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Detailed Explanation of the Processing Technology of Taiyuan Liuweizhai Smoked Chicken
Liuweizhai smoked chicken is one of the famous cooked poultry products of Taiyuan City, Shanxi. Ingredients and formula: 100 kg dressed chicken, 3 kg salt, 2 kg scallions, 400 g garlic, 400 g ginger, 100 g Sichuan pepper, 80 g fennel; put the spices into a cloth bag for use. Production method: 1. Material selection: use cockerels of the current year or spent hens 1-2 years old. After slaughtering, de-feathering, opening the cavity and removing the internal organs, soak in clean water for 1-2 hours to remove blood stains. 2. Shaping: break the legs of the dressed chicken with a wooden stick, and use scissors to cut the soft
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How is traditional salted duck modernized in processing?
Salted duck is the duck meat delicacy most loved by people in the Jiangsu-Zhejiang region of China. In recent years, it has gradually spread to all parts of the country. Traditional salted duck has a rather salty taste. When salted duck was first developed, one purpose was to give the duck meat a certain flavor, but the main purpose was still to use salt for preservation, so traditional salted duck has a relatively high salt content. Moreover, the traditional processing method has a long production cycle, is workshop-style production, has poor sanitary conditions, and lacks standardized and unified criteria, so it cannot guarantee the stability of product quality, nor is it convenient for industrialization
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Detailed Processing Technology of Fried Lamb Meatballs
In winter, it is the peak season for residents in northern China to consume lamb, especially households in Shanxi, Inner Mongolia and other places, where people have the habit of eating a whole lamb in winter. Lamb can be eaten in many ways, among which lamb meatballs are one of the favorites of ordinary families, but lamb meatballs are generally made in large batches by big enterprises, while small and medium-sized enterprises make few, and ordinary households make even fewer. Lamb on the market is generally expensive now, and the production cost of pure lamb meatballs is high. Here we introduce a lamb meatball production process that uses lamb as the main ingredient and chicken as a supplement. Because chicken protein content
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A Detailed Guide to the Processing Techniques and Methods for Goji Berries
1. Sun-drying: Place the freshly picked berries in a ventilated, shady spot for 2 days, then dry them in weaker sunlight. At night, cover them well so they are not exposed to dew, and do not turn them by hand, as this can cause the fruit to blister and turn black. 2. Oven-drying: First bake at 40-50°C for 24-36 hours, until the skin is slightly wrinkled; then bake at 45°C-50°C for 36-48 hours, until the fruit has fully shrunk and become wrinkled; finally bake at 50°C-55°C for 24 hours, and it will be thoroughly dry. Well-dried fruit,
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Amber Almond Processing Methods and Technical Key Points
(1) Process flow: Raw materials → selection → soaking → sugar boiling → cooling and draining → frying → cooling → oil spinning → packaging. (2) Technical key points: Use a vibrating screen to select almonds of uniform size, and pick out insect-eaten, moldy almonds and other impurities. Soak in warm water at 60°C for more than 5 days, changing the water every day, and prevent the almond skins from falling off during soaking. Drain off the soaking water, drain well, and pick out the almonds whose skins have fallen off. Put the almonds into a sugar liquid with a concentration of 75%, and boil for 15-20 minutes.
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Detailed explanation of candied jujube processing technology, teaching you to make delicious candied jujubes
1. Selection and grading of jujube fruit: Remove insect-damaged fruit and mechanically damaged fruit, then grade according to the size of the fruit circumference. 2. Scoring of jujube fruit: The jujube fruit should be scored longitudinally, with the depth of the score being half of the flesh and the length of the score being the length of the jujube fruit. 3. Sugar boiling: The sugar boiling process requires 3 rounds in total. In the first round, put equal weights of sugar and water into a stainless steel boiling pot and bring to a boil, then pour the prepared jujube fruit into the boiling pot, with the best result being that the sugar liquid submerges the fruit. After boiling for 30 minutes, turn off the heat, but do not
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Detailed Explanation of the Processing Technology of Charcoal-Grilled Octopus
Octopus belongs to the phylum Mollusca, class Cephalopoda, and has 8 arms; it is also known as "eight-clawed fish" or "qiao". There is Octopus vulgaris, commonly known as true octopus; Octopus ocellatus, commonly known as rock octopus; and long-arm octopus, commonly known as wangchao. Octopus inhabits the seabed, crawling or swimming with its arms, and feeds on benthic small fish, shrimp, crabs and shellfish. It is distributed along the coastal areas of China. Octopus meat is thick and plump and is an excellent seafood product; it is not only rich in nutrients, delicious in taste and unique in texture, but also has high medical value. It is deeply welcomed by Chinese and foreign consumers and has always been sold as a high-grade aquatic product. However,
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Key Processing Techniques for Fried Flavor Foods Made from Oyster Mushrooms
Using fresh oyster mushrooms as the raw material, fried processing can produce flavored dried oyster mushrooms and oyster mushroom nutritional oil. 1. Raw material selection: Choose fresh oyster mushrooms of suitable maturity, normal mushroom shape, free of disease spots and insect damage, and with spores not yet released as the raw material. 2. Raw material handling: Cut off the mushroom stems, quickly rinse with clean water to remove debris, drain, then use a fan to blow-dry the surface moisture. Do not soak for too long during washing; if the mushrooms absorb too much water, use a centrifugal spin dryer to remove most of the moisture. After washing, cut the raw material into mushroom strips 2 cm wide. 3. Frying: Use refined rapeseed oil; the oyster mushroom addition
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Harvesting, Processing Methods and Medicinal Uses of Mountain Lily
Harvesting and processing: In September to October, after the aboveground stems and leaves of the lily have withered, dig up the bulbs, remove the residual stems and fibrous roots, and peel off the scales (first cut off the basal plate of the bulb, and the scales will fall off naturally). Wash clean of soil, then boil in boiling water or steam in a steamer for 3 to 5 minutes, until the edges of the scales are soft while the center still retains some rawness, or until extremely small cracks appear on the back; then remove quickly. If there is mucus, rinse with clean water, spread out immediately on a reed mat and sun-dry until completely dry. In case of rainy weather, they may be dried on a heated kang or by artificial drying; when drying by heat, they need to be turned so as to be heated evenly. When turning, lift them with both hands and flip them over quickly to prevent them from forming into pasty clumps. When they are 70 to 80 percent dry, they may be fumigated with sulfur and then sun-dried until fully dry.
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How is snakeskin processed? A detailed introduction to the processing methods
To process snakeskin, the first step is to remove the skin from the snake. There are two main methods for removing snakeskin: one is the hanging skinning method, in which the removed skin is cylindrical, then cut vertically along the belly to make it flat; the other is the ground skinning method, in which the removed skin is flat, that is, the head and tail are cut off and the middle part is taken. But no matter which skinning method is used, the skin must be spread flat, nailed to a wooden board, dried in the shade, and then taken down for later use. Separating the snake meat: 1. Raw separation method: kill the snake and skin it, remove its internal organs and head and tail, then use scissors to make a cut at the tail
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