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Detailed Explanation of the Processing Methods and Steps for Peeled Garlic
1. Seed selection. The garlic should be mature, dry, clean, with intact outer skin, free from insect damage and mildew, and overly small cloves and single-clove garlic should be removed. 2. Clove separation and soaking. Separate the cloves by hand, remove the garlic stalks and outer skin, keep the inner skin, soak in clean water for 12 hours, and change the water at appropriate times. 3. Peeling. Remove the garlic stem ends, inner skin, and the transparent garlic membrane attached to the garlic head, without damaging the garlic flesh. Then rinse clean. 4. Grading. According to clove size, grade one is 230-300 cloves per kg
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Full detailed guide to the production process of Sichuan pepper oil
Production method 1. Cleaning and selection: The Sichuan pepper seeds are cleaned by screening, the Sichuan pepper stems and other impurities are removed, then they are roasted in a household rice cooker over heat until they taste fragrant and are not burnt. 2. Crushing: After roasting, the Sichuan pepper seeds are crushed with a stone roller or stone mortar until they become powder (the finer the particles, the better). 3. Boiling the oil: Place the roasted and crushed black powder into a pot of boiling water, then immediately stir it with an iron shovel or wooden stick (about 2.5 kg of water to 1 kg of cooked fine Sichuan pepper seed powder). At the same time, continue heating over low heat and keep it warm for about 1 hour, so that most of the
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What are the processing methods for salted garlic cloves
Processing garlic into salted garlic cloves requires simple equipment and offers significant economic benefits, and the product sells well on the international market. 1. Process flow: material selection → clove separation → soaking → peeling → rinsing → grading → blanching → cooling → rinsing → pickling → sorting → brine preparation → barreling → finished product. 2. Operating methods. 1. Seed selection. The garlic must be mature, dry, clean, with intact outer skin, free from insect damage and mold, and small heads and single-clove garlic should be removed. 2. Clove separation and soaking. Separate the cloves by hand, remove the garlic stalk and outer skin, keep the inner skin, and soak in clean water for 12 hours, changing the water at appropriate times.
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Detailed Explanation of Fish Roe Processing Methods and Technical Key Points
Before making caviar, fish eggs can be processed into fish roe products. The process is basically the same as that for caviar, except that after the fish eggs are prepared, the roe is not removed but directly subjected to post-processing (post-processing is intended to produce different products such as salted and smoked products). Most fish roe products in the world are preserved by drying or salting. Generally, smoked products must undergo fermentation. That is, after the salted and sun-dried fish eggs are smoked, the separated roe is placed in a barrel, sealed, and stored in a cool environment (13-
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Detailed explanation of large icefish processing technology, mastering the key operation points
Large icefish, also called noodle fish, was originally widely distributed in the main stream and affiliated lakes of the middle and lower reaches of the Yangtze River. Its flesh is tender and delicious, rich in nutrients, and eating it gives a special fresh cucumber-like aroma. Large icefish generally has a body length of about 20 cm, with no bones or spines, and is a small valuable fish with very high economic value, deeply welcomed in domestic and international markets. From 1985 to the early 1990s, the reservoir transplantation and propagation of large icefish was carried out comprehensively across our country and achieved success. Its distribution area is continuously expanding, and output is increasing day by day. How to do a good job in
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A detailed explanation of the production processes of shacha sauce and silver shrimp paste
Shacha sauce: generally, dried shrimp and onion are first deep-fried, peanut kernels are roasted, then they are combined with garlic, white sugar, jinshi (a type of fermented black beans), soy sauce, sand ginger powder, raw oil and a small amount of preservative powder, etc.; after boiling, the mixture is ground fine to obtain the finished product. Silver shrimp paste: it is made from raw materials such as baijiu, shrimp roe, a small amount of shrimp paste and a small amount of preservative powder, which are ground into a paste and then sun-dried to obtain the finished product. Quality standards and eating methods: the color is light brown and fresh, with a distinctive aroma, sauce flavor and the umami of shrimp. Shacha sauce also has a garlicky spicy taste. Both are required not to become moldy or breed insects. They are mainly used as a condiment
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Research on the Processing Technology of Frozen Surimi
I. Introduction to Frozen Surimi Frozen surimi is a new type of aquatic product processing raw material, mainly used to process surimi products and prepared frozen foods. Frozen surimi processing technology is a new technology researched and developed in the 1950s to 1960s by Japanese aquatic product researchers using Alaska pollock as the raw material. Frozen surimi should be frozen in the shortest possible time. A plate freezer is usually used, with a quick-freezing temperature of -35°C and a time of within 4 hours, so that the core temperature of the surimi reaches -20°C. The lower the temperature of frozen surimi products
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Detailed Explanation of Harvesting and Processing Methods for Schisandra (Schisandra chinensis)
Large Schisandra seedlings that have been transplanted, with good watering, fertilizing and management after planting, can bear fruit after 2 years, and generally enter the fruiting stage at 4 to 5 years of age. The fruit ripens in September to October, when the peel turns purplish red, appears oily, is soft, and dries easily in the sun. When harvesting, pick off the fruit clusters, remove the individual fruits, spread them out on a mat, and dry them in the sunlight until they form a ball when squeezed by hand and scatter apart when the hand is released. During drying, prevent rain from causing mold and spoilage, which produces black grains and affects quality.
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Traditional Processing Methods and Storage Techniques for Schisandra chinensis
The fruit of Schisandra chinensis is a traditional Chinese medicinal material with a long history of use and is sold well both domestically and internationally. Schisandra chinensis is sour and sweet in taste, warm in nature, and enters the lung, heart, and kidney meridians. It has the effects of astringing the lungs, nourishing the kidneys, promoting fluid production, stopping sweating, and securing the essence. It is used to treat conditions such as cough and asthma due to lung deficiency, dry mouth and thirst, spontaneous sweating, night sweats, emaciation from injury, seminal emission and spermatorrhea, chronic diarrhea and chronic dysentery. It is mainly produced in Liaoning, Jilin, Heilongjiang, and Hebei, among other places. I. Collection and Processing of Schisandra chinensis 1. Raw Schisandra (dried): Every year from September to October, when the fruit of Schisandra chinensis turns
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Processing Technology for Water Chestnut Products and Health-Promoting Flavored Oil from Edible Fungi
The water chestnut is a perennial herbaceous plant; its edible underground stem is flat and round, with a reddish-brown or dark brown skin and white flesh. Deep processing of water chestnut products can increase their economic value. The processing technologies for these products are described below: (1) Water chestnut flour: Select fresh water chestnuts, discard the damaged and rotten ones, wash them clean with water, cut off the tail ends, mash them, add an equal amount of water, crush them with a grinder, then filter the slurry through gauze to remove the residue. After the water chestnut flour settles, pour off the clear water on top, spread 1 to 2 layers of cotton cloth over the flour, and use clean, dry bricks or tiles to absorb the remaining
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