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Processing Methods and Technical Key Points for Bagged Roasted Jujubes
Roasted jujubes, also known as crispy jujubes, are burnt-fragrant and crispy with a unique flavor. Process flow: material selection -> soaking and washing -> pitting -> roasting -> sugar coating -> cooling -> packaging. Main technical key points: 1) Material selection. Choose top-grade red jujubes with large fruit, dense texture and no diseases or insect pests as the raw material. 2) Soaking and washing. Pour the red jujubes into a vat of warm water, wash them clean and let them absorb water and swell. 3) Pitting. Remove the pits with a pitter. 4) Roasting. Pour the pitted jujubes into a specially made jujube roasting cage (a cylindrical mesh cage 80 cm long and 25 cm in radius). The cage
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Two Methods for Processing Fresh Peach Flavor Explained in Detail
The process flow for canned peach jam is: material selection → processing → grinding → blending → softening and concentration → canning → sterilization. 1. Raw material selection: Choose fully ripe peaches with relatively high acid content and a strong aroma as raw materials. 2. Raw material processing: Remove diseased, insect-damaged, and rotten fruits from the raw materials. Wash the good peaches in 0.5% alum water to remove fuzz, then rinse clean with clear water, cut in half, peel, and remove the pits. 3. Grinding: Grind the trimmed and washed peach pieces with a meat grinder with a plate hole diameter of 8-10 mm.
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What are the control methods for the jujube gall midge?
Also known as the jujube bud maggot, it damages the tender buds and young leaves of jujube trees. This pest occurs early, has many generations, and a long damage period, greatly affecting the development of nursery stock and young trees as well as the fruiting of mature trees, and is one of the major leaf pests of jujube trees. In North China, this pest has 5-7 generations per year, overwintering as mature larvae in cocoons in the soil; in April of the following year the adults emerge and lay eggs, with the peak damage period in early May. Control methods: 1. Ground spraying: spray the ground with 5% trichlorfon powder or 25% phoxim 1000x solution, combined with turning the orchard soil, to kill the overwintering
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Detailed Explanation of the Processing Methods and Technical Key Points for Crystal Jujubes
1. Material selection: Choose fresh jujubes harvested at the white-ripe or crisp-ripe stage as the raw material, ones that are free from damage, free from insect borers, free from wrinkles, uniform in size, and moderate in size. 2. Peeling: Add an appropriate amount of 7%-8% alkaline water solution to a pot resistant to alkali corrosion, heat to boiling, pour the fresh jujubes into the pot, and cook while stirring for 3-5 minutes. When the skins turn brown, immediately scoop them into a vat of 6% dilute sulfuric acid aqueous solution for acid-base neutralization for 10-15 minutes. When neutralized to pH 6-7, scoop out the jujubes, wash them clean with water
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A Complete Guide to Indian Jujube Processing Techniques and Methods
Indian jujube, also known as hairy-leaf jujube, is a new fruit tree variety introduced from Taiwan, China and abroad in recent years, and is widely popular for its early fruiting and high yield. Indian jujube does not store well, generally lasting only 4-5 days, so post-harvest handling directly affects economic returns. Therefore, Indian jujube can be processed into two types of products: candied jujube and preserved fruit (for example, Thailand has popular foods made from processed Indian jujube). The processing techniques are as follows: 1. Candied jujube process flow: material selection -> grading -> washing -> slitting -> sugar boiling -> drying -> shaping -> finished product packaging.
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Planting Methods and Care Tips for Aucuba
Scientific name: Aucuba japonica English name: Japanese Aucuba Aliases: Qingmu, Dongying Shanhu (Japanese Aucuba) Family: Cornaceae Morphological features: Evergreen shrub. Branchlets thick and round. Leaves opposite, thinly leathery, elliptic-ovate to long elliptic, apex acute or acuminate, margins sparsely serrate, both surfaces oily green and glossy. Panicles terminal, flowers small, purplish red or dark purple. Flowering period March-April. Fruit bright red. Fruit ripening period November to February of the following year. Propagation and planting points: Propagated by cuttings, preferably during the plum rain
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Occurrence and Control Methods of the Comstock Mealybug in Pear Orchards
(1) Occurrence patterns The Comstock mealybug belongs to the order Homoptera, family Pseudococcidae. Also known as the pear mealybug, plum mealybug, and mulberry mealybug. It generally produces three generations per year, overwintering as eggs and nymphs in hidden places such as cracks in the rough bark of tree trunks, bagged diseased and pest-infested fruits scattered in the orchard, weeds around the root zone, soil clods, and fallen leaves. Adults and nymphs suck the sap of tender buds, tender shoots, and fruits. Before bagging, it mainly damages tender buds and tender shoots, causing leaves to twist, swell, and shrivel, leading to branch dieback. After bagging, it burrows into the bags to damage the fruit, gathering in the calyx depression and stem depression, secreting white wax powder, contaminating the fruit, and sucking
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Symptoms and Control Methods of Tent Caterpillar Damage on Large Apricot and Flat Almond
It mainly damages leaves, and in severe cases the leaves of the entire tree are eaten bare. 1) Prune off branches bearing egg masses and destroy them in a centralized manner; 2) During the larval hatching period, spray Bacillus thuringiensis wettable powder at 800 times dilution.
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Peach Tree Planting and Cultivation Methods and Key Technical Points
(1) Seedling raising and planting. For graft propagation, use wild peach rootstock; the seeds undergo stratification treatment and are broadcast sown in winter; bud grafting is done from June to August, or cleft grafting in early spring of the following year; the following winter the saplings can be lifted from the nursery. The planting spacing is 4 m x 5 m or 3 m x 4 m, with 500-840 trees planted per hectare. Planting can be done anytime from after leaf fall to before bud break. A peach orchard must not be continuously cropped, otherwise young trees will show noticeably weak growth, leaf chlorosis, new roots turning brown with many forks, and gumming on the branches and trunk. This continuous-cropping intolerance is more severe in sandy soil or soil with low fertility. The main cause is that the residual roots of the previous crop decompose in the soil
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Processing Methods and Technical Key Points for Canned Pears in Syrup
(1) Process flow: Raw material selection → raw material preparation → precooking → filling into cans → exhausting → sealing → sterilization → cooling. (2) Process key points. 1. Raw material selection: Choose varieties that are at 80% maturity, with thick flesh, small core, tender and fine texture, few stone cells, uniform fruit shape, smooth fruit surface, strong aroma, and good flavor. Such as Changba pear, white pear, Ya pear, Laiyang pear, Xuehua pear, etc. 2. Raw material preparation: Grade by fruit transverse diameter. Remove diseased, insect-damaged, moldy, and externally damaged fruit. Wash clean with water, soak in 0.1
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