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Processing Methods and Technical Points for Tremella and Pear Juice
1. Process Flow (1) Pear processing process flow: raw material selection → halving → peeling → coring → trimming → pre-cooking → crushing → colloid milling → interlayer juice storage (2) Tremella processing process flow: raw material → soaking → washing → trimming → pre-cooking → crushing → colloid milling → interlayer juice storage tank (3) Blended finished product process flow: mixing and blending → opening steam and heating → high-pressure homogenization → canning → sealing → sterilization → wiping cans → coating with paraffin oil → packaging → finished product 2. Operating points (1) Pear processing points ① Raw material selection
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What are the control methods for bacterial shot hole disease in peach trees?
(1) Damage symptoms. Peach bacterial shot hole disease mainly damages peach leaves, and also infects twigs and fruit. After leaves are affected, nearly round or irregular brown lesions appear, and the lesions gradually dry up and fall off to form shot holes, hence the name shot hole disease. In severe cases, several lesions often join together to form large scorched patches, causing most of the leaf to dry up and resulting in early defoliation, so the disease is also called peach early defoliation disease. (2) Control methods. 1. Strengthen comprehensive management of the peach orchard. Apply more organic fertilizer, avoid
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Processing Methods and Technical Key Points for Candied Indian Jujube (Ziziphus mauritiana)
(1) Processing flow of golden-thread jujube: material selection → washing → slitting → sulfur dipping → rinsing → draining → boiling → drying → shaping → bagging → finished product. Key operating points: select fresh, thick-fleshed, intact fruit. After washing, cut 30--40 slits in each fruit, penetrating 2/3 into the flesh without changing the fruit shape, then place in sulfite solution and soak for several hours. After thorough rinsing and draining, add 45% sugar solution and boil, then remove; next, treat in stages with hot and cold sugar solutions of different concentrations to bring the sugar solution concentration to
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Identification and Control Methods for the Peach Fruit Moth
Latin scientific name: Carposina niponensis Walsingham Distribution: Morphological characteristics: Adult body length 7-8 mm, wingspan 16-18 mm, grayish brown. The middle of the front wing's leading edge has a large blue-gray nearly triangular patch. The wing surface has 7 clusters of blue-brown obliquely erect scale hair tufts. The female's labial palps are longer, the male's shorter. Eggs are oval, red, with 2 or 3 rings of "corpse-shaped bristles" at the top. Larvae are 13-16 mm long, peach-red, with a brown pronotal plate. Young larvae are yellowish-white. No anal
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How to store pears in spring? Four methods to help you extend their shelf life
1. Chemical fumigation method. The fumigation method mainly prevents and controls diseases that invade the fruit. First, seal the pears with plastic film, then place a fumigant (such as acetaldehyde) inside the sealed plastic film so that the fumigant concentration inside the plastic film reaches 0.5% and is maintained for 180 minutes, or so that the fumigant concentration inside the plastic film reaches 1% and is maintained for 120 minutes. 2. Medicinal solution soaking method. This method mainly prevents pears from being infected by pathogens after harvest. Soak the pears in a 400-fold dilution of 4% Nongkang 120 fruit tree-specific solution for 50 minutes, then remove and air-dry, then package and store
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Occurrence Patterns and Control Methods of Jujube Witches' Broom
Jujube witches' broom is a devastating disease that should be prevented rather than cured. It is very prevalent in jujube-producing regions of China. Once a tree is infected, it rarely bears fruit the following year, and even if it does, the fruit loses its edible value; after 3~4 years the entire tree dies. I. Causes of jujube witches' broom: The main cause of jujube witches' broom is the invasion of mycoplasma-like organisms. Mycoplasma-like organisms can be spread through grafting. Under natural conditions, natural root grafting between trees can also spread the disease, and some leafhoppers are also carriers of mycoplasma-like organisms. II. Integrated control measures: 1. Select and breed disease-resistant
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Processing Methods and Technical Key Points for Candied Pear
(1) Process flow: raw materials → sorting → washing → peeling, coring, cutting into wedges → sulfur dipping → sugar boiling → drying → grading → packaging. (2) Operating key points: ① Raw materials: select fruit at about 80% maturity, and remove diseased, insect-damaged, and bruised fruit. Wash clean with clear water. ② Peeling and cutting in half: peel by hand or with a peeling machine, immediately immerse in 1% salt water to protect color, cut lengthwise into two halves, and remove the seeds and seed cavity. ③ Sulfur dipping: soak in a 2% sodium bisulfite solution for 15-20 mi
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Processing Methods and Technical Points for Mandarin Orange Peel Food Products
Mandarin orange peel accounts for about 20% of the total weight of the fruit. In China at present, aside from a small amount used as traditional Chinese medicine, dried tangerine peel, and for extracting essential oils, most of it has not yet been utilized. In fact, mandarin orange peel contains large amounts of vitamin C, carotene, protein, sugars and various trace elements that are beneficial to human health, has high nutritional value, and can be processed into many kinds of health foods or food ingredients, making it an important food resource. Orange peel jam: take mold-free orange peel, wash clean, soak in clean water, then remove and drain, chop and put into a pot with water to soak, bring to a boil over high heat, then switch to low heat
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What are the control methods for jujube fruit shrinkage disease?
The occurrence of jujube fruit shrinkage disease is positively correlated with the density of piercing-sucking insects; when atmospheric humidity is high, especially with intermittent rainfall or successive cloudy days, the disease often becomes epidemic. Control methods: (1) If the disease index was relatively high the previous year, first clean up fallen leaves and fallen fruit in the jujube orchard and dispose of them in a centralized manner to cut off the source of transmission. (2) Strengthen fertilizer and water management in the jujube orchard to improve tree resistance; for older trees, scrape off and burn old bark before jujube bud break, and spray the whole tree once with lime sulfur mixture. (3) Chemical control: use Fungus No. 1
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Pear storage methods are different and require tailored treatment
Master the storage characteristics of pears. Generally, early-maturing varieties do not store well, while mid- and late-maturing varieties and white pear varieties (such as Ya pear) store relatively well. The storage temperature for pears is generally -1°C to 3°C, and the relative humidity is 90% to 95%. Ya pear, Xuehua pear, Ci pear, Changba pear and others are extremely sensitive to carbon dioxide and low oxygen, and are not suitable for controlled atmosphere storage. During storage, be careful to prevent water loss. Pear fruits contain a lot of water, and once they lose water severely during storage, rotten spots, rotten fruit or hollow dried fruit will appear. Therefore, attention should be paid to increasing the humidity in the warehouse
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