Apricot
1, raw material selection: choose green apricot with a diameter of more than 2 cm, whitening apricot body and hardened apricot kernel (that is, maturity 5ml / 60%). Varieties with thick flesh and small nucleus should be used to remove wind fall, residual times, red hair, scars, over-born, over-ripe or rotten apricots.
2. Blanking: rinse the selected fresh apricot with clean water, then add 12-16% salt, while the rinsed green apricot is not dry, pickle the green apricot by layer-by-layer salt, pickle the green apricot for 10 days, remove the green apricot and expose it to the sun, then dry it into the apricot blank.
3. Desalination: rinse and desalinate the apricot blanks with clean water, soak for 50 minutes and then rinse with fresh water for 2 times. Then remove the fruit billet and dry it, collect it and put it in a soaking tank.
4. Preparation of soaking solution: take licorice 800mur1200 grams, add 15mur20kg of water, heat and boil until the amount of water is reduced by 30%, cease fire, and add citric acid with 0.12-0.16% weight of green apricot to filter and clarify.
5. Impregnation: limit 60% of the soaking solution, heat to about 85 degrees Celsius, add 1-2 kg of granulated sugar and 25-30 grams of cyclamate, after it is dissolved, pour it into the dried apricot blanks after desalination. In the impregnation should be often turned, so that apricot billet evenly absorb the soaking solution. Soak for 12 hours, or after all the licorice soaking solution has been absorbed, spread out the apricot billet and expose it to the sun. When it is semi-dry, put it back into the soaking tank. Take out the degree Celsius, add 1 kilogram of sugar, 20 grams of cyclamate, 40 ml of vanilla essence or 20 grams of vanillin and spice powder, dissolve and pour into the semi-dry apricot product and stir well. When the soaking solution is absorbed, it can be taken out, baked or dried into a finished product.
6. Packaging: the finished products are selected, graded and weighed, then quantitatively packed in non-toxic plastic bags, sealed and packed for storage.
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Suidemu jujube (Youzao, Fangmu jujube)
Suidemu jujube (Youzao, Fangmu jujube). The main producing area is Yulin in northern Shaanxi. Fruit cylindrical, single fruit weight 15 grams, meat thick, hard, less juice, sweet. The sugar content of fresh jujube is 26%, and that of dried jujube is 74.9%. Adaptable. The mature period is mid-September. Suitable planting area the earth-rocky mountain area of the canyon along the Yellow River in northern Shaanxi.
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stubble pear
Another name is Cili. Produced in Shandong Ziping area, one of the ancient fine varieties. Shandong Province is the most cultivated, with an area of 100,000 mu. North China, Jiangsu, Anhui, Hunan, Liaoning, Shaanxi, ** and other places have introduced cultivation. The average fruit weight is 233g, and the largest fruit weighs 600g. The fruit is often misspindle-shaped, with lateral shoulders often protruding. The fruit peel is green and turns yellow-green after storage. Fruiting spots large and convex, brown, fruiting surface coarsely siliceous. Fruiting pedicel ca. 5 cm long, 3.3 mm thick; sepals deciduous or remaining, calyx shallow. in the core
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