Processing of preserved Zizyphus jujuba
(1) processing of golden jujube
Technological process: selecting material → cleaning → slotting → soaking sulfur → rinsing → draining → boiling → drying → shaping → bagged → finished products.
Operation points: choose fresh, fleshy and intact fruit. After cleaning, 40 slits were slit on each fruit, and the fruit shape was not changed, then soaked in sulfite solution for several hours, fully rinsed, drained, boiled with 45% sugar solution, then mixed with different concentrations of hot and cold sugar solution in stages, so that the sugar concentration reached more than 65%, soaked the fruit for 48 hours, dried, reshaped and packaged to be the finished product.
(2) processing of jujube
Process: → cleaning, → exposure, → piercing, → sulfur soaking, → boiling, → drying, → shaping, → packaging, → finished products.
Main points of operation: choose the fruit with medium shape and intact fruit. Bask the pericarp deep red in the sun, poke holes in the fruit, soak it in sulfite solution for several hours, rinse and drain, heat and cook with 45% Murray 50% sugar solution, maintain 10 murmurs for 15 minutes, then add sugar. When the concentration is 62%, cook 5 murmurs for 10 minutes, soak for 48 hours, dry, reshape, and package the finished products.
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Processing technology of preserved apricot fruit
(1) Selection of raw materials → cleaning, soaking → sulfur fumigation → sugar boiling → sugar soaking → baking → shaping and packaging → finished products (2) Description of operation points (1) Selection of raw materials: dry wild apricot with thick meat, large size, less fiber content, light browning, and no mildew and insect damage is selected as raw materials. (2)Washing and soaking: Wash the selected dried wild apricot and almond thoroughly with water and then soak for 30 minutes.
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Peach variety: Zhongyou 4
Early-maturing varieties, moderate tree potential, open posture, medium germination and branching ability, all kinds of fruit branches can bear fruit, mainly medium and short fruit branches. The bell-shaped flower has a large amount of pollen and is very productive. The fruit is short oval, the average weight of single fruit is 148 grams, and the maximum weight of single fruit is 206 grams. The fruit top is round, slightly concave, the suture is shallow, the pericarp bottom color is yellow, comprehensive bright red, gorgeous and beautiful. The flesh is orange-yellow, hard solute and fine flesh. The flavor is rich and sweet and the aroma is rich. The soluble solids are 14%, 16%, and the quality is excellent. Sticky core.
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