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Detailed Explanation of Fish Roe Processing Methods and Technical Key Points
Before making caviar, fish eggs can be processed into fish roe products. The process is basically the same as that for caviar, except that after the fish eggs are prepared, the roe is not removed but directly subjected to post-processing (post-processing is intended to produce different products such as salted and smoked products). Most fish roe products in the world are preserved by drying or salting. Generally, smoked products must undergo fermentation. That is, after the salted and sun-dried fish eggs are smoked, the separated roe is placed in a barrel, sealed, and stored in a cool environment (13-
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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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Detailed Explanation of the Processing Methods and Steps for Peeled Garlic
1. Seed selection. The garlic should be mature, dry, clean, with intact outer skin, free from insect damage and mildew, and overly small cloves and single-clove garlic should be removed. 2. Clove separation and soaking. Separate the cloves by hand, remove the garlic stalks and outer skin, keep the inner skin, soak in clean water for 12 hours, and change the water at appropriate times. 3. Peeling. Remove the garlic stem ends, inner skin, and the transparent garlic membrane attached to the garlic head, without damaging the garlic flesh. Then rinse clean. 4. Grading. According to clove size, grade one is 230-300 cloves per kg
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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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Processing method for cloudy peach juice beverage
(1) Process flow: raw material selection -> fruit washing -> blanching -> crushing -> pulping -> filtering -> blending -> deaeration -> homogenization -> sterilization -> filling -> sealing. (2) Technical key points: ① Raw material selection: select well-ripened fruit, remove diseased, insect-damaged and rotten fruit, and pick out underripe fruit for further ripening before use. ② Washing: wash off surface dirt with clean water, or use detergent to remove the fuzz from peach skin. When pesticide residues are high, rinse with a 1% hydrochloric acid solution, then wash clean with water. ③ Blanching: at 80-
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Processing Methods and Technical Key Points for Pitted Candied Red Dates
(1) Process flow: Material selection → Pitting → Soaking and washing → Boiling → Date soaking → Drying → Packaging. (2) Technical key points 1. Material selection: Select fully ripe red dates with uniform size, bright red color, thick flesh and high sugar content as raw materials. Remove moldy and spotted dates. Green dates are not suitable as raw materials. 2. Pitting: Use a pitting machine to punch out the pits. The diameter of the pit outlet should not exceed 0.7 cm, the opening should be complete without damage, the punched holes should be straight at top and bottom, with no broken ends and consistent needle holes. The removed date pits, which carry some date flesh, can be used to process vinegar.
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Processing method and production steps for candied persimmon slices
1. Raw materials. Choose persimmons whose skin has turned yellow and that have been de-astringented as the raw material. 90 kg of persimmons, 30 kg of granulated sugar, 20 kg of salt. 2. Raw material handling. Wash, peel, cut in half, remove the calyx, and rinse clean with water. 3. Soaking. Soak the persimmon fruit in a 5%-6% salt water solution made with 5 kg of salt and water for 12 hours; the water must submerge the persimmon fruit. To prevent the persimmon fruit from oxidizing and turning black, soak while processing. 4. Salting. Take the remaining 15 kg of salt and the persimmon fruit and, in a layer of persimmon
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Processing Methods and Technical Key Points for Salted Sour Carambola (Starfruit) Salt-Preserved Base
Carambola (starfruit) falls into two major types: one is crisp, sweet and refreshing, suitable for eating fresh or for processing into carambola juice, carambola in syrup canned goods, and the like. Whether eaten fresh or processed, its quality and flavor are quite good. The other type is extremely sour with an astringent taste, mostly grown in mountainous areas without any special cultivation by humans. Because of its strong sourness, this sour carambola is not suitable for fresh eating, but it can serve as a raw material for sugar-preserved processing. In order to preserve the raw material, it can first be made into a semi-finished salt-preserved base. There are two methods for making the salt-preserved base: one is the brine curing method, preparing a 5-8
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Detailed Explanation of Key Points in Honey Storage and Processing Technology
1 Storage 1.1 Use appropriate containers. Honey is a weakly acidic liquid, and contact with metal will cause oxidation, so non-metal containers (except stainless steel drums) such as vats, wooden barrels, non-toxic plastic buckets, etc. must be used for storage, but they must be washed clean and wiped dry. In areas with high honey production, honey storage sites can be established. Storage containers must be clean and dry, honey should not be stored too full, and 25%-30% of space should be left during transportation to prevent honey from fermenting and overflowing or bursting the container due to heat and vibration. The room temperature for honey storage should be maintained at
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What precautions should be taken when processing snake venom? A full breakdown of the key operational points
1. Pay attention to safety when extracting and processing snake venom. To strictly prevent venomous snakes from injuring people, the movements for releasing the snake during and after venom extraction must be quick. When returning a snake that has been milked to its cage, first place the snake's body inside, and when the snake's head approaches the edge of the container opening, let go quickly. If you cannot withdraw your hand in time when releasing the snake, you can easily be bitten by the snake striking back. 2. Venom extraction equipment must be strictly sterilized. 3. If the venomous snake clamps onto the vessel and will not let go, you may gently swing the snake's trunk; if it still will not release its bite, you may gently twist its neck, or use a small stick or your finger to stimulate the snake's cloaca. Never pull hard
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