Luntai White Apricot [Xinjiang Luntai Specialty]

What is Luntai White Apricot? Authentic Xinjiang Luntai specialty: Luntai white apricot

Content summary:Do you want to know what Luntai white apricot is? This article is a detailed introduction to the Xinjiang Luntai specialty - Luntai White Apricot. It was compiled and edited by the editorial team of China Specialty Network after reviewing and collecting relevant information on Luntai White Apricot. The full text takes about 6 minutes to read, mainly including the basic introduction of Luntai White Apricot and its nutritional value? What are the product features of Luntai White Apricot? The production method of Luntai white apricot, etc

Basic Introduction of Luntai White Apricot

The cultivation of white apricots in Luntai County, Xinjiang has a long history. According to the "Records of the Western Regions of the Great Tang Dynasty", it has a history of more than 1300 years. With its light yellow and transparent color, yellow and translucent flesh, juicy flesh, high sugar content, various organic components and essential vitamins and inorganic salts for the human body, and certain medicinal value, it is well-known both inside and outside Xinjiang. It has won honors such as "Green Food" and "National High quality Agricultural Product" and is one of the characteristic fruits in Xinjiang. In 2009, the Luntai White Apricot Standardization Demonstration Project passed the review of the National Standards Committee and was approved for naming and awarding. In December 2010, after review by the General Administration of Quality Supervision, Inspection and Quarantine, it was decided to implement national geographical indication product protection for "Luntai White Apricot"

The skin of Luntai white apricot is yellow white, the shell is smooth and hairless, the meat is tender, the taste is extremely sweet, with a single weight of more than 12 grams, the flesh is detached from the core, the kernel is sweet and fragrant, and it is dried into a dried fruit called Xiaobai dried apricot, with a single weight of about 6 grams, and the meat is soft and sweet

Method for making Luntai white apricots

Method for making dried apricots:

1. Remove the core from the undamaged 70% ripe green and white apricots and wash them thoroughly

2. Put sodium bisulfite into 500ml of cold water to prepare a solution. Soak the apricots in the solution for 30-40 minutes, then rinse thoroughly with clean water

3. Take 300 grams of white sugar and 200 milliliters of cold water and stir well in a pot. Bring to a boil on high heat, then switch to low heat and simmer for 5-10 minutes. Next, put the apricots into the pot and continue boiling for 10-15 minutes. Then add 100 grams of white sugar and 50 milliliters of cold water, and boil for another 10 minutes. Finally, add the remaining 100 grams of white sugar and cook for 20-30 minutes. Once the sugar solution thickens, remove from heat<4. Soak the cooked apricots together with sugar solution for 4-5 hours

5. Take out the apricots, place them on a bamboo drawer to drain the sugar solution, and dry them in the sun (refer to sticky hands below)