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A Detailed Guide to Indian Jujube Processing Technology: Practical Methods You Understand at a Glance
On the premise of preserving the fruit's nutrients as much as possible, fully retain the inherent flavor of the Indian jujube, and according to the characteristics of this fruit, process it into a series of products such as canned goods, preserved fruit, jam, jelly, fruit leather, and juice beverages. Because Indian jujube fruit has a very high pectin content, no thickener needs to be added when making jelly, and the gelling effect is still quite good. 1. Processing of canned Indian jujube. 1. Processing technology: material selection -> peeling -> trimming -> pretreatment -> rinsing -> filling into cans -> exhausting -> sealing -> sterilization -> cool
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Key Points of Irrigation Techniques and Detailed Watering Methods for Jujube Orchards
Although jujube trees have strong drought resistance and heavy rainfall is unfavorable to jujube production, if there is drought and a lack of water, the growth and development of jujube trees are also adversely affected. During the growing season, jujube trees require a relative soil moisture content of 65%-70%. This is especially true during the flowering period and the rapid fruit growth period before pit hardening, when they are very sensitive to soil moisture. When the relative soil moisture content is less than 55% or greater than 80%, young fruit growth is hindered, and flower and fruit drop is severe. During the slow growth period after fruit pit hardening, when the relative moisture content drops to 30%-50%, the flesh cells lose turgor pressure and soften, and growth
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Occurrence Patterns and Control Methods of Jujube Fruit Shrink Disease
Jujube fruit shrink disease, also known as black rot, is a new disease of jujube trees. When this disease breaks out severely, it has a serious impact on both the quality and yield of jujube fruit. 1. Symptoms: The disease mainly damages the fruit, causing fruit rot and premature fruit drop. Affected fruit first develop a pale yellow halo on the shoulder or body, which gradually expands into sunken, irregular pale yellow lesions; then the peel becomes water-soaked and infiltrated, with scattered needle-like round brown dots, the flesh turns earthy yellow, loose and soft, and the diseased tissue becomes spongy and necrotic, while the outer peel turns dark red and lusterless. Diseased fruit
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How to make Pine Nut and Red Date Pulled Cake? Detailed preparation method shared
Pine Nut and Red Date Pulled Cake is a winter and spring seasonal snack in Suzhou and other places. In the past, this cake was made with more glutinous rice flour and water; the finished cake was served in a bowl, and when eating, people would lift and pull it apart with chopsticks, hence the name pulled cake. Later, the preparation method was improved by reducing the amount of water added, and the cake was cut into pieces and placed on a plate, giving it a beautiful appearance and especially good flavor. This pastry can be made both by the food service industry and at home. Ingredients formula: fine glutinous rice flour 700 g, fine japonica rice flour 500 g, red dates 750 g, dry bean paste 300 g, pine nuts 50 g, diced pork back fat 250 g, soft white sugar 850 g, cooked lard 150
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Processing Methods and Technical Key Points for Almond Cream
(I) Process flow: raw materials → cleaning → shelling → sorting → soaking → peeling → rinsing → color protection → wet milling → debittering → draining → wet starch → drying → seasoning and flavoring → finished product (II) Technical requirements: The preliminary processing of raw materials is the same as for canned almonds. Wet milling: After color protection, rinse the almonds clean with water. Add 15 times the amount of water and grind into a slurry using a refiner. Debittering: Use heat to debitter and detoxify. The heating temperature is 70-80°C. To make HCN
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A Detailed Explanation of the Damage Characteristics and Control Methods of the Jujube Geometer Moth
I. What Are the Damage Characteristics and Living Habits of the Jujube Geometer Moth? The jujube geometer moth, also known as the bow-waisted worm, the top-door eater, or the jujube looper. When the larvae crawl, they stretch and contract, hence the name "jujube looper." It is one of the most important insect pests of jujube trees. It is distributed throughout all major jujube-growing regions in China, with the most severe damage occurring in the jujube regions of Hebei, Shandong, Henan and Shanxi provinces. Its larvae are highly voracious, damaging all green tissues of jujube trees, including tender buds, leaves, flower buds, bearing shoots and new branch tips. In severe outbreaks, they can eat all the jujube leaves or buds bare, causing
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Key Points and Detailed Methods for Pruning Young Pear Trees
For young pear trees, a single year without pruning and training will result in the loss of a reasonable tree shape and delay the arrival of the full fruiting period. With the promotion of fast-growing, early-fruiting, and high-yield cultivation techniques, shaping and pruning of young trees has become more important than pruning at any other stage. So how should shaping and pruning of young trees be carried out? 1. First, determine which tree form to train. There are many tree forms for pear trees, commonly including the tiered form, the modified central leader form, the single-trunk form, the espalier form, the open-center form, and the small-canopy fast-growing delayed open-center form. At present, the most commonly used is the small-canopy fast-growing delayed open-center form. Its
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Causes and Control Methods of Pear Black Heart Disease
In the early stage of the disease, brown patches appear on the outer skin of the fruit core. When the browning gradually expands to the entire core, the flesh shows browning with indistinct boundaries. Affected fruit deteriorates in flavor, seriously affecting the fresh-keeping storage life of Ya pears. Depending on the storage period and conditions, this disease can be divided into two types: early-stage black heart disease and late-stage black heart disease. The former occurs 30-50 d after being placed in cold storage and is considered to be caused by low-temperature injury during storage. The latter usually occurs under earthen cellar storage conditions, mostly around the Spring Festival of the following year, and is preliminarily considered possibly
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Key Technical Points and Practical Methods for Soil Management in Jujube Orchards
Inter-row cultivation, weed control, loosening the soil and preserving moisture: For newly planted jujube orchards, a 1 m wide tree row should be established after planting, and this tree row should be widened year by year as the canopy expands. In pure jujube orchards planted at high density, short-stemmed leguminous plants or melon and vegetable crops can generally be intercropped during the first three years after planting. In jujube orchards using the jujube-grain intercropping system, crop intercropping can be carried out over the long term. In this way, soil management for jujube trees during the first three years mainly focuses on the tree row area, and afterwards soil management should cover the whole orchard. The primary issue in soil management is eliminating weeds, because the growth of
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Detailed Explanation of Processing Methods and Techniques for Three Peach Products
Peach preserves. Select white peaches or yellow peaches with firm flesh as raw material. Place fresh peaches into iron frames, put them into a boiling 2%-4% caustic soda solution, and shake for 30-60 seconds. Remove and stir in clean water until the skin completely falls off, then split into two halves along the suture. Remove the pits, rinse in clean water, and after removing the peach pieces and draining the water. Soak in a 0.2%-0.5% sodium bisulfite solution for 2-4 hours to turn the peach flesh milky white. Take 15 kg of clean water, add 22 kg of white granulated sugar, 1 citric acid
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