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Processing Technology and Key Operating Points for Potato Shrimp Chips
1. Product characteristics: Crispy and delicious, rich in nutrition. 2. Process flow: Material preparation → slicing → soaking and washing → boiling → sun-drying → finished product. 3. Key production points: Material preparation: Select potatoes free of pests and diseases, mold and rot, and sprouting. Wash them clean with water, drain, and scrape off the skin with a bamboo stick. Slicing: Cut the potatoes into 0.2 cm thick slices with a stainless steel knife, pour them into a water tank, add water, and stir up and down so that the solanine on the slices and the starch adhering to the surface are leached out. Boiling: Pour the soaked potato slices into a pot of boiling water (do not use a raw iron pot),
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Detailed Explanation of Shrimp Paste and Its Product Production and Processing Technology
Shrimp paste is one of the traditional shrimp foods of China and the coastal regions of Southeast Asia. Its rich nutrition and unique flavor are deeply favored by diners at home and abroad. (1) Raw material shrimp for shrimp paste production. The shrimp used for shrimp paste are several species of planktonic crustaceans, among which the main varieties are: (1) Acetes chinensis; (2) Acetes japonicus; (3) mysid shrimp; (4) ditch shrimp. The salt used for shrimp paste production must be water-washed edible salt that complies with national hygiene standards. (2) Shrimp paste production process. The modern fermentation method is currently the most scientific production
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Processing Methods and Technical Key Points for Fresh Peach Nectar
Pulpy juice is also called puree-style juice, with the commercial name "nectar". Fresh peach nectar is one of the most popular juice drinks on the market today. Its process flow is: 1. Raw material selection: Select fully ripe, fresh peaches with good flavor, abundant juice and free from pests and diseases. Peaches that are not fully ripe need to undergo after-ripening. 2. Raw material pretreatment. 1) Cleaning. After the raw materials are selected, wash and scrub them with clean water to remove the fuzz. After cleaning, rinse them in a 1% hydrochloric acid solution or detergent solution to remove pesticide residues, then rinse again in clean water and drain.
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Potato Food Processing Method: Protein-Fortified Potato Strips
Process flow: potatoes → washing → peeling → trimming → dicing or cutting into strips → pre-cooking → cooling → disulfide solution treatment → drying → puffing → adding flavor enhancers → packaging → finished product. Key operating points: ① Peeling: using alkali peeling or infrared radiation peeling gives better results. ② Shaping: cut into cubes, strips or other shapes according to product requirements. ③ Drying: the moisture content of the raw material should be strictly controlled; when the moisture of the raw material drops to 2.8-3.5%, drying can be stopped. ④ Puffing: use
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Detailed Guide to Shark Processing Techniques: Master the Correct Handling Methods
Sharks, also called "jiao," belong to the subphylum Vertebrata, class Chondrichthyes. They are divided into the families Hexanchidae, Heterodontidae, Lamnidae, Rhincodontidae, Triakidae, Carcharhinidae, Sphyrnidae, and Squalidae. The body is spindle-shaped, and the skin bears dermal denticles resembling sandpaper, which is why they are also called "sand fish." There are 5-7 gill slits on each side, with 5 being the most common. The broadnose sevengill shark of the family Hexanchidae has 7 on each side. There are 1-2 dorsal fins, with two being the most common; the broadnose sevengill shark has one dorsal fin (located toward the rear of the body). The caudal fin is generally well developed, mostly heterocercal, and in
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Key Technical Points for Harvesting and Processing Button Mushrooms
The right time to harvest mushrooms is when the partial veil has not yet broken, the cap has not yet opened, and they have reached the size required by purchasing specifications. Harvesting too early results in small mushrooms and low yield; harvesting too late inhibits the formation and growth of the next flush, prolongs the growing cycle, and also affects mushroom quality. This is especially true when the temperature is relatively high (around 20°C) and there is a heavy flush, as the mushrooms very easily become thin mushrooms or open-cap mushrooms. For commercial mushrooms intended for canning, they generally must be harvested promptly once the cap diameter reaches 2-4 cm. Normally they are harvested once a day, but during the peak production period they must be harvested twice a day to prevent the caps from opening and
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Detailed Guide to a Series of Mushroom Food Processing Techniques
Mushrooms are nutritious and delicious, enjoying the reputation of "meat among vegetables," and they also have considerable health benefits. China's annual mushroom output ranks second in the world, and its canned mushroom exports reach 140,000 tons, ranking first among the world's mushroom product exporting countries. In the past, the processed products put on the market were limited to dried mushrooms, brined mushrooms, and canned goods, with a monotonous variety that affected the export rate. Therefore, it is very necessary to develop new mushroom varieties and expand the market. The following introduces 4 methods for processing new varieties. (1) Method for processing mushroom pickles
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Detailed Explanation of Key Points of Potato Storage and Primary Processing Technology
I. Storage Technology 1. Pit storage. Choose a site with high, dry terrain, and dig a trench 0.8-1.5 m wide and 0.9 m deep. Put potatoes pre-stored in a cool place into the trench for storage when freezing is about to occur, spreading the tubers loosely to a thickness of 40-50 cm, placing a bundle of corn stalks every 1 m to make a ventilation tube, with the ventilation tube extending 0.5 m above the ground, covering with a straw curtain, and covering with soil when the temperature drops, with a thickness not less than the frozen soil layer; the top of the trench should be raised. 2. Stack storage method in a ventilated storage warehouse. The potato pile is 1.3-1.7 m high. 2 m wide, and every 2-3 m a
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Processing Methods and Techniques for Dry-Salted Icefish (Large Icefish)
The processing technique for dry-salted crystal icefish is simple and convenient for storage, and because this processing method preserves the inherent flavor of icefish, it is more welcomed by consumers than salt-dried products. 1. Processing workflow: raw materials → cleaning → alum water soaking → secondary drying → stacking and cooling → packaging → storage. 2. Key operational points: (1) Raw material handling: First remove mixed fish, shrimp and other impurities, pour the icefish into a wooden barrel pre-filled with half a barrel of clean water, add a few drops of edible oil, stir by hand for 2 min
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How to process Schisandra seeds? Detailed explanation of the correct processing method
After the Schisandra fruit ripens and is harvested, select plump, large, disease-free Schisandra fruits, soak them in warm water (40-45°C) for 3 days, rub off the flesh, pick out the seeds, then use water separation to remove the shriveled grains, and store them in a ventilated, dry place. After drying, carry out stratification. The stratification method is to fully mix the prepared seeds with 3 times their mass of wet sand; the sand's moisture level should be such that it does not form a ball when squeezed by hand. Dig a pit trench of 60cm×60cm×60cm, with the seed-and-sand mixture at a thickness of 40cm, cover with 15cm of soil, then cover with a
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