1, material selection: select maturity of 8.5, fresh and full, no pests and diseases and mechanical injury, diameter of more than 5cm high quality yellow peach.

2. Cut and cut the core: cut the yellow peach into two halves along the seam, do not slant and form big and thin pieces. After half cutting, the yellow peach slices are immersed in 2% salt water to protect the color.  Cut the half yellow peach piece with a core digester to dig the peach kernel. It needs to be lubricated and oval, but the fruit can not be excavated too much or broken, and it can leave red flesh slightly. After digging the core, soak it in time or dip it in 2% salt water to protect the color.

3. Peeling and rinsing: the peach pit is evenly spread on the wire mesh of the soda machine evenly, so that the peel is full of alkali liquor. The concentration of alkaline solution is 6% ~ 12%, and the temperature is 85~90. The treatment time is 30 - 70s, and then rinse the alkali with clean water.

4, pre Cook: wash the lye containing peach slices into 0.1% citric acid solution, blanching 2 to 5min at 90~100 degrees Celsius, and then translucent. Cool it with cold water after hot blanching.

5, trimming and canning: use sharp knife to remove peach spots and residual dandruff. The trimmed peach pieces are packed in different colors and sizes. They should be kept at regular intervals, and not less than 55% of gross weight. After canning, the hot syrup with more than 80 C was injected immediately, the sugar concentration was 25% ~ 30%, and 0.1% of the citric acid and 0.03% of the Vc were added.

6, exhaust, sealing: in the exhaust box thermal exhaust, to the center temperature 75 degrees immediately sealed. Or vacuum exhaust, the vacuum degree is 0.03 ~ 0.04MPa.

7, sterilization, cooling: in boiling water sterilization 10 ~ 20min, and then cooled to about 38 degrees Celsius.