Dried apricot processing
Start with fresh apricots, then proceed through a series of carefully controlled steps: cleaning, nuclear treatment (sulfur fumigation), smoking, drying, and finally, packaging to produce the finished product.
Technical Details
Begin 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, the apricot kernels are carefully separated from the flesh. Using a stainless steel knife, cut along the natural seam of the fruit to remove the kernel. The remaining flesh is rinsed again with fresh water and placed into a basket for the next stage.
The sulfur fumigation process is critical for preserving the color and texture of the apricots. A basket or bamboo tray containing the apricot slices is placed on a wooden frame inside the smokehouse. Charcoal is burned in the center of the room, and sulfur (4 kg per 1000 kg of apricot pieces) is quickly sprinkled over the burning charcoal. The operator immediately exits the smokehouse and seals all doors and windows tightly. The fumigation lasts approximately 2 hours, during which the apricots turn yellow and become translucent. Once this stage is complete, the smokehouse is ventilated to allow fresh air to circulate. After about 1–2 hours of outdoor exposure, the apricots are ready for the drying phase.
After fumigation, the apricot slices are moved to a barn where they are spread out on a wooden floor. The doors and windows are closed, and heat is introduced to begin the drying process. In the first 4–6 hours, the temperature is maintained between 40°C and 50°C, gradually increasing to 70°C–80°C as the moisture content decreases. It's essential to monitor humidity levels and open vents when necessary to release excess moisture. Throughout the drying period, the apricot slices on different levels of the rack should be rotated regularly to ensure even drying. All batches must be dried simultaneously to maintain consistency. The entire drying process typically takes 24–36 hours. If temperature and humidity are not properly managed, the drying time may increase, leading to lower quality products with poor color and texture.
Once fully dried, the apricots are inspected, sorted, and graded. Any debris or imperfections are removed, and the final product is packed into wooden boxes or cartons. A layer of packing film or wrapping paper is placed inside each container to protect the dried apricots from moisture. For storage, the finished product should be kept at a temperature between 0°C and 5°C with a relative humidity of around 65%, avoiding direct sunlight to preserve quality and shelf life.
Product Quality Standards
The final dried apricot product should have an attractive orange color, be soft yet not sticky, semi-transparent, and uniform in size and shape. It should possess a rich sweet and sour flavor, with a moisture content no higher than 18%. These characteristics ensure that the product meets both quality and consumer expectations.
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