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Detailed Explanation of the Processing Technology of Shijiazhuang Braised Chicken
Shijiazhuang Braised Chicken, namely Shijiazhuang Hui Braised Chicken, is one of the famous foods of Hebei, with a history of more than 50 years. After 1947, it also absorbed the production techniques of Dezhou Braised Chicken, which further improved the quality of the product, greatly increased sales, and spread its fame far and wide. Raw material formula: 100 chickens, 5 kg salt, 300 g fresh ginger, 250 g dried tangerine peel, 25 g cardamom, 25 g clove, 150 g cinnamon, 150 g Sichuan pepper, 150 g fennel, 15 g tsao-ko, 35 g long pepper, 30 g amomum fruit, 20 g galangal, 20 g angelica dahurica, 2 g sand ginger
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Detailed Explanation of the Processing Technology of Ready-to-Eat Pickled Pepper Plumfish
Plumfish, also known as plum croaker, belongs to the family Sciaenidae and the genus Sciaena. It is an important species in China's marine fishing, with a large yield and a low price. Therefore, plumfish is generally used together with other low-value fish as a raw material for surimi processing. 1. Auxiliary materials: red chili peppers, Sichuan peppercorns, old ginger, garlic, refined salt, pepper powder, star anise, cinnamon, white granulated sugar, peanut oil, etc. 2. Processing flow: cleaning → descaling, gill removal, gutting → cleaning → soaking → seasoning → precooking → cleaning and cooling
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Detailed Explanation of Canned Surimi Processing Technology
Canned surimi processing was developed on the basis of surimi product processing. Products such as boiled fish balls, fried fish balls, and seasoned surimi can all be processed into canned foods. These canned products have the unique flavor of surimi products. Here, seasoned eel surimi canned product is taken as an example. (1) Process flow: raw material handling, mincing, grinding and kneading (with seasonings added) -> filling into cans -> pre-sealing -> vacuum sealing -> sterilization -> cooling. (2) Operating points: 1. Raw materials: select iced fresh or frozen eel with good freshness; deteriorated fish must not be used. 2
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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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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 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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Detailed Explanation of Processing Techniques and Operation Methods for Deer Tail
Deer tail is composed of caudal vertebrae, cavity, muscle fibers, adipose tissue, caudal gland, connective tissue capsule and skin. Due to different deer species, its shape and size also vary. The red deer tail is thick and plump, relatively short and wide, with a bluntly rounded tip, making it a superior quality product among deer tails; while the sika deer tail is relatively long and cone-shaped. The female deer tail is relatively short and thick, while the male deer tail is relatively long. Deer tail has been used as a precious tonic and strengthening agent since ancient times in China, and is also a very delicious delicacy. Traditional Chinese medicine holds that deer tail has the effects of benefiting essence, supplementing deficiency, and nourishing and strengthening yang.
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Detailed Explanation of Key Technical Points for Dehydrated Shiitake Mushroom Processing
1. Process flow: raw material selection → sun-drying → oven-drying → grading and packaging → finished product. 2. Operational key points. Material selection: shiitake mushrooms used for drying should be selected at moderate maturity, intact, free from disease, insects and damage; they are generally harvested when the caps are 80% mature. Sun-drying: after harvest, place the shiitake mushrooms on drying trays with the stems facing down and sun-dry them in sunlight; the time depends on the moisture content of the raw material, generally 5-8h. Oven-drying: oven-drying can be carried out in a drying room or a dehydrator. Temperature control during the oven-drying stage. Grading: after oven-drying, the shiitake mushrooms should be graded promptly. The grading standard
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Detailed Explanation of the Processing Method for Canned Shepherd's Purse and Shiitake Mushrooms
→ Filling cans → Hot water exhaust → Sealing → Sterilization → Cooling → Incubation inspection → Labeling → Packing → Finished product II. Key Operation Points (I) Pre-boiling After the shepherd's purse is sorted and washed, it is placed in boiling water and boiled for 4-6 minutes; 0.2% sodium sulfite is added to the pre-boiling water to preserve color. (II) Soaking Soak the shiitake mushrooms in water After removing the stems, place them in 30-40°C water to soak; the water can be changed several times during soaking. (III) Shredding After soaking, the shiitake mushrooms are washed and cut into shreds 2-3 mm wide. (IV) Filling cans Shep
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How to Make Shiitake Mushroom Floss from Shiitake Stems? A Detailed Guide to the Processing Method
In artificially cultivated shiitake mushrooms, the stems account for about 30% of the fruiting body weight. Eating them directly is not only tough and hard to chew, but also not conducive to digestion and absorption. However, when processed into floss, they not only have a rich shiitake flavor but also combine the texture and mouthfeel of meat floss. They can be eaten alone, used as a side dish, or used as a filling for flavored foods such as sausages, pies and steamed buns. Because shiitake mushroom floss is rich in vitamin B2, vitamin D and the dietary fiber needed by the human body, it is a fairly ideal health food and has a certain effect in preventing rickets in children. Shiitake mushrooms
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