Processing technology of Indian jujube
Indian jujube, also known as Maoye jujube, is a new variety of fruit trees introduced from Taiwan and abroad in recent years. Indian jujube is not tolerant to storage, and generally lasts only 5 days, so postharvest treatment directly affects the economic benefits. Therefore, Indian jujube can be processed into two categories: dense jujube and preserved fruit (such as popular food processed by Indian jujube in Thailand). The processing technology is as follows:
1. The technological process of dense jujube: selecting material →, grading →, cleaning →, cutting seam, → sugar cooking, → drying, → integral → finished product packaging.
1. Material selection and classification: eliminate moth-eaten, overheated and mechanically damaged fruits. The fruit is graded by fruit selector or manual according to the circumference of the fruit. Due to different varieties, the fruit color at maturity is different, so it is best to process it in batches according to the variety. In general, fruits can be harvested and processed when they change from green to light green or yellowish.
2. Cutting seam: the cutting machine with the corresponding circumference diameter was made according to the grading of the fruit, the cutting mouth was 32ml 40, and the depth was about 1 ram 2 of the pulp. The cutting knife is installed at one end of the stainless steel tube, several fruits are installed from the other end, and then the fruit is pushed out with a push rod, and the fruit is cut longitudinally.
3. Sugar cooking: sugar is used for 3 times in the process of sugar cooking, with the same amount each time. Put the same weight of sugar and water in a boiling pot (made of stainless steel or copper), add the treated fruit, and the sugar solution should cover the fruit. Cease fire for 30 minutes after boiling and stir at any time. When the sugar is soaked to the core, pick up the jujube to see the jujube core in bright light, then drain the jujube and place it in another cold pot. The second time add sugar into the sugar solution and boil after the cease-fire, add the cooled dates boiled with the first sugar, soak for 1 day, and then drain the jujube. Add sugar to the sugar solution for the third time and repeat the operation.
4. Drying: spread out the jujubes that drain the sugar and bake them on a bamboo plate. The temperature is controlled at about 55 ℃. It is easy to return sugar if the temperature is too high, and it is not easy to dry if it is too low. Flip it every two hours. After 24 hours, press the jujube into a flat shape by hand, and then bake it for a second time at a temperature not exceeding 80 ℃. Jujube should be dried in batches. When the jujube is broken by hand, the core meat is easy to separate, which is the standard of processing.
5. Quality standard: uniform cutting seam, full sugar, about 70% sugar, no peculiar smell, no impurities. 100kg Indian jujube can be processed and finished 40kg 45kg.
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Cultivation and Management techniques of Peach
Green peach is a small tree of the genus Prunus of Rosaceae, which is widely used in gardens. It can be planted to form peach forest, or it can be planted alone in the lawn, and it can also be planted with flowering shrubs such as Begonia. The cultivation and management techniques are introduced as follows. First, the planting site and soil requirements Bitao likes a dry and sunny environment, so when planting, you should choose a site with higher terrain and no shade, not at the edge of the ditch and pond, and not next to the tree with a larger crown, so as not to affect its ventilation and light transmission. Bitao likes to be fertile and permeable.
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A hard-fleshed peach variety suitable for cultivation in the Yangtze River Basin: King of Qin
Originally from Shaanxi Province, the average single fruit weight is 210g, the maximum fruit weight is 350g, and the fruit is neat. The peel background is yellowish red, and when ripe, the fruit surface is 80% Murray 100% bright red, the appearance is gorgeous, and the fruit surface is less hairy. The fruit is round, the suture is in the middle, and the shape of the fruit is symmetrical. The flesh is red and white with 75% redness. The flesh is very hard, the meat is fine, the anti-browning ability is strong, the soluble solids is 13.7%, the taste is sweet and slightly sour, the aroma is slightly, and the quality is excellent. Chongqing sprouts in mid-February, blossoms in early March, fruit ripens in early July, and December.
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