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Detailed Processing Technology of Honey Bee Pollen Fruit Milk Beverage
(1) Overview Honey, bee pollen, fruit juice and milk powder (or milk) are all natural nutritious products. When processed into a honey bee pollen fruit milk beverage according to a certain process and formula, it is rich and comprehensive in nutrition, novel and unique in taste, and is a premium functional drink with a distinctive flavor. (2) Raw Materials and Formula Bee pollen: 5%; Honey: 5%; Milk powder: 2%; Orange juice: 8%; Potassium sorbate: 0.2%; Emulsified orange flavoring: 0.1
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Processing Methods and Technical Key Points for Peach Crystals
(1) Process flow: raw material selection → washing → crushing → juicing → concentration → adding powdered sugar → stirring → forming → drying → packaging. (2) Technical key points: ① Raw material selection: choose fresh peach fruits with high ripeness, plumpness, abundant juice and strong aroma; remove diseased, insect-damaged, rotten and browned fruits; first soak the fruits in 0.5%-1.5% hydrochloric acid for 2-3 minutes, then rinse them clean with water, and it is best to wash off the peach fuzz. ② Cutting and pit removal: cut the fruits open with a stainless steel knife, then
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Detailed Explanation of the Processing Method and Production Steps of Apricot Preserves
(l) Main raw materials (calculated for producing 100 jin of finished product): 350-360 jin of apricots, 60-65 jin of granulated sugar. (2) Material selection and pre-processing. The fruit used for producing apricot preserves should be golden yellow in color, easy to separate from the pit, fine-textured, resilient, storable, and should not become soft and mealy after ripening; it should be whole, unblemished fruit free from pests and diseases. In production, "Tiebada" and "Shanhuangxing" are generally considered ideal. After harvesting, crack the fruit open along the suture line, remove the pits and wash clean. However, for green apricots used to produce green plum-style products, they should be soaked in 15% salt water for 3 days,
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Harvesting, Processing Methods and Key Technical Points for Dwarf Lilyturf (Ophiopogon japonicus)
Dwarf lilyturf is harvested in the first or second ten days of April of the second or third year after planting. Choose a sunny day, first plow the soil to a depth of 25 cm so that the dwarf lilyturf is turned up, shake off the soil, cut off the tuberous roots and fibrous roots, put them separately into bamboo baskets, and place them in running water, trampling and rubbing them with the feet to wash away the mud and sand. Spread the washed dwarf lilyturf on a drying mat or in a drying yard to sun-dry; once the water has dried, rub it gently with the hands, then sun-dry again after rubbing, repeating this several times until the fibrous roots are rubbed off, then sun-dry until completely dry, and sieve out impurities to finish. If rainy weather occurs, use a gentle heat of 40-50°C to dry for 15-20 hours
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Detailed Explanation of Key Points in Jam Sweet Potato Chip Processing Technology
1. Raw material selection: Select intact, high-quality sweet potatoes free from pests and diseases, and also prepare apples and granulated sugar. 2. Washing: Wash the sweet potatoes and apples clean with water. 3. Making sweet potato paste: Put 50 kg of sweet potatoes into a steaming pot and steam them thoroughly with steam; add 38 kg of granulated sugar, and put them into a pulping machine to beat into a fine paste. 4. Making jam: Peel and core 60 kg of apples, then put them into a pulping machine to beat into a fine pulp; add 30 kg of granulated sugar, put into a pot, boil, and stir continuously until evaporated into a thick, non-flowing jam. 5. Mixed cooking: Mix the sweet potato
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Production and Processing Techniques and Methods for Spicy Fish
Silver carp is a well-known freshwater fish species with a relatively large yield, but because its flesh is fine and full of small bones, its value is relatively low. At the same time, among similar products on the market, there are many small fish and few quick-prepared larger fish. To increase its added value, the author, through repeated experiments, developed soft-packaged spicy fish. The processing technology and formula are introduced as follows: 1. Raw and auxiliary materials: silver carp (about 0.35 Kg), salt, monosodium glutamate, Sichuan pepper, fennel, cinnamon, chili, pepper, tsaoko, ginger powder, cooking wine, soy sauce, scallion white, fresh ginger,
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A Detailed Explanation of the Production Process of Shrimp Paste and Its Products
Shrimp paste is one of the traditional shrimp foods of China and the coastal areas of Southeast Asia, and its rich nutrition and unique flavor are deeply favored by diners at home and abroad. (1) Raw material shrimp for shrimp paste production The shrimp used are several species of planktonic crustaceans, among which the main varieties are: (1) Acetes chinensis; (2) Acetes japonicus; (3) mysid shrimp; (4) ditch shrimp. The salt used for shrimp paste production must be water-washed edible salt that meets national hygiene standards. (2) Shrimp paste production process The modern fermentation method is currently the most scientific production process. Its process flow is as follows: raw
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A Detailed Explanation of Shark Fin Processing Techniques and Methods
Shark fin is made by processing the dorsal fin, pectoral fin, and the front part of the lower lobe of the caudal fin of sharks. It is rich in nutritional value and has effects such as nourishing the blood, nourishing qi, tonifying the kidney, tonifying the lung, and tonifying the stomach. In order to further standardize shark fin processing techniques, the following introduces the technology for processing fresh shark fins into clear fins. I. Process flow: quick-frozen shark fins -> thawing -> drying -> removal of basal meat -> scalding the sand -> scraping the sand -> washing -> bleaching -> rinsing -> deboning -> sun-drying or oven-drying -> grading -> packaging -> finished clear fins. II. Operating methods. 1. Drying: place in
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Detailed Explanation of Key Points for Angelica sinensis Harvesting and Processing Techniques
In early October, when the leaves of Angelica sinensis turn yellow, cut off the aboveground parts so that the sun reaches the ground, promoting root maturation. In late October, dig up the Angelica sinensis, starting from one end of the field and digging as completely as possible. After digging, pick up any missed roots once more while plowing the field. After harvesting and digging out the Angelica sinensis, promptly shake off the wet soil, remove diseased and rotten roots, snap off the remaining leaf stalks, and after the moisture has slightly evaporated, tie them into flat bundles weighing 0.5-1 kg, and place them in a dry, ventilated room or a specially made smoking shed. The smoking shed frame is 1.3-1.7 m high, with bamboo strips laid on top, and the Angelica sinensis bundles are placed flat
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A Detailed Guide to the Harvest Time and Processing Methods of Angelica sinensis
This product is the dried root of Angelica sinensis, a plant in the Apiaceae family. (1) Origin: mainly produced in Minxian, Wudu, Zhangxian, Chengxian, Wenxian and other places in Gansu, and also produced in Yunnan, Sichuan, Shaanxi, Hubei and other provinces. It is mainly cultivated. (2) Processing at origin: dug up in late autumn, the fibrous roots and sand and soil are removed, and after the moisture has evaporated slightly, it is tied into small bundles, placed on racks, and slowly smoked dry with smoke and fire. (3) Characteristics: slightly cylindrical, with 3-5 or more branch roots at the lower part, 15-25 cm long. The surface is yellowish-brown to brownish-brown, with longitudinal wrinkles and transversely elongated lenticels. The root head (gui head) is 1.5-4 cm in diameter, with
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