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Detailed Explanation of the Processing Technology and Making Method of Ginger Juice Jelly
Ginger juice jelly is rarely seen on the market, probably because manufacturers fear increased costs. In fact, it can add one more variety to jelly, and it can sell well in both summer and winter; it only increases the cost of ginger juice. The processing technology is as follows: 1. Raw material handling: First use tender ginger as the raw material. After washing and peeling, crush and pulp it in a pulping machine. Because tender ginger is used, a small amount of water may be added appropriately during pulping. 2. Filtering to obtain ginger juice: Use manual pressure filtration to remove the residue, then heat the ginger juice to boiling and set aside for use. The ginger residue can be used to make seasoning powder.
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Detailed Explanation of Processing Methods for Dehydrated Garlic Flakes and Garlic Powder
The raw materials for dehydrated garlic flakes require a uniform variety, white color, large cloves, normal shape, full maturity, and no disease, insect damage or scars. The garlic skin can be removed by hand or machine, the cloves separated, and then the outer skin of the cloves removed. Cut the peeled cloves into thin slices 2 to 3 mm thick; slices that are too thick are difficult to dry, while slices that are too thin are hard to keep in shape. Soak the cloves in a 0.1% to 0.7% sodium bisulfate or sodium sulfate solution for about 20 minutes for color protection, to prevent the oxidative loss of alliin. After color protection, wash the garlic slices thoroughly with clean water, rinsing away the mucus and
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Detailed Explanation of the Processing Technology and Production Method of Ginger Juice Soft Candy
This product sells well on the market because the soft candy carries the flavor of ginger. The processing technology is as follows: 1. Raw material processing: select fresh young ginger, remove rotten ginger, and peel it by manual scraping or rubbing; chop it and put it into a pulping machine to make a slurry. The amount of water added depends on whether the ginger is old or young; older ginger can have a little more water added, while young ginger should have a little less water added. 2. Juice extraction by filtration: use pressing or a cloth bag to remove the residue and obtain ginger juice. The ginger residue can be comprehensively utilized after drying. The ginger juice is heated for sterilization and set aside. 3. Gelling agent treatment: the soft candy uses
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Clever processing of fresh garlic: easily make distinctive garlic products
In the fresh garlic market season, use general practical techniques to process it into a variety of distinctive fresh garlic products. The products are bright and plump, richly fragrant, crisp and tender, and have a certain market potential, suitable for production by households and small and medium-sized enterprises. Tender garlic chili sauce: Ingredients: 7.5 kg of mature, high-quality, large-clove fresh tender garlic; 10 kg of large, bright red, pest- and disease-free pointed chilies; 1.5-2 kg of fermented black beans; 1.5 kg of salt; 1.2 kg of baijiu; 1.2 kg of soy sauce; 20 g of monosodium glutamate. Preparation
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Detailed Explanation of the Processing Technology and Production Method of Candied Dwarf Lilyturf Root
Candied dwarf lilyturf root is not only sweet and palatable with a unique taste, but also has health benefits such as nourishing yin and promoting fluid production, moistening the lungs and relieving cough, and preventing and treating lung deficiency. The raw materials for candied dwarf lilyturf root are widely available, and the processing technology is simple. The key technical points are as follows. 1. Raw material selection: Select mature, well-developed dwarf lilyturf roots with larger grain shapes as raw materials. 2. Cleaning and peeling: Place the selected dwarf lilyturf roots into a washing tank, wash them clean with running water, remove and drain. Remove the outer skin by abrasion peeling or chemical peeling, wash clean, and place in a concentration of
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Detailed Explanation of the Processing Technology and Production Method of Candied Ophiopogon Root
Ophiopogon root, also known as Maidong, also called dwarf lilyturf or broadleaf ophiopogon, is a commonly used traditional Chinese medicine. It belongs to the genus Ophiopogon and the genus Liriope in the Liliaceae family, and its tuberous roots are used medicinally. Candied ophiopogon root is not only sweet and palatable like other candied fruits and vegetables, but also has health benefits such as nourishing yin and promoting fluid production, moistening the lungs and relieving cough, and preventing and treating lung deficiency. Moreover, its processing technology is simple and its raw materials are easy to obtain. Processing and selling candied ophiopogon root is indeed a new and stable path to wealth. Its processing technology is as follows. 1. Raw material selection: Select mature, well-developed ophiopogon roots with relatively large grain size. 2
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Processing operation key points and quality control methods for mackerel and Spanish mackerel
Mackerel and Spanish mackerel are rich in nutritional value, with DHA and EPA content second only to tuna, and can enhance the body's immunity. They are also very low in price and are well received by consumers at home and abroad. However, mackerel and Spanish mackerel contain a relatively high amount of histidine. When the fish is not fresh or has spoiled, after the action of decarboxylase produced by bacteria, histidine is decarboxylated to produce histamine. When histamine accumulates to a certain amount, there is a risk of poisoning after human consumption. Therefore, process conditions must be strictly controlled during processing to ensure product quality. 1. Processing operation key points
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A Detailed Guide to Harvesting and Processing Methods for Schisandra (Schisandra chinensis)
Harvest from late August to early October, picking as they ripen. For processing, they can be sun-dried or oven-dried; keep the room temperature at 60°C, and when the schisandra berries are half-dry, lower the temperature to 40-50°C; when they are 80% dry, move them outdoors to sun-dry until fully dry, then rub off the fruit stalks and pick out the black berries before storing them in the warehouse.
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Harvesting, Processing Methods, and Main Uses of Schisandra chinensis
Harvesting and processing: After planting, it bears fruit heavily in 4-5 years. In September-October, when the fruits turn purplish red, harvest them as they ripen, dry them in the sun or by heat, rub off the fruit stalks, and pick out the black seeds before storing them in the warehouse. Uses: 1. The ripe fruit is used as medicine: it has the functions of tonifying qi and astringing the lungs, nourishing the kidneys, astringing essence, promoting fluid production, stopping diarrhea and checking sweating. It mainly treats asthma and cough, spontaneous sweating, spermatorrhea, insomnia, chronic diarrhea, fluid depletion and thirst, etc. Formulas: (1) Neurasthenia, insomnia: Schisandra chinensis 15-25k, decocted in water. Or take Schisandra chinensis 50g, crush it, and use 5
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Processing Methods and Technical Points for Schisandra Fruit Vinegar
Fruits contain abundant sugar resources and are superior raw materials for vinegar brewing. Compared with grain vinegar, fruit vinegar has richer nutritional components, being rich in acetic acid, succinic acid, malic acid, citric acid, various amino acids, vitamins and bioactive substances, with a mellow taste, rich flavor, fresh and refreshing character and unique effects, and can soften blood vessels and lower blood lipids. Fruit vinegar is acidic, but after being absorbed and metabolized by the human body it becomes an alkaline food. Fruit vinegar has the following health benefits: (1) The volatile substances and amino
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