The pears are dry

production method
1. Raw material selection: choose meat soft and delicate, less stone cells, high sugar content, aroma and fruity varieties, such as pears, pears, aubergines, etc. , remove rotten fruit and overripe fruit.

2. Peeling: The outer skin of pears is rough, peeled, and the fruit stalks and slivers can be removed by manual and mechanical methods.

3. Cut: Cut into chunks or fillets with a stainless steel fruit knife, or cut in half or 4 to 5 pieces.

4. Salted water: To prevent oxidation and color change of the sliced fruit, can be soaked with 1 to 2% salt water or spray wine color protection.

5. Smoked sulfur: Send pear slices into the smoked sulfur chamber. Each ton of fruit practical sulfur 2 to 3 kg, smoked sulfur time according to the fruit cutting method and thickness and different, about 8 to 12 hours. The fumigation time is slightly longer, the finished product is pale yellow, and it is translucent.

6. Drying: Exposed to the sun for 2 to 3 days, then stack the bamboo crucible over the shade. It takes 20 to 40 days to complete the
drying
process. The drying rate is 4:1 to 7:1.

7. Packing: Packed in sacks, bamboo crucibles or mats.

quality standards color beautiful, fragrance, meat thick, not mildew, dry, water content of 10 to 14%, no insect decay, no impurities, no sediment.