-
Detailed Explanation of Black Jujube Processing Methods and Technical Points
Black jujube is also processed from fresh jujubes. The technical points are as follows: 1. Raw material selection: Choose large fruits with small pits, thick and loose flesh, and low juice content, using fresh mature fruits as raw materials, and remove broken and rotten jujubes. 2. Grading: Separate and process according to fruit size, maturity, and variety. 3. Blanching: Put water in a pot and bring to a boil, add fresh jujubes and heat for 5-10 minutes. After boiling until the flesh is slightly soft, take them out to dry, and prepare for smoking. 4. Smoking preparation: Dig a pit underground 180 cm deep,
-
Detailed Explanation of Jujube Paste Processing Technology and Production Methods
Select large, thick-fleshed red jujubes, remove moldy and insect-damaged fruit, remove impurities, soak in clean water for 12 hours, then rinse clean with water. In a jacketed kettle, place 50 kg of jujubes and add 25 kg of water, simmer for 2 hours, stirring 1~2 times during the process, until the jujubes are soft and mushy. Use a pulping machine with a 0.2 mm aperture to make pulp, removing the jujube pits and jujube skins. To prevent jujube skin from mixing in, rub off the jujube skin on a nylon sieve. Then, in the jacketed kettle, mix ingredients in the following proportions: 50 kg jujube paste, 37.5 kg white granulated sugar, starch
-
Detailed Explanation of Candied Almond Canning Processing Technology
(1) Overview Almonds are mainly produced in Hebei Province. They are rich in nutrients and have effects such as moistening the lungs, promoting digestion, and relieving stagnant qi. (2) Process Flow Material selection -> cleaning -> soaking -> pre-boiling -> peeling -> debittering -> rinsing -> re-selection -> preparing rock sugar liquid -> exhausting -> sealing -> inspection -> sterilization -> cooling (3) Key Operation Points 1. Soaking: Remove the washed almonds and place them in a container. Add 1.5 times their weight in clean water and soak for 6-8 hours, until the almonds are fully swollen and rehydrated. 2. Pre-boiling
-
Processing Methods and Technical Key Points for Candied Dried Apricots
(1) Process flow: raw material selection → washing → draining → pairing and pinching → air drying → sugar boiling → finished product. (2) Technical key points: ① Raw material selection: select large, well-shaped dried apricots as the raw material. ② Washing: soak the selected dried apricots in warm water for 2 hours, then remove and drain. ③ Pairing and pinching: use your hands to pinch two apricot halves together, air dry them, and then boil them in sugar liquid. ④ Sugar boiling: the ratio of dried apricots to sugar is 1:1, that is, 1 kg of dried apricots to 1 kg of sugar. First prepare
-
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
-
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.
-
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,
-
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,
-
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
-
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,
条件筛选