First, the process flow. Raw materials → sorting → ripening → ennucleation → blanching (0.3-0.4% sodium bisulfite) soak → decolorize → filter dry → sugar stain → → add citric acid, the first cooking → maceration → add lemon After the acid, the second candied sugar → Liquor → drying → dry → finished product. Second, select the fruit. Select the appropriate processing of fruit varieties, there must be a good separation of nuclear, fruit a larger, more concentrated flavor, bright color, the fruit must be fully mature, with nine mature as well, but also can be taken after indoor room temperature for 12 hours, After being cooked, it can be 100% away from the core. Third, decolorization. In the process of processing, anthocyanin is easily dissolved in water, and the residual pigment in the skin is easily changed from the sugar and acid to make the product dark. In order to maintain the product with a clear and uniform color, 0.3-0.4% of sodium bisulfite is used to soak. In 12 hours, the fruit can be removed red and the finished product can be bright, uniform and yellow. Fourth, candied. A candied process shortens the processing time, but the sugar is not full; the finished candied fruit is more full of sugar, the golden color is bright, and the appearance and morphology are greatly improved compared with the traditional craft. Adding a small amount of citric acid in the candied fruit can make the fruit color reddish. The new technology shortens the heating time, vitamin C is better preserved, and the nutritional content of the preserved fruit is higher. In order to reshape and balance the internal and external moisture in the fruit, the dried cherries must be placed in a closed container to make them moist and soft. The soft fruit can be sent to the oven after reshaping and rejecting the unqualified products. Bake at -70°C for 4-5 hours. Fifth, packaging. Before the packaging, we must carry out quality inspection, check the sugar content, moisture content, bacterial contamination, etc. of the re-baked preserved fruit, and once again reject the unqualified preserved fruit and impurities, and the product that meets the standard is a qualified product. For the timely packaging of the finished product, an electric fan is used to rapidly cool the preserved fruit. After cooling, the preserved fruit can be packaged in a plastic bag or a food box with a trademark. To facilitate the quality of observation when the customer purchases, a transparent window must be left on the package. SICHUAN UNIWELL BIOTECHNOLOGY CO.,LTD. , https://www.uniwellbio.com