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Amber Almond Processing Methods and Technical Key Points
(1) Process flow: Raw materials → selection → soaking → sugar boiling → cooling and draining → frying → cooling → oil spinning → packaging. (2) Technical key points: Use a vibrating screen to select almonds of uniform size, and pick out insect-eaten, moldy almonds and other impurities. Soak in warm water at 60°C for more than 5 days, changing the water every day, and prevent the almond skins from falling off during soaking. Drain off the soaking water, drain well, and pick out the almonds whose skins have fallen off. Put the almonds into a sugar liquid with a concentration of 75%, and boil for 15-20 minutes.
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What are the methods for selecting a nursery site for almond seedling cultivation?
The selection of the nursery site is key to the success or failure of seedling cultivation. Choosing an unsuitable site will not only affect the yield and quality of the seedlings but may even waste all the previous effort. For almond nursery sites, it is advisable to choose flat terrain, fertile soil, deep soil layers, a groundwater level below 1.5 m, good irrigation and drainage conditions, and loose-textured neutral loam and sandy loam. Soil that is too clayey tends to become compacted, affecting seedling emergence and the growth and development of the seedlings. Nursery sites must absolutely avoid continuous cropping, as continuous cropping leads to the occurrence of diseases and affects the survival rate and growth and development of the seedlings. Any land where stone fruit tree seedlings have been grown
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Detailed Explanation of Harvest Time and Methods for Jujube Fruit
The optimal harvest period is determined according to different varieties, consumption purposes, and processing methods. Harvesting of different varieties: For fresh-eating varieties such as Jin jujube, Xiang jujube, Li jujube, and Dong jujube, they are mostly harvested at the crisp-ripe stage. At this stage, the fruit has bright color, high sugar content, is sweet and sour, crisp and tender with abundant juice, and has good flavor, fully displaying the characteristics of fresh-eating varieties. If harvested too early, the skin is green, the flesh is hard, juice is scarce, and palatability is poor; if harvested too late, the flesh loses water and softens, the skin thickens, and the fresh-eating flavor is lost. For drying varieties, such as Hui jujube, Jixin jujube, Jinsi Xiaozao, etc., the full-ripe stage is the optimal harvest period.
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A Complete Analysis of the Key Cultivation Techniques and Methods for Golden Jujube Persimmon
I. Characteristics and Traits The golden jujube persimmon, also known as string persimmon or persimmon jujube, has fruit that is golden-yellow when ripe and closely resembles a jujube in shape, hence the name golden jujube persimmon. The golden jujube persimmon is seedless, and after drying it is sweet, crisp and tender, with a rich, mellow flavor. The tree is 7-10 m tall. Young trees grow vigorously, especially the top 3-4 buds, which have strong sprouting ability, and can send out new shoots 2-3 times a year. As the tree ages, its growth vigor gradually slows, and it sends out branches only once a year; the root system is well developed, with deep main roots, widely spread lateral roots, many fine roots, and long root hairs. Therefore, the golden jujube persimmon is drought-tolerant and tolerant of poor soil; it flowers later than
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Control Methods and Technical Key Points for the Jujube Mealybug on Jujube Trees
(1) Manual and physical control. Bark scraping: During winter and early spring, scrape off the old coarse bark on the trunk, branches and forks and burn it in a centralized manner; spray the whole tree with 3-5 degrees Baume lime sulfur mixture, or apply a sticky insect glue ring about 1-2 cm wide on the main trunk and branches, to prevent the insects from climbing up the tree and from moving from concentrated overwintering branches to non-concentrated overwintering branches to cause damage, and to trap and kill some of the pests. (2) Chemical control. The application time should be chosen during the peak hatching period of the newly hatched nymphs, generally from late May to early June, early to mid-July, and early September. The selected pesticides include: 25% buprofezin
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Methods and Technical Key Points for the Fresh-keeping and Storage of Jun Jujube
Red beauty, nourishing life. For thousands of years, red jujube has been regarded as an excellent product for beautifying the complexion, resisting aging, and promoting longevity, and it is also one of the important food sources for the survival of people in jujube-growing areas and for getting through famines. Red jujube is different from ordinary dried and fresh fruits; it combines medicinal, health-care, and edible functions in one. As a rare fruit and the "king of vitamin C," Jun Jujube, as one of the four famous jujubes of Shanxi, is favored by consumers for its unique shape, deep red color, thin skin and thick flesh, small pit and large fruit, and crisp, sweet, fragrant taste. According to measurements, every 100 g of fresh Jun Jujube contains sugar
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Processing Methods and Technical Key Points for Candied Dried Apricots
(1) Process flow: raw material selection → washing → draining → pairing and pinching → air drying → sugar boiling → finished product. (2) Technical key points: ① Raw material selection: select large, well-shaped dried apricots as the raw material. ② Washing: soak the selected dried apricots in warm water for 2 hours, then remove and drain. ③ Pairing and pinching: use your hands to pinch two apricot halves together, air dry them, and then boil them in sugar liquid. ④ Sugar boiling: the ratio of dried apricots to sugar is 1:1, that is, 1 kg of dried apricots to 1 kg of sugar. First prepare
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Development and Utilization Value and Methods of Kernel Apricot Flesh
I. Dried Apricot Processing 1. Process flow: apricot flesh → washing → sulfur fumigation → drying → finished product 2. Technical points: (1) Washing. Select flesh that is uniform in appearance, fully ripe, with no fuzz on the fruit surface, small in fruit size and thick in flesh; wash clean with water and drain off the moisture. (2) Sulfur fumigation. Send the material baskets or bamboo trays holding the apricot slices onto the wooden racks in the fumigation room, pour the burning charcoal into the iron pan in the center of the fumigation room, quickly sprinkle sulfur (3-4 kg of sulfur per 1000 kg of apricot slices) onto the charcoal, then leave the fumigation room immediately
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Key Points and Methods for Apricot Storage Technology Explained
Apricots intended for storage should be harvested when the fruit is fully swollen, the green color has faded, the characteristic color has appeared, aroma is present, and the flesh is firm rather than soft; harvest with the fruit stalk attached. Under conditions of 0°C and 90% humidity, they can be stored for 1-2 weeks, and after storage they are ripened at a temperature of 18-24°C. Storage by the reduced-pressure method can keep fruit harvested at the firm-ripe stage firm, delay softening, and reduce losses of sugar and acid; after 3 months of storage it can still retain relatively good commercial value.
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Detailed Explanation of Jujube Paste Processing Technology and Production Methods
Select large, thick-fleshed red jujubes, remove moldy and insect-damaged fruit, remove impurities, soak in clean water for 12 hours, then rinse clean with water. In a jacketed kettle, place 50 kg of jujubes and add 25 kg of water, simmer for 2 hours, stirring 1~2 times during the process, until the jujubes are soft and mushy. Use a pulping machine with a 0.2 mm aperture to make pulp, removing the jujube pits and jujube skins. To prevent jujube skin from mixing in, rub off the jujube skin on a nylon sieve. Then, in the jacketed kettle, mix ingredients in the following proportions: 50 kg jujube paste, 37.5 kg white granulated sugar, starch
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