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Which pear varieties are suitable for processing? Here is a detailed introduction
The Bartlett pear is a world-famous variety used both for fresh eating and canning. Besides the Bartlett pear, there are also the Guifei pear, Jinxiang pear, and Aixiang pear. (1) Guifei pear: native to the United States, it is a natural seedling of pear. There is a small amount of cultivation in Liaoning Province. The outstanding advantages of this variety are extremely high yield, resistance to disease, resistance to insects, resistance to heat, and wide adaptability. Its fresh-eating quality is poor, and in the United States it is mainly used for canning and cooking. The fruit is medium to large, weighing about 150-200 grams, short spindle-shaped. The fruit stalk is thick and straight, 3-7 cm long, and the base often enlarges into a fleshy form
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Detailed explanation of the jujube processing workflow
1. Workflow: raw material selection → scoring → sulfur fumigation → boiling → drying → grading and packaging → finished product. 2. Key operating points. Material selection: choose fruit that is uniform in size, thin-skinned, with loose flesh and little juice, harvested at the white-ripe stage, free of pests, diseases and mechanical damage. Scoring and sulfur fumigation: first sort the raw material into several grades by size; to facilitate sugar penetration, cut fine lengthwise stripes on the surface of the jujube, 70-80 cuts per fruit, with a depth reaching half the thickness of the flesh; immediately after scoring, fumigate with sulfur, using sulfur
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Detailed Explanation of Pollution-Free Processing Technology for Dried Lily Slices
Lily is one of the important health vegetables. The traditional processing method is to blanch the harvested lilies and then dry them in the sun. With this drying method, the dried lilies still have a relatively high moisture content, are not resistant to storage, and are still prone to discoloration. For this reason, some farmers use sulfur fumigation, which affects the safety and quality of the lilies. However, after dehydration and drying, the lilies have a low moisture content and, after color protection and blanching, are not prone to discoloration, which better solves the quality and safety problem of lilies being affected by sulfur fumigation. 1. Process flow: fresh lily bulbs -> selection
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Processing Methods and Detailed Steps for Dried Lily Bulbs
Selection of raw materials: Choose lily bulbs that are pure white, large-scaled, and tightly packed; discard those with "thousand-head" type (i.e., bulbs that are small and numerous, with small scales that are packed but not tight), insect damage, yellow spots, rot, or reddened outer skin; use a sharp knife to remove the fibrous roots, remove soil, impurities, and aged outer scales; divide the peeled scales into three grades: large, medium, and small (ratio of large to medium to small is 4:5:1), then rinse the sorted fresh lily material 2-3 times in clean water separately in the order of large, medium, and small. Processing key points: 1. Boiling in water. Wash the lily scales and grade them
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Detailed Explanation of the Processing Method and Production Steps of Lily Powder
① Prepare the processing tools first: baskets, winnowing baskets, knives and shovels, basins, stone mills, filter racks, filter cloth, clay jars, water buckets, water ladles, white cloth, drying mats, etc. Wash them clean, free of mud, sand and dust. Whether the powder is white and the yield is high depends on the water; choose clear, pure spring water or well water. Process during consecutive sunny days. ② The processing can be divided into five stages: slicing and washing: peel the lily bulbs into slices, and separate and pack them by outer slices, inner slices, yellow slices, and white slices. White slices (center slices) yield white powder, yellow slices (outer slices) yield yellow powder. Wash off the mud and sand,
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Detailed Explanation of the Processing Technology and Production Method of Lily Powder
Processing fresh lilies into lily powder can greatly extend the storage period and also make them convenient to eat. The processing technology is as follows: 1. Grinding into slurry: Remove various impurities from fresh lily heads, wash them clean, put them into a pulping machine, add an appropriate amount of water, and grind into a thick lily slurry. 2. Filtering: Put the thick lily slurry into a cloth bag, place it in clear water in a vat, stir and rinse it, and filter it with a 55--57 mesh sieve or filter cloth until all the slurry juice is filtered out, there is no white juice in the residue, and the filtrate is clear water. 3. Rinsing: Rinse the filtered lily slurry twice with clear water in a vat. Each time
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Processing Methods and Technical Key Points for Lily Beverage
Process flow: sorting, separating scales → washing → draining, weighing → pulping → pretreatment → refining → coarse filtration, standing for sedimentation → drawing off clear liquid → blending → fine filtration → high-pressure homogenization → degassing → filling → can sealing → high-pressure sterilization → holding → wiping cans → inspection → labeling → warehousing. Key points of process operation: (1) Sorting, separating scales: sort the purchased fresh lilies, separate the scales, and remove rotten scales, stem bases and other impurities. (2) Washing: pour the sorted lily scales into a water tank for washing to remove mud, sand and other impurities,
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Processing technology for licorice olives (also known as fruit-juice olives, chili olives)
(1) Process flow: material selection → skin rubbing → brine curing → soaking → drying in the sun or oven → absorbing flavorings → drying in the sun or oven → finished product. (2) Key operating points: Select moderately ripe green olives (not yet fibrous). First rub off the skin, then add salt to cure the blank. For those requiring longer-term preservation, add more salt. Both wet blanks and dry blanks can be preserved. Before making, first soak in water to remove salt: licorice olives should retain more saltiness, while fruit-juice olives should be soaked until lightly salted. After soaking, they must still be dried in the sun or oven until 80% dry, so as to absorb the flavorings. The production method for all kinds of olives is the same; the difference lies in the blending of flavorings. Licorice olives are based mainly on licorice,
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Detailed Explanation of the Key Processing Techniques for Licorice Bitter Melon
Remove both ends and the seeds from the bitter melon, split it into two halves, cut it into strips about 4 cm long, blanch them in a pot of boiling water, then soak them in a vat of cold water and take them out the next day to drain. Put them in a vat and add salt, one layer of melon and one layer of salt. After 1 to 2 days, transfer the whole batch, together with the brine, to another vat once, and after another 1 to 2 days, take them out and sun-dry them until fully dry to make dried bitter melon blanks for later use. Pour boiling water equal in weight to the original fresh melon into a vat, then add auxiliary ingredients such as perilla powder and licorice powder and mix well, so that the dried bitter melon is evenly moistened, then take it out and sun-dry until 80 percent dry.
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Processing Method and Detailed Steps for Sweet and Sour Garlic
The processing of sweet and sour garlic includes raw material selection, peeling, salting, changing vats, sun-drying, ingredient preparation, pickling and packaging. For the raw material used to process sweet and sour garlic, garlic bulbs that are neat and plump, with white skin and fresh, tender flesh should be selected. They are graded and sorted, that is, 20 bulbs per kilogram for the special grade, 30 bulbs per kilogram for Grade A, and more than 30 bulbs per kilogram for substandard. Peeling: use a knife to cut off the roots and stems, peel off the garlic skin wrapped around the outside of the bulbs, wash clean in clear water, and drain off the water. Salting: according to the ratio of 100kg fresh garlic bulbs to 10k salt
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