Candied fruit products What is the production process? Many people don't know. We only enjoy the taste, but not the origin and production. In fact, it combines the characteristics of candied fruit products from both the north and south: fresh fruits and vegetables are sorted, graded, shaped, pickled, dried, hardened, rinsed, soaked in sugar, boiled in sugar, and cooled. What are the classifications of candied fruit products?

　　1. Candied fruit products are mainly licorice-flavored products and sugar-coated products. Initially, they were mainly candied fruit products, but later gradually developed into sugar-coated products and cool fruit products. The surface is semi-dry or dry, with a strong dry aroma, sweet and sour or sour, salty and sweet, with a lingering aftertaste. Representative products include Chenpi plum, sour plum, licorice star fruit, etc. Sugar-coated candied fruit has a pure texture and a layer of white sugar frost on the surface, as if coated with a layer of sugar, also called "sugar-coated candied fruit". This product has a dry and frosty surface, a sweet taste, a strong original fruit flavor, multiple colors, and a unique flavor. Representative products include winter melon sugar, sugar lotus root slices, sugar water chestnuts, and sugar orange cakes, etc. Production techniques include pickling with licorice, sucrose, sweeteners, preservatives, coloring agents, and salt and flavorings; rinsing and desalting fresh fruit embryos, drying, adding ingredients, boiling, pickling, drying, packaging, and finished products.

　　2. Flavored candied fruit. Olives are the main raw material for making candied fruit. Therefore, candied fruit products are pickled products represented by olive products. The surface is dry or semi-dry, with low sugar content, slightly glossy, delicate and dense texture, and prominent added flavors, with a refreshing aftertaste. Representative varieties include Da Fu fruit, He Huajia Yingzi, Shi Xiang fruit, Liangyou olive, rose bayberry, Jinqing fruit, clove olive, and peeled olive, etc.

　　The main problems of candied fruit products are that due to traditional processes and drying methods, they cannot be mass-produced. Quality and safety have always been the main obstacles to the industry's growth, mainly manifested in the excessive use of food additives and sweeteners and substandard drying environments. However, with the gradual improvement of industry standards and the implementation of quality and safety certifications, more and more enterprises have realized that only high-quality products and trustworthy brands are the key to success.

　　According to the amount of carmine used in candied fruit products, it is 0.05g/kg; the carmine content in cherries is 0.17g/kg; the amounts of amaranth and brilliant blue in the product are 0.05g/kg and 0.0255g/kg respectively, exceeding those in blackcurrants, where the amount of amaranth is 0.145g/kg and the amount of brilliant blue is 0.0855g/kg. Sodium metabisulfite is a white powdery substance with good preservative and antioxidant properties. National standards stipulate that sodium metabisulfite can be added as a bleaching agent in the production of this item, with the residual amount of sulfur dioxide controlled at 0.05g/kg. However, illegal factories add it according to the region. This also provides enterprises with more detailed standard references and lays the foundation for their modernized production according to standards.