-
A Detailed Explanation of Two Processing Technologies for Fig Products
Introducing two processing technologies for fig products
-
Detailed Explanation of the Processing Technology for Dry-Packed Salted Almond Canned Goods
(1) Process flow: Raw material acceptance → sorting → cleaning → peeling → rinsing → color protection → pre-boiling → soaking → re-boiling → grading → seasoning mixing → canning → exhausting → sealing → inspection → sterilization → cooling (2) Description of operating points (1) Raw material acceptance: Use fresh, plump, dry almonds with white kernel flesh, free from insect damage, mold, and foreign matter. (2) Sorting: Remove insect-damaged, moldy, shriveled, broken and other substandard kernels and foreign matter. (3) Cleaning: Put the
-
Detailed Explanation of the Processing Methods and Technical Key Points for Crystal Jujubes
1. Material selection: Choose fresh jujubes harvested at the white-ripe or crisp-ripe stage as the raw material, ones that are free from damage, free from insect borers, free from wrinkles, uniform in size, and moderate in size. 2. Peeling: Add an appropriate amount of 7%-8% alkaline water solution to a pot resistant to alkali corrosion, heat to boiling, pour the fresh jujubes into the pot, and cook while stirring for 3-5 minutes. When the skins turn brown, immediately scoop them into a vat of 6% dilute sulfuric acid aqueous solution for acid-base neutralization for 10-15 minutes. When neutralized to pH 6-7, scoop out the jujubes, wash them clean with water
-
Two Methods for Processing Fresh Peach Flavor Explained in Detail
The process flow for canned peach jam is: material selection → processing → grinding → blending → softening and concentration → canning → sterilization. 1. Raw material selection: Choose fully ripe peaches with relatively high acid content and a strong aroma as raw materials. 2. Raw material processing: Remove diseased, insect-damaged, and rotten fruits from the raw materials. Wash the good peaches in 0.5% alum water to remove fuzz, then rinse clean with clear water, cut in half, peel, and remove the pits. 3. Grinding: Grind the trimmed and washed peach pieces with a meat grinder with a plate hole diameter of 8-10 mm.
-
Detailed Explanation of the Processing and Production Method for Salted Sour Carambola (Starfruit) Brine Preserves
Carambola (starfruit) falls into two major types: one is crisp, clean and sweet, suitable for eating fresh or for processing into carambola juice, carambola in syrup canned goods, and the like. Whether eaten fresh or processed, its quality and flavor are quite good. The other type is extremely sour and astringent, mostly grown in mountainous areas without any special cultivation by people. Because of its strong sourness, this kind of sour carambola is not suitable for eating fresh, but it can serve as a raw material for sugar-preserved products. To store the raw material, it can first be made into a semi-finished salted brine preserve. There are two methods for making the salted brine preserve. One is the brine curing method: prepare a 5-8% salt solution to
-
Processing Methods and Technical Key Points for Bagged Roasted Jujubes
Roasted jujubes, also known as crispy jujubes, are burnt-fragrant and crispy with a unique flavor. Process flow: material selection -> soaking and washing -> pitting -> roasting -> sugar coating -> cooling -> packaging. Main technical key points: 1) Material selection. Choose top-grade red jujubes with large fruit, dense texture and no diseases or insect pests as the raw material. 2) Soaking and washing. Pour the red jujubes into a vat of warm water, wash them clean and let them absorb water and swell. 3) Pitting. Remove the pits with a pitter. 4) Roasting. Pour the pitted jujubes into a specially made jujube roasting cage (a cylindrical mesh cage 80 cm long and 25 cm in radius). The cage
-
A Complete Guide to Indian Jujube Processing Techniques and Methods
Indian jujube, also known as hairy-leaf jujube, is a new fruit tree variety introduced from Taiwan, China and abroad in recent years, and is widely popular for its early fruiting and high yield. Indian jujube does not store well, generally lasting only 4-5 days, so post-harvest handling directly affects economic returns. Therefore, Indian jujube can be processed into two types of products: candied jujube and preserved fruit (for example, Thailand has popular foods made from processed Indian jujube). The processing techniques are as follows: 1. Candied jujube process flow: material selection -> grading -> washing -> slitting -> sugar boiling -> drying -> shaping -> finished product packaging.
-
What are the excellent apricot varieties for both fresh eating and processing?
The main apricot varieties for both fresh eating and processing include Dahong Apricot, Yangshao Huang Apricot, Chuanzhi Hong Apricot, Shanhuang Apricot, Shajin Apricot, Jinxi Dahong Apricot, Zhanggongyuan Apricot, Laoshan Hong Apricot, Jinzhen Apricot, etc. (1) Dahong Apricot: also known as Guanyelian, mainly grown in Laoshan, Shandong. The tree is moderately vigorous with medium yield. The fruit weighs 50 g, is orange-red, with fine, relatively crisp and firm flesh, a sweet and slightly sour taste, and aroma. Quality is superior. It is freestone with bitter kernels, stores and ships well, and ripens in late June. (2) Yangshao Huang Apricot: also known as Jidan Apricot, produced in Mianchi County, Henan Province. The tree is relatively
-
Processing Methods and Technical Key Points for Canned Pears in Syrup
(1) Process flow: Raw material selection → raw material preparation → precooking → filling into cans → exhausting → sealing → sterilization → cooling. (2) Process key points. 1. Raw material selection: Choose varieties that are at 80% maturity, with thick flesh, small core, tender and fine texture, few stone cells, uniform fruit shape, smooth fruit surface, strong aroma, and good flavor. Such as Changba pear, white pear, Ya pear, Laiyang pear, Xuehua pear, etc. 2. Raw material preparation: Grade by fruit transverse diameter. Remove diseased, insect-damaged, moldy, and externally damaged fruit. Wash clean with water, soak in 0.1
-
Detailed explanation of processing technology for almond series products
1. Technical introduction: China is quite rich in almond resources, and most almonds are exported as raw materials with very low economic benefits. This project conducted research on processing methods for almond series leisure foods. The products include fruit-flavored sugar-coated, amber, and crispy-fragrant types, 3 types and 13 products, and are excellent almond health food series. The Institute of Comprehensive Utilization of Agricultural Products, Shanxi Academy of Agricultural Sciences, adopted self-designed almond peeling and debittering methods, making almond peeling clean and debittering rapid without damaging the almonds; in the processing experiment of fruit-flavored sugar-coated almonds, in-depth research was conducted from different aspects such as the preheating temperature of the sugar-coating machine, sugar dissolving conditions, sugar coating process, and temperature change requirements;
条件筛选