Traditional Chinese Cherry drying process: Recipe, Ingredient Ratios & Step-by-Step Method
In short: Traditional Chinese Cherry drying 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 2402 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 cherriesProcess flow Raw material selection → handle removal → washing → alkali dipping → rinsing → sulfur fumigation → drying → softening → grading → packagingPreparation method 1. Raw material selection: Choose varieties with bright skin, short handles, small cores, relatively uniform fruit sizes, sweet taste and less juice. Remove rotten fruits, immature fruits and other unqualified fruits.2. Remove the stem: Remove the fruit stem by hand.3. Washing: Put the selected cherries into a basket and wash them 2 to 3 times with running water in a sink or basin to remove impurities.4. Soaking in alkali: In order to shorten the drying time, …
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