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Which pear varieties are suitable for processing? Here is a detailed introduction
The Bartlett pear is a world-famous variety used both for fresh eating and canning. Besides the Bartlett pear, there are also the Guifei pear, Jinxiang pear, and Aixiang pear. (1) Guifei pear: native to the United States, it is a natural seedling of pear. There is a small amount of cultivation in Liaoning Province. The outstanding advantages of this variety are extremely high yield, resistance to disease, resistance to insects, resistance to heat, and wide adaptability. Its fresh-eating quality is poor, and in the United States it is mainly used for canning and cooking. The fruit is medium to large, weighing about 150-200 grams, short spindle-shaped. The fruit stalk is thick and straight, 3-7 cm long, and the base often enlarges into a fleshy form
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What are the excellent varieties of processing apricots?
There are quite a number of apricot varieties suitable for processing, mainly including: Hongyufou, mainly produced in the Licheng, Changqing and Tai'an areas of Shandong; Dahuang Apricot and Xiashan Red Apricot, mainly grown in Laoshan, Shandong; Hongjinzhen Apricot, selected in Zhaoyuan, Shandong; Manao Apricot, introduced from abroad by the Shandong Institute of Pomology; Chuanzhihong Apricot, mainly grown in Julu, Guangzong and other places in Hebei; Shajinhong, mainly produced in Qingxu, Renyi, Pingchuan and other places in Shanxi; Yangshao Yellow Apricot, mainly produced in Mianchi, Henan; Tangwangchuan Dajie Apricot, mainly grown in Dongxiang, Gansu; Jinmama Apricot, mainly produced in Lanzhou, Gansu; Jinxi Dahuang Apricot, mainly produced in Jinxi, Liaoning; and Zhanggong
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What are the excellent processing-type yellow peach varieties? These few are worth planting
Since China joined the WTO in 2000, processing-type yellow peaches, which had been neglected for many years, have become popular again in recent years. From 2002 to 2004, the market price of yellow peaches was about 3 yuan/jin, and a fruit grower planting one mu of yellow peaches could earn the equivalent income of 3-5 mu of ordinary peaches. Therefore, the yellow peach cultivation area expanded rapidly across the country. To guide fruit growers in selecting yellow peach varieties, based on the standard that processing-type yellow peaches must have "golden yellow or orange flesh, high firmness, non-melting texture, no red pigment after ripening, and resistance to high-temperature steaming and boiling," we selected from more than a dozen yellow
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Canned Apricot Kernel Processing Methods and Technical Key Points
(1) Process flow: Raw materials → cleaning → shell cracking → material selection → rinsing and soaking → peeling → debittering → color protection → blanching and rinsing → canning → adding broth → exhausting and sealing → sterilization and cooling → heat preservation inspection → finished product (2) Technical requirements 1. Raw materials and cleaning: Select apricot kernels that are large, glossy, fresh, free from mold and damage, and wash them thoroughly with running clean water, then drain. 2. Shell cracking and material washing: Use manual or mechanical shelling to crack the shells and obtain the kernels, selecting high-quality apricot kernels that are plump, free from rot, deterioration and insect damage.
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Key Points and Detailed Methods of Candied Jujube Processing Technology
(1) Process flow: Feeding → Peeling → Sulfur treatment → Sugar boiling → Sugar soaking → Draining sugar → Baking → Quality inspection → Weighing → Packaging → Storage (2) Process specifications (1) Raw materials: Select jujubes that are undamaged, pest-free, and have turned from green to white, with no red rings on the surface and uniform size. (2) Peeling: Heat a 10% sodium hydroxide solution to 95-98°C, pour in the jujubes for 2-3 minutes, and as soon as the skins turn black, immediately remove them, rinse thoroughly with cold water, and neutralize the residual alkali with dilute hydrochloric acid water until neutral. Remove the jujubes
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Detailed explanation of the processing technology for pear juice, the complete process at a glance
(1) Process flow: Feeding → Cleaning → Crushing → Pressing → Coarse filtration → Blending → Separation → Fine filtration → Filling → Sealing → Sterilization → Cooling → Bottle wiping → Quality inspection → Labeling → Finished product (2) Process specifications (1) Raw materials: Harvested pears must undergo after-ripening, and can only be processed when they emit fragrance and begin to soften. If refrigerated fruit is used, the core temperature must be below 15°C before it can be processed and utilized. The material must be cleaned and disinfected with potassium permanganate solution, then rinsed until colorless before processing.
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Detailed Explanation of Processing Technology for Small White Pear Acetic Acid Fermented Beverage
(I) Product Features: It combines the health benefits of both pear and acetic acid fermented beverages, and is rich in nutrients. Traditional Chinese medicine holds that: pears are cold in nature and sweet in taste, with effects such as moistening the lungs, reducing phlegm, relieving cough, reducing internal heat, and calming the mind. The acetic acid produced by acetic acid fermentation has effects such as eliminating fatigue, refreshing the spirit, promoting salivation and quenching thirst, and increasing appetite. (II) Main Raw and Auxiliary Materials: Small white pear, pectinase, wine yeast 1450#, acetic acid bacteria AS1.41, aspartame (APM), xanthan gum, white granulated sugar, honey. (III) Main Equipment
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Processing Methods and Technical Key Points of Golden Thread Candied Jujubes
The jujube is a fruit cultivated relatively early in China, and it has high nutritional value. Golden thread candied jujube is a traditional product among Beijing-style preserved fruits, named for the many thread-like stripes on the product. The processing technique is as follows: 1. Material selection: choose varieties with large fruit shape, small pits and thin skin. 2. Scoring: after grading, wash the fresh jujubes with clean water, drain them, and use a needle row or a scoring knife, or machinery, to score 50-100 longitudinal cuts on the fresh jujubes (depending on the size of the jujube fruit), with a depth not exceeding half of the fruit. The score spacing
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Detailed Explanation of Key Processing Techniques for Low-Sugar Candied Jujubes
①Production process flow: raw material selection → grading → washing → slitting → sugar boiling → soaking → baking → shaping → drying → grading → packaging. ②Key process points: Raw material selection: choose varieties such as Yuanling jujube (Ziziphus jujuba 'Yuanling') with large fruit, small pit, loose flesh and thin skin; harvest at the "crisp-ripe stage" is preferable; remove insect-damaged and rotten jujubes. Grading: divide into three grades - large, medium and small - and process separately. Slitting: use a row of needles to slit lengthwise, with a line spacing of about 1 mm. Just cut through the skin; the slits should be neat and extend as far as possible to both ends. To prevent browning, after slitting immediately
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Processing Technology and Production Methods for Pear Preserves
1. Selection and Processing of Raw Materials Raw materials with large fruit shape, small core, relatively high acidity, and no significant browning are better for boiling-resistant varieties. Generally, harvest when the fruit is ripe and relatively firm, grade by size and maturity, and remove insect-damaged, diseased, and rotten fruit. Peel, cut in half, remove the core, then soak in a mixed solution containing 0.1% calcium chloride (or 1.5% lime solution) and 0.2%-0.3% sodium sulfite for hardening and sulfur treatment for 10-15 hours. Firm-fleshed fruits are only soaked in sulfur, without hardening treatment.
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