Phoenix Kiwi [Hunan Phoenix Specialty]

What is Phoenix Kiwi? Authentic Hunan Phoenix Specialty: Phoenix Kiwi

Content Summary:Do you want to know what Phoenix Kiwi is? This article is a specialized article that provides a detailed introduction to theHunan Phoenix specialty - Phoenix Kiwi. It was compiled and edited by the editorial team of China Specialty Network after reviewing and collecting relevant information on Phoenix Kiwi. The full text takes about 4 minutes to read, mainly including the basic introduction of Phoenix Kiwi and its nutritional value? How did the history of Phoenix kiwifruit come about? The production method of Phoenix kiwifruit, etc

Introduction to Phoenix Kiwi

Phoenix kiwi is very famous. China is the birthplace of kiwi, and Xiangxi is one of the three major kiwi producing areas in China. It is a world-renowned natural selenium rich kiwi base.

. Kiwi, also known as kiwi fruit, is a highly nutritious fruit known as the "king of fruits"

What are the nutritional values of Phoenix kiwifruit

1. Eating barbecue food often can increase the incidence rate of cancer, because barbecue food will carry out nitrification reaction in the body after eating, producing carcinogens. The vitamin C rich in kiwifruit, as an antioxidant, can effectively inhibit this nitrification reaction and prevent the occurrence of cancer

How did the history of Phoenix kiwifruit come about

In Xiangxi, Fenghuang Ancient City is a famous kiwi fruit production base in China, where kiwifruit can be mass-produced

Method of making Phoenix kiwifruit

Kiwi drying process

Material selection → cleaning → alkali leaching → neutralization → rinsing → slicing → sulfur fumigation → drying → finished product

1. Soak at about 105 ℃ (slightly boiling) for 1-2 minutes<4. Neutralization: Neutralize with 1% hydrochloric acid at room temperature for 30 seconds

5. Rinse: Rinse in flowing water for 10 minutes and then drain

6. Slicing: First, cut off the two end slices, remove the remaining skin, and then cut them horizontally into thin slices 4-6 millimeters thick

7. Sulfur fumigation: For every 1000 kilograms of raw materials, use 4 kilograms of sulfur and fumigate for 4-5 hours

8. Drying: The drying temperature is controlled at 65-75 ℃, and after about 20-24 hours, the moisture content of the finished product reaches below 20%, which is good

9. Finished product: After drying, take it out and cool it, then package it to obtain the finished product