Production technology of seedless jujube
1. Raw materials: 50kg dried red jujube, 30kg cotton sugar, 100g citric acid.
two。 Operation points: (1). A milky white jujube with large nucleus, small meat and thick skin was selected and processed according to three grades: big, medium and small.
(2)。 Grind one end of the iron pipe with a diameter of 6mm to 8mm, stick it in from one end of the jujube, and take out the jujube core when it is pulled out. During continuous operation, the jujube core is constantly ejected from the other end of the iron pipe.
(3)。 Soak the enucleated dates in clean water for 12 hours until all the wrinkles expand.
(4)。 Bring 25kg of water to the boil, add 17.5kg of sugar, then boil, pour in the jujube and keep it boiling for 40 minutes. Add 12.5 kg cotton sugar and citric acid and boil for 20 minutes.
(5)。 Pour the cooked jujube and sugar into a large vat and soak for 48 hours.
(6)。 Remove the jujube, spread it on the mat and let it dry for 12 hours.
(7)。 Put the dates into a 50 ℃ drying room. Gradually increase the room temperature to 80 ℃ within 30 minutes and keep it at 28 ℃ for 30 hours. When the jujube skin produces uniform wrinkles and the jujube has the feeling of "top hand", move it out of the drying room. Or remove the soaked jujube and spread it on the mat, 3 cm to 4 cm thick. Expose yourself to the sun during the day and put it away at night to avoid getting caught in dew or rain. After drying for 10 days and 15 days, the jujube will be packed, that is, the finished product.
(8)。 Be moistureproof and windproof when storing.
3. Finished product features: jujube ruddy color, flexible and sweet.
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Pest control methods of pear net bug
This insect, also known as military worms, gathers the dorsal thorns and suck juice in the leaves of adults and nymphs, so that the affected leaves are densely covered with white spots, and even the whole leaves are pale, causing early defoliation, affecting tree development and flower bud formation, and in serious cases, blooming twice in the autumn of the same year, causing damage to the yield of the second year. This insect has miscellaneous feeding habits and can harm many kinds of fruit trees, such as pear, apple, scarlet, begonia, peach, cherry, Hawthorn, jujube and so on. [occurrence regularity] there are 4-5 generations a year. The overwintering adults begin to lay eggs in mid-April, and the egg period is 10-15 days.
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Processing technology of jujube
First, the selection and classification of jujube fruit: get rid of moth-eaten fruit and mechanically damaged fruit, and then grade according to the circumference diameter of the fruit. Second, jujube fruit cutting seam: jujube fruit should be cut longitudinally, the depth of cutting slot is half of pulp, and the length of cutting gap is the length of jujube fruit. Third, sugar cooking: the sugar cooking process takes 3 times. For the first time, put the same weight of sugar and water into a stainless steel pot to boil, and then pour the treated jujube fruit into the boiling pot, with sugar flooding the fruit as the best. Cease fire after 30 minutes of cooking, but not
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