Process flow Material selection → peeling → cleaning → slice → dip sugar → sugar cook → cleaning → drying → packaging → finished product. Production Method 1, the choice of materials: Select eight to nine mature fruit processing. 2, peeled: scraping skin or the selected qualified products into the 10% to 15% of the lye boiled and peeled. 3, cleaning: rinse with water on the residual lye and Peihe fruit, and then blanch with boiling water once, about 5-10 minutes, boil well. 4. Slicing: Cut the peeled kiwifruit into 10mm thick slices. 5, soaked sugar, candied: The peach slices are dissolved in 200 grams of sucrose and 200 grams of glucose per liter of water, cooking 1-2 minutes, when the sugar concentration of about 30%. Cool for 24 hours to evenly distribute sugar in kiwi slices and sugar liquids. Then, pour the sugar water, add the same amount of sucrose and glucose, make the sugar concentration of 40%, reheated to the boiling point, and then cold for 24 hours. Then sugar was added until the sugar concentration reached 72%. 6, cleaning: The peach slices into hot water and quickly clean. 7. Drying: Peach slices washed with hot water are dried in a drying room. Baking temperature is about 40 °C, peach slices can no longer be hard. 8, packaging storage. Dehydrated Ginger Flakes,Dehydrated Natural Shredded Ginger,Dehydrated Dried Ginger,Dehydrated Ginger Shredded Laiwu Manhing Vegetables Fruits Corporation , https://www.manhingfood.com