Candied Fruit Products I believe everyone is familiar with candied fruit and canned fruit products, which are often used as substitutes for fresh fruit. However, this is incorrect, especially for candied fruit. Because of its sweet taste, it is popular with many children. The vitamin C in fresh fruit is largely destroyed during the candied fruit making process, and the white sugar used in processing can reach a purity of over 99.9%. Some candied fruit products also contain additives, and frequent consumption can pose potential health risks. Although delicious and appealing, caution is advised. These products are readily available in various stores and online platforms. Based on product characteristics, candied fruit products can be categorized into different types.

　　1. Candied fruit: Sugar is added to the fruit and steamed. The finished product is generally soaked in a concentrated sugar solution. The fruit is delicate, delicious, and examples include candied hawthorn, papaya, plums, osmanthus, and roses. Candied fruit products have a small amount of sugar syrup on the surface, are crisp, sweet, and retain the original fruit flavor. They are visually appealing and have excellent color, aroma, taste, and shape. Representative products include plum series, candied Buddha's hand, honeyed kumquats, figs, and jujube series products, which are representative of the "return sand" process. These products have a dry surface, slight frosting, bright colors, unique shapes, crisp texture, and sweet taste.

　　2. Return Sand: After the raw materials are boiled with sugar, the finished product has a dry surface with white sugar crystals. Examples include candied winter melon strips, red dates, and kumquat cakes. The fruit pieces are coated with a layer of white sugar powder, making the product translucent, crisp, and high in sugar content. Examples include various melon strips, kumquat cakes, gizzards, ginger slices, kumquats, lotus seeds, water chestnuts, and osmanthus paste.

　　Production Process of Candied Fruit Products:

　　1. Candied fruit products are mainly composed of licorice-flavored products and sugar-coated products. Initially, they were mainly candied fruit, later developing into sugar-coated products and cool-natured food products. The surface is air-dried or dried, with a fragrant aroma, sweet and sour or sour, salty and sweet, with a lingering aftertaste. Representative products include preserved plums, salted plums, and licorice-flavored jujubes. Sugar-coated candied fruit has an authentic texture and a layer of white frosting, resembling a sugar coating, also known as "sugar-coated candied fruit." These products have a smooth surface, frosting, sweet taste, strong original fruit aroma, rich colors, and delicious taste. Representative products include candied winter melon, lotus root slices, water chestnuts, and orange cakes. The production process includes pickling with licorice, granulated sugar, sweeteners, additives, salt, spices, fruit embryo washing, desalination, drying, seasoning, steaming, seasoning, pickling, drying, and packaging.

　　2. Flavored candied fruit: Olives are an important raw material for making candied fruit. Therefore, candied fruit products are represented by olive products, which are pickled, with a dry or semi-dry surface, low sugar content, slight gloss, fine and dense texture, and prominent flavor, with a refreshing and lingering aftertaste. Representative types include large-fruited olives, Shixiang olives, Liangyou olives, rose-flavored bayberries, Jinshou olives, clove olives, and peeled olives.