1. Wash and cut half: After the tomato with maturity of 70%-90% is washed with water, use a stainless steel knife to dig the pedicle and scar, cut into two, and draw 2 lanes - 4 small mouths, and dig out the juice. And seeds.
2, color protection hardening: respectively, using 0.2% sodium sulfite and 0.15% quicklime to form a hardening liquid, and soaking the seeded lung into the hardening liquid for 4 hours.
3. Dip rinse: rinse the soaked tomatoes with water and dry them.
4. Candied fruit: Put the drained tomato into a boiling water pot for 3 minutes - 5 minutes, remove it, rinse it in cold water and drain the water, then use 30% white sugar and 2% of the weight of the tomato. Mix the honey with the tomato stalk for 16 hours.
5, sugar system: the sugared tomato together with the sugar liquid - into the pot, then add 10% white sugar, and then heated to boiling for 8 minutes - 10 minutes.
6. Sugar immersion: The sugared tomato is taken out together with the sugar liquid, and soaked in the container for 8 hours to 10 hours.
7. Baking: Remove the tomato after the sugar stain, drain the sugar liquid, place it on the baking tray, and send it to the oven at a temperature of about 60 °C until the water content is 18%.
8. Packing: After removing the impurities in the tomato, it is finished with a plastic food bag.
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