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What are the methods for processing lotus root? A detailed guide
Lotus root is delicious, crisp and juicy, and can be eaten in many different ways. Here are several recommended processing methods: 1. Sweet and sour lotus root slices. Selection of raw materials: choose 50 kg of fresh lotus root that is thick and tender, 2.5 kg of salt, 20 kg of white sugar, and 15 kg of vinegar. Production process: cut the peeled lotus root into thin slices 1 cm thick, boil them thoroughly in water, then soak them in cold water for 6 hours and drain. Put the white sugar and vinegar into a pot together and bring to a boil. After cooling, pour over the lotus root slices and soak for 3 to 4 days, turning the container twice during this time, and it is done. The finished product is crisp and tastes sweet and sour.
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Processing Methods and Technical Key Points for Mushroom, Garlic and Chili Sauce
A new type of compound seasoning - mushroom, garlic and chili sauce - can be eaten at home, given to relatives and friends, or sold, making it an excellent way to make money by leveraging the market and technology. 1. Formula: 1. Main ingredients: 35 kg oyster mushrooms, 25 kg bean paste, 35 kg garlic, 5 kg red chili peppers. 2. Auxiliary ingredients: 5 kg iodized salt, 3 kg sucrose, 2 kg ginger powder, 1 kg scallion powder, 0.5 kg five-spice powder, 5 kg peanut oil, 1 kg sesame oil (auxiliary ingredients such as iodized salt and sucrose should be adjusted up or down according to taste). 2. Oper
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How is honey-crisp ginger made? A detailed explanation of the processing technology for honey-crisp ginger
This product is a wet-type candied fruit. Although it is mainly purely sweet in flavor, because the product is crisp and has a strong fresh tender ginger flavor, it is a popular candied snack food. The processing technology is as follows: 1. Raw material: use the youngest and most tender part of fresh young ginger, cut off to be about the size of a thumb, pink in color; the raw material appears delicate and small, and the price? 2. Peeling: each piece of young ginger is about 1-2 cm long, and the ginger skin can be removed by manual rubbing. 3. Color protection and hardening measures: soak in 0.1% calcium dichloride and 0.1% sodium sulfite solution for 8 hours.
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Detailed Explanation of Sweet Garlic Processing Techniques and Methods
Garlic should be processed immediately after harvest. Select garlic heads with neat, plump bulbs, white skin color, and fresh, tender flesh as raw materials. First cut off the roots and leaves, leaving a false stem 2 cm long, peel off the thick old garlic skin wrapped outside, namely the scales, wash clean and drain off water, using 5 kg of salt per 50 kg of fresh garlic. In the jar, each time a layer of garlic heads is placed, a layer of salt is sprinkled, until the jar is more than half full. Separately store an empty jar of the same size for changing jars. Changing jars can make the salting degree of the garlic heads in the upper and lower parts uniform and consistent. Change jars once each morning and evening. Continue until the brine can reach
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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 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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