1. Selection of raw materials: Use seven or eight ripe orange-colored hard persimmons as raw materials. 2. Astringent warm water: Put the fresh persimmon into a clean cylinder, pour the warm water at 40°C to inundate the persimmon fruit, and seal the cylinder mouth. To keep the temperature inside the cylinder constant, you can use it to make fire at the bottom of the tank or to use it outside the cylinder. , wheat straw wrapped, add hot water to the cylinder, at a temperature of 40 °C for 10 to 24 hours. 3. Rinsing: The production water must be sterilized and sterilized by a sand-bar filter while 0.2 citric acid is added for rinsing. 4. Vacuum pretreatment: In a vacuum desiccator or other sealed container, add 5% to 10% sugar solution, and add 0.2% calcium chloride and 0.2% citric acid, the ratio of persimmon fruit to sugar solution is 1. : 1, evacuation for 5 minutes, so that the vacuum degree of 700 mm Hg in the container, and maintain 40 minutes, and then slowly vent, lift the vacuum, fish into the large tank liquid syrup for 12 hours. 5. The second evacuation and candied fruit: Adjust the sugar solution to 40%, evacuating the sugar and sugar stains according to the above method, and stop the evacuation when the pulp is completely transparent. 6. Atmospheric sugar cane and sugar liquid transformation: persimmon fruit sugar in 60% sugar liquid stain for 20 hours, in order to prevent sucrose crystallization on the surface of persimmon fruit, the used sugar liquid must be boiled for 5 minutes, with citric acid to adjust the ph value of 3, The invert sugar content is about 50% of the total sugar content, and after cooling, 0.06% ascorbic acid is added to the sugar solution. 7. Drying: Put the persimmon fruit made of sugar on a bamboo tray or other baking tray. Bake at a temperature of about 50°C for 24 hours to a moisture content of 22% to 24%. 8. Coated film: mix 2% pectin solution with 60% invert sugar solution, apply it to the surface of persimmon quail, and dry it at 50°C for 4 to 5 hours till it is not sticky. 9. Sealed packaging: The persimmons are individually wrapped in cellophane bags and packed in polyethylene bags. Each bag contains 2.5 to 5 kilograms (which can also be packaged into small bags), and the oxygen scavenger is used to seal the bags. .
White Garlic ,also called Normal White Garlic or purple white garlic,is the most common garlic variety of Shandong,China. The skin ofnormal white garlic is basically white but White garlic also has a few purple stripes on it.
Normal white garlic, new crop
1. Commodity name: Normal White Garlic (Regular white garlic or Single Clove Garlic)
2. Feature: strongly spicy, milk white flesh, naturally bright color, no burnt, no mouldy, no broken, no dirt skins, no mechanical damaged, 1-1.5cm stem length, roots cleaness.
3. Size: 4.5-5.0cm, 5.0-5.5cm, 5.5-6.0cm, 6.0-6.5cm, 6.5cm & up.
4. Packing:
1) Loose packing(inner string bag):
a) 5kgs/carton, b) 10kgs/carton, c) 20kgs/carton; d) 5kgs/mesh bag, e) 10kgs/mesh bag, f) 20kgs/mesh bag
2) Prepacking:
a) 1kg*10bags/carton b) 500g*20bags/carton c) 250g*40bags/carton
d) 1kg*10bags/mesh bag e) 500g*20bags/mesh bag f) 250g*40bags/mesh bag
g) prepacked by 1pc/bag, 2pcs/bag, 3pcs/bag, 4pcs/bag, 5pcs/bag, 6pcs/bag, 7pcs/bag, 8pcs/bag, 9pcs/bag, 10pcs/ba, 12pcs/bag, then packed with 5 or 10kgs carton, 5 or 10kgs mesh bag outside h) packed according to clients' requirements.
5. Supply period: all the year round
a) Fresh Garlic: early June to end August
b) Cold storaged garlic: early September to the next middle May
6. Conveyance:
a) Cartons: 24-27.5MT/40' HR (If palletized: 24Mt/40' HR)
b) Bags: 26-30Mt/40' HR
7. Transporting and storing temperature: -3°C--+2°C
8. Shelf life: stored for up to 12 months in proper conditions
Normal Garlic
JINING FORICH FRUITS & VEGETABLES CO., LTD. , https://www.forichgarlic.com