Making method of candied fruits

[0023] A preparation method of candied fruit is carried out according to the following steps:

[0024] Step 1: Screen out ripe and well-shaped apricots;

[0025] Step 2: cleaning the selected apricots;

[0026] Step 3: Cold-cure the cleaned apricots, add 30kg of sugar and 150kg of salt to each t of apricot, stir evenly, and cold-cure for 24 hours.

[0027] Obtain the first candied fruit product;

[0028] Step 4: Cook the first candied fruit product, add 150 kg of sugar to 1 ton of the first candied fruit product, boil it for 10 minutes at a water temperature of 100° C., and then transfer the first candied fruit product to a pickling tank to obtain the second candied fruit product;

[0029] Step 5: Add 60kg of starch syrup and food additive ingredients to the remaining material liquid in the cooking pot and boil for 35 minutes to make a seasoning liquid. Stir the seasoning liquid evenly and add it to the second candied fruit product in the marinating tank. Turn over twice a day

[0038] A preparation method of candied fruit is carried out according to the following steps:

[0039] Step 1: Screen out ripe and well-shaped prunes;

[0040] Step 2: cleaning the selected prunes;

[0041] Step 3: Cold-cure the cleaned prunes, add 35kg of sugar and 145kg of salt to each 1t of prunes, stir evenly, and cold-cure for 18 hours to obtain the first candied product;

[0042] Step 4: Cook the first candied fruit product, add 130 kg of sugar to 1 ton of the first candied fruit product, boil it for 15 minutes at a water temperature of 100° C., and then transfer the first candied fruit product to a curing tank to obtain the second candied fruit product;

[0043] Step 5: Add 60kg of starch syrup and food additive ingredients to the remaining material liquid in the cooking pot and boil for 35 minutes to make a seasoning liquid. Stir the seasoning liquid evenly and add it to the second candied fruit product in the marinating tank, turn it over 3 times a day Pickle for 80h t

[0048] A preparation method of candied fruit is carried out according to the following steps:

[0049] Step 1: Screening out mature and well-shaped oil oranges;

[0050] Step 2: cleaning the selected tangerines;

[0051] Step 3: cold-cure the cleaned tangerines, add 25 kg of sugar and 160 kg of salt to each 1 ton of tangerines, stir evenly, and cold-cure for 28 hours to obtain the first candied product;

[0052] Step 4: Cook the first candied fruit product, add 130 kg of sugar to 1 ton of the first candied fruit product, boil it for 10 minutes at a water temperature of 100° C., and then transfer the first candied fruit product to a pickling tank to obtain the second candied fruit product;

[0053] Step 5: Add 80kg of starch syrup and food additive ingredients to the remaining material liquid in the cooking pot and boil for 30 minutes to make a seasoning liquid. Stir the seasoning liquid evenly and add it to the second candied fruit product in the marinating tank, turn it twice a