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How to make peach cake? A detailed explanation of peach cake making techniques
Peaches are crisp, tender and refreshing, and rich in nutrients. Peach cake, made from peaches as the basic raw material with the addition of crabapple, carrot, gelatin, flavoring and other ingredients, has good chewiness, is pleasant to chew, has a unique flavor, and is rich in various vitamins. Its processing procedure is: 1. Formula: peach fruit 35%-37%, crabapple fruit 10%-12%, carrot 10%-12%, white granulated sugar 40%-42%, food-grade gelatin 1%-2%, edible flavoring and preservative sorbate in appropriate amounts. 2. Operation 1. Material selection: choose fresh
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Full detailed explanation of the whole process of making candied jujubes
Candied jujubes are a dry-form preserved fruit made by processing fresh jujubes. Lianzhou candied jujubes and Guangxi Wuzhou candied jujubes are relatively famous. The processing technique is as follows: 1. Raw material selection: generally it is advisable to choose varieties with large fruit, small pits, loose flesh, thin but tough skin, and relatively little juice. The best fruit maturity is when the green color begins to fade and the fruit turns milky white. 2. Grading: grade the jujube fruits by size, and remove deformed jujubes, jujubes with pests or diseases, overripe jujubes, and damaged jujubes. 3. Slitting: in order to facilitate sugar penetration and flattening into shape, slits are usually cut on the fruit surface,
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Detailed Guide to Making Yang-Style Plain Jujube Cake
Ingredients and Formula Cake flour: 5 kg roasted glutinous rice flour, 5 kg soft white sugar, 400 g sesame oil Filling: 10 kg roasted glutinous rice flour, 15 kg soft white sugar, 500 g sweet osmanthus sugar, 500 g kumquat cake, 3 kg sesame oil Production method 1. Make cake flour: Before production, prepare the sugar and oil in the base and top ingredients by referring to the wet sugar method for snowflake cake. Mix the sugar and glutinous rice flour evenly, rub through, and sift for later use. 2. Make the filling: Bring water to a boil, cut the kumquat cake into fine pieces, then add all the filling ingredients into the boiling water and mix, and when it forms a dough, switch to low heat
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Processing method and detailed steps for making canned jujubes
Canned jujubes are made from high-quality red jujubes and white granulated sugar. The specific steps are: (1) Material selection: choose fruit of moderate size that is free of pests and diseases, damage, and deformities. (2) Wash and soak for 24 hours (in warm water), then rinse under running water. (3) Fill the jars. Put the washed jujube fruit into clean canning jars, add 25% sugar solution and 0.1% citric acid. (4) Exhaust and seal: seal with a vacuum sealing machine; when the center temperature of the can reaches above 70°C
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Detailed Explanation of the Method for Making Salted Almond Canned Food
(1) Process flow: Raw material selection → almond peeling and debittering → disinfection and water draining → filling into cans → exhausting → sealing → sterilization and cooling → warehousing. (2) Technical points: ① Raw material selection: Almonds for canning should be large, fresh and plump, free from mold and deterioration, and free from disease and pest damage. ② Almond peeling and debittering: First blanch in hot water at 90-95°C for 3-5 minutes, then remove, so that the almond skin softens; after the skin surface is stretched flat, put into a peeling machine for mechanical peeling or peel by hand. Then place the peeled al
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A Simple Method for Making Drunken Jujubes in a Ziplock Bag
Method: 1. Choose semi-dried red jujubes; if the jujubes are too dry, steam them in a steamer for just 1.5 minutes after the water comes to a boil; 2. Wash them clean, drain off the water, put them into a ziplock bag, add baijiu of 55 degrees or higher; generally 500g of red jujubes to 20g of baijiu, then tie the bag tightly, shake and rub so the red jujubes are evenly coated with the baijiu; 3. After 10 hours, shake and rub once more, seal well, and store for 4-5 days, then they are ready to take out and eat. After taking them out, tie the bag opening tightly again, and they can be stored for about 3 months. The drunken jujubes made this way have a faint
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Method for making xylitol jujube vinegar fermented beverage
Jujube has effects such as sedation, sleep aid, blood pressure reduction, anti-allergy, liver protection, muscle strength enhancement, antioxidant, and anti-tumor. Vinegar beverages have effects such as softening blood vessels, lowering blood pressure, preventing arteriosclerosis, stimulating appetite, and promoting digestion. Xylitol is a very promising functional additive factor. Raw material formula: jujube 20kg, liquid xylitol 2kg, honey 2kg, yeast starter 10kg, acetic acid bacteria starter 15kg. Key operation points: preparation of jujube juice:
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Raw-pack method for making Snow Pear cans
Raw-packed Snow Pear cans have a white color, a sweet and sour refreshing taste, a crisp and tender texture, and a rich flavor, making them a canned variety excellent in color, aroma, and taste. Compared with the traditional cooked-pack process, the raw-pack process can reduce steam consumption by 30%, pear loss by 10%, cost per ton by 5%, and increase flesh crispness by 80%. (1) Process flow: raw material acceptance -> cleaning -> stem removal and peeling -> cutting and coring -> trimming -> sorting -> filling into cans -> syrup addition -> exhausting and sealing -> sterilization and cooling -> storage (2) Production method 1
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Detailed making method and steps for peach cake
Peaches are crisp and refreshing, rich in nutrients. Using peaches as the basic raw material, with the addition of crabapple, carrot, gelatin, flavoring and other ingredients, the finely made peach cake has good toughness, is chew-resistant, has a unique flavor, and is rich in multiple vitamins. Its processing procedure is: 1. Formula: peach fruit 35%-37%, crabapple fruit 10%-12%, carrot 10%-12%, white granulated sugar 40%-42%, food-grade gelatin 1%-2%, edible flavoring and preservative sorbate in appropriate amounts. 2. Operations 1. Material selection: select fresh, non-rotting, non-
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