preserved apricot meat

Preserved Apricot Preserved Apricot is beautiful in color, sweet and sour, and full of color, fragrance and taste. It maintains the natural color and nutritional components of fresh apricots, and has the effects of promoting fluid production to quench thirst and removing cold and heat toxins. In Qing Dynasty, dried apricots were mainly produced in Korla, Aksu and other places in Xinjiang, and local specialty small white apricots and large white apricots were selected as raw materials, which were cleaned. Core removal, dehydration, pressure sugar soaking, low-temperature baking, packaging and other processes. Raw apricot is yellow and white or red, and its meat is soft. The content of fusible graphics is moderate; The preserved apricot is beautiful in color, sour and sweet, full of color, fragrance and taste, and maintains the natural color and nutritional components of fresh apricots, and has the effects of promoting fluid production to quench thirst and removing cold and heat toxins. Dried apricots were produced in Qing Dynasty. Apricot outside, benevolence inside! Beautiful color, sour and sweet taste, full of color, fragrance and taste, maintaining the natural color and nutritional components of fresh apricots, and having the effects of promoting fluid production to quench thirst and removing cold and heat toxins. Technological process: selecting materials, cutting and removing cores, soaking in sulfur to protect color, boiling in a sugar-stained pot, baking and finished products.
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