Meiguo processing technology

In addition to a small amount of fresh plum fruit, the vast majority for processing. It can process a lot of plum products. Here only the processing technology of Yanmei billet with simple equipment, simple technology, and the farmer's own processing can be introduced. Yanmei billet is a semi-finished product mainly made of salt. It can be exported directly and sold domestically, or it can be preserved into various kinds of plum preserves and other products when the factory is idle. 1. Process flow: raw materials (mewei) selection grade → cleaning → pickling → exposure → softening → re-drying → grading packaging → storage or sale. 2. Operation points: (1) Selection and cleaning of raw materials: select 80% mature fruit (ie, fruits full of hypertrophy, the fruit surface color begins to turn green when the color begins to fade), remove pests, fruit, rotten fruit and mechanical damage, according to size classification Rinse with clean water, remove debris, drain and pour into concrete pool or vat. (2) Pickling: Fruit: Salt: Lime (or alum) is layered and pickled at a ratio of 100:18 to 20:0.3 to 0.4 (or alum 0.2). Lime (or alum) can be mixed with a small amount of water. When pickling a layer of fruit, a layer of salt, the lower layer of salt, put more on the top, layers practical, leaving 20% ​​of the salt used for the cover, and then spread on the bamboo pieces covered with large stones, 1 week after the cylinder. If the marinated plum sauce is not enough to submerge the fruit surface, it can be supplemented with 17% saline (ie 100 kg of water plus 20 kg of salt) until the fruit surface is inundated. After every 2 or 3 days, it will be turned up once. (3) Exposure, softening, and re-drying: After 1 month of pickling, the wrinkle of the skin peels away, which can be removed in batches on sunny days. After drying for 2 to 3 days, the sun is collected and softened. 4 to 5 After a few days, the sun was selected for sunny rejuvenation, reaching the full dryness, that is, shaking the plum blank, and the nucleus had a sound. (4) grading packaging: After selection, grading according to quality requirements. The first fruit per kilogram is less than 100, the second fruit is 101-170, and the third fruit is 171-260. . Sealed with film food bags, jackets, textile bags, dry place. Generally 20 to 30 kg is a bag. 3. Quality requirements: It is required that the billet be complete, with salt frost, dryness, and bright red color.

Foot of ningxia hong xingda incense Organic Apple fruit suborbicular, fruit surface color yellow green, most with orange chardonnay fruit surface, covered with bright red stripes, pulp yellow-white, succulent crisp, sweet, rich fragrance, quality first-class; The fruit has a sugar content of over 15%, more than 4% of the national average, and the flesh is tight and crisp and sweet, which is widely loved by consumers all over the world. There is a longer optimal consumption date than any other apple, not even refrigerated. It can be kept for 4 months at normal temperature. If refrigerated, Fuji can be kept for 5--7 months.
Altitude: high altitude area light, clean air, environment close to original condition, no industrial pollution. With an average elevation of 1160-2900m, the central health center has a strong uv light, which produces the natural pollution-free apple, which conforms to the concept of a modern green diet.
Temperature: moderate temperature can avoid the chance of fruit tree encountering disease. The average temperature in ningxia is 8.4 degrees Celsius, which has an important influence on the growth, development, yield and quality of apple. The piedmont apple is thriving in such a good environment.
Humidity environment: moderate amount of rainfall provides necessary conditions for apple's growth. The annual rainfall in the central health region is 186 millimeters. The fruit is slow to grow and the fruit is hard and hard, which fully guarantees the fruit's sugar content and the relatively average size of apples.
Sunshine condition: apple is the fruit tree, the central health area of the whole year is nearly 3,800 hours, is beneficial to the Apple Fruit coloring. The piedmont apples are red and bright.
Temperature difference factors: ambassador apple nighttime respiration weak temperature gap between day and night, consume less organic matter, the accumulation of organic matter during the day more, that apple store down a large number of glucose sugar candy, etc have better taste. The average diurnal temperature difference between apple and apple is 14 degrees centigrade, and the larger diurnal temperature difference ensures the sweet and delicious characteristics of the apple.
Other factors: frost can make apple blossom and fruit, which can cause frozen flower jelly, which is bad for apple's production. The piedmont apple has been kept at least 167 days without frost for the whole year, which minimizes the influence of apple on yield and quality.

Wild Apple

Wild Apple,Juicy Apple Fruit,South Mountain Apple,Natural Sweet Fruit

Ningxia hongxingda fruit industry , http://www.hxdfruit.com