Citrus sinensis is also popular among people because of its rich fragrance, soft texture and unique taste. However, the production period of Toona sinensis is very short, and it is limited to spring. The harvest period is only one month, and it cannot produce new products throughout the year. In order to make up for the short supply period of the camphor market, the simple storage and quick-freezing preservation methods of the camphor tree are introduced to readers for reference. First, timely picking late March to early May is the picking season of toona sinensis, generally after the beginning of spring buds grow to 10 ~ 20cm can be harvested. When harvesting, the buds should be left slightly, and the left buds should be divided into secondary buds. The second axillary bud (bud sprouting after the shoot buds are picked up) can be harvested at 15 to 20 cm in length, but leaves 2 to 3 leaves at the base of the bud to be cultivated for harvesting. Toona sinensis buds are generally harvested 10 to 15 days and can be picked 3 to 5 times. After picking, combine soil loosening, weed control, drought resistance, application of urea, or foliar spraying of potassium dihydrogen phosphate solution to supplement the nutrients needed by the tree. Second, the simple storage method 1. Basement storage method. Choose a basement or a cool, ventilated place. Sprinkle the ground first, then stack the citron, about 10cm thick, and cover it with plastic film. This method can be preserved for 5 to 7 days and can be used during the budding season. 2. Dipping storage method. Combine the bases of axillary buds of the same size and tie them into small pots. Stand upright in pots or pools. Add fresh water to a depth of 3 to 5 cm. Let it soak for 1 day and night, and then put it in the basket for about 1 week. 3 plastic bag sealing method. Use a 40cm50cm or 35cm25cm non-toxic plastic bag, put into a small amount of toadstool buds, sealed for 10 to 20 days, in the middle to open bag ventilation. 4. Frozen storage. Bundle the citrons into small pieces and put the zeolite that sucks the garlic oil into a plastic bag. The plastic bag is about 0.07mm thick and is placed in the cold store. The temperature of the reservoir is maintained between -1 and 0°C. Every 10 to 15 days, you can open bags and change air once. The O2 content in the control bag is not less than 2%, and the content of CO2 does not exceed 5%. Third, the quick-freezing storage method This method is to use hot water flow dipping hot camphor buds, and then quickly frozen at -20 ~ -15 °C low temperature, the temperature maintained at -15 ~ -10 °C storage. The use of quick-freezing preservation technology can effectively preserve the original freshness, natural color and nutrient content of citron, and has better preservation effect. 1.Process flow raw material→cutting end→washing→blanching→quick freezing→pulse discharge sterilization→sorting→vacuum sealing→packing 2.Processing points 1 Raw material selection: Select the top quality toadstool buds that are healthy and free from pests and diseases. Especially shoots with 10-15 cm buds that are not yet lignified are suitable. 2 Cut ends: The toon buds were cut from the lower part and cut into 10 to 12 cm strips of axillary buds. Stainless steel cutters can also be used to manually cut the end (ordinary iron tools will make the bud color black, avoid using). 3 sorting and washing: remove the undesired axillary buds and rinse the leaf surface with clean water (be careful not to rub). 4 Blanching: The blanching solution is required to have a pH value of 7.0 to 8.4. 0.2% of refined salt is added. The blanching temperature is 98% to 100%. The blanching time is determined according to the thickness of the axillary bud, generally 10 to 60 seconds is appropriate. 5 Cooling: Remove the blanched alum bud and pour it into a cold water bath at 0°C. Pay attention to keep turning and allow it to cool quickly. Then dehydration using a centrifugal dehydrator to quickly remove the water droplets on the leaf surface. 6 Quick-frozen plate: The neem buds are discharged neatly in the quick-freeze tray (the thickness of the stack is 5~7cm), frozen at -50%, and the frozen buds are required to have no ice pellets and no agglomeration. 7 pulse discharge sterilization: This technology can maintain the axillary bud nutrition, flavor, color unchanged, better than the heat sterilization effect. 8Before leaving the warehouse for processing: Quick-frozen axillary buds should be sized and put into bags (250g per bag), accurately weighed and sealed in cartons, and stored in a -18% freezer until Out of the library.
Goji Berry is taken as one of the most famous plants, which can be both for medical and eating use. The history of goji berry up-picking and for eating use has a long history of 4000years in China. People from different social hierarchies, from the emperor to ordinary people, take goji berry as a good component of medical prescriptions. Goji berry enjoys a great popularity from ancient to modern times, at home and abroad and it has a long lasting and profound life preservation culture.
Ningxia Goji Berry enjoys a great fame around the global due to its high quality standard; meanwhile, it is the only protected product of geographical identity in China, goji berry has a great popularity describes as "goji berry of the world is in China, goji berry of China is in Ningxia and Ningxia`s goji berry is the best".
Specification:
Ningxia goji berry is categorized into 5 levels for experimental use. The fruit particles are required to have evenness in shape, with juicy fruit but not dry particle with impurities, humidity or bitten by insect.
Top Level:≤ 250grains/50g
Excellent Level:≤ 280grains/50g
Superfine Level:≤ 370grains/50g
First Rate:≤ 580grains/50g
Second Rate:≤ 900grains/50g
2. Identification
Color: The color of Ningxia goji berry should be red or dark red and lack luster.
Shape: Ningxia goji berry has big spindle size in shape with thin skin and full pulp. The particle is somewhat above normal size with style trace at the front of the particle and white stipe trace at the bottom.
Flavor: Ningxia goji berry is astringent at first bite then sweet, without ill-smell.
Goji Berry
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