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Detailed Introduction to the Processing Method of Red Ginger Slices
Wash the ginger, peel it, cut it into slices, and soak them in water for 5-7 days, then change the water and rinse them for 7-10 days. Remove the ginger slices, dry the surface water, then boil them in sugar and steam them. When the ginger slices become translucent yellow and bright, cool them, then place them into a vat in layers of one layer of ginger slices and one layer of white granulated sugar, and add 5-8 kg of salt per 100 kg of ginger slices. After 20-30 minutes, part of the sugar and salt will dissolve and penetrate into the tissue of the ginger slices, then carry out low-temperature treatment so that white granulated sugar adheres and coagulates on the ginger slices. Then, at a ratio of 3.5 g of edible carmine per 100 kg of ginger slices, mix it with 3 liters of boiling water to make an edible carmine
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How is ginger candy made? A detailed explanation of ginger candy processing techniques
The ginger candy referred to here is a dry-state candied fruit, and it still holds a certain position in today's food market. The processing techniques are as follows: 1. Raw materials: Select fresh ginger with thick, plump flesh that is tender and crisp, and remove rotten ginger as well as parts affected by pests and diseases. 2. Washing: Wash clean and remove rotten parts. 3. Peeling: For small-scale production, peel by hand scraping. Slicing: Slices should be uniform in thickness, generally 2-3 mm thick is suitable. Color protection: Soak the sliced ginger in a 0.1% sodium sulfite solution for 4-5 hours. 6. Sugar boiling: Scoop out the ginger
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What are the comprehensive utilization methods for fish processing by-products?
The fish heads, tails, minced meat, scales, skin, viscera, bones, and gall bladders left over from fish processing contain large amounts of protein, amino acids, trace elements, and vitamins. Using these protein resources, various deeply processed products can be made, including soluble edible fish protein powder, liquid fish protein feed, fish scale glue, fish skin glue, bone paste, fish protein calcium candy, bile pigment calcium salt, and bile salts. Comprehensive utilization of fish processing by-products can lower the cost of main products and increase the added value of aquatic products; it can also protect the environment, reduce wastewater and waste emissions, and achieve higher economic, ecological, and social benefits.
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Detailed Explanation of Fish Ball Processing and Production Techniques
Fish balls are delicious and nutritious, making them a fine dish on the dining table, especially suitable for the elderly and children. To process high-quality fish balls, the following technical points must be mastered: Material selection and handling. For processing fish balls, fresh fish weighing 1500 yuan-4000 grams should be selected. If the fish is too small, the finished product will not be smooth and tender; if the fish is too large, the meat will be tough and not pleasant to the palate. Remove the scales, gills, and internal organs from the selected fish, cut off the fish head, keep the fish meat, and pick out the small bones.
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Detailed Explanation of the Processing Flow for Frozen Raw Peeled Shrimp
Production Method 1. Raw material selection: The requirements for raw shrimp are fresh quality, with no spoilage and no off-odor in the shrimp body. 2. Thawing: When using frozen shrimp as the raw material to process peeled shrimp, thawing must be done first. Place the frozen shrimp in a thawing bamboo basket and rinse with water. The water volume should be large to speed up thawing. Once the shrimp bodies separate from the frozen block, stop thawing. The amount thawed should be determined according to the peeling capacity, so that there is neither a gap in production nor excessive backlog, to prevent spoilage. 3. Peeling: Hold the shrimp body in the left hand with the tail and belly facing up, gently remove the shrimp head with the right hand, and carefully peel off the shrimp
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Detailed Explanation of Mulberry Leaf Tea Production Techniques and Processing Steps
According to experts at the Japanese Institute of Health, mulberry leaves contain 17 amino acids, as well as fats, vitamin C, B1, B2, folic acid, carotene, calcium, phosphorus, iron, manganese, sodium, and more. These nutrients are at their highest levels in mulberry leaves after the first frost. Mulberry leaf tea is a natural health product for maintaining health and strengthening the body, and is especially suitable for long-term drinking by patients with diabetes and high blood pressure. Its production process is as follows: Leaf picking and handling. It is best to pick leaves from the middle and upper parts of late-autumn mulberry trees that are free of pollution, pests, and diseases. In the Qian'an area of Hebei, mid-September is
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Detailed Explanation of Key Technical Points for Picking and Processing Famous Autumn Tea
(1) Tea leaf picking. Pick lightly and handle lightly. For tea bushes with good growth and a thick layer of green leaves, you may leave fish leaves or pick without leaving leaves. For those with poor growth and a thin layer of green leaves, especially tea bushes that suffered severe early drought, with many fallen leaves and exposed bare branches, the main approach should be to retain and nurture them, and in the later stage adopt the method of tipping and picking while leaving leaves. This allows the tree vigor to recover quickly and benefits a bumper spring tea harvest the following year. (2) Fresh leaf storage. In early autumn, temperatures are high and the climate is dry; fresh leaves have lower moisture content than spring tea. During transport and storage, it is necessary to prevent too-rapid moisture loss and excessive dehydration of fresh leaves. The containers holding fresh leaves must be well
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Processing Methods and Technical Key Points for Pine Needle Health Tea
Pine needles contain large amounts of chlorophyll, amino acids, vitamins C and K, rutin, and inorganic salts such as iron, phosphorus, and calcium. Among these, vitamin C can reduce the accumulation of cholesterol in the human body, and vitamin K can promote the body's absorption of calcium and has the function of regulating heart function. Tea made from pine needles has health benefits including nourishing the body, weight control and slimming, boosting immunity, and delaying aging. The technical key points for processing pine needle health tea are presented below for reference. 1. Leaf collection: Select pine trees 5 to 15 years old, and pick their disease-free
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Detailed Explanation of the Mechanized Processing Technology of Qumao-shaped Tea
Qumao tea has a relatively high degree of mechanized processing, and its processing workflow includes fresh leaf spreading - fixation - cooling - rolling - initial drying - shaping - tip raising - full drying. Fixation: The fixation method for fresh leaves used to process Qumao-shaped tea is the same as that for fresh leaves used to process needle-shaped tea. The fixed leaves are required to be evenly and thoroughly fixed, with an emerald green color, and must not turn yellow or dark. The moisture content of the fixed leaves is between 50% and 55%, and a good tea aroma is released. Rolling: Use small rolling machines such as Model 25 and Model 30, with 2000 to 4000 grams of leaves per barrel, rolling lightly without pressure,
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What are the processing technologies for reishi (Ganoderma lucidum) products?
Reishi milk powder I. Raw material formula: fresh milk 300kg, whey powder 25.2kg, refined vegetable oil 10kg, high-fructose corn syrup (70%) 15kg, reishi 8kg, vitamin A 1.2g, vitamin C 60g, vitamin E 1.2g, calcium lactate 5kg, ferrous lactate 62g, zinc gluconate 87g, lecithin 1.2kg. II. Process flow: whey powder, high-fructose corn syrup, vitamin C, etc. -> dissolve -> filter -> vegetable oil VA, VE
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