Amphisarca Lists
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New apricot product: big head
Main economic characters: the fruit is flat and round, the appearance is red, the pulp is yellow, the single fruit weighs 85g, the fruit is sour and sweet, the pulp is crisp and thin, the fruit is enucleated, the edible rate of the fruit is 93%, and the fruit growth and development period is 68 days. The main high-yield characters are as follows: early fruit in 3 years, full fruit in 5 years, economic life of 35 years, yield of 1000kg/ mu in early fruit stage and 1600kg/ mu in full fruit stage. Suitable planting area and resistance: northwest, North China, Northeast. Resistant to drought, cold and barren.
2019-01-15 -
Fruit fragrant drunken jujube
Raw material formula fresh jujube 1 kg liquor 20 ml orange essence (edible grade) 5 drops production method 1. Select medium well jujube with no damage, no diseases and insect pests and hard texture, and rinse with clean water. two。 Pour the jujube into the pot, add 20ml of liquor, stir well, make the jujube absorb the liquor, then drop in the orange essence and mix well. 3. Quickly put the jujube into a plastic food bag and tie it tightly with a rope, put it in a cool place and store it sealed for 1 month. The product features ruddy color
2019-01-15 -
Ganquan pear
First, the source of the variety was introduced from South Korea by Beijing Forestry Bureau in 1999 and planted in Beijing Huangqi nursery. Parent combination: late Sanji × Ganli. It was approved by Beijing in 2002. 2. characteristics this variety was selected from South Korea and belongs to sand pear system and large fruit type pear. The tree is strong and semi-open, which is easy to form short fruit branches and axillary flower buds, with 7-9 flowers per inflorescence. The leaf is oval, the leaf margin is serrated, and the leaf blade is dark green. Annual branches yellowish brown, lenticels large and dense, branches stout,
2019-01-15 -
Quick-freezing processing Technology of Peach
The main results are as follows: (1) the raw materials of the technological process are → enucleation, color-protecting → blanching, cooling → peeling → packaging, sugar injection → pre-cooling → quick-freezing → frozen storage. (2) the main points of operation: after picking peaches, the ripe ones should be processed immediately, and the hard unripe fruits should be ripened quickly. Mature and suitable peaches are bright in color, rich in flavor, and easy to enucleate and peel. After the enucleation and color protection raw materials are ripe, enucleate with a knife or enucleator, and immediately put the pulp in cold water to avoid contact with air to prevent discoloration. Fruit is attached to the enucleating machine
2019-01-15 -
Cultivation techniques of Taiwan carambola
In recent years, excellent varieties of carambola have been bred in Taiwan due to the variation of carambola trees. With the improvement of cultivation techniques, the cultivated area of carambola has increased year by year and become a new fruit tree. Carambola has a long harvest time, can be harvested about 3 times a year, and the yield is high. Because of its rich nutrition, the emerging carambola sells well in Taiwan, and processing and utilization of cans, jams, preserves and wine are also common. Carambola has great potential for development. The yield, quality and flavor of carambola are not only related to varieties, but also influenced by cultivation and management techniques.
2019-01-15 -
New jujube varieties-Cangwu 1 and Cangwu 3
Based on the seed selection of jujube resources in Cangzhou City, Hebei Province, Cangwu 1 and Cangwu 3 were selected from seedless jujube varieties after 7 years of breeding, which were identified as excellent varieties by the Forest Variety examination and approval Committee of Hebei Province. The fruit of Cangwu No. 1 is oblong, with a vertical diameter of 2.12Mel 3.26cm and a horizontal diameter of 1.53Mel 2.22cm. The average weight of a single fruit is 4.51g and the size of the fruit is uniform. Fresh dates are bright red and bright. The peel is thin, the flesh is yellow and white, the texture is dense, the taste is extremely sweet, the fresh food quality is extremely high, and the fresh jujube is soluble and solid.
