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Detailed Explanation of Processing Methods and Techniques for Three Peach Products
Peach preserves. Select white peaches or yellow peaches with firm flesh as raw material. Place fresh peaches into iron frames, put them into a boiling 2%-4% caustic soda solution, and shake for 30-60 seconds. Remove and stir in clean water until the skin completely falls off, then split into two halves along the suture. Remove the pits, rinse in clean water, and after removing the peach pieces and draining the water. Soak in a 0.2%-0.5% sodium bisulfite solution for 2-4 hours to turn the peach flesh milky white. Take 15 kg of clean water, add 22 kg of white granulated sugar, 1 citric acid
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Detailed Explanation of the Key Processing Techniques for Salted Garlic Cloves
Processing garlic into salted garlic cloves requires simple equipment and offers significant economic benefits, making it quite popular in the international market. 1. Process flow: Material selection → clove separation → soaking → peeling → rinsing → grading → blanching → cooling → rinsing → pickling → sorting → broth preparation → barreling → finished product. 2. Operating methods. 1. Seed selection. Garlic should be mature, dry, clean, with intact outer skin, free from insect damage and mold, and cloves that are too small or single-clove garlic should be removed. 2. Clove separation and soaking. Separate cloves by hand, remove the garlic stalk and outer skin, keep the inner skin, soak in clean water for 12 hours, changing the water at appropriate times.
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Detailed Explanation of the Processing Method and Production Steps for Sweet and Sour Crispy Ginger
Sweet and sour pickling of vegetables: this type of product mostly uses garlic, cucumber, radish, ginger, and similar ingredients for processing. The process includes: raw material handling, draining and air-drying, placing into a jar with a prepared liquid for pickling and preservation. The pickling method is as follows: 1. Raw material salting: select fresh tender ginger, wash it, scrape off the ginger skin, or use an emery wheel with a rubber head to remove the ginger skin through friction, then rinse clean. Add salt for salting. First add a thin layer of salt in a pool or jar. One layer of salt, one layer of tender ginger, with a salt amount of 20%. Periodically turn the jar so that
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Detailed Explanation of the Processing Technology and Making Method of Ginger Juice Jelly
Ginger juice jelly is rarely seen on the market, probably because manufacturers fear increased costs. In fact, it can add one more variety to jelly, and it can sell well in both summer and winter; it only increases the cost of ginger juice. The processing technology is as follows: 1. Raw material handling: First use tender ginger as the raw material. After washing and peeling, crush and pulp it in a pulping machine. Because tender ginger is used, a small amount of water may be added appropriately during pulping. 2. Filtering to obtain ginger juice: Use manual pressure filtration to remove the residue, then heat the ginger juice to boiling and set aside for use. The ginger residue can be used to make seasoning powder.
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Detailed Production Process of Canned Flavor Oil Chili Garlic Sauce
Garlic is the stem of the lily family plant garlic, also called hu garlic, hu, single-clove garlic, etc. It originated in western Asia and is cultivated throughout the world. In China, the main producing areas are Shandong, Anhui, Jiangxi, ** and others. Garlic contains large amounts of protein, amino acids, vitamins, fats, trace elements and sulfides that are beneficial to the human body. Garlic has a high content of carbohydrates and trace elements. The amounts of various nutrients in every 100 grams of fresh garlic are: water 70 grams, protein 4.4 grams, fat 0.2 grams, carbohydrates 23 grams, crude fiber 0.7 grams, calcium 5 milligrams, phosphorus
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Detailed Explanation of Processing Methods for Dehydrated Garlic Flakes and Garlic Powder
The raw materials for dehydrated garlic flakes require a uniform variety, white color, large cloves, normal shape, full maturity, and no disease, insect damage or scars. The garlic skin can be removed by hand or machine, the cloves separated, and then the outer skin of the cloves removed. Cut the peeled cloves into thin slices 2 to 3 mm thick; slices that are too thick are difficult to dry, while slices that are too thin are hard to keep in shape. Soak the cloves in a 0.1% to 0.7% sodium bisulfate or sodium sulfate solution for about 20 minutes for color protection, to prevent the oxidative loss of alliin. After color protection, wash the garlic slices thoroughly with clean water, rinsing away the mucus and
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Detailed Explanation of the Processing Technology and Production Method of Ginger Juice Soft Candy
This product sells well on the market because the soft candy carries the flavor of ginger. The processing technology is as follows: 1. Raw material processing: select fresh young ginger, remove rotten ginger, and peel it by manual scraping or rubbing; chop it and put it into a pulping machine to make a slurry. The amount of water added depends on whether the ginger is old or young; older ginger can have a little more water added, while young ginger should have a little less water added. 2. Juice extraction by filtration: use pressing or a cloth bag to remove the residue and obtain ginger juice. The ginger residue can be comprehensively utilized after drying. The ginger juice is heated for sterilization and set aside. 3. Gelling agent treatment: the soft candy uses
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Clever processing of fresh garlic: easily make distinctive garlic products
In the fresh garlic market season, use general practical techniques to process it into a variety of distinctive fresh garlic products. The products are bright and plump, richly fragrant, crisp and tender, and have a certain market potential, suitable for production by households and small and medium-sized enterprises. Tender garlic chili sauce: Ingredients: 7.5 kg of mature, high-quality, large-clove fresh tender garlic; 10 kg of large, bright red, pest- and disease-free pointed chilies; 1.5-2 kg of fermented black beans; 1.5 kg of salt; 1.2 kg of baijiu; 1.2 kg of soy sauce; 20 g of monosodium glutamate. Preparation
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Breeding Process and Key Cultivation Techniques of Heisimai No. 1
Heisimai No. 1 (formerly coded 02-16) was bred by the Crop Institute of the Qinghai Academy of Agriculture and Forestry Sciences together with Polish experts. It was approved by the Qinghai Provincial Crop Variety Approval Committee on December 9, 2005. Heisimai No. 1 is a new dual-purpose grain-and-forage rye variety of the feed type; its grain yield is more than 20% higher than that of common wheat, its quality is inferior to wheat but superior to the main highland barley cultivars, and both its stem and leaf yield and nutritional quality are higher than those of common wheat and highland barley, making it an excellent forage that all kinds of livestock relish. 1 Breeding process In 1999, the Qinghai Academy of Agriculture and Forestry
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Detailed Explanation of the Processing Technology and Production Method of Candied Dwarf Lilyturf Root
Candied dwarf lilyturf root is not only sweet and palatable with a unique taste, but also has health benefits such as nourishing yin and promoting fluid production, moistening the lungs and relieving cough, and preventing and treating lung deficiency. The raw materials for candied dwarf lilyturf root are widely available, and the processing technology is simple. The key technical points are as follows. 1. Raw material selection: Select mature, well-developed dwarf lilyturf roots with larger grain shapes as raw materials. 2. Cleaning and peeling: Place the selected dwarf lilyturf roots into a washing tank, wash them clean with running water, remove and drain. Remove the outer skin by abrasion peeling or chemical peeling, wash clean, and place in a concentration of
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