1. Raw Materials: Fresh, plump, and high-quality fruit; at least 80% ripe with brown seeds and firm flesh; free from mold, rot, deformity, frostbite, pest/disease damage, or severe mechanical injury.
2. Washing: Rinse the raw material under running water to remove residues and impurities.
3. Peeling: Remove the skin evenly using a machine (or manually) and trim away any cracked or spotted areas.
4. Slicing: Core the peeled apples (creating a central round hole) and then use a slicer to cut the fruit crosswise into rings.
5. Chemical Solution Soaking: Soak the apple rings in the treatment solution for 30–40 minutes. Ensure the liquid level remains above the fruit rings; place a weighted cover or mat over the rings to prevent them from floating and ensure they remain fully submerged.
6. Drying:
① Drying chamber temperature: 60–80°C.
② Drying time: 5–10 hours.
③ Moisture removal: Continuously remove moisture throughout the drying process.
④ Temperature stability: Avoid temperature fluctuations (sudden highs or lows) during drying.
7. Sorting and Trimming: Manually sort and trim the dried apple rings.
① Trimming: Remove any remaining core fragments, skin, mechanical scars, spots, or areas affected by pests or disease.
② Sorting: Discard under-dried rings (containing moisture), burnt rings, fragments, and dirty rings; remove any impurities.
8. Packaging: Pack the dehydrated apples-after passing laboratory testing and inspection-into composite packaging bags. Vacuum packaging may be used to extend the product's shelf life.