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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
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Processing method and key technical points for stuffed roasted dates
Stuffed roasted dates are crisp and sweet, aromatic, and uniquely flavored. The production method is as follows: 1. Material selection: use sun-dried large and medium-sized high-quality red dates as raw material. 2. Pitting: use a pitting machine or pitting drill to remove the pit lengthwise along the date fruit. 3. Stuffing: according to the size of the date, select suitable five-spice peanut kernels and insert them into the pitted dates. 4. Baking: pour the stuffed dates into a specially made baking cage, filling about 70%-75% of the total volume; the cage
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Amber Almond Processing Methods and Technical Key Points
(1) Process flow: Raw materials → selection → soaking → sugar boiling → cooling and draining → frying → cooling → oil spinning → packaging. (2) Technical key points: Use a vibrating screen to select almonds of uniform size, and pick out insect-eaten, moldy almonds and other impurities. Soak in warm water at 60°C for more than 5 days, changing the water every day, and prevent the almond skins from falling off during soaking. Drain off the soaking water, drain well, and pick out the almonds whose skins have fallen off. Put the almonds into a sugar liquid with a concentration of 75%, and boil for 15-20 minutes.
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Detailed explanation of candied jujube processing technology, teaching you to make delicious candied jujubes
1. Selection and grading of jujube fruit: Remove insect-damaged fruit and mechanically damaged fruit, then grade according to the size of the fruit circumference. 2. Scoring of jujube fruit: The jujube fruit should be scored longitudinally, with the depth of the score being half of the flesh and the length of the score being the length of the jujube fruit. 3. Sugar boiling: The sugar boiling process requires 3 rounds in total. In the first round, put equal weights of sugar and water into a stainless steel boiling pot and bring to a boil, then pour the prepared jujube fruit into the boiling pot, with the best result being that the sugar liquid submerges the fruit. After boiling for 30 minutes, turn off the heat, but do not
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Detailed Explanation of Fresh Peach Juice Processing and Production Technology
Raw material selection. Select fully ripe, fresh peaches free from pests, diseases and rot. Raw material pretreatment. Wash the raw material with water to remove the fuzz; after washing, rinse in a 1% hydrochloric acid solution or detergent solution to remove pesticide residues, then rinse again in water and drain. Remove the peach pits with a splitting and pitting machine. Soak the pitted raw material in a mixed solution of 0.1% vitamin C and citric acid for color protection. Heating and pulping. Heat the fruit pieces at 90-95°C for 3-5 minutes to soften them
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Detailed Explanation of Black Jujube Processing Methods and Technical Points
Black jujube is also processed from fresh jujubes. The technical points are as follows: 1. Raw material selection: Choose large fruits with small pits, thick and loose flesh, and low juice content, using fresh mature fruits as raw materials, and remove broken and rotten jujubes. 2. Grading: Separate and process according to fruit size, maturity, and variety. 3. Blanching: Put water in a pot and bring to a boil, add fresh jujubes and heat for 5-10 minutes. After boiling until the flesh is slightly soft, take them out to dry, and prepare for smoking. 4. Smoking preparation: Dig a pit underground 180 cm deep,
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Detailed Explanation of Jujube Paste Processing Technology and Production Methods
Select large, thick-fleshed red jujubes, remove moldy and insect-damaged fruit, remove impurities, soak in clean water for 12 hours, then rinse clean with water. In a jacketed kettle, place 50 kg of jujubes and add 25 kg of water, simmer for 2 hours, stirring 1~2 times during the process, until the jujubes are soft and mushy. Use a pulping machine with a 0.2 mm aperture to make pulp, removing the jujube pits and jujube skins. To prevent jujube skin from mixing in, rub off the jujube skin on a nylon sieve. Then, in the jacketed kettle, mix ingredients in the following proportions: 50 kg jujube paste, 37.5 kg white granulated sugar, starch
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Detailed Explanation of Candied Almond Canning Processing Technology
(1) Overview Almonds are mainly produced in Hebei Province. They are rich in nutrients and have effects such as moistening the lungs, promoting digestion, and relieving stagnant qi. (2) Process Flow Material selection -> cleaning -> soaking -> pre-boiling -> peeling -> debittering -> rinsing -> re-selection -> preparing rock sugar liquid -> exhausting -> sealing -> inspection -> sterilization -> cooling (3) Key Operation Points 1. Soaking: Remove the washed almonds and place them in a container. Add 1.5 times their weight in clean water and soak for 6-8 hours, until the almonds are fully swollen and rehydrated. 2. Pre-boiling
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Processing Methods and Technical Key Points for Candied Dried Apricots
(1) Process flow: raw material selection → washing → draining → pairing and pinching → air drying → sugar boiling → finished product. (2) Technical key points: ① Raw material selection: select large, well-shaped dried apricots as the raw material. ② Washing: soak the selected dried apricots in warm water for 2 hours, then remove and drain. ③ Pairing and pinching: use your hands to pinch two apricot halves together, air dry them, and then boil them in sugar liquid. ④ Sugar boiling: the ratio of dried apricots to sugar is 1:1, that is, 1 kg of dried apricots to 1 kg of sugar. First prepare
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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
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