Preserved jujube
1. Material selection: choose a large, thick, pest-free and damage-free jujube as raw material.
2, raw material treatment: wash the jujube with clean water; if the pesticide pollution is serious, add appropriate amount of bleach to the water, then soak the jujube for 20 minutes, the water temperature does not exceed 50 ℃, and then rinse with clean water. Then use the enucleating machine (you can also remove the jujube core by hand, and then wash it and set aside).
3. Processing:
① added 20% sugar to the jujube. In order to facilitate the preservation of vitamin C and keep the taste of jujube unchanged, 0.3%-0.4% sodium bisulfite solution can be added; mix well and soak for 15 hours.
② add 20% white granulated sugar to the stainless steel pot, pour into a bowl of water, melt, pour the jujube into the pot, boil for 30 minutes, and add a small amount of starch.
③ pans dates and syrup together and leaves them outside to dry for 20 hours.
④ add 30% sugar and 5 tablespoons honey to the pot, add a little water and boil over low heat for 30 minutes.
After ⑤ starts the pot, dry for another 30 hours, so that the sugar solution fully penetrates into the jujube meat.
⑥ will remove the jujube from the sugar solution, drain the sugar solution, put it on a plate and send it to the baking room. Bake at 50-60 ℃ for 20-25 hours, constantly ventilate and drain the moisture in the middle, and change the position of each other. Finally, it is made into jujube billet which is round and full, undamaged, non-crystallization, red color, sweet and delicious, non-scorched taste, crisp and delicious.
⑦ mix sugar, water and starch in the proportion of 2:2:1, boil for 10 minutes, soak the dried jujube blanks for about 5 minutes, remove them and scatter them on the sieve surface to dry. In this way, a transparent sugar film can be formed on the surface of jujube to prevent moisture absorption and bonding. Then it can be bagged and sold.
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127 fragrant pear
127 pear fruit is gourd-shaped, mature around September 10, the pericarp is yellow, red to the sunny side, a single fruit weighs 50 to 80 grams, with a maximum of 150 grams. It is sweet and crisp when it is first ripe, which can be kept for 30 to 40 days, and then it is soft, not only the skin can be removed completely, but also the pear juice does not drop at all. the flesh is delicate, stone-free, sweet and sour, with strong aroma, and its quality is better than that of large and small perfume pears and Qiuxiang pears. Today, when consumers are increasingly worried about pesticide residues in the pericarp, its production and sales advantages are extremely obvious, although its selling price is on the same period.
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Peach coral
In 1988, Qiuyu × NJN76 was bred by cross breeding because of plant protection and environmental protection in Beijing Agriculture and Forestry Science Institute. The original code is 88mur19Mel 95, which was named in 1995. The fruit is nearly round with good uniformity; the average single fruit weighs 150tel 160g, the maximum fruit weight is 190g; the appearance is bright red to rose red; the pulp is white, hard solute, fine, strong sweet flavor, medium flavor; soluble solids 11%, 14%. The quality is excellent. Sticky core. Resistant to storage and transportation. Fruit production in Beijing area from July 25 to 29
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