Purple Blood Peach, a fine product in peach
Lu Runzhao, Hanzao Zhaidishan Village, Yafan Town, Wucheng District, successfully introduced "Purple Blood Peach". "Purple blood peach" is named after its ripe juice such as blood. The fruit weighs 250~500 grams, and its purple appearance is very beautiful. The maturity period is about June 20. The peach has fine flesh, medium juice, moderate sweetness and sourness, 6.22g sugar, 5.07g crude fiber and 20.3mg vitamin C per 100g pulp, and is rich in calcium, selenium, iron and other elements, protein, carotene, inorganic salts and the like. It has the effects of strengthening stomach, promoting digestion, nourishing blood and beautifying skin. This variety has medium tree vigor, open crown, good fruiting quality of long and short fruit branches and early flowering. The cultivation technique is similar to that of other peaches. Generally, 60 trees are planted per mu. The fruit can be hung in the second year after planting, and the yield per mu in the third year can reach 1000 kg.
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Potted jujube No. 3 and its planting points
First, the early fruit is highly productive: in the small environment planted in the flowerpot (note: the diameter in the mouth of the flowerpot should be about 35 cm-40 cm, and the depth of the pot is about 28 cm), there are about 70 fruits in that year, 216 in the second year, and the average yield of fresh jujube is 4.3 kg. Second, fruit characters: the fruit is long and cylindrical, with an average fruit weight of 20 grams and a thick red pericarp. Taste and quality: the flesh is fine and crisp, the juice is rich, the flavor is sweet, slightly sour, the sugar content is up to 28%, and the quality is excellent.
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Production method of White Snow Jujube
Production method 1. Making raw billet: clean the round rice, soak it in water for about 12 hours, pick it up to dry, beat the pile into powder, then mix it with boiling water, rub it into pieces into long strips, cut it into small flour balls with a knife, cook them in boiling water, and when the flour balls are cooked and boiled out of the water, they can be removed and stirred in a blender, while stirring and cooling to 370040 ℃, grind the soybeans for about 8 hours into a pulp (not to be ground in advance) and mix thoroughly. Take it out and spread it flat on the board while it is hot, about 1 cm thick. The board can be scattered to stir-fry the starch to prevent bonding. Cold
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