Traditional Chinese Apricot preserved process flow: Recipe, Ingredient Ratios & Step-by-Step Method
In short: Traditional Chinese Apricot preserved process flow. 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 2505 words of English technical text, translated and preserved without editing. It is intended for experimental and reference use, not for regulated or commercial certification.
Apricot preservesProcess flow Raw material selection → Cleaning → Cutting and core removal → Sulfur fumigation → Candied → Candied → Re-candied → Re-candied → Shaping → Baking → PackagingPreparation method 1. Raw material selection: Select fresh apricots whose skin color changes from green to yellow. The maturity level is about 80%. The fruit should be neat in shape and free of rot and insects.2. Cleaning: Rinse the selected fresh apricots in clean water.3. Cut and core: Lay the fresh apricots flat with the sutures facing up. Use a stainless steel fruit knife to cut along the sutures, break them open with your hands, and then use a coring knife to dig out the apricot core.4. Sulfur fumigation: Place the apricot slices on a baking tray, sprinkle with a little water, move to the sulfur fumigation chamber, and fume for 3 to 4 hours. …
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