Candied white apricots
Select apricot varieties with thick flesh, separated from the pit, sweet taste, less fiber, strong aroma, and orange-yellow flesh. The fruit should be fully ripe but not overripe.
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Candied white apricots
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Product description
● Raw Material Selection and Nutritional Value
Raw Material Selection: Select apricot varieties with thick flesh, separated from the pit, sweet taste, less fiber, strong aroma, and orange-yellow flesh. The fruits must be fully ripe but not overripe.
Sorting and Cleaning: Remove damaged fruits and those with unsuitable maturity. Wash after sorting by size.
Cutting and Pitting: Use a sharp knife to cut the fruit in half along the suture line. The cut surface must be smooth and even. Then remove the pit to make half-fruit pitted apricot; some are not cut open and pitted, which are whole fruit with pits.
Rich in Vitamins: Rich in Vitamin A, Vitamin C, Vitamin E, etc.
Diverse Minerals: Contains potassium, calcium, iron and other minerals.
Rich in Dietary Fiber: The dietary fiber in white apricot can promote intestinal motility and aid digestion.
● Production Standards
1. Raw Material Requirements
Fresh Fruit Should meet the requirements of GB/T 10651 and relevant national standards and regulations.
2. Production Water
Should meet the requirements of GB 5749.
3. Food Additives
The quality of food additives should meet the requirements of relevant national standards and regulations.
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