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Processing Method and Production Technique for Spiced Candied Carambola
This product is made by candying fresh carambola with spices. The processing technique is as follows: 1. Raw material preparation: After washing the fresh carambola, remove the ribs and cut it lengthwise into single segments, then slice into long petal-shaped thin pieces. 2. Hardening treatment: Use alum or calcium bisulfite as the hardening agent. Soak in a 3% alum solution or 0.2% calcium bisulfite solution for 6-8 hours, remove, drain off the water, and prepare for spiced candying. 3. Spiced candying: For every 50 kg of fresh carambola slices, prepare a mixed powder made from equal amounts of clove, dried tangerine peel, and licorice ground together
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A Detailed Guide to Indian Jujube Processing Technology: Practical Methods You Understand at a Glance
On the premise of preserving the fruit's nutrients as much as possible, fully retain the inherent flavor of the Indian jujube, and according to the characteristics of this fruit, process it into a series of products such as canned goods, preserved fruit, jam, jelly, fruit leather, and juice beverages. Because Indian jujube fruit has a very high pectin content, no thickener needs to be added when making jelly, and the gelling effect is still quite good. 1. Processing of canned Indian jujube. 1. Processing technology: material selection -> peeling -> trimming -> pretreatment -> rinsing -> filling into cans -> exhausting -> sealing -> sterilization -> cool
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Detailed Explanation of the Processing Technology of Fermented Almond Yogurt
(1) Product Features The dried seeds of almonds -- bitter almonds -- are used as the main raw material, and a plant protein fermented milk beverage can be made through lactic acid bacteria fermentation. Lactic acid fermentation improves the special aroma of bitter almonds, making them more acceptable to consumers. Bitter almonds are rich in various unsaturated fatty acids, with a protein content of about 24%, and contain abundant vitamins and trace elements such as iron, giving them high nutritional value and health benefits. (2) Main Raw and Auxiliary Materials Bitter almonds, white granulated sugar, skim milk powder, acid-resistant sodium carboxymethyl cellulose
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Processing Methods and Technical Key Points for Almond Milk
Almond, also known as badam or American sweet almond, is a dried-fruit tree mainly grown for its kernels. Its kernels are rich in nutrients, sweet, and pleasantly fragrant; they can be eaten raw and also processed into many kinds of foods. The processing techniques for almond kernels are as follows. 1. Process flow: material selection -> soaking -> peeling -> color protection -> grinding -> filtration -> blending -> homogenization -> deaeration -> bottling -> sealing -> sterilization -> cooling -> finished product. 2. Processing techniques. 1. Material selection: choose almonds that are fresh in color, plump, milky white in flesh, dry, and free from deterioration.
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Processing method and detailed steps for making canned jujubes
Canned jujubes are made from high-quality red jujubes and white granulated sugar. The specific steps are: (1) Material selection: choose fruit of moderate size that is free of pests and diseases, damage, and deformities. (2) Wash and soak for 24 hours (in warm water), then rinse under running water. (3) Fill the jars. Put the washed jujube fruit into clean canning jars, add 25% sugar solution and 0.1% citric acid. (4) Exhaust and seal: seal with a vacuum sealing machine; when the center temperature of the can reaches above 70°C
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Detailed Processing Technology of Sulfur-Free Low-Sugar Dried Apricots
Yanggao Jing apricot is one of the four famous apricot varieties in Shanxi Province, with a single fruit weight of 34.8g, containing vitamin C 10.4mg/100g, refractive sugar 13.1%, reducing sugar 4.7%, and acid 2.4%. This variety is the best variety for processing dried apricots; its apricot fragrance is strong, its pit yield is low, and its acid content is high, the highest among all varieties. Yanggao dried apricots are golden-yellow and translucent, with soft flesh and a sweet-sour taste, making them a premium product among preserved fruits. The products were once exported to Southeast Asia, Japan and other countries, and were praised in Japanese supermarkets as "Chinese
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Processing Methods and Technical Key Points for Almond Cream
(I) Process flow: raw materials → cleaning → shelling → sorting → soaking → peeling → rinsing → color protection → wet milling → debittering → draining → wet starch → drying → seasoning and flavoring → finished product (II) Technical requirements: The preliminary processing of raw materials is the same as for canned almonds. Wet milling: After color protection, rinse the almonds clean with water. Add 15 times the amount of water and grind into a slurry using a refiner. Debittering: Use heat to debitter and detoxify. The heating temperature is 70-80°C. To make HCN
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Detailed explanation of spicy peach slice processing technology, master the key production points
(1) Product features: The product is crisp but not crumbly, oily but not greasy, spicy with sweetness, and has a unique flavor. It is very popular among consumers, especially children. (2) Process flow: Material selection -> soaking -> blanching -> frying -> mixing with powder seasoning -> packaging -> finished product (3) Explanation of key operation points (1) Material selection: Select peaches that are free from pests and diseases, with flesh that has not rotted and skin that is slightly reddish, and immerse them in water, with the water level slightly higher than the surface of the peaches. Then add alum at 0.06% of the peach weight, and stir continuously
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Detailed explanation of wild apricot jam processing technology, the production method is clear at a glance
(1) Product features: Wild apricots have high nutritional value and the effects of moistening the lungs, nourishing the skin, and promoting salivation and quenching thirst. They are rich in VB17 and have strong anti-cancer effects. (2) Process flow: Dried wild apricots -> sorting -> washing -> sulfur soaking -> rinsing -> pulping to obtain puree -> concentration -> blending -> further concentration -> filling -> product (3) Explanation of key operation points (1) Raw material handling: Remove dried wild apricots that are severely browned, moldy, or insect-damaged, select thick-fleshed and light-colored ones as raw materials, and rinse thoroughly with clean water
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Detailed Explanation of the Processing Technology and Production Method of Carambola (Starfruit) Jam
(1) Process flow: Raw material selection and handling → heating and softening → mincing → blending → heating and concentration → canning and sealing → sterilization and cooling (2) Explanation of key operation points (1) Raw material selection and handling: Select fruits that are 80-90% ripe, fresh, of normal flavor, free from pests and diseases, and free from rot. Wash them, and cut off the stem and blossom ends and the ridges. The prepared carambola must be strictly prevented from piling up and discoloring.
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