Jingtai Apricot Preserved [Gansu Jingtai Specialty]

What is Jingtai dried apricot? Authentic Gansu Jingtai specialty: Jingtai dried apricots

Summary:Do you want to know what Jingtai dried apricots are? This article is a detailed introduction to the special product of Jingtai, Gansu Province - Jingtai Apricot Preserved. It was compiled and edited by the editorial team of China Specialty Network after reviewing and collecting relevant information on Jingtai Apricot Preserved. The full text takes about 5 minutes to read, mainly including the basic introduction of Jingtai Apricot Preservedand its nutritional value? What are the product features of Jingtai dried apricots? The production method of Jingtai dried apricots, the tasting and eating method of Jingtai dried apricots, etc

Basic introduction of Jingtai dried apricots

Dried apricots maintain the natural color and nutritional content of fresh apricots, with beautiful color, sweet and sour taste, and a perfect combination of color, aroma, and taste. They also have the effects of generating saliva, quenching thirst, and removing cold, heat, and toxins.

. Dried apricots were already produced in the Qing Dynasty. The raw apricot is yellow white or brownish red in color, with soft flesh and moderate soluble solids content

What are the nutritional values of Jingtai dried apricots<1. Dried apricots contain fruit acid. Moderate consumption can strengthen the spleen and stomach, promote intestinal peristalsis and stomach digestion, and achieve an appetizing effect

2. The fruit pulp contains various vitamins, proteins, calories, and vitamin A C， And trace elements such as calcium, phosphorus, potassium, magnesium, etc. can effectively prevent myopia

3. Both apricot kernels and apricot flesh can have good effects on relieving asthma, reducing phlegm and cough, and preventing cancer<4. The fruit acids and various elements in the flesh can promote human metabolism and effectively achieve the effect of beauty and nourishing the skin<5. Elderly people who consume dried apricots also have the effects of softening blood vessels, nourishing yin and kidney, and increasing resistance

What are the product features of Jingtai dried apricots

Sensory characteristics: Orange yellow color, full tissue, intact fruit slices, flat and round shape, transparent texture, sweet and slightly sour taste, preserved fruit with original fruit flavor

Method of making Jingtai dried apricots

(1) Material selection. Select fruits with thick and hard flesh, orange yellow skin color, fresh and full, normal flavor, and no mold, rot, insect pests, or mechanical damage as raw materials

(II) Half cutting and removing the nucleus. Cut the cleaned apricot in half along the fruit seam and remove the core

(III) Sulfur immersion color protection. A half cut apricot is called an apricot bowl, as the tannins in the apricot are prone to oxidation and turn brown. Therefore, the apricot bowl should be immediately immersed in a 0.3% sodium nitrite solution, and after about half an hour, it should be removed and soaked in sugar

(4) Sugar bursting pot boiling: Apricot has more water, thin cell walls, and fine tissue. When boiling in a pot, the sugar solution is difficult to penetrate into the fruit, so multiple soaking methods need to be used. Prepare sugar solutions with concentrations of 40%, 50%, and 70% using sugar at a temperature of 80 ℃. Boil the apricot bowls soaked in sulfur from low concentration to high concentration for 1 minute, 3 minutes, and 15 minutes respectively, and pour the sugar solution and apricots into the tank for soaking for 24 hours. And a small amount of sodium sulfite is added every time the sugar is soaked

(V) Baking. Remove the apricot bowl that has been soaked in sugar three times. Clean the surface sugar solution and evenly place the center of the apricot bowl upwards. The temperature is 65 ℃, and after baking for 14 hours, the fruit pulp is made non sticky and elastic, which is the finished product

Tasting method of Jingtai preserved apricot

2. Some preserved fruits have high salt content, while others contain a large amount of sweeteners, preservatives, pigments, and other additives. When eating, pay attention to the selection

3. It can be eaten by the general population, and apricot or apricot products are not suitable for puerpera, children and diabetes patients