Processing technology of dried jujube
(1) technological process
Raw materials choose → blanching → dry → packaging.
(2) main points of operation
Selection of raw materials
Select varieties with thin skin, thick and dense meat, high sugar content and small nucleus. Red jujube drying, generally only need to select, do not make other treatment.
Scalding
The quality of dried jujube can be improved by blanching 5~10min in boiling water, cooling immediately and spreading out to make dried jujube.
Natural drying
Drying red dates is relatively simple, generally choose open flat ground, the ground covered with mat foil, and so on, the dates will be spread directly on the mat. In some areas, the dry and sunny sand is used as a drying ground, and the dates are scattered on the sand. Every day at sunset, the dates will be gathered into piles, covered with Reed mat, spread out after sunrise the next day, and turned several times around noon. Bask in the sun for about a week on a hot and sunny day.
Artificial drying
The initial temperature is 55 ℃, the final temperature is 65 ℃, and the drying time is 24 hours.
Packing
Pick out broken jujube, green jujube and insect jujube and pack them. Dried jujube with moderately dried jujube, dark red skin, golden yellow flesh, elastic, water content of 25%-28%, drying rate of 3%-1%-4%.
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Cultivation techniques of Emerald Pear
Lubao pear, also known as Zhongli No. 1, was bred by Zhengzhou Fruit Tree Research Institute of Chinese Academy of Agricultural Sciences from the cross between New Century and Zaosu pear. It is one of the varieties with better comprehensive characters in early ripening pear at present. First, the characteristics. The pear variety has strong growth potential, high germination rate, medium branching ability and small branching angle. Leaf blade long ovoid, spreading, leaf margin serrated sharply and densely. The early fruit is strong, and the high grafted tree can form flower buds in the same year and yield in the second year. The fruit setting rate is high, the yield is good, and there are axillary flower buds and fruit setting habits, and the fruit of short fruit branches is the main fruit in the full fruit period. The fruit is big
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Attention should be paid to the main points of jujube storage
1. Disinfect the warehouse thoroughly with CT- disinfectant. 2. Reduce the storage temperature to 0 ℃ within 2 days before storage. 3. Jujube should be harvested in the white ripening period, that is, when the jujube changes from green to white and the fruit surface is slightly ruddy. 4. bring fruit handle when harvesting, and jujube beaten with sticks is strictly prohibited for storage. 5. Jujube sprayed with hormones such as lycopene before harvest is not suitable for storage. 6. After selecting the postharvest jujube fruit, soak it with CT- special liquid antistaling agent for jujube, precool and drain under 0 ℃, the fruit temperature is 0.
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