2019-01-15 -
What are the characteristics and development prospects of toad jujube
Toad jujube originated in Yongji County, Shanxi Province, and is the main local variety. Toad jujube tree is strong, tall, upright and dry. The jujube head is reddish brown and the spines are well developed. The jujube stock is larger, the lifting force is medium, and the jujube hanging is medium-long. The leaves are large, long ovate and dark green. The flower is big, the flower quantity is more, is the night blooming type. Toad jujube fruit is not smooth, the pericarp is thin, brown-red, with purple-black spots, thick pulp, crisp flesh, sweet and juicy taste and high quality. Fresh fruit contains 28% of deep solids-
2019-01-15 -
The production of peach cake
Peaches are crisp, tender and refreshing and nutritious. Peach cake made from peach as basic raw material and refined with red, carrot, gelatin and essence has good toughness, chewing resistance, unique flavor and rich in a variety of vitamins. The processing procedure is as follows: first, the formula peach fruit 35% Mel 37%, red fruit 10% Mel 12%, carrot 10% Mel 12%, white granulated sugar 40% Mel 42%, food grade gelatin 1% Mel 2%, edible flavor and preservative sorbate. Second, operation 1. Material selection: fresh, non-rotten, none
2019-01-15 -
Brief introduction of ornamental jujube dragon jujube varieties
Dragon jujube, also known as dragon claw jujube. Quzhi jujube, the single fruit weighs about 10g. Its tree body is dwarfed, 80-150 years old tree height is only 1.2 Mel 5.5 meters, the tree shape is irregular, or meandering forward, or winding into a circle to grow, the tree shape is peculiar, has a high ornamental value.
2019-01-15 -
Processing technology of multi-flavor jujube
Multi-flavor jujube is a new type of jujube product between honey jujube and red jujube, which has a variety of flavors, which makes up for the shortcomings of excessive sweetness and single flavor of jujube and inconvenience of eating red jujube skin. First, production process raw material selection-cleaning, classification-scratching, sulfur soaking-fumigation, washing-impregnation, sugar leaching-baking, packaging. Second, processing points 1. Raw material selection: large core, loose meat, less juice, thin skin, well-done, white and reddish color, disease-free
2019-01-15 -
Bagging Technology of pollution-free Pear
① paper bag selection: the choice of pear bagging paper bag should be reasonable according to the tree growth situation, production target and economic capacity in the garden. As the main purpose of pear is to improve fruit surface finish, single-layer bags with lower cost can be selected, such as Kaixiang bag, Tianjin bag, etc., and double-layer bags with black inner bag can be selected for the purpose of improving quality. ② bagging period: pears were bagged at the end of fruit thinning in the first and middle of May, and the bagging time should be 9am and 2pm in the morning and 2pm in sunny days. ③ bagging
2019-01-15 -
Xianren jujube
Variety source: Dalian Jiabao Jujube Industry Co., Ltd. Characteristics: moderate tree potential, crown round head shape. The jujube head is reddish brown and the spines are underdeveloped. Jujube stock is small and the lifting force is strong. The leaves are large and thick, dark green. Small flowers, many flowers, born in the same year. The bearing performance of the branch line is good, and the 2-3-year-old branch can form more than 80% of the yield. In Dalian area, flowers bloom in late June, self-pollination begins to mature in late September, and the fruit development period is 90-100 days. The fruit is nearly round, and the average fruit weight is about 30g. The maximum fruit weight is 50g. A
2019-01-15 -
Processing of preserved carambola
Sour carambola is not suitable for fresh food, and it is a cheap raw material. Carambola has a unique sweet and sour flavor after sugar soaking, and it is still an excellent sugar product after proper treatment. (1) the raw materials of the technological process are selected: →, cleaning, →, slicing, →, color protection, hardening, → rinsing, → sugar, →, drying, → packaging. (2) operating points ① raw materials are used to treat carambola with a maturity of about 80%. After cleaning, cut longitudinally according to a single lobe to grow a petal-shaped thick slice or transversely cut into a thick piece of 1.5cm, then put it into a 3% alum solution and add micro.
2019-01-15 -
Cultivation techniques of carambola in Singapore
Singapore carambola is one of the most excellent varieties in carambola cultivation at present. it has large fruit, single fruit weighs more than 280g, fruit shape is correct, fruit color is bright yellow, fruit edge is thick, flesh is crisp and brittle dregs, fruit core is small, seeds are few or none, edible rate is high, juice is more clear and sweet, soluble solids content is more than 10%. This variety has the advantages of fast growth, early fruit, high and stable yield, and stronger adaptability than other varieties. Due to the excellent quality and storability of carambola in Singapore, the price of carambola is 2-3 times higher than that of ordinary carambola.
