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What is licorice mango? An introduction to the characteristics of licorice mango
This product is similar to preserved mango (huamang); besides its sweet, salty, sour and aromatic flavors, it also has the sweetness of licorice, and in terms of spices it also uses spices from Chinese herbal medicine. So in taste and flavor it attracts consumers even more than preserved mango. 1. Raw material processing: Soak the mango fruit base in a large amount of clean water to desalt it, so that the salt content of the fruit base is 1-2%, that is, it is fine if it is slightly salty. After desalting, drain off the water, put it into a drying room at 60-70°C and dry until half dry, then remove it and prepare to soak it in the seasoning liquid. 2. Preparation of the seasoning liquid: Based on 50 kg of salted mango fruit base, use
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What is licorice lemon? A comprehensive guide in one article
This product belongs to the category of preserved fruits (liangguo), and is made by further processing salted lemon embryos. Its processing technique is as follows: 1. Raw material handling: the salted lemon embryos need to be soaked in water to remove part of the salt, using a large amount of clean water for soaking. Before the lemon salted embryos are processed with table salt, if the raw material is large, it can be sliced, generally crosswise slices are preferred; if small, it can be salted whole. Because when processing licorice lemon the raw material may be sliced or salted whole, the dehydration time for sliced raw material can be shortened, while the desalting time for whole ones will be relatively longer. The degree of desalting generally requires leaving at least 2% salt
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Processing technology for licorice olives (also known as fruit-juice olives, chili olives)
(1) Process flow: material selection → skin rubbing → brine curing → soaking → drying in the sun or oven → absorbing flavorings → drying in the sun or oven → finished product. (2) Key operating points: Select moderately ripe green olives (not yet fibrous). First rub off the skin, then add salt to cure the blank. For those requiring longer-term preservation, add more salt. Both wet blanks and dry blanks can be preserved. Before making, first soak in water to remove salt: licorice olives should retain more saltiness, while fruit-juice olives should be soaked until lightly salted. After soaking, they must still be dried in the sun or oven until 80% dry, so as to absorb the flavorings. The production method for all kinds of olives is the same; the difference lies in the blending of flavorings. Licorice olives are based mainly on licorice,
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Detailed Explanation of the Key Processing Techniques for Licorice Bitter Melon
Remove both ends and the seeds from the bitter melon, split it into two halves, cut it into strips about 4 cm long, blanch them in a pot of boiling water, then soak them in a vat of cold water and take them out the next day to drain. Put them in a vat and add salt, one layer of melon and one layer of salt. After 1 to 2 days, transfer the whole batch, together with the brine, to another vat once, and after another 1 to 2 days, take them out and sun-dry them until fully dry to make dried bitter melon blanks for later use. Pour boiling water equal in weight to the original fresh melon into a vat, then add auxiliary ingredients such as perilla powder and licorice powder and mix well, so that the dried bitter melon is evenly moistened, then take it out and sun-dry until 80 percent dry.
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Symptom Identification and Control Methods for Licorice Gray Leaf Spot
It damages the leaves, forming nearly round brown lesions with gray centers. Control methods: (1) Clear the garden in winter and dispose of plant debris. (2) During the disease period, spray 1:1:120 Bordeaux mixture or 70% thiophanate-methyl wettable powder at 1500-2000 times dilution.
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Licorice Pest Control Methods and Technical Key Points
(1) Leafhoppers: mainly the elm leafhopper, the small green leafhopper, etc. They occur throughout the entire growing period of licorice, with the most severe damage from late June to mid-August. Nymphs or adults suck the sap of licorice leaves, buds, young branches and young shoots, first showing silvery-white dot-like spots, then the leaves lose chlorophyll and turn pale yellow, and finally fall off. Control methods: Clear the elm trees and other overwintering hosts of leafhoppers around the licorice field. At the peak of infestation, spray with 2.5% deltamethrin at 1000-1500 times dilution. Use natural enemies such as cotton aphid parasites and ladybugs
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Licorice Pest and Disease Control Methods and Key Technical Points
(1) Rust disease: After infection by fungi, yellow-brown blister-like lesions appear on the underside of leaves; when they rupture, brown powder is released, which consists of the pathogen's telial and urediniospore stacks; in August and September, dark brown telial stacks form. Control methods: Gather diseased plants and burn them. In the early stage, spray 0.3-0.4 degrees Baumé lime sulfur mixture or 97% dithianon sodium 400-fold solution. (2) Brown spot disease: After infection by fungi, round and irregular lesions appear on leaves, with a grayish-brown center and brown edges; gray-black mold-like growth occurs on both the front and back of the lesions. Control
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What are the comprehensive pest control methods for licorice?
The leaf beetle (Apophylia flavovirens) is a leaf-eating pest of the subfamily Galerucinae in the family Chrysomelidae. It causes very serious damage to licorice and is one of the main obstacles to developing licorice production. This insect is distributed to varying degrees in **, the Hexi region of Gansu Province, and the licorice-producing areas of Liaoning Province. It mainly damages sweet licorice (Glycyrrhiza glabra) and does not harm other tree, shrub, or grass plants. Throughout the entire growing season, adult insects cause the primary damage and have a large feeding capacity; adults and larvae often overlap in causing damage. Control methods: Experiments have shown that dichlorvos emulsion
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Control methods for the Ningxia ground pearl (Porphyrophora ningxiana) pest on licorice
It is distributed in all licorice-producing areas nationwide, generally causing damage from the seedling stage to the mature plant stage. The Ningxia ground pearl has 8 host plant species, all of which are perennial leguminous herbaceous perennials, with licorice suffering the most severe damage, while other hosts are only slightly affected. (1) Damage period and damage symptoms: Overwintering nymphs can move intermittently when the surface soil temperature reaches 6°C, and become frequently active when the daily average temperature exceeds 12°C, in order to search for hosts. Early March is the initial activity stage, mid-to-late April is the peak period for searching hosts, and by mid-May they have basically all settled. From late May to late July
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Effective control methods for leaf beetle pests on licorice
The main species of leaf beetles harming licorice include Diorhabda tarsalis, Pynrrhalta aenescens, Monolepta quadrigutdata, Diorhabda rybakowi, Ceytra sp., Colasposoma dauricum, Coptoc
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