Traditional Chinese Peach slice process: Recipe, Ingredient Ratios & Step-by-Step Method
In short: Traditional Chinese Peach slice process. This entry documents a recipe & cooking taken from Chinese practical-technology literature, written for small-scale makers and home producers. The text below is the full English translation of the original Chinese workshop notes, covering materials and quantities, the step-by-step sequence, and the practical cautions recorded in the source. Roughly 2837 words of English technical text, translated and preserved without editing. It is intended for experimental and reference use, not for regulated or commercial certification.
peach slicesProcess flow Raw material selection → Cleaning → Cutting → Lime pickling → Boiling → Ingredients → Candied → Candied → Drying → PackagingPreparation method 1. Raw material selection: Select peach fruits with firm flesh and green and reddish outer skin. Remove rotten and overripe fruits.2. Cleaning: Soak the peach fruits in alum water, and use 60 grams of alum per 100 kilograms of peaches. Use a small amount to submerge the peach fruit, stir it with a wooden stick, and do not use excessive force to avoid damaging the peach. After washing the hair and dirt on the peach fruit, take it out and drain it.3. Cutting: Use a peach cutter to cut along the suture line of the washed peach fruit, cut the peach fruit in half, and split the core into two halves. Then cut each half of the fruit lengthwise into thin slices, reaching as deep as the core. The sliced peach flesh slices are connected to the peach core, and each slice is about 0.2 cm thick.4. …
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