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Detailed Introduction to the Processing Technology of the Black-Tailed Rat Snake (Zaocys dhumnades)
(1) Harvesting and Processing ① Harvesting: Capture and collect in summer and autumn; farmed black-tailed rat snakes can be captured and collected at any time. ② Processing: (1) Processing at the place of origin. There are two forms of processing for the black-tailed rat snake: coiled snake and snake stick. ① Coiled snake. After capture, kill the snake by throwing it down, slit open the abdomen from the neck to the anus with a sharp knife or scissors, remove the internal organs, use bamboo needles to string and coil it into a circular shape with the head placed in the center and the tail end inserted into the abdominal cavity, place it on a wire mesh rack, and dry it over charcoal fire; or smoke-dry it over firewood, turning it frequently while smoking, until the surface is slightly black
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Processing Methods and Technical Key Points for Candied Pear
(1) Process flow: raw materials → sorting → washing → peeling, coring, cutting into wedges → sulfur dipping → sugar boiling → drying → grading → packaging. (2) Operating key points: ① Raw materials: select fruit at about 80% maturity, and remove diseased, insect-damaged, and bruised fruit. Wash clean with clear water. ② Peeling and cutting in half: peel by hand or with a peeling machine, immediately immerse in 1% salt water to protect color, cut lengthwise into two halves, and remove the seeds and seed cavity. ③ Sulfur dipping: soak in a 2% sodium bisulfite solution for 15-20 mi
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Detailed Explanation of the Processing Technology for Sour Carambola in Syrup Canned
(1) Overview Canned sour carambola in syrup is a traditional fruit can, with a refreshingly tart and palatable taste and an excellent flavor. In order to further improve the intrinsic quality of this variety, cans processed with the new technology show basically no change in color after more than 1 year of storage, with the flesh appearing orange-yellow and an excellent mouthfeel and flavor. (2) Process flow Raw material purchase and acceptance → fruit selection and grading → edge trimming and slicing → seed removal → rinsing → hardening → hot blanching in brine → rinsing → filling with sugar syrup → exhausting → heat preservation and sterilization → cooling and can wiping → warehousing (3) Operations
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Detailed Explanation of the Key Processing Techniques for Dishen Jujube Tea
(1) Product Features This product is made with jujube (Chinese date), carrot and turnip as the main raw materials, and has multiple effects such as strengthening the body and promoting health, tonifying the middle and replenishing qi, enhancing muscle strength, and beautifying the skin. (2) Main Raw and Auxiliary Materials Jujube juice 30%, carrot juice 25%, turnip juice 30%, sucrose 13%, citric acid 0.20%-0.5%, xanthan gum 0.02%-0.05%, quality improver (sodium hexametaphosphate) 0.1%, edible carmine as appropriate.
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Detailed Explanation of the Processing Technology and Production Method of Jujube Puree
Jujubes are sweet and delicious, and rich in nutrients. According to measurements, every 100 grams of fresh jujubes contains 380 mg of vitamin C, 0.06 mg of vitamin B1, and 0.04 mg of vitamin B2, with calcium and phosphorus at 41 mg and 23 mg respectively. They also contain relatively large amounts of sugar, protein, and so on, making them a highly prized delicacy among fruits. Traditional Chinese medicine holds that red jujubes warm the middle and nourish, making them an excellent health tonic for the elderly and children. Jujube puree processed from red jujubes is sweet and delicious, rich in nutrients, and is a popular table food among consumers. The jujube
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Processing Methods and Technical Key Points for Candied Indian Jujube (Ziziphus mauritiana)
(1) Processing flow of golden-thread jujube: material selection → washing → slitting → sulfur dipping → rinsing → draining → boiling → drying → shaping → bagging → finished product. Key operating points: select fresh, thick-fleshed, intact fruit. After washing, cut 30--40 slits in each fruit, penetrating 2/3 into the flesh without changing the fruit shape, then place in sulfite solution and soak for several hours. After thorough rinsing and draining, add 45% sugar solution and boil, then remove; next, treat in stages with hot and cold sugar solutions of different concentrations to bring the sugar solution concentration to
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Detailed Processing Technology for Wild Apricot Preserves Stuffed with Almonds
(1) Process flow: Raw material selection → washing, soaking → sulfur fumigation → sugar boiling → sugar steeping → baking → shaping and almond stuffing → packaging → finished product (2) Explanation of key operation points (1) Raw material selection: Choose dried wild apricots with thick flesh, large size, low fiber content, slight browning, and free from mold and insect damage as raw materials. For almonds, whole, large, and plump kernels are preferred. (2) Washing and soaking: Thoroughly wash the selected dried wild apricots and almonds with clean water, then soak for 30 minutes.
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Key Processing Techniques and Detailed Production Methods for Dried Ginger Slices
Fresh tender ginger can be processed into a dried product - dried ginger. Since ginger can be further processed into other products, its processing techniques are as follows: 1. Raw material: Select tender ginger, remove rotten ginger, and wash clean. 2. Peeling: Use a mechanical abrasion peeling method to remove the relatively thin skin layer. Several rubber heads can be installed inside a grinding wheel with a diameter of 1 m. Pour the clean ginger pieces into the grinding wheel. When the grinding wheel rotates, the skin of the ginger pieces will be abraded off. Then rinse off the ginger skin with clean water. 3. Slicing: Use manual labor or a slicing machine to cut the ginger pieces to a certain thick
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Detailed Explanation of the Processing Technology and Production Method of Honey Garlic Milk
Garlic can reduce inflammation, kill bacteria, and prevent and treat high blood pressure and coronary heart disease, and it has a certain therapeutic effect especially in the prevention and treatment of cancer. Honey has the functions of nourishing and strengthening the body, promoting growth and development, and improving immunity. When honey is used together with garlic, it can eliminate the odor produced by garlic, improve the palatability of garlic, and at the same time give full play to the functions of both. 1. Raw material ratio: honey:garlic:egg yolk:sesame:oil=15:20:5:5:8 2. Initial processing of honey: add an appropriate amount of purified water to pure honey
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Detailed Explanation of the Processing Technology and Production Method of Preserved Plum Ginger
Fresh ginger generally only has a spicy ginger taste and ginger flavor. This product, preserved plum ginger, adds preserved plum flavor to the ginger raw material and belongs to the category of preserved fruit foods. The processing technology is as follows: 1. Raw material: The raw material used for this type of preserved fruit product is semi-finished salted ginger base. 2. Desalting: Soak the salted base in a large amount of clean water and change the water as needed. If flowing water is used, the desalting effect is faster, and it can be used where there is an adequate water source. The degree of desalting depends on the need; generally, leaving about 2% salt in the raw material is sufficient. 3
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