(I) Product Features The product is sweet, refreshing, sweet and not greasy. Compared with traditional preserved fruit, the product has obvious improvements in appearance, texture, taste, feel and flavor. (II) Major equipment Simple extruder, special thermostatic oven. (III) Process flow Raw material selection → Peeling → Slicing → Nucleation → Sulfur treatment, Hardening → Sugar cook → Sugar dip → Moisture control → Puffing → Aging → Packaging (4) Operational points (1) Selection of materials: The apple with complete fruit shape, small fruit heart, loose flesh and not easily boiled and moderately ripe is selected. Can choose "Red jade", "Guangguang", "Ruan Jin" and other varieties. (2) Sulfur treatment and hardening: The fruit pieces shall be soaked in a mixture of 0.1% calcium chloride and 0.1%-0.3% sodium sulfite for about 8 hours, and 1.2 to 1.3 kilograms of apples may be soaked per kilogram of the mixture. When immersing, press on the weight to prevent it from floating, dip it after dipping, and rinse it with water for two or three times. (3) Candied: In the container, prepare a sugar solution with a concentration of about 40%, add citric acid (added in a concentration of 1%), simmer gently for 40-50 minutes, then add sugar to adjust the concentration to about 50%, and cook again 20 For 30 minutes, add sugar to adjust the concentration to about 60% in the same way and cook for 10 minutes. At this time, the flesh was soft and not rotten, and it swelled with the boiling of the sugar liquid. The surface appeared fine cracks and the flesh was golden yellow and transparent. (4) Candied fruit: When the pan is hot, the fruit pieces are poured into the cylinder together with the sugar liquid and soaked for about 36 hours so that the fruit pieces are soaked evenly. (5) Adjust the moisture: Remove the fruit pieces and spread them on the baking tray and bake them in the oven. The temperature in the constant temperature chamber was controlled at 75-85°C, and the sample was measured for moisture until the moisture content was 7%-8%, and the solution was taken out for the next process. At this point, the fruit surface is dry and not sticky, the flesh is tough, the fruit pieces are transparent and golden yellow, and the sweet and sour taste of the food is good. (6) Puffing: The obtained fruit pods are loaded into a puffing machine for puffing operation. During the expansion, it should be heated slowly for more than 50 minutes. The pressure difference between the heating chamber and the vacuum chamber is close to atmospheric pressure. (7) Aging: The extruded fruit can continue to be placed in the aging room, aging and setting for more than 40 minutes. Spice Novelties Co.,Limited , https://www.wholesale-adult-toys.cn