Laizhou Li Meixing
Laizhou Li Meixing
In 1984, the Agriculture Bureau of Laizhou City, Shandong Province conducted a general survey of apricot resources in the city. Laizhou Li Meixing was selected from the Li Mei apricot orchard in Xiguanmen Village, Zuocun Town, Laizhou City. The tree age of this variety was 23 years old. Its mother tree was first planted in the courtyard of a peasant household in Xiguanmen Village. The source is unknown. The cultivation began in 1985 and passed the variety identification organized by the Science and Technology Bureau of Yantai City, Shandong Province in June 2002. At present, the cultivated area of Laizhou has reached about 660hm2.
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A variety of hard-fleshed peach suitable for cultivation in the Yangtze River Basin: peach
Originated from Chengdu, Sichuan, the average single fruit weight is 320g, and the maximum fruit weight is 700g. The fruit is spherical and neatly shaped, with 60% bright red when ripe. The fruit surface is hairy, the pulp is white, there is redness, the pulp is hard and crisp, the soluble solids are 15.6%, the taste is strong and sweet, there is no sour taste, the quality is good, the core is small, and the edible rate is 93%. In Chongqing, it sprouts in mid-February, blossoms in mid-March and fruit ripens in early July. Resistant to storage and transportation, extremely high yield, dense planting garden (222 plants / 667 square meters) in the third year output
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Processing of candied dried apricot
(1) technological process: raw materials are selected, → is washed, → is drained, → is pinched, → is dried, → sugar boiled → is finished. (2) Technical essentials: ① raw material selection: choose a large, well-shaped dried apricot as raw material. ② washing: wash the selected dried apricot in warm water for 2 hours, remove and drain. ③ pinch: pinch two pairs of apricots together by hand, dry and boil with sugar. ④ sugar cooking: the ratio of dried apricot to sugar is 1:1, that is, 1 kg of dried apricot with 1 kg of sugar. Match it first.
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