Selection of raw materials: fruits with more sugar content, acid content and more pectin substances, such as apples, peaches, apricots, hawthorn, etc., but fresh hawthorn is ideal, some defective fruit and fruit processing plants The cans for the production of canned and preserved fruits can also be used, but they must comply with food hygiene standards.

Raw material treatment: Remove the impurities, diseases and insects from hawthorn fruit, rinse off and remove the core.

Softening pulping: Put the treated fruit in a double-layer pot, add about 80% of the weight of the fruit or the same amount of water, cook for 20~30 minutes, after the fruit is softened, take it out and pour it into the sieve aperture of 0.5~1.0. The millimeter beater beats and removes the skin residue. If there is no beater, the fruit can be smashed with wood pulp board or wooden pole, poured into a fine sieve to remove the skin residue, and then the pulp is poured into a double pot, adding 10~30% white sugar and a small amount of pulp. Citric acid (according to the acid content of the fruit, usually 0.3~0.5% of the weight of the pulp, then concentrated by simmer, pay attention to stirring, prevent scorch, concentrate to thick paste, soluble solid content up to 20% When the pot is out.

Blade drying: The concentrated pulp is poured on a tempered glass plate and scraped into a sheet having a thickness of 0.3 to 0.5 cm. The scraper strives to be flat, smooth and even to improve the quality of the product. After scraping, the tempered glass is sent to the drying room at a temperature of 60~65°C. Pay attention to the ventilation and moisture, so that the heat is evenly distributed everywhere, and the hand is not sticky when it is touched.

Lift up the finishing: peel off the baked fruit skin, then put it on the baking tray to dry the surface moisture, cut it into pieces with a knife, and sprinkle a layer of sugar on the finished product.

In order to enhance the flavor, other fruit such as apple, jujube, persimmon, peach, etc. may be incorporated in the preparation of hawthorn fruit paeonol.

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