Preparation of Zizyphus jujuba without nucleose
Non-ribose jujube has fresh and tender color, rich aroma and sugar content of more than 70%. It has the functions of moistening the lungs, tonifying the spleen, strengthening the kidney, tonifying qi and activating blood circulation. The processing methods are introduced as follows:
1. The variety of jujube requires thick meat, thin skin, small stone and high sugar content, such as Yuanling jujube. Select jujube with complete body, uniform size, insect-free, mildew-free, fully mature dried jujube.
2. The selected jujube core will be removed with a piercing machine. The diameter of the exit is not more than 0.7 cm, the caliber is intact, and the piercing is straight up and down.
3. Soak the nuclear jujube in 67-75 ℃ water, gently stir and wash the jujube. After the jujube is thoroughly watered, it can be removed and the surface water can be filtered.
4. Boiled jujube
50kg white sugar is used for every 100kg pulp. Add 50kg white sugar to 50kg 90-95 ℃ hot water, stir, wait for sugar to dissolve, add 3% citric acid and 100kg pulp, boil for about 30 minutes, wait for jujube peel to swell and show purplish red.
5. Soak the jujube cooked with the original sugar solution into a clean jar and soak for about 25 hours until the jujube is full of syrup and the jujube is black and purple.
6. Baking
Before baking, rinse the surface syrup in hot water, then put it on a baking pan and send it to the baking room to bake, so that the water content in the sugar jujube is reduced to 15%. During the initial baking, the temperature of the drying room was kept at 50-55 ℃, and after 6-7 hours, the temperature was raised to 70-80 ℃. Keep it for 10-11 hours until the jujube skin is wrinkled, close the fire, keep the room temperature at about 50-60 ℃, until you feel hard on the outside and soft on the inside with your hands, you can go out of the baking room for graded packaging.
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Excellent varieties of apricot for fresh food and processing
Fresh processing and dual-use apricots are mainly big red apricot, Yangshao yellow apricot, string red apricot, Shanhuang apricot, Shajin apricot, Jinxi red apricot, Zhang park apricot, Laoshan red apricot, golden hazel apricot and so on. (1) Dahong apricot: also known as Guanye face, mainly planted in Laoshan, Shandong Province, moderate tree potential, medium yield, 50 grams per fruit, orange-red fruit, fine meat, hard and crisp, sweet and slightly sour, aromatic, quality, enucleated, bitter kernel, resistant to storage and transportation, mature in late June. (2) Yangshao yellow apricot: also known as egg apricot, produced in Mianchi County, Henan Province.
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Prevention and control of jujube mad disease
Jujube mad disease is a destructive disease of jujube. After infection, the jujube tree showed the following abnormal phenomena: 1. The flower organ was anti-ancestral, the pedicel lengthened 3-6 times as much as the normal flower, and the sepals, petals, stamens and pistil grew abnormally, forming light green leaflets. For the diseased trees with strong potential, there will be dwarf twigs in the axils of leaflet leaves, forming clumps of branches. 2. Developing branches, positive and accessory buds and fruiting mother branches germinate and grow many times a year, continuously producing small yellow-green branches and leaves, forming dense branches and clumps, which are not easy to fall off in winter. 3. There are a large number of hidden buds in the dormant state on the whole branch.
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