Dried apricot processing
Process: Fresh apricot → Cleaning → Sulfur fumigation → Smoking → Drying → Finished product.
Technical Points
Start by selecting high-quality fresh apricots. Wash them thoroughly with clean water and allow them to drain completely. This step ensures that any dirt or impurities are removed before further processing.
Next, carefully split the apricots along their natural seams using a stainless steel knife. Remove the kernels and rinse the flesh again with fresh water. Place the cleaned fruit pieces in a basket for the next stage of processing.
For sulfur fumigation, arrange the apricot slices on a basket or bamboo tray and place them inside the smokehouse. Position them on a wooden frame. Light charcoal in the center of the room and add 4 kg of sulfur for every 1000 kg of apricot pieces. Once the sulfur is scattered over the burning charcoal, quickly exit the smokehouse and seal all doors and windows tightly. The fumigation process lasts approximately 2 hours. When the fruit turns golden yellow and becomes translucent, open the doors and windows to ventilate. After air exchange is complete, move the apricot slices outdoors for 1–2 hours to cool down before proceeding to drying.
After this cooling period, transfer the sulfur-treated apricot slices into a barn or drying room. Spread them evenly on a wooden floor. Close the doors and windows, and begin heating the space to dry the fruit. In the first 4–6 hours, maintain a temperature between 40°C and 50°C. Gradually increase the temperature to 70°C–80°C as the moisture content decreases. Monitor the humidity closely and open vents when necessary to remove excess moisture. It's important to rotate the apricot slices on different levels of the rack during drying to ensure even heat distribution. All batches must be dried at the same time to maintain consistency. The drying process usually takes 24–36 hours. If the temperature or humidity is not properly controlled, the drying time may extend, leading to poor color and quality issues.
Once fully dried, the apricots are softened slightly and then sorted to remove any debris or damaged pieces. They are graded based on size and appearance, then packed into wooden boxes or cartons. Before packing, place a layer of plastic film or wrapping paper inside the container to protect the dried apricots from moisture. Store the finished products at a temperature between 0°C and 5°C with a relative humidity of around 65%. Avoid direct sunlight to preserve quality and shelf life.
Finished Product Quality
The final dried apricot product should have an orange color, be soft yet not sticky, semi-transparent, uniform in size, and well-shaped. It should offer a rich sweet and sour flavor, with a moisture content no higher than 18%. These characteristics ensure a high-quality, appealing product that meets industry standards and consumer expectations.
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