Traditional Chinese Apricot sweet fruit: Recipe, Ingredient Ratios & Step-by-Step Method
In short: Traditional Chinese Apricot sweet juice 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 2905 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 sweet juiceProcess flow Raw material selection → Cleaning → Trimming → Cutting, core removal → Precooking → Beating → Homogenization → Preparation → Heating → Canning → Sealing → Sterilization and coolingPreparation method 1. Raw material selection: Select fully mature fresh fruits with moderate sugar and acidity as raw materials. Remove damaged and rotten fruits and other unqualified fruits. Different varieties should be processed separately.2. Cleaning: First use clean water to wash away the sediment and other debris on the surface of the fruit, then pour the fruit into 1% salt water and soak it for 5 to 10 minutes, and then rinse in clean water to remove the salt.3． Trimming: Use a stainless steel fruit knife to trim scars, insect scars, black spots, etc., and remove fruit stems.4. Cut and core: Cut in half along the suture line and remove the core with a coring knife.5． Pre-cooking: Take 55 kilograms of sugar liquid with a concentration of 22. …
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