Citrus fruitful use

In each period of citrus fruit growth and development, due to uneven distribution of nutrients and other environmental conditions and other reasons, resulting in fruit drop phenomenon. From the point of view of processing and comprehensive utilization, it is necessary to make full use of fruit drop in different periods. For example, young fruit can be used to extract tangerine peel or hesperidin, which has a role in medicine. For more unripe fruits, because of the high acid content, sour taste, and lack of sweetness, they should not be eaten raw, usually processed into semi-finished salt embryos. Its processing technology is as follows:

1. Raw material treatment Drop fruit is best to remove the oleosome layer of sweet orange before processing into semi-finished products. The oil cell layer on the surface of the peel can be ground with a wheel, and then oil and water can be separated by a high-speed centrifuge to obtain the sweet orange aromatic oil. The product can be obtained without affecting the salt embryo processing. Then use a simple machine to press the fruit embryo into a cake shape, that is, cut the fruit symmetrically into four small knife edges, and gently press it to form a cake. The acidity of the juice that comes out of the juice is higher and can be collected to make citric acid. Finally, the fruit embryo is sent to the marinade.

2. The amount of salt used for salting is 20%~25% of the raw material. A layer of fruit is added with a layer of salt. The top layer of fruit is added with a layer of salt and compacted with stones. It is then marinated for 3 to 4 weeks.

3. Take out the orange embryo from the marinated pond and use the natural drying method to expose to the sun. Until the fruit surface has a salty frost, the water content is not uniform enough at this time and does not meet the requirements. The next process is also required.

4. Soften the fruit embryos and cover them for 1 to 2 days.

5. Sun again and then sun 1 to 2 days.

6. Packaging application Plastic film sealed packaging to avoid moisture. This semi-finished citrus embryo is processed further into orange cake for preservation of raw materials, and the finished product still has a strong citrus aroma.

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