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Detailed Explanation of Mutton Processing Methods and Operating Steps
Cured Mutton: Remove the fat membrane and tendons from the mutton, and cut into long strips along the grain of the meat. Ingredients per 100 kg of mutton: 5 kg salt, 1 kg each of white granulated sugar and baijiu (white liquor), 0.3 kg Sichuan pepper, and 100 g five-spice powder. Evenly spread the well-mixed ingredients over the surface of the meat strips, place in a vat and cure for 3 to 4 days, turning the contents once midway. After removing from the vat, wash off the auxiliary ingredients with clean water, thread with string and hang to air-dry, or place in a drying room and dry until hard and firm to obtain the finished product. Rolled Mutton: Select a meat sheep weighing about 20 kg, slaughter it, skin it, remove the head, hooves and
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Detailed Explanation of Key Processing Techniques for Low-Sugar Candied Jujubes
①Production process flow: raw material selection → grading → washing → slitting → sugar boiling → soaking → baking → shaping → drying → grading → packaging. ②Key process points: Raw material selection: choose varieties such as Yuanling jujube (Ziziphus jujuba 'Yuanling') with large fruit, small pit, loose flesh and thin skin; harvest at the "crisp-ripe stage" is preferable; remove insect-damaged and rotten jujubes. Grading: divide into three grades - large, medium and small - and process separately. Slitting: use a row of needles to slit lengthwise, with a line spacing of about 1 mm. Just cut through the skin; the slits should be neat and extend as far as possible to both ends. To prevent browning, after slitting immediately
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Brief Introduction to the Processing Technology of Fish Chikuwa
Fish rolls (fish chikuwa) are a type of surimi product. They were rarely seen on the Chinese market in the past; they are a product introduced from Japan. In Japan, grilled fish rolls are called "chikuwa", and fish meat rolls are called "Date-maki". They can be eaten directly, or cut into slices and processed into other fancy varieties or eaten as a side dish. Nowadays this kind of aquatic processed product is sold in large supermarkets across China. 1. Process flow: surimi -> grinding and kneading -> forming -> grilling. 2. Main steps: 1. The production of the raw surimi is the same as for other surimi products; its
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Detailed Explanation of Key Points for Honeysuckle Harvesting and Processing Techniques
Honeysuckle is a commonly used traditional Chinese medicine, with the flower buds used medicinally. It has the functions of clearing heat and detoxifying, dispersing wind and reducing swelling, and is mainly used to treat wind-heat common cold, sore and swollen throat, pneumonia, dysentery, painful swellings and sores, erysipelas, cellulitis, and other conditions. The harvesting and processing techniques of honeysuckle have a great influence on its yield and quality. The harvesting and processing techniques of honeysuckle are introduced as follows: Flowering period. Honeysuckle generally blooms in the 3rd year after planting. The flowering time of honeysuckle is relatively concentrated, with a flowering period of about 15 days. The first batch of flowers is generally picked in mid-to-late May, and then one batch is successively picked every 1 month,
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Detailed Explanation of the Processing Technology for Puffed Shiitake Mushroom Snacks
Shiitake mushroom is a well-known health-promoting edible fungus. Puffed snacks made with shiitake mushroom powder as an additive are nutritious, crispy in texture, and convenient to eat, making them a nutritious health food suitable for all ages. 1. Ingredients and Formula: Shiitake mushroom powder 10%, refined wheat flour 50%, white granulated sugar 10%, high-quality purified water 30%, with appropriate amounts of vegetable oil, salt, monosodium glutamate (MSG), and flavoring. 2. Key Processing Points: 1. Raw Material Preparation: Remove the stems and impurities from the shiitake mushrooms, wash them clean, dry them in an oven or under the sun
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Detailed Explanation of the Processing Technology for Canned Shiitake Mushroom and Meat Sauce
Canned shiitake mushroom and meat sauce is a new type of health food that is deeply welcomed by the market. It is rich in nutrients and has a unique flavor, making it an excellent product for the family dining table. Its processing technology is as follows: 1. Raw materials and auxiliary materials. Shiitake mushrooms: Choose dried shiitake mushrooms with a strong aroma and thick caps, or fresh shiitake mushrooms of good quality. Pork: Choose small-package cut meat with a certificate of conformity (it should undergo chilled acid removal). Doubanjiang: Choose sauce fermented and brewed from broad beans or soybeans, with normal color, moderate viscosity, no impurities, no off-odor, a salt content of 12%-15%, and a moisture content not exceeding 16%.
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Shiitake Mushroom Deep Processing: Production Workflow and Key Technical Points
I. Shiitake Soy Sauce Production Process Generally, each kilogram of shiitake by-products (deformed mushrooms, substandard mushrooms, small mushroom pieces, mushroom stems, and the residue from shiitake submerged fermentation) can be made into 10 kg of premium soy sauce. The production steps are: 1. Raw material selection: 10 kg fresh mushrooms, 400 g dried ginger, 300 g fennel, 250 g Sichuan pepper, 200 g star anise, 200 g orange peel, 150 g cassia bark, 100 g food-grade preservative, 50 g lysine, 50 g monosodium glutamate (MSG), 6 kg roasted salt, 10 kg soybean water, 10 kg warm water
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Detailed Explanation of New Processing Technology for Shiitake Mushroom Floss and Key Operating Points
1. Raw materials. 100 kg shiitake mushroom stems, 5 kg high-quality soy sauce, 4 kg white sugar, 3 kg peanut oil, 5 kg scallions, 0.2 kg monosodium glutamate (MSG), 4 kg yellow rice wine, 0.6 kg refined salt, appropriate amounts of ginger, fennel, food coloring, and five-spice powder. 2. Raw material processing. Select shiitake mushroom stems free of sawdust, insect damage, and mold. Cut them into pieces about 1 cm long with a chopping machine, wash them clean with water, and soak for 1-2 days to allow them to fully absorb water and soften. 3. Pre-boiling. Place the soaked mushroom stems in a pot, heat to boiling, then simmer over low heat for 3 hours. Then use a wooden
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Detailed Guide to the Processing Methods and Techniques of Shiitake Mushroom Instant Tea
Instant tea is a solid beverage made by extracting and concentrating the effective soluble substances in tea leaves that determine the color, aroma and taste of the tea infusion, and it is a popular beverage on the international market. Shiitake mushroom instant tea is produced by adding shiitake mushrooms with their unique flavor during the production of instant tea, significantly enhancing the health benefits of the tea without losing the proper flavor of tea; it retains the characteristics of dissolving instantly when brewed, leaving no residue, and being easy to adjust in strength, and it can also be brewed on its own and mixed with milk, fruit juice, honey, sugar, etc., making it deeply loved by consumers. Its production method is introduced as follows:
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Detailed Explanation of the Processing Techniques and Methods for Deer Fetus
Deer fetus refers to the fetus taken from the belly of a doe (including aborted fetuses) and fawns within 3 days of birth. The best quality deer fetus is one that is plump and complete, not rotten, hairless, and with an unbroken fetal membrane. (1) Extracting the fetus: Extracting the fetus means taking the fetus out of the mother's belly. There are two situations: ① For a fetus that has not grown hair, after opening the abdomen and cutting through the uterine wall, do not damage the placenta; take out the placenta, fetus, and amniotic fluid together; ② For a fetus that has already grown hair, cut open the uterus and placenta, then take out the fetus.
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