2019-01-15 -
Dananguo pear
Produced in Anshan, Liaoning Province, it is a large fruit type bud change of Nanguo pear stage. It was identified as the second generation new variety of Nanguo pear in 1989. It has been popularized and cultivated in Liaoning Province, and it has been introduced and planted in Jilin, Inner Mongolia, Gansu and other provinces (autonomous regions). The fruit is medium-sized, the average weight of a single fruit is 125 grams, and the large fruit can reach 214 grams. The fruit is oblate, the pericarp is green and yellow, it turns yellow after storage, and the sun has a reddish or bright red halo. The fruit surface is smooth and waxy, with small and many fruit spots. The peduncle is 3.38 cm long and 2.6 cm thick.
2019-01-15 -
Cultivation techniques of apricot
1) cultivation characteristics and characteristics. Apricot plants are clustered, strong branching performance, fast growth, each leaf axil can grow lateral branches. When the temperature is suitable after topping, the side branches can reach the harvest standard in about 15 days. Stem creeping growth, up to 120 cm long, leaves triangular, alternate. The mesophyll is thick, each leaf axil bears yellow florets, the flowers are few, without petals. The lower position of the ovary, the fruit is nuts, water chestnut-shaped, like spinach, there are several seeds, the weight of a thousand seeds is 83 to 100 grams. Apricot is warm, heat-resistant and low-resistant.
2019-01-15 -
Datuan Shen Fengmi dew peach
Datuan Shenfeng Milu Peach is mainly produced in Guoyuan Village, Datuan Town, Nanhui District, Shanghai. It is a high-quality peach carefully cultivated by experts and technicians for more than 20 years. It was officially named in 1989, won the Silver Award of "National Forestry name, Special, excellent and New products Expo" in 1994, and registered the trademark of "Shenfeng" to the State Trademark Bureau in November 1998. the products are exported to Guangzhou, Shenzhen, Beijing, Hong Kong, Singapore and other places. The planting area of Datuan Shenfeng Milu peach is 2000 mu in the cultivated land and the main producing area of Datuan Town.
2019-01-15 -
Processing technology of peach pericarp
Technological process: raw material selection → cleaning → cut in half, enucleated → softening → beating → concentrated → slice → drying → slice → packaging. Raw material treatment: raw materials can be selected high-quality fruit, can also be used wind fall, residual fruit, but to sort, remove insect eyes, disease and serious discoloration parts, spots, black spots and so on. Wash, cut the fruit in half and dig out the core. Soften: wash the peach fruit and boil it in boiling water for about 10 minutes. Beating: a beater with a screen hole of 0.6 mm
2019-01-15 -
Jujube sauce
Choose a big red jujube with thick flesh, remove mildew and insect pests, remove impurities, soak in clean water for 12 hours, and then rinse with water. Put 50kg jujube plus 25kg water in a sandwich pot and simmer for 2 hours, stirring twice in the middle to make the jujube soft and rotten. Beat with a 0.2 mm aperture beater to remove jujube kernels and peels. In order to prevent the jujube skin from mixing, it should be rubbed on a nylon screen to remove the jujube skin. Then, mix the ingredients in the sandwich pot according to the following proportion: 50kg jujube paste, white
2019-01-15 -
High quality Pear Variety-Manao Pear
The comprehensive quality of Manao pear is higher than that of Zaocu, August crisp and Japanese variety Sanshui pear, and it is an excellent early ripening pear variety. The fruit is broad oval to nearly round, medium and large fruit, the average single fruit weight is 228g, the maximum single fruit weight is 400g; the pericarp is golden yellow, the fruit spot is small and sparse; the flesh is yellow-white, tender, juicy, sweet, rich in aroma, and the soluble solids content is 14.7%-16.3%; the fruit is more resistant to storage and transportation, and the quality remains unchanged for 80 days in the 0-5 ℃ thermostat. The fruit ripens in early July. The tree is healthy.
2019-01-15