Process fresh apricot → cleaning → go nuclear → smoked → drying → finished product.
Technical Highlights Clean fresh apricots that meet the requirements. Rinse with clean water and drain.
Fresh apricot kernels were drained to remove water and cut with a stainless steel knife along the sutures of the flesh. The apricot kernels were removed and the flesh was rinsed with fresh water and placed in a basket.
Smoked sulphur will be sent into the smokehouse with apricot flakes or bamboo curtains, placed on a wooden stand, and pour the burning charcoal into the iron pan in the center of the house and put sulfur (1000kg apricot pieces with 4kg of sulfur ) Sprinkle on the charcoal quickly, then leave the smokehouse, and then close the door and window tightly, smoke for about 2 hours, wait until the fruit is yellow and translucent, and then open the doors and windows for ventilation. When the air is fully exchanged, the apricot pieces are moved to outdoor air for 1 hour to 2 hours and then dried.
After drying, the sulphur-cured apricot pieces are sent to the barn and discharged on a wooden floor. Then the doors and windows are closed, and the fire is used to heat and dry. In the first 4 hours to 6 hours, the room temperature was maintained at 40°C to 50°C, and then gradually increased to 70°C to 80°C. As the moisture content of the apricot slices evaporates and the indoor humidity increases, the doors, windows, and vents should be opened in time to eliminate water vapor, and the closing time should be determined according to the indoor dry humidity and apricot drying degree. During the drying process, the apricot slices on the upper and lower layers of the grill should be exchanged to make them evenly heated, and the same batch of raw materials must be dried at the same time. Drying time is generally 24 hours - 36 hours, if the temperature, humidity is not properly mastered, it will extend the drying time, such a product color is poor, poor quality.
The finished product will soften the dried apricots, and then sort out the debris and debris, grading them, and grade them in wooden boxes or cartons. Packing film or wrapping paper must be placed inside the box before packing to prevent dried apricots from getting wet. Dried apricots after storage should be stored at a temperature of 0°C-5°C and a relative humidity of about 65% to prevent them from being stored in direct sunlight.
Finished product quality The dried apricot quality is orange yellow, soft, sticky, translucent, uniform size, neat shape, with rich sweet and sour flavor, water content is not higher than 18%.
Technical Highlights Clean fresh apricots that meet the requirements. Rinse with clean water and drain.
Fresh apricot kernels were drained to remove water and cut with a stainless steel knife along the sutures of the flesh. The apricot kernels were removed and the flesh was rinsed with fresh water and placed in a basket.
Smoked sulphur will be sent into the smokehouse with apricot flakes or bamboo curtains, placed on a wooden stand, and pour the burning charcoal into the iron pan in the center of the house and put sulfur (1000kg apricot pieces with 4kg of sulfur ) Sprinkle on the charcoal quickly, then leave the smokehouse, and then close the door and window tightly, smoke for about 2 hours, wait until the fruit is yellow and translucent, and then open the doors and windows for ventilation. When the air is fully exchanged, the apricot pieces are moved to outdoor air for 1 hour to 2 hours and then dried.
After drying, the sulphur-cured apricot pieces are sent to the barn and discharged on a wooden floor. Then the doors and windows are closed, and the fire is used to heat and dry. In the first 4 hours to 6 hours, the room temperature was maintained at 40°C to 50°C, and then gradually increased to 70°C to 80°C. As the moisture content of the apricot slices evaporates and the indoor humidity increases, the doors, windows, and vents should be opened in time to eliminate water vapor, and the closing time should be determined according to the indoor dry humidity and apricot drying degree. During the drying process, the apricot slices on the upper and lower layers of the grill should be exchanged to make them evenly heated, and the same batch of raw materials must be dried at the same time. Drying time is generally 24 hours - 36 hours, if the temperature, humidity is not properly mastered, it will extend the drying time, such a product color is poor, poor quality.
The finished product will soften the dried apricots, and then sort out the debris and debris, grading them, and grade them in wooden boxes or cartons. Packing film or wrapping paper must be placed inside the box before packing to prevent dried apricots from getting wet. Dried apricots after storage should be stored at a temperature of 0°C-5°C and a relative humidity of about 65% to prevent them from being stored in direct sunlight.
Finished product quality The dried apricot quality is orange yellow, soft, sticky, translucent, uniform size, neat shape, with rich sweet and sour flavor, water content is not higher than 18%.
We have not only conventional Honey but also Organic Honey, which have certified by BCS German. The main type is Organic Polyflora Honey, Organic Acacia Honey and Organic Vitex Honey, which come from the northeast of China and Northwest of China. We supply transaction issued by BCS GERMAN for each lot when export.
Organic Honey
Organic Polyflora Honey,Organic Acacia Honey,Organic Vitex Honey,Bee Honey,Vitex Honey
Easy Food (Jiaxing) Co., Ltd. , https://www.jxeasyfood.com