot meat in sugar water, and refrigerate for 24 hours. 6. Take out the apricot flesh, drain the water with a leaky net, spread it on the baking net layer by layer, put it into the fruit drying machine, set the temperature of 80 and bake it for 12 hours; It is also possible to bake in the oven without a dried fruit machine. 7. The dried fruit machine stops working, take out the dried apricots, and let them cool before eating.

1.Pour water into the iron pot and put it on the fire to boil, pour in the washed almonds, boil for 5 10 minutes, when the almond peel can be gently rubbed by hand, you can remove it from the fire, drain the water, sprinkle the pepper and salt while it is hot and mix well.

2.In addition, take a clean iron pot and heat it on a hot fire, pour in coarse sand and fry it, then put in the almonds, switch to a simmer and quickly stir-fry for 10 15 minutes, and then remove from the heat when the almonds turn yellow.

3.The fried almonds are sifted through a sieve to remove the coarse sand, let cool and serve.

4.Sichuan pepper salt preparation method: Fry Sichuan pepper with a strong fire (no numbness and astringency), roll it into fine noodles and mix well with refined salt, and stir-fry again for 2 3 minutes.