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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 the Processing Technology of Charcoal-Grilled Octopus
Octopus belongs to the phylum Mollusca, class Cephalopoda, and has 8 arms; it is also known as "eight-clawed fish" or "qiao". There is Octopus vulgaris, commonly known as true octopus; Octopus ocellatus, commonly known as rock octopus; and long-arm octopus, commonly known as wangchao. Octopus inhabits the seabed, crawling or swimming with its arms, and feeds on benthic small fish, shrimp, crabs and shellfish. It is distributed along the coastal areas of China. Octopus meat is thick and plump and is an excellent seafood product; it is not only rich in nutrients, delicious in taste and unique in texture, but also has high medical value. It is deeply welcomed by Chinese and foreign consumers and has always been sold as a high-grade aquatic product. However,
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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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What are the methods for processing and utilizing snakes? Explained clearly in one article
A snake is almost entirely treasure, and its comprehensive utilization offers high economic benefits. Its comprehensive utilization mainly includes the following types. Processing snake skin: To process snake skin, you must first strip off the snake skin. There are mainly two methods for stripping snake skin: one is the hanging stripping method, in which the stripped skin is cylindrical, then cut vertically along the belly to make it flat; the other is the ground stripping method, in which the stripped skin is flat, that is, the head and tail are cut off and the middle part is taken. But no matter which stripping method is used, the skin must be spread flat, nailed to a wooden board, dried and then taken off.
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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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Processing Method and Detailed Steps for Sweet and Sour Garlic
The processing of sweet and sour garlic includes raw material selection, peeling, salting, changing vats, sun-drying, ingredient preparation, pickling and packaging. For the raw material used to process sweet and sour garlic, garlic bulbs that are neat and plump, with white skin and fresh, tender flesh should be selected. They are graded and sorted, that is, 20 bulbs per kilogram for the special grade, 30 bulbs per kilogram for Grade A, and more than 30 bulbs per kilogram for substandard. Peeling: use a knife to cut off the roots and stems, peel off the garlic skin wrapped around the outside of the bulbs, wash clean in clear water, and drain off the water. Salting: according to the ratio of 100kg fresh garlic bulbs to 10k salt
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Detailed Explanation of the Processing Technology and Production Method of Lily Powder
Processing fresh lilies into lily powder can greatly extend the storage period and also make them convenient to eat. The processing technology is as follows: 1. Grinding into slurry: Remove various impurities from fresh lily heads, wash them clean, put them into a pulping machine, add an appropriate amount of water, and grind into a thick lily slurry. 2. Filtering: Put the thick lily slurry into a cloth bag, place it in clear water in a vat, stir and rinse it, and filter it with a 55--57 mesh sieve or filter cloth until all the slurry juice is filtered out, there is no white juice in the residue, and the filtrate is clear water. 3. Rinsing: Rinse the filtered lily slurry twice with clear water in a vat. Each time
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What are the excellent varieties of processing apricots?
There are quite a number of apricot varieties suitable for processing, mainly including: Hongyufou, mainly produced in the Licheng, Changqing and Tai'an areas of Shandong; Dahuang Apricot and Xiashan Red Apricot, mainly grown in Laoshan, Shandong; Hongjinzhen Apricot, selected in Zhaoyuan, Shandong; Manao Apricot, introduced from abroad by the Shandong Institute of Pomology; Chuanzhihong Apricot, mainly grown in Julu, Guangzong and other places in Hebei; Shajinhong, mainly produced in Qingxu, Renyi, Pingchuan and other places in Shanxi; Yangshao Yellow Apricot, mainly produced in Mianchi, Henan; Tangwangchuan Dajie Apricot, mainly grown in Dongxiang, Gansu; Jinmama Apricot, mainly produced in Lanzhou, Gansu; Jinxi Dahuang Apricot, mainly produced in Jinxi, Liaoning; and Zhanggong
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Detailed Experimental Study on Canned Oyster Mushroom Processing Technology
Oyster mushroom is one of the main varieties of edible fungi, belonging taxonomically to the order Agaricales, family Pleurotaceae, genus Pleurotus. Oyster mushroom cultivation involves a simple process with relatively low technical difficulty, and coupled with widely available cultivation substrates, it has become the artificially cultivated variety with the highest output and largest sales volume in China's edible fungi market. It is widely cultivated in China, especially in the north, and has become a pillar industry of local agriculture in some provinces and cities. Many farmers in impoverished areas have found a path to prosperity through oyster mushroom cultivation. It is not difficult to predict that with the
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Detailed Explanation of Key Lily Processing Techniques and Practical Methods
Lily belongs to the Liliaceae family as a perennial herbaceous plant, and is a precious specialty used both as medicine and food. Its underground bulb has the effects of moistening the lungs and stopping cough, and clearing the heart and calming the mind. Besides being eaten fresh, it can also be processed into various flavored health foods, and can also be exported to earn foreign exchange, greatly increasing the value of lilies. Several lily processing methods are introduced below for reference. I. Dried Lily 1. Peeling Select plump, fresh, insect-free, undamaged, high-quality lily bulbs as raw material. Trim off the fibrous roots from the bulbs, and peel off the scales by hand from outside to inside, or make a horizontal cut at the base of the bulb to separate the scales.
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