Quick-freezing processing Technology of Peach
The main results are as follows: (1) the raw materials of the technological process are → enucleation, color-protecting → blanching, cooling → peeling → packaging, sugar injection → pre-cooling → quick-freezing → frozen storage.
(2) the main points of operation: after picking peaches, the ripe ones should be processed immediately, and the hard unripe fruits should be ripened quickly. Mature and suitable peaches are bright in color, rich in flavor, and easy to enucleate and peel. After the enucleation and color protection raw materials are ripe, enucleate with a knife or enucleator, and immediately put the pulp in cold water to avoid contact with air to prevent discoloration. There are pulp fragments on the enucleation machine, which often change color and should be removed at any time. Blanch, cool and peel the enucleated pulp and blanch 2~5min in boiling water or 7~8min in steam. Immediately after blanching, cool it in cold water and peel off the skin. After the packaging and sugar injection solution is fully cooled, the pulp is drained and packed in a polyethylene bag or nylon / polyethylene composite bag. The ratio of pulp to sugar solution is 70% and 30% respectively, the concentration of sugar solution is 50%, and 0.3% citric acid, 0.1% iso-Vc and 0.2% calcium chloride are added. Pre-cooling, quick freezing, frozen storage and sealing, then pre-cooling to about O ℃, and then rapid freezing. After freezing, it is packed in cartons, and finally frozen.
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Ganquan pear
First, the source of the variety was introduced from South Korea by Beijing Forestry Bureau in 1999 and planted in Beijing Huangqi nursery. Parent combination: late Sanji × Ganli. It was approved by Beijing in 2002. 2. characteristics this variety was selected from South Korea and belongs to sand pear system and large fruit type pear. The tree is strong and semi-open, which is easy to form short fruit branches and axillary flower buds, with 7-9 flowers per inflorescence. The leaf is oval, the leaf margin is serrated, and the leaf blade is dark green. Annual branches yellowish brown, lenticels large and dense, branches stout,
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Cultivation techniques of Taiwan carambola
In recent years, excellent varieties of carambola have been bred in Taiwan due to the variation of carambola trees. With the improvement of cultivation techniques, the cultivated area of carambola has increased year by year and become a new fruit tree. Carambola has a long harvest time, can be harvested about 3 times a year, and the yield is high. Because of its rich nutrition, the emerging carambola sells well in Taiwan, and processing and utilization of cans, jams, preserves and wine are also common. Carambola has great potential for development. The yield, quality and flavor of carambola are not only related to varieties, but also influenced by cultivation and management techniques.
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