-
What are the main process parameters for instant flower tea?
(1) Countercurrent extraction: green tea and deionized water are subjected to countercurrent extraction at a tea-to-water ratio of 1:15 for 15 min, with the extraction water temperature at 90°C. In commonly used instant tea production processes, the extraction operation is carried out intermittently, making it difficult to complete the tasks of discharging and separating the tea liquor from the tea residue within 15 min, which causes the tea leaves to remain too long in the high-temperature tea liquor, resulting in large aroma loss, a heavily bitter and astringent tea liquor with a strong stewed, over-cooked taste, and greatly reduced instant tea quality. The developed horizontal continuous countercurrent extractor, in order to reduce axial mixing of tea and water within the extractor and weaken back-mixing, adopts three horizontal extractors connected in series, achieving effective isolation of inter-stage back-mixing. The tea liquor and tea residue are continuously discharged from both ends of the extraction system, and the countercurrent extraction time can be controlled at about 15 min by adjusting the flow rates of tea and water. Compared with intermittent extraction, aroma loss is small and the taste of the tea liquor is noticeably improved.
-
Detailed Explanation of the Processing Flow for Frozen Raw Peeled Shrimp
Production Method 1. Raw material selection: The requirements for raw shrimp are fresh quality, with no spoilage and no off-odor in the shrimp body. 2. Thawing: When using frozen shrimp as the raw material to process peeled shrimp, thawing must be done first. Place the frozen shrimp in a thawing bamboo basket and rinse with water. The water volume should be large to speed up thawing. Once the shrimp bodies separate from the frozen block, stop thawing. The amount thawed should be determined according to the peeling capacity, so that there is neither a gap in production nor excessive backlog, to prevent spoilage. 3. Peeling: Hold the shrimp body in the left hand with the tail and belly facing up, gently remove the shrimp head with the right hand, and carefully peel off the shrimp
-
How Are Candied Jujubes Processed? A Full Breakdown of the Production Flow
Candied jujubes are dried preserves made from fresh jujubes. The processing technique is as follows: 1. Raw material selection: Generally, varieties with large fruit, small pits, loose flesh, thin but tough skin, and relatively little juice should be chosen. 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, removing deformed fruits, fruits affected by pests or disease, overripe fruits, and damaged fruits. 3. Slitting: To facilitate sugar penetration and flattening into shape, the fruit surface is usually slit. The jujube fruits are fed into the channels of a jujube cutting machine (slitting machine) to be slit, with the cutting depth
-
Shiitake Mushroom Deep Processing: Production Workflow and Key Technical Points
I. Shiitake Soy Sauce Production Process Generally, each kilogram of shiitake by-products (deformed mushrooms, substandard mushrooms, small mushroom pieces, mushroom stems, and the residue from shiitake submerged fermentation) can be made into 10 kg of premium soy sauce. The production steps are: 1. Raw material selection: 10 kg fresh mushrooms, 400 g dried ginger, 300 g fennel, 250 g Sichuan pepper, 200 g star anise, 200 g orange peel, 150 g cassia bark, 100 g food-grade preservative, 50 g lysine, 50 g monosodium glutamate (MSG), 6 kg roasted salt, 10 kg soybean water, 10 kg warm water
-
Processing Flow and Operating Methods for Making Vinegar from Sweet Potato
1. Process flow: raw material treatment -- adding bran koji and yeast culture -- saccharification and fermentation -- acetic acid fermentation -- adding salt and post-ripening -- leaching vinegar -- aging -- sterilization and blending -- finished product. 2. Key points of process operation: ① Ingredients: 100 kg dried sweet potato, 50 kg coarse rice husk (rice chaff), 40 kg yeast culture, 175 kg fine rice husk (unified rice husk), 50 kg bran koji, 40 kg acetic acid bacteria seed, 3.75-7.5 kg salt. ② Raw material treatment: grind the dried sweet potato into powder. When mixing with the unified rice husk, while mixing
-
Detailed explanation of the jujube processing workflow
1. Workflow: raw material selection → scoring → sulfur fumigation → boiling → drying → grading and packaging → finished product. 2. Key operating points. Material selection: choose fruit that is uniform in size, thin-skinned, with loose flesh and little juice, harvested at the white-ripe stage, free of pests, diseases and mechanical damage. Scoring and sulfur fumigation: first sort the raw material into several grades by size; to facilitate sugar penetration, cut fine lengthwise stripes on the surface of the jujube, 70-80 cuts per fruit, with a depth reaching half the thickness of the flesh; immediately after scoring, fumigate with sulfur, using sulfur
-
Introduction to the preparation method and detailed processing flow of dried snake
Dried snake for Chinese medicine is a dried body made by cutting open the abdomen of a medicinal snake, removing the intestines and other internal organs, and then drying it. The processing method for adult dried snake is as follows: after the medicinal snake is caught, kill it by hurling it to the ground or putting it into boiling water; then step on the snake's head and neck with a foot, hold the snake's tail with one hand, and with the other hand use small round-tipped scissors to cut open the abdomen from the cloacal opening forward to the head and neck, remove the internal organs, separate the snake skin from the snake meat at the neck, cut the snake skin, and pull the skin downward with force until the cloacal opening, then cut the snake skin off. With the head as the center, roll the snake meat into a disc shape, insert the tail into the last coil, and
-
Detailed Explanation of Carambola Drying Processing Methods and Production Flow
The raw material for processing dried carambola is sour carambola, which is processed as a semi-finished product because it remains very sour after drying and needs further processing into other foods. The processing techniques are as follows: 1. Raw material preparation: Peel off the angular edges of fresh carambola, cut lengthwise into two halves, or cut crosswise into five-pointed star slices. 2. Pretreatment: Because the peel portion of the fruit is rich in tannins, during the drying process the tannin substances will oxidize and discolor, causing the product to turn brown or even black. In order to achieve good color, the raw material needs sulfur treatment, and there are two methods
-
Treatment Methods and Process Flow for Livestock and Poultry Wastewater Explained
Chicken Farm Wastewater Treatment Solution In the past 10 years, China's suburban "vegetable basket" project has developed rapidly. Intensive, large-scale livestock and poultry chicken farming has risen rapidly. At present,...
-
A Detailed Introduction to the Growth Process of Butterfly Bush Flowers
[Butterfly Bush Flowers] The Growth of Butterfly Bush Flowers
条件筛选