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Detailed Explanation of Garlic Processing Technology, Methods and Steps Easy to Understand
Garlic is also known as suan, husuan, and in ancient times was called hu. It is a cultivated species in the genus Allium of the Liliaceae family, in which bulbils form the bulb. Garlic has high nutritional value. Its flavor is unique, with color, aroma, taste, and texture all present, and it can satisfy people's dietary desires on multiple levels. The garlic bulb is white and pungent, with a sticky, spicy, and rich aroma, shaped like pearl white jade, with a strong lingering effect. Garlic scapes are tender and mildly sweet, with green and white alternating, crisp and tasty. Garlic sprouts are green and delicious, with a pungent and spicy flavor and an overwhelming garlic aroma, refreshing and appetizing. There are many ways to eat garlic: it can be eaten raw, mixed in salads, stir-fried, and can also be used as a seasoning. It can also be processed into many kinds of food.
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Processing Methods and Technical Key Points for Sweet Potato Crispy Cakes
1. Pulping: Peel and wash fresh sweet potatoes, then pulp them with a pulping machine or chop them and grind them into a fine slurry with a stone mill. 2. Filtering: At a ratio of 1 kg sweet potato slurry to 1 kg clean water, place the sweet potato slurry water in a large vat, add clarified limewater, and mix well. The amount of lime used is 0.5%-1% of the weight of the fresh sweet potatoes. Filter the sweet potato slurry water through filter cloth to remove residue. 3. Settling: Let the filtered sweet potato slurry water stand for 12-24 hours. Remove the yellow water and slurry water to obtain crude sweet potato starch. 4. Drying: Take out the sweet potato starch blocks and place them at 60°C-
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Processing Methods and Technical Key Points for Sweet Potato Yogurt
Sweet Potato Yogurt: 1. Preparation of sweet potato pulp: Take fresh, plump sweet potatoes that are free from mold, disease, and mechanical damage, wash them clean, boil them at 95-100°C for 3-5 minutes, and blend them into a pulp for later use. 2. Formula: sweet potato pulp 40%, fresh milk 60%, sucrose 6%, inoculum 4%, compound stabilizer 0.3% (agar : xanthan gum : monoglyceride = 0.2% : 0.5% : 0.05%). 3. Blending, homogenization, sterilization, cooling: Add appropriate amounts of milk, sugar, and compound stabilizer according to the formula requirements, and use a homogenizer
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Detailed Introduction to Honeysuckle Processing Techniques
There are 2 processing methods: air-drying and oven-drying. (1) Sun-drying. Before 1970, producers in Shandong generally chose a wind-sheltered, sunny flat surface or stone slab with long sunlight exposure, spread a thin layer of flowers in the morning, and dried and collected them the same day. This method saves labor and time, but windy days and rainy or overcast weather affect quality. Since 1970, the basket-drying method has been used more often. A basket frame about 1.7 m long, about 0.7 m wide and 5-7 cm high is made from wooden rods, with a base of sorghum stalks or a mat (sorghum stalks are not peeled; the mat should be turned over to absorb water better). Each basket dries 2
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How to master the dehydration step in shiitake mushroom processing
Dehydrated shiitake mushrooms with good commercial value have bright yellow gills, a plump shape, uniform size and a rich aroma. To process good shiitake mushrooms, mastering the "dehydration step" is crucial. 1. Timely harvesting: this is the basis for ensuring the finished mushrooms have bright color. The main reason shiitake mushrooms become discolored during drying is that the mushroom bodies are injured before drying. To overcome this shortcoming and enhance the mushroom bodies' resistance to external pressure, timely harvesting is very important. They should be harvested when the partial veil has fully split and the cap has curled upward like a gong. Do not spray water in the 4 hours before harvest; harvest using the "twist-harvest method",
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A Detailed Guide to Practical Techniques for Shiitake Mushroom Processing and Fresh-Keeping
When harvesting shiitake mushrooms, place them gently in plastic baskets without squeezing or deforming them, then remove impurities from the fruiting bodies, pick out damaged mushrooms, trim the base of the stems, and sort them according to cap size, thickness and moisture content, arranging them on bamboo blinds or reed mats in a ventilated place. They should be processed promptly; piling them together for a long time will reduce quality. 1. Drying shiitake mushrooms (1) Sun-drying: For mushrooms to be sun-dried, stop spraying water directly on the fruiting bodies 2-3 days before harvest to avoid excessive moisture content in the fresh mushrooms. Harvest promptly when the fruiting bodies are 70-80% mature, the partial veil has just broken, and the cap edges curl inward in the shape of a copper gong. It is best to harvest on a sunny day; after harvest, use stainless steel scissors to trim the stem base, sort according to cap size, thickness and moisture content, spread them gill-side up on reed mats or bamboo blinds, and place them in sunlight to dry. Generally, about 3 days of drying is needed to reach full dryness.
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What are the processing methods for minced fish products?
Minced fish products are made by removing the bones, spines, head, skin, innards and scales from a whole fish, then taking the fish meat, grinding it into a paste and using that as the raw material; in the south this is called surimi products. When processing minced fish, removing the fish head is relatively simple, while removing the scales, skin and bones is more troublesome. Therefore, for large-scale processing, a "meat-and-bone separator" must be provided. The machine squeezes out the fish meat while keeping the scales, skin and bones inside the machine, which are then discarded. This is especially true for small mixed fish, which are small in size and large in number; only by using a meat-and-bone separator can efficiency be improved. When using a meat-and-bone separator to process minced filling, you must
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A Detailed Explanation of Fish Cake Processing Methods and Recipes
Fish cake, also known as Kamaboko or board fish (called fish plate in Taiwan, China), is not commonly produced in China, but in Japan it sells in large quantities and comes in many varieties; it is a traditional surimi product of superior quality, among which steamed board fish cake is a product unique to Japan. Varieties of fish cake can be distinguished by the ingredients used in making them, the shaping method, the heating method, and even the place of origin, such as single-color fish cake, two-color fish cake, and three-color fish cake; square-shaped and leaf-shaped fish cakes; steamed board, roasted, and fried fish
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Processing Methods and Technical Key Points for Licorice and Sour Plum Ginger
This product is made by candying young ginger with licorice and sour plum juice. It has a sweet-and-sour ginger spicy flavor, stimulates the appetite and promotes saliva secretion, and refreshes the mind. The processing technology is as follows: 1. Raw material proportions: fresh young ginger slices 25 kg, granulated sugar 5 kg, licorice powder 10 kg, clove powder 20 g, sour plum juice 2 kg (or citric acid 150 g plus water 3 kg), sodium cyclamate 200 g, potassium sorbate 15 g. 2. Raw material handling: Select young ginger with thick, tender flesh, wash it, and scrape off the skin. Cut diagonally according to the transverse diameter into 0.
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A Detailed Guide to Processing and Making Licorice Watermelon Seeds
Ingredients: 500 g watermelon seeds, 10 g peanut oil, 25 g refined salt, 3 g licorice, 50 g quicklime. Method: 1. Pour the quicklime into a large bowl, add 500 ml of clean water, stir well to make lime water, then add the watermelon seeds and soak for 4-5 hours, then remove them, rinse thoroughly with clean water, and remove the mucous membrane on the shells. 2. Put the refined salt and licorice into a pot, pour in 150 ml of clean water, place over high heat and boil for 10-15 minutes, filter out the licorice to make licorice salt brine
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