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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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Detailed Explanation of the Processing Technology and Production Method of Candied Dwarf Lilyturf Root
Candied dwarf lilyturf root is not only sweet and palatable with a unique taste, but also has health benefits such as nourishing yin and promoting fluid production, moistening the lungs and relieving cough, and preventing and treating lung deficiency. The raw materials for candied dwarf lilyturf root are widely available, and the processing technology is simple. The key technical points are as follows. 1. Raw material selection: Select mature, well-developed dwarf lilyturf roots with larger grain shapes as raw materials. 2. Cleaning and peeling: Place the selected dwarf lilyturf roots into a washing tank, wash them clean with running water, remove and drain. Remove the outer skin by abrasion peeling or chemical peeling, wash clean, and place in a concentration of
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Detailed Explanation of the Processing Technology and Key Operating Points for Candied Ginger Plums
This product is a traditional sugar-preserved food, formerly marketed in Southeast Asia, with a sweet, sour, salty, spicy and distinctive flavor. The processing technology is as follows: 1. Raw material processing: Prepare ginger powder: use fresh tender ginger and fresh mature ginger at a ratio of 4:3. Wash both types of ginger thoroughly, scrape off the ginger skin and outer peel, then chop and subject to color protection by soaking in a 0.1% sodium bisulfite solution for 8 hours. Then rinse with clean water, put into a pulping machine and beat into a fine pulp, spread in a drying tray, and dry in a dryer at 65-70 degrees Celsius to obtain dried ginger powder.
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What are the processing methods for salted garlic cloves
Processing garlic into salted garlic cloves requires simple equipment and offers significant economic benefits, and the product sells well on the international market. 1. Process flow: material selection → clove separation → soaking → peeling → rinsing → grading → blanching → cooling → rinsing → pickling → sorting → brine preparation → barreling → finished product. 2. Operating methods. 1. Seed selection. The garlic must be mature, dry, clean, with intact outer skin, free from insect damage and mold, and small heads and single-clove garlic should be removed. 2. Clove separation and soaking. Separate the cloves by hand, remove the garlic stalk and outer skin, keep the inner skin, and soak in clean water for 12 hours, changing the water at appropriate times.
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Traditional Processing Methods and Storage Techniques for Schisandra chinensis
The fruit of Schisandra chinensis is a traditional Chinese medicinal material with a long history of use and is sold well both domestically and internationally. Schisandra chinensis is sour and sweet in taste, warm in nature, and enters the lung, heart, and kidney meridians. It has the effects of astringing the lungs, nourishing the kidneys, promoting fluid production, stopping sweating, and securing the essence. It is used to treat conditions such as cough and asthma due to lung deficiency, dry mouth and thirst, spontaneous sweating, night sweats, emaciation from injury, seminal emission and spermatorrhea, chronic diarrhea and chronic dysentery. It is mainly produced in Liaoning, Jilin, Heilongjiang, and Hebei, among other places. I. Collection and Processing of Schisandra chinensis 1. Raw Schisandra (dried): Every year from September to October, when the fruit of Schisandra chinensis turns
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Detailed Explanation of Key Points in Jam Sweet Potato Chip Processing Technology
1. Raw material selection: Select intact, high-quality sweet potatoes free from pests and diseases, and also prepare apples and granulated sugar. 2. Washing: Wash the sweet potatoes and apples clean with water. 3. Making sweet potato paste: Put 50 kg of sweet potatoes into a steaming pot and steam them thoroughly with steam; add 38 kg of granulated sugar, and put them into a pulping machine to beat into a fine paste. 4. Making jam: Peel and core 60 kg of apples, then put them into a pulping machine to beat into a fine pulp; add 30 kg of granulated sugar, put into a pot, boil, and stir continuously until evaporated into a thick, non-flowing jam. 5. Mixed cooking: Mix the sweet potato
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Production and Processing Techniques and Methods for Spicy Fish
Silver carp is a well-known freshwater fish species with a relatively large yield, but because its flesh is fine and full of small bones, its value is relatively low. At the same time, among similar products on the market, there are many small fish and few quick-prepared larger fish. To increase its added value, the author, through repeated experiments, developed soft-packaged spicy fish. The processing technology and formula are introduced as follows: 1. Raw and auxiliary materials: silver carp (about 0.35 Kg), salt, monosodium glutamate, Sichuan pepper, fennel, cinnamon, chili, pepper, tsaoko, ginger powder, cooking wine, soy sauce, scallion white, fresh ginger,
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Origin Processing Methods and Technical Key Points for Angelica sinensis
The processing of Angelica sinensis directly affects the quality and medicinal efficacy. Because fresh Angelica sinensis contains more than 60% water and the medicinal component volatile oil, if processing is not timely or not done well, it will become moldy and deteriorate. Processing methods and procedures for Angelica sinensis: 1. Sorting and bundling. The recovered Angelica sinensis should be sorted promptly, and roots that are rotten, especially water-rotted, should be picked out to prevent the spread and infection of water rot. The selected Angelica sinensis is spread under the eaves in a dry, ventilated place to air-dry for about 7 days so that the moisture evaporates and the roots become soft, then they are bundled with willow twigs or tree bark. Each bundle of fresh
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A Detailed Explanation of the Processing Methods and Key Technical Points for Angelica sinensis
The pharmacological effects of Angelica sinensis (dong quai) are very broad, and it is an extremely commonly used traditional Chinese medicine. Therefore, it is often made into different decoction pieces for use. The common decoction pieces mainly include "whole dong quai," "dong quai body," "dong quai tail," "stir-fried dong quai," "dong quai charcoal," "oil-stir-fried dong quai," "wine-stir-fried dong quai," and so on. They are described separately below. (1) Whole dong quai: take the raw Angelica sinensis medicinal material, remove impurities, wash clean, pile and moisten until thoroughly penetrated, cut into thin slices, and dry in the shade or at low temperature. (2) Dong quai body: wash the dong quai body clean with water, moisten until
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