How to dry kiwi fruit yourself

Dried kiwi is a very special dried fruit with a sweet and sour taste. Some people like to eat it, while others don't. When it comes to dried kiwi fruit, many people worry about its hygiene and are full of doubts, so they dare not buy it casually outside and prefer to make it themselves at home. So how do you dry kiwis yourself? Here I would like to share with you some methods of making dried kiwi fruit.

Nutritional value of dried kiwi fruit

Dried kiwi fruit contains excellent dietary fiber and rich antioxidants, which can clear away heat and reduce fire, moisturize dryness and promote bowel movements. It can effectively prevent and treat constipation and hemorrhoids.

Dried kiwifruit is rich in arginine, which can effectively improve blood flow and prevent the formation of blood clots. It is especially effective in reducing the incidence of cardiovascular diseases such as coronary heart disease, hypertension, myocardial infarction, arteriosclerosis, and in treating impotence.

Dried kiwi fruit contains a large amount of natural sugar alcohol substance inositol, which can effectively regulate sugar metabolism, regulate the hormones in cells and the conduction effects of nerves, and has unique effects in preventing diabetes and depression.

Dried kiwi fruit contains vitamins such as Vc, VE, VK, etc. It is a low-fat food rich in nutrients and dietary fiber, and has unique effects on weight loss, bodybuilding, and beauty.

Dried kiwi fruit is rich in folic acid, which is one of the essential substances for building a healthy body. It can prevent neural tube defects in embryonic development and relieve worries for pregnant women.

It is rich in fruit acid, which can inhibit the cohesion of keratin cells and the precipitation of melanin, effectively lighten or even remove dark spots, and improve the water and oil balance of the skin.

So, how do you make dried kiwi fruit?

How to make dried kiwi fruit

Material selection: Select whole carambolas without diseases, insect pests or damage as raw materials.

Cleaning: Rinse it with clean water.

Alkali soaking: Use 20% sodium hydroxide solution, soak at about 105℃ (slightly boiling) for 1 to 2 minutes.

Neutralization: Neutralize with 1% hydrochloric acid at room temperature for 30 seconds.

Rinse: Rinse in running water for 10 minutes and drain.

Slicing: First cut off the two end slices, trim off the remaining peel, and then cut it into thin slices 4 to 6 mm thick.

Sulfur fumigation: For every 1,000 kg of raw materials, use 4 kg of sulfur and do the fumigation for 4 to 5 hours.

Drying: The drying temperature is controlled at 65-75℃. After about 20-24 hours, the finished product is ready when the moisture content reaches below 20%.

Finished product: After drying, take out, cool and package, and it becomes the finished product.