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Detailed Explanation of the Processing and Production Method for Salted Sour Carambola (Starfruit) Brine Preserves
Carambola (starfruit) falls into two major types: one is crisp, clean and sweet, suitable for eating fresh or for processing into carambola juice, carambola in syrup canned goods, and the like. Whether eaten fresh or processed, its quality and flavor are quite good. The other type is extremely sour and astringent, mostly grown in mountainous areas without any special cultivation by people. Because of its strong sourness, this kind of sour carambola is not suitable for eating fresh, but it can serve as a raw material for sugar-preserved products. To store the raw material, it can first be made into a semi-finished salted brine preserve. There are two methods for making the salted brine preserve. One is the brine curing method: prepare a 5-8% salt solution to
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How to Store and Preserve Peaches? Key Technical Points Explained
Some peach varieties ripen in the high-temperature summer season, and their harvest maturity and eating maturity are reached almost simultaneously; in addition, the fruit is soft and juicy with poor storability. However, storability varies greatly among varieties. Honey peaches have the worst storability and can only be stored for about 1 week, while late-maturing varieties such as Fei peaches, winter peaches and Qingzhou honey peaches are more storable. The problems that peaches are prone to during storage include: over-ripening and softening, rot caused by pathogens, and chilling injury. The main technical measures adopted in production are: 1. Immediately pre-cool the fruit after harvest: immerse the fruit in 0.5-1°C
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Apricot Preserved Plum
1. For material selection, mostly seven-ripe green apricots are used, requiring uniform size, thick flesh, and few fibers. 2. Pretreatment: the raw apricots are promptly pickled in 20% salt water, with one layer of apricots and one layer of salt; after the vat is full, seal the top with salt, and after 7-10 days, take them out to make the base. They may also be kept in the brine for more than one month, but they must be turned once a week. 3. Making the base: spread the pickled apricots on mats or a concrete surface to dry, without breaking the skin or exposing them to rain; artificial drying may also be used. 4. Desalting: soak the salted base in clean water for 24 hours, changing the water once every 2-3 hours, until the base
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How to Store and Preserve Fresh Peaches? Introduction to Three Practical Methods
Cold storage. Peaches are prone to chilling injury during low-temperature storage, and there is a risk of freezing at -1°C. Therefore, the suitable storage temperature for peaches is 0°C, and the suitable relative humidity is 90%-95%. Under these storage conditions, peaches can be stored for 3-4 weeks or longer. However, when peaches are stored at low temperatures for a long time, the flavor gradually becomes bland. Long-term low-temperature cold storage can cause chilling injury to the peaches, with the flesh turning brown. In particular, when the peaches are moved to a high-temperature environment for ripening, the flesh becomes dry, mealy, and soft, and the flesh around the pit turns noticeably brown. In the cold storage
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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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How to Store and Preserve Fresh Peaches? Practical Tips Shared
Fresh peaches have a short storage life and are prone to rotting and spoilage. If the following preservation methods are adopted, the supply period of fresh peaches can be extended and economic benefits improved. 1. Harvest without injury, grade and package. To judge the maturity of peach fruit: first, after the fruit has fully developed, the skin begins to lose its green color, the flesh is slightly firm, and colored varieties have basically reached full color - this is the firm-ripe stage. Second, when the background color of the fruit is green or light green and the fuzz on the fruit surface begins to color - this is the seven-to-eight-tenths ripe stage. Fruit at the firm-ripe stage and the seven-to-eight-tenths ripe stage stores better and tolerates long-distance transport. Because peach maturity is uneven, most
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Processing Methods and Technical Key Points for Salted Sour Carambola (Starfruit) Salt-Preserved Base
Carambola (starfruit) falls into two major types: one is crisp, sweet and refreshing, suitable for eating fresh or for processing into carambola juice, carambola in syrup canned goods, and the like. Whether eaten fresh or processed, its quality and flavor are quite good. The other type is extremely sour with an astringent taste, mostly grown in mountainous areas without any special cultivation by humans. Because of its strong sourness, this sour carambola is not suitable for fresh eating, but it can serve as a raw material for sugar-preserved processing. In order to preserve the raw material, it can first be made into a semi-finished salt-preserved base. There are two methods for making the salt-preserved base: one is the brine curing method, preparing a 5-8
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How to Store and Preserve Peaches, Plums and Apricots for Freshness? A Detailed Guide to Practical Techniques
Peach, plum and apricot (including cherry) fruits all contain a hard stone and belong to the stone fruit category, sharing common characteristics in fruit development and postharvest physiology. It is precisely because the fruit contains a hard stone that a double-S growth curve appears during growth. Peach, plum and apricot fruits have high respiration intensity; all exhibit a respiration peak, so they all belong to the climacteric type of fruit, which determines that they share basically similar storage, transport and freshness-preservation technical measures. However, as tree species and cultivars differ, the storage, transport and freshness-preservation techniques adopted also differ. Peaches and plums are generally divided into early,
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How to Make Candied Pear Preserves and Detailed Steps
Selection of materials: choose pears that are uniform in fruit shape and size, at 70% to 80% ripeness, with thick flesh, low moisture content, and free from insect damage and mechanical injury. Peeling and coring: boil an approximately 3% sodium hydroxide solution, put the pears into the pot and boil for 15 minutes, remove them and rinse in clean water to remove the peel. Then use a fruit knife to cut the pears in half and remove the cores. Sulfur fumigation: put the pear pieces into a sulfurous acid solution containing 0.1% to 0.2% sulfur dioxide and fumigate for 4 to 8 hours (if the solution concentration is high, the time should be shorter). Then rinse with clean water and drain
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How is carambola preserved? A detailed guide to the production method
This product is a preserved fruit and candied fruit food made from fresh raw materials. The processing technique is as follows: 1. Raw material preparation: After washing the fresh carambola, remove the ridges and cut lengthwise with a knife into 2-5 long strips. 2. Hardening and color protection: Use alum or calcium oxide as the hardening agent. If alum is used, 0.5% is needed, and the color-protecting agent is 0.1% sodium bisulfite. Mix the two additives together and soak the carambola strips for 8 hours, then remove them, rinse clean with clear water, and drain the water for later use. 3. Sugar solution preparation: The amount of white sugar used is
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