Traditional Chinese Dried apricot process flow: Recipe, Ingredient Ratios & Step-by-Step Method
In short: Traditional Chinese Dried apricot 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 2584 words of English technical text, translated and preserved without editing. It is intended for experimental and reference use, not for regulated or commercial certification.
dried apricotsProcess flow Raw material selection → Cleaning → Cutting → Sulfur fumigation → Drying → Softening → PackagingPreparation method 1. Raw material selection: Choose varieties with large fruit, thick flesh, free core, sweet taste, low water content, low fiber, strong aroma, and orange flesh color. Fruits should be fully mature. Fruits with inappropriate maturity and broken fruits should be removed and graded according to fruit shape and size.2. Cleaning: Put the fruit into a bamboo basket and rinse with water.3. Cutting: Use a stainless steel knife to cut in half along the suture line of the fruit. The cut surface should be neat and smooth, and remove the core (if you are making whole-fruit dried apricots with cores, there is no need to cut and remove the core). …
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