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Making Potato Starch Noodles
1. Process flow. Raw material selection → starch processing → making the starch paste and kneading the dough → extruding the noodles through a perforated ladle → cooling and drying the noodles as the finished product. 2. Key operating points: (1) Raw material selection: choose potatoes free of insect damage and rot, and wash off the mud, sand and dirt on the skin. (2) Starch processing: crush and filter the washed potatoes, add an appropriate amount of sour slurry and stir to let it settle (the sour slurry water is made by separately storing the clear water from the first settling). The amount of sour slurry used depends on the air temperature. If the temperature is around 10°C
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Jewel orchid has both attractive flowers and leaves, making it an excellent ornamental plant
The jewel orchid is a beautiful and intriguing potted orchid, also known as the jewelry orchid, and can be used in rock bonsai arrangements. Its clusters of small, snow-white, crystal-clear flowers have a unique form, its leaf patterns and leaf colors are beautiful, and its fleshy stems resemble giant silkworms, segmented one section after another; cutting them into sections with a sterilized sharp knife allows for propagation. To get this common orchid, the jewel orchid, to bloom, the following points must be noted: 1. Constant adequate moisture - the jewel orchid is native to humid, semi-shaded environments, and is difficult to bloom when too dry. It is best to use high-quality wet sphagnum moss; absorbent
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Detailed Explanation of the Method for Making Regular Potato Starch Noodles
1. Process flow. Raw material selection → starch processing → making starch paste and dough → extruding noodles through a perforated ladle → cooling and drying the noodles as finished product. 2. Key operating points. (1) Raw material selection: choose potatoes free from insect damage and rot, and wash off the sand, soil and dirt on the surface. (2) Starch processing: crush and filter the washed potatoes, add an appropriate amount of sour slurry and stir to precipitate (the sour slurry water is made by separately storing the floating water from the first precipitation); the amount of sour slurry used depends on the air temperature. If the temperature is around 10°C, the pH value should be adjusted to 5.6-6.0; if the temperature is above 20°C, the pH value should be adjusted to
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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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A Detailed Guide to Cleverly Making Pollution-Free Mushroom Fertilizer
1. Soymilk fertilizer: Take 500-1000 g of soybeans, soak them, grind them into a slurry and filter it. Add 50 kg of clean water to the filtrate, stir well, and spray it on the mushrooms to increase mushroom yield. 2. Salt water fertilizer: Take 150-250 g of table salt, dissolve it in 50 kg of clean water, and spray it to make the mushrooms thick and sturdy and increase yield. 3. Plant ash extract fertilizer: Take 2 kg of plant ash, add 20 kg of water and soak for 24 hours. After filtering, add water to the filtrate up to 100 kg, and spray 0.5-1 kg per sq m
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Detailed explanation of the production process for canned braised fish: Methods for making seasoned aquatic canned products
The processing of canned braised fish mainly adopts the braising technique characteristic of Chinese cooking. The fish pieces may first be fried and then canned with seasoning liquid poured in; or dehydrated and then canned with seasoning liquid poured in; or directly packed raw and then filled with seasoning liquid; or the fish pieces may be braised and roasted together with the seasoning liquid, then canned and an appropriate amount of seasoning liquid poured in, etc. Depending on the cooking method, the product name also differs. Examples include crispy, braised, and oil-braised. The finished product generally has a relatively large amount of broth, a deep red color, and the flavor of braised fish. Common varieties include canned braised chub mackerel, canned braised common carp, canned braised mixed fish, crispy yellow croaker,
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Detailed Instructions for Making Potato Sausage
Ingredients formula: fresh potatoes 70%, scallion and ginger seasonings 5% each, soybean flour 5%, vegetable oil and animal fat 2.5% each, starch coagulant 14.5%, food preservative 0.5%. Key steps: Wash and peel the potatoes, cut into granules, place in a steamer and cook for about 10 minutes, then add the coagulant. Then mix the animal fat, vegetable oil, soybean flour, food preservative, etc. into the cooked potato granules. After stirring evenly, stuff the mixture into pre-prepared sausage casings, then heat to sterilize, and air-dry until half-dry. It can also
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Method for Making River Crab Feed from Potatoes
Using potatoes to make river crab feed has the advantages of widely available raw materials, low cost, good palatability and rich nutrition, and river crabs like to eat it and grow readily. At the same time, this feed-making method is relatively simple; it can be produced on a large scale with machinery or made by hand, so potato crab feed has broad application value. The key processing and feeding techniques are introduced below for the reference of aquaculture farmers. Process flow: material selection -> cleaning -> cutting into pieces -> steaming -> crushing -> ingredient mixing -> shaping -> drying. Processing techniques: (1) Material selection. Choose potatoes free of pests and diseases, without sprouting,
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Detailed Guide to the Technical Method for Making Maltose from Potato Residue
Potato residue is the by-product left after starch extraction. Using this residue to make maltose turns waste into treasure. 1. Making malt: Soak barley in clean water for 1-2 hours, keeping the water temperature at 20-25°C. Scoop out the barley and place it indoors at 25°C to germinate, sprinkling water twice a day. After 4 days, once the malt has grown to more than 2 cm, it is ready. 2. Ingredients: Grind the potato residue fine, sift it, add 25% rice husks, sprinkle 8% clean water onto the prepared ingredients, mix well and let stand for 1 hour. Steam the mixture in a steamer in 3 batches,
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Method for Making Fermented Soil and Other Materials for Agaricus bisporus
At present, foreign factory-based mushroom production all uses peat with high saturated water content, good water-holding capacity and high porosity as the casing soil material, and the yield per unit area is relatively high. There are roughly five types of casing soil materials used in China, namely coarse and fine soil, mixed soil, river mud and rice husk soil, fine mud and rice husk soil, and fermented soil. Fine mud and rice husk soil and fermented soil are two casing soil materials developed according to China's current mushroom cultivation methods and rural conditions, with simple preparation and good casing soil effects. These two casing soil materials have relatively high saturated water content, good water-holding capacity and relatively large
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