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Detailed Explanation of Garlic Processing Technology, Methods and Steps Easy to Understand
Garlic is also known as suan, husuan, and in ancient times was called hu. It is a cultivated species in the genus Allium of the Liliaceae family, in which bulbils form the bulb. Garlic has high nutritional value. Its flavor is unique, with color, aroma, taste, and texture all present, and it can satisfy people's dietary desires on multiple levels. The garlic bulb is white and pungent, with a sticky, spicy, and rich aroma, shaped like pearl white jade, with a strong lingering effect. Garlic scapes are tender and mildly sweet, with green and white alternating, crisp and tasty. Garlic sprouts are green and delicious, with a pungent and spicy flavor and an overwhelming garlic aroma, refreshing and appetizing. There are many ways to eat garlic: it can be eaten raw, mixed in salads, stir-fried, and can also be used as a seasoning. It can also be processed into many kinds of food.
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What are the difficulties in processing sweet potato vermicelli?
I. Reasons for the dull gray color of vermicelli: Sweet potatoes are pulped, separated, and settled to obtain starch, commonly called crude starch. Crude starch contains impurities, phenolic substances, and many pigments, and is grayish-white. The phenolic substances in it oxidize and brown very easily, so the finished vermicelli is bound to turn black. Solution: refine the starch. Method: add 2 to 3 times the amount of water to the crude starch, stir, add an appropriate amount of sweet potato starch decolorizing agent, and after about 20 minutes, filter through a 120-mesh nylon screen. After the filtrate settles for 4 to 6 hours, remove the upper clear water, then add water and stir
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Detailed Explanation of the Processing Methods and Technical Points of Candied Sweet Potato
1. Raw and auxiliary materials: fresh sweet potatoes, white granulated sugar, maltose, citric acid, sodium sulfite, edible gelatin, quicklime, etc. 2. Process flow: sweet potatoes -- cleaning -- peeling -- cutting -- color protection -- hardening -- blanching -- gelatin dipping -- sugar boiling -- sugar soaking -- drying -- packaging -- finished product 3. Key points of process operation: ① Cleaning: select fresh potatoes that are firm in texture, free from wounds, pollution, and rot, and round in shape, and wash off the soil with a machine or by hand. ② Peeling: remove the potato skin with a peeling machine or by hand. Remove about 1
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Detailed Processing Method for Sweet Potato and Black Bean Paste
I. Raw Material Formula. Sweet potato 45 kg, black beans 15 kg, white granulated sugar 20 kg, vegetable oil 1.5 kg, caramel coloring 0.2 kg, sufficient water. II. Processing Key Points 1. Treatment of Raw and Auxiliary Materials: Select fresh or winter-stored sweet potatoes, requiring no mildew or rot, no deterioration, no pests or diseases, and no sprouts. Remove both ends, wash clean of sand and set aside; black beans should be free of mold, borers, and sand grains. After washing with clean water, soak in warm water for 3-4 hours; dissolve sugar in purified water and filter to make a 75% sugar solution; separately dissolve caramel coloring in an appropriate amount of water, add vegetable oil and stir evenly into an emulsion, set aside.
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Detailed Processing Technology of Sweet Potato Milk Fermented Beverage
1. Process flow: sweet potato juice preparation -- inoculation and fermentation -- blending, homogenization -- bottling, sterilization. 2. Key points of process operation: ① Preparation of sweet potato juice: take fresh sweet potatoes, wash and peel, cut into small pieces, steam-cook with steam for 20 minutes, mash with a masher, add 2 times the amount of water and homogenize in a colloid mill for 5 minutes, adjust the pH value to 6.5 with sodium carbonate solution, fill while hot into a sterile container, and cool to 40°C for later use. ② Inoculation and fermentation: inoculate 5% mixed strains (Lactobacillus bulgaricus : Streptococcus thermophilus at 1:1
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Processing Methods and Technical Key Points for Sweet Potato Crispy Cakes
1. Pulping: Peel and wash fresh sweet potatoes, then pulp them with a pulping machine or chop them and grind them into a fine slurry with a stone mill. 2. Filtering: At a ratio of 1 kg sweet potato slurry to 1 kg clean water, place the sweet potato slurry water in a large vat, add clarified limewater, and mix well. The amount of lime used is 0.5%-1% of the weight of the fresh sweet potatoes. Filter the sweet potato slurry water through filter cloth to remove residue. 3. Settling: Let the filtered sweet potato slurry water stand for 12-24 hours. Remove the yellow water and slurry water to obtain crude sweet potato starch. 4. Drying: Take out the sweet potato starch blocks and place them at 60°C-
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Processing Methods and Technical Key Points for Sweet Potato Yogurt
Sweet Potato Yogurt: 1. Preparation of sweet potato pulp: Take fresh, plump sweet potatoes that are free from mold, disease, and mechanical damage, wash them clean, boil them at 95-100°C for 3-5 minutes, and blend them into a pulp for later use. 2. Formula: sweet potato pulp 40%, fresh milk 60%, sucrose 6%, inoculum 4%, compound stabilizer 0.3% (agar : xanthan gum : monoglyceride = 0.2% : 0.5% : 0.05%). 3. Blending, homogenization, sterilization, cooling: Add appropriate amounts of milk, sugar, and compound stabilizer according to the formula requirements, and use a homogenizer
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Brief Introduction to the Processing Technology of Fish Chikuwa
Fish rolls (fish chikuwa) are a type of surimi product. They were rarely seen on the Chinese market in the past; they are a product introduced from Japan. In Japan, grilled fish rolls are called "chikuwa", and fish meat rolls are called "Date-maki". They can be eaten directly, or cut into slices and processed into other fancy varieties or eaten as a side dish. Nowadays this kind of aquatic processed product is sold in large supermarkets across China. 1. Process flow: surimi -> grinding and kneading -> forming -> grilling. 2. Main steps: 1. The production of the raw surimi is the same as for other surimi products; its
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Detailed Explanation of Processing Methods and Making Techniques for Flavored Dried Fish
Using fish such as rays, white eels, and sea catfish, which inherently have an off-odor, as raw materials, a dried fish product is made that has advantages including good appearance, little fishy odor, resistance to mold, good storability, good surface color after heating and preparation, and a strong fish aroma. The production method involves taking fish meat with the head, internal organs, etc. removed and seasoning it by methods such as immersion in a 0.1-0.5% (by weight) xylose aqueous solution (or a mixed seasoning liquid containing 0.1-0.5% xylose). Then it is sun-dried or hot-air dried at 60°C or below to make the dried product.
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Detailed Explanation of Key Points for Honeysuckle Harvesting and Processing Techniques
Honeysuckle is a commonly used traditional Chinese medicine, with the flower buds used medicinally. It has the functions of clearing heat and detoxifying, dispersing wind and reducing swelling, and is mainly used to treat wind-heat common cold, sore and swollen throat, pneumonia, dysentery, painful swellings and sores, erysipelas, cellulitis, and other conditions. The harvesting and processing techniques of honeysuckle have a great influence on its yield and quality. The harvesting and processing techniques of honeysuckle are introduced as follows: Flowering period. Honeysuckle generally blooms in the 3rd year after planting. The flowering time of honeysuckle is relatively concentrated, with a flowering period of about 15 days. The first batch of flowers is generally picked in mid-to-late May, and then one batch is successively picked every 1 month,
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