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Full process detailed explanation of the processing technology for Baizhi mushroom strips
I. Origin of the name: Baizhi mushroom strips, whose full name is "Siwei Baizhi mushroom strips," are named after the beef tripe-like food. They are made by cutting oyster mushroom caps into long mushroom strips 0.5-1 cm wide, resembling white beef tripe, and the flavor is mildly salty, mildly spicy, mildly sweet, and mildly sour as a ready-to-eat food or convenience food. II. Process flow: rinse oyster mushrooms -> shred and rinse -> color protection and blanching -> cool and fill jars -> pour in broth and seal -> sterilize and cool. III. Basic operating procedure: (1) Shred the caps. Harvest large oyster mushrooms at less than 80% maturity,
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Key Points of Jujube Drying Processing Technology and Detailed Production Methods
(1) Process flow: Raw material selection → blanching → drying → packaging. (2) Operating points: Selection of raw materials: Choose varieties with thin skin, thick and dense flesh, high sugar content, and small pits. Before drying red jujubes, generally only a simple sorting is needed, with no other treatment. Blanching: First blanch the jujubes in boiling water for 5-10 min, cool immediately, then spread out to sun-dry, which can improve the quality of the dried jujubes. Natural drying: Sun-drying red jujubes is relatively simple; generally choose
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Detailed explanation of the processing method and steps for emerald garlic cloves
Emerald garlic cloves are crystal clear, salty-sweet, crisp and tender, with a unique flavor. They are a popular nutritious and health-promoting dish and sell well on the international market. The processing method is introduced below. 1. Select raw materials: The large-hand garlic used for processing garlic cloves must be mature, dry, clean, have a complete outer skin, and be free from insect damage, mold, heating and deterioration. Remove cloves that are too small and single-clove garlic. 2. Separate cloves and soak: Separate the cloves manually, remove the outer skin, soak in clean water for 12 hours, and pay attention to changing the water in a timely manner. 3. Remove skins and rinse: After soaking
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A Detailed Guide to the Processing Methods and Techniques of Sugar-Coated Ginger Slices
Select fresh ginger, wash and peel it, then cut it into thin slices 3~5 mm thick. Prepare the ingredients in the following proportions: 50 parts ginger, 32 parts white sugar, 4 parts powdered white sugar, and 0.25 parts citric acid. First prepare a citric acid solution equal in weight to the ginger slices, heat it together with the ginger slices until boiling, remove the ginger slices, rinse them clean, and drain off the water. Then prepare a 62%~65% concentrated sugar solution, add 0.15% citric acid, and boil until the sugar is completely dissolved. After filtering out impurities, add the ginger slices and boil again. When the sugar solution becomes thick and a drop forms a bead, stop the heat and remove the ginger slices. After removing the ginger slices, sprinkle with
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Processing Method and Production Steps for Candied Ginger Plums
This product is a traditional sugar-preserved food, formerly marketed in Southeast Asia, with a sweet, sour, salty, spicy and distinctive flavor. The processing technology is as follows: 1. Raw material preparation: Prepare ginger powder: use fresh tender ginger and fresh old ginger at a ratio of 4:3, wash both types of ginger thoroughly, scrape off the ginger skin and floating skin, then chop and carry out color protection by soaking in a 0.1% sodium bisulfite solution for 8 hours, then rinse with clean water, put into a pulping machine to make a fine pulp, spread in a drying tray, and dry in a dryer at 65-70 degrees Celsius to obtain dried ginger powder. Add sugar and adjust the powder: use pure
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What are the new processing techniques for Acetes shrimp? A detailed explanation of the processing methods
Acetes shrimp, namely Acetes chinensis, also known as small white shrimp, water shrimp, etc., belongs to the class Crustacea, family Sergestidae. Its body is laterally compressed and its carapace is thin. The body length is generally 2.5-4 cm. The rostrum is short and small, roughly triangular in side view, with the lower margin oblique and slightly curved, and the upper margin bearing two teeth. The telson is