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How to make candied walnut canned food? Detailed production method shared
(1) Ingredient preparation: walnut kernels, 1% sodium hydroxide solution, 1% hydrochloric acid, 0.5% alum, 0.03% sodium metabisulfite, 0.9% disodium edetate, sugar liquid. (2) Process flow: ingredient inspection -> boiling -> shelling to obtain walnut kernels -> removing the dark skin -> rinsing -> precooking -> cooling ->
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Can Hawthorn Be Eaten Raw? Things to Know About Eating Hawthorn Raw
Hawthorn is one of the ingredients of tanghulu (candied haws on a stick), and it can also be made into all kinds of foods, so can hawthorn be eaten raw? 1. The growth habits of hawthorn. Hawthorn is a plant of the genus Crataegus in the rose family (Rosaceae), and its main distribution areas are Shandong, Shaanxi, Shanxi, Henan, Jiangsu, Zhejiang,
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Edible Mushroom Pest and Disease Control Methods and Candied Fruit Production Techniques
Candied Fruit Production Techniques for Edible Mushrooms
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Detailed Explanation of High-Yield Cultivation, Drying, and Candied Fruit Processing Techniques for Edible Mushrooms
Drying and Candied Fruit Processing Techniques for Edible Mushrooms
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Detailed Explanation of the Production Techniques and Methods for Candied Straw Mushrooms
1. Material selection and processing. Choose straw mushrooms with plump fruiting bodies, unopened caps, and no mechanical damage. Immediately after harvest, place them in a 0.03% sodium metabisulfite solution and treat for 6-8 h (hours), then rinse clean with clear water. 2. Blanching and hardening. Put the treated straw mushrooms into boiling water and blanch for 2-3 min (minutes) to destroy enzyme activity. After blanching, immediately remove them, place them in cold water to cool, then after cooling remove them and place them in a 0.5%-1% calcium chloride solution to soak for 10-12 h (hours
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Processing method for candied straw mushrooms and button mushrooms
First, it is necessary to understand the tissue structure and chemical composition characteristics of edible fungi such as straw mushrooms and button mushrooms. These edible fungi have a high water content and loose, fragile tissue, and are prone to browning during processing, which affects the color of the finished product. Therefore, the processing technology must take these characteristics into account. The processing techniques are as follows: 1. Raw material selection: Remove rotten, diseased, off-color, aged, and opened-cap straw mushrooms and button mushrooms; use fresh materials as much as possible. 2. Pretreatment: After the raw materials are selected and trimmed, color-protection measures should be carried out promptly and quickly by soaking in 1% salt water, or
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How to Make Pitted Candied Red Dates: Method and Detailed Steps
Pitted candied red dates have a fresh, tender color and a rich aroma, with a sugar content above 70%. They help moisten the lungs, benefit the spleen, strengthen the kidneys, tonify qi, and invigorate blood circulation, making them a nourishing treat much loved by consumers. The processing method is described below: 1. Selecting the dates: The date variety should have thick flesh, thin skin, a small pit, and high sugar content, such as the Yuanling date. Choose fully mature, already-dried red dates that are whole, uniform in size, free of insects, and free of mold and rot. 2. Removing the pits: Use a pit-punching machine to remove the pits from the selected dates. The diameter of the pit-removal opening should be no greater than 0.7 cm, the opening should be complete and unbroken, and the punched holes should be aligned straight at the top and bottom.
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Candied jujube
Distribution: A small amount is cultivated in Dongkongguo, Beiwang, Yong'an Village in Linfen City and Taigu County. Botanical characteristics: The crown is irregular-headed in shape, the tree posture is relatively spreading, the trunk is weak, the tree vigor is weak, and the tree body is small. The main trunk is grayish brown, the bark splits longitudinally, the cracks are medium deep, and little peels off. The jujube head branches are brownish red, with annual growth of about 51 cm, slightly curved internodes, and medium-large, dense, yellowish-brown lenticels. The jujube spurs are grayish brown and conical. Usually 1-5 bearing shoots are produced, 19-30 cm long, with more fruit set at nodes 6-
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How to make spiced candied carambola? Detailed production method shared
This product is made by candying fresh carambola with spices and sugar. The processing technique is as follows: 1. Raw material handling: After washing the fresh carambola, remove the ridged edges and cut it lengthwise into single segments, then slice into long petal-shaped thin pieces. 2. Hardening treatment: Use alum or calcium bisulfite as a hardening agent, soak in 3% alum or 0.2% calcium bisulfite solution for 6-8 hours, remove, drain off the water, and prepare for spiced sugar candying. 3. Spiced sugar candying: For every 50 kg of fresh carambola slices, prepare a mixed powder made from equal amounts of clove, dried tangerine peel, and licorice ground together
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A home-style recipe for candied dates: easy to make at home in just a few simple steps
[Ingredients] Choose 2 jin of the finest golden-thread small dates (the dates from Cangxian, Hebei Province are the best). [Method] 1. Put the dates in a pot and boil until they split open. 2. Wash the dates clean with cold water. 3. Put the dates back in the pot, add more water, first cook over high heat for ten minutes, then cook over medium heat for ten minutes, and finally switch to low heat and simmer slowly for 2-3 hours, until there is no water left in the pot, the dates stick to one another with the sugary syrup cooked out of them, as if they had been mixed with honey, and the candied dates are ready.
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