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Detailed Explanation of the Processing Method and Production Steps of Apricot Preserves
(l) Main raw materials (calculated for producing 100 jin of finished product): 350-360 jin of apricots, 60-65 jin of granulated sugar. (2) Material selection and pre-processing. The fruit used for producing apricot preserves should be golden yellow in color, easy to separate from the pit, fine-textured, resilient, storable, and should not become soft and mealy after ripening; it should be whole, unblemished fruit free from pests and diseases. In production, "Tiebada" and "Shanhuangxing" are generally considered ideal. After harvesting, crack the fruit open along the suture line, remove the pits and wash clean. However, for green apricots used to produce green plum-style products, they should be soaked in 15% salt water for 3 days,
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How is carambola preserved? A detailed guide to the production method
This product is a preserved fruit and candied fruit food made from fresh raw materials. The processing technique is as follows: 1. Raw material preparation: After washing the fresh carambola, remove the ridges and cut lengthwise with a knife into 2-5 long strips. 2. Hardening and color protection: Use alum or calcium oxide as the hardening agent. If alum is used, 0.5% is needed, and the color-protecting agent is 0.1% sodium bisulfite. Mix the two additives together and soak the carambola strips for 8 hours, then remove them, rinse clean with clear water, and drain the water for later use. 3. Sugar solution preparation: The amount of white sugar used is
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Processing Methods and Technical Key Points for Peach Crystals
(1) Process flow: raw material selection → washing → crushing → juicing → concentration → adding powdered sugar → stirring → forming → drying → packaging. (2) Technical key points: ① Raw material selection: choose fresh peach fruits with high ripeness, plumpness, abundant juice and strong aroma; remove diseased, insect-damaged, rotten and browned fruits; first soak the fruits in 0.5%-1.5% hydrochloric acid for 2-3 minutes, then rinse them clean with water, and it is best to wash off the peach fuzz. ② Cutting and pit removal: cut the fruits open with a stainless steel knife, then
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How to control the jujube leopard moth? These methods you need to master
(1) Manual pruning of infested branches: during early spring pruning, cut off the damaged branches to eliminate the overwintering stages of the pest, and destroy them in a centralized manner. (2) Use black light traps to kill the adults during their emergence period from June to July. (3) Protect and make good use of natural enemy resources, such as braconid wasps, ants and birds. (4) Chemical control: inject 80% dichlorvos 200-fold solution into the entry holes, and seal the openings with mud.
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Causes and Control Methods of Peach Gummosis
Peach gummosis is a disease commonly found on peach trees today, and it occurs severely. Especially in poorly managed orchards and those with weakened tree vigor, the incidence of affected trees can reach over 90%. This disease severely weakens tree vigor, affects yield and quality, and in severe cases leads to branch and tree death, threatening the production and development of peach trees. It is also the most troublesome disease for fruit growers. I. Causes. There are two causes of peach gummosis: one is non-infectious pathogens, such as gummosis caused by wounds from mechanical injury, insect and disease damage, frost injury, freezing injury, etc., or gummosis caused by physiological disorders of the tree body due to extensive management, excessive pruning, excessive fruiting, improper fertilization, heavy clay soil, etc. The other is infectious pathogens caused by fungi, with the sexual stage belonging to Ascomycota and the asexual stage belonging to Deuteromycota.
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A Detailed Guide to the Harm Caused by the Jujube Leaf Beetle and Its Control Methods
The jujube leaf beetle belongs to the order Coleoptera, family Chrysomelidae. The larvae and adults of this insect damage jujube leaves and tender shoots. In outbreak years, the leaves are eaten bare, leaving only the bare fruiting branchlets, which greatly affects yield. The peak damage period for this insect is from mid-April to mid-May. Both larvae and adults damage jujube leaves, tender shoots, flower buds and flowers. Control methods: spraying mainly for flower protection is the primary approach. During the occurrence period of larvae and adults, spray 90% trichlorfon at 1500 times dilution or deltamethrin at 1.5 ten-thousand to 1.6 ten-thousand times dilution; generally the insecticidal effect is very good.
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Quick-freezing method for peaches and detailed operating steps
Fruit selection: Peaches intended for quick-freezing processing should have fine flesh, few coarse fibers, good flavor, uniform size, neat fruit shape, no pests or diseases, no mechanical injury, easy pit removal (preferably freestone varieties), and resistance to browning. Harvest at slightly lower maturity; after arriving at the plant, a processing volume for 4 to 8 days can be stored. If stored in a cold storage, the processing period can be longer, but chilling injury to the peaches must be prevented. Generally, for white-fleshed peaches, Okubo is preferred, and for yellow-fleshed peaches, Albat is preferred. Cut in half and remove pit: Cut along the suture line into two halves and remove the pit, place the fruit cups
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Method for making xylitol jujube vinegar fermented beverage
Jujube has effects such as sedation, sleep aid, blood pressure reduction, anti-allergy, liver protection, muscle strength enhancement, antioxidant, and anti-tumor. Vinegar beverages have effects such as softening blood vessels, lowering blood pressure, preventing arteriosclerosis, stimulating appetite, and promoting digestion. Xylitol is a very promising functional additive factor. Raw material formula: jujube 20kg, liquid xylitol 2kg, honey 2kg, yeast starter 10kg, acetic acid bacteria starter 15kg. Key operation points: preparation of jujube juice:
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Control methods and key technical points for the peach fruit moth
(1) Manual and physical control. Scraping bark to destroy pupae: during the dormant season of winter jujube, manually scrape off the coarse bark and scaly bark on the trunk and branch forks; beforehand, spread plastic sheeting under the tree to collect the bark and cocoons, then pour boiling water over them in a centralized manner. Blacklight trapping of adults: during the adult emergence period, set up blacklight lamps (insect-killing lamps) to trap and kill adults. From May to June, remove the moth cocoons missed by chemical control. From early September, tie grass bundles at the trunk and branch forks to attract the insects for pupation, then take them down and burn them. (2) Chemical control. The key is
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A Simple Method for Making Drunken Jujubes in a Ziplock Bag
Method: 1. Choose semi-dried red jujubes; if the jujubes are too dry, steam them in a steamer for just 1.5 minutes after the water comes to a boil; 2. Wash them clean, drain off the water, put them into a ziplock bag, add baijiu of 55 degrees or higher; generally 500g of red jujubes to 20g of baijiu, then tie the bag tightly, shake and rub so the red jujubes are evenly coated with the baijiu; 3. After 10 hours, shake and rub once more, seal well, and store for 4-5 days, then they are ready to take out and eat. After taking them out, tie the bag opening tightly again, and they can be stored for about 3 months. The drunken jujubes made this way have a faint
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