(4) Drying: take out the concentrated solution and spread it evenly on tempered glass or white enamel plate (or tung oil cloth) with a thickness of about 0.3 cm. Send it to the curing barn and dry it at 60-65℃ ... When it dries to a certain toughness, uncover the lid and put it on the baking tray to continue drying the surface moisture.

(5) Setting and packaging: before packaging, it can be cut into cubes or rolled into small rolls, and the surface of the finished product is sprinkled with sugar particles. Packed in plastic bags. In order to add flavor, other fruits, such as apples, are often mixed together.

(1) Pretreatment of raw materials: take fresh hawthorn fruits, pick out impurities, remove insects, diseases and rotten fruits, and wash off the surface sediment and dirt with water.

(2) Softening and pulping: adding water in a double pot, and precooking for 20-30 minutes, so that the fruit is soft and rotten, and pouring into a beater for pulping. The aperture of the sieve plate of the beater is 0.5 ~1mm.

(3) concentration: peel residue is removed, white sugar accounting for 0/0-30% of the weight of the puree is added, and concentrated into thick paste in a stainless steel double pot.