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Detailed Explanation of Processing Methods and Technical Points for Allicin
Allicin is a volatile oily substance extracted from the spherical bulbs of garlic, a mixture of diallyl trisulfide, diallyl disulfide, and methyl allyl disulfide, among others. The trisulfide has a strong inhibitory and killing effect on pathogenic microorganisms, and the disulfide also has certain antibacterial and bactericidal effects. 1. Material preparation. Select mature, dry garlic heads free from insect damage and mildew, remove the stems, separate the cloves, peel off the inner skin, rinse with clean water, and remove impurities and substandard garlic cloves. 2. Crushing and drying. Use a grinder to crush the garlic
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Detailed Explanation of Garlic Powder Processing Technology and Production Method
Main raw material: garlic. Equipment and utensils: pulper, basin, filter, bamboo sieve, drying room or drying oven, grinder, fine sieve. Production method: Select mature garlic that is disease-free, free of spotted rot, and free of wormholes, with cloves that are pure white in flesh color, free of mold, free of deterioration, and free of sprouting. After selecting the garlic, rinse off the soil from the garlic heads with clean water, then break the garlic heads apart into cloves, soak them in cold water for about 1 hour, rub off the skin coating, scoop out the garlic cloves, and remove the spotted, diseased, and dirty miscellaneous cloves. The skin coating must be removed completely, and the remaining water drained off before crushing. Put the washed, peeled,
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Detailed Explanation of Seven Key Points of Garlic Powder Processing Technology
Garlic seasoning powder is a new type of seasoning, suitable for raw and cooked seasoning of various dishes. The processing technology is introduced as follows: 1. Selection of raw materials. Use garlic that is relatively mature and has yellow leaves and withered stalks at harvest time, otherwise the powder yield will be low, and it will also affect quality and storage time; remove garlic bulbs with diseased spots, rot, insect spots, and mechanical damage; the bulbs should be large, and the garlic cloves should have white flesh, no mold, no deterioration, and no sprouting. 2. Cleaning and removing garlic skin. For the selected raw materials, first rinse off the soil on the garlic bulbs with clean water, then
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Deep processing of sweet potatoes brings good returns, giving farmers a new way to increase their income
I. Crispy rice crust 1. Raw material preparation. Select 10 parts of fresh sweet potatoes with a high dry matter content, cut off the roots and stems, and wash them with water. Separately select 1 part of highly sticky glutinous rice, soak it in water and wash it for 30 minutes, then drain off the water. Next, put the sweet potatoes and glutinous rice into separate pots, add water, and steam them thoroughly over high heat for later use. Then put the mashed cooked sweet potatoes and glutinous rice, while still hot, into a bucket, and quickly pound them with a thick stick into a paste. At the same time add a small amount of white sugar water to increase sweetness and flavor. 2. Spreading the paste. Take a clean cloth sheet and spread it flat on a sun-drying mat,
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Detailed Introduction to Traditional Deep-Processing Techniques for Sweet Potato
Sweet potato is grown on a fairly large scale in all parts of our country, and its annual output is very considerable. Because it contains large amounts of polysaccharides and mucin that the human body needs, it can boost human immunity, prevent arteriosclerosis and treat diabetes, and so it is deeply loved by people. But in daily life people often take sweet potatoes straight to the market to sell, which is both inconvenient to transport and low in price. If sweet potatoes are processed into food products for sale, their added value can be greatly increased and better economic returns obtained. 1. Sweet potato chips: Using fresh sweet potato slices as the raw material, through anti-browning and anti-discoloration treatment,
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How to Add Value to Sweet Potato and Rice Through Processing
Sweet Potato Starch Production Technology Wash the sweet potatoes, drain the water, crush them into pieces about 2 cm in size with a crusher, feed them into a stone mill or electric pulp grinder, add 3 to 3.5 times their volume of water, and grind into a starch slurry. Pour the starch slurry into a sieve with a mesh size of 60 and sieve out the potato residue to obtain starch milk. Place the starch milk in a settling tank and let it stand overnight so that the starch settles to the bottom of the tank. Drain off the supernatant, take out the crude starch, repeatedly rinse and settle it with clean water to obtain pure starch, then sun-dry, crush and sieve the starch to obtain
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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
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Detailed Explanation of the Processing Technology for Fresh-Brined Red Drum Fish Fillets
The scientific name of the red drum (Sciaenops ocellatus) is the spotted weakfish, belonging to the genus Sciaenops, family Sciaenidae, order Perciformes. It is a eurythermal and euryhaline fish, with a suitable temperature of 10-30°C, optimally 18-25°C. It has been reported to tolerate low temperatures of 2°C. Its salinity tolerance range is very wide, and it can grow normally in freshwater, brackish water, and seawater. It is a carnivorous fish. In natural waters, it mainly feeds on shellfish, cephalopods, small fish, etc. In artificial rearing, compound feed can be used. The red drum has few diseases and grows quickly. According to reports,
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How are Gastrodia elata processed and graded?
From early November to early April of the following year, Gastrodia elata is in its dormant period. During this period, Gastrodia elata can all be processed into finished medicinal material for sale. Generally, harvesting, planting and processing are done simultaneously, so that harvesting and planting are closely linked. The harvest period is divided into two seasons, winter and spring. The winter harvest is before the ground freezes, and the spring harvest is after the thaw and before sprouting (mid-April). To process the harvested Gastrodia elata, the following steps must be carried out: Grading: Jianma (arrow-shaped Gastrodia) varies in size. Grade 1 Gastrodia elata should be above 150 g; Grade 2 Gastrodia elata 70 g to 150 g; Grade 3 Gastrodia elata below 70 g; Grade 4 Gastrodia elata is damaged or insect-bored
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How to do the initial processing of Gastrodia elata? Detailed methods and steps
For sale as fresh produce, after harvesting, Gastrodia elata must be kept from being bumped, dropped, or mechanically damaged, then the silt on the tubers should be gently brushed off with a soft brush, and they can be packed into a wooden box or plastic box lined with soft material. If processing dried Gastrodia elata, it takes longer; generally, the boiling method or the steamer method is used for cooking, followed by drying by oven or sun-drying. In actual production, the steamer method and heated kang drying method are generally used to make dried product. The operation process is: grading Gastrodia elata - washing with clean water - steaming over high heat until cooked - heated kang drying at 50°C for 60 minutes, 60°C for 60 minutes, 70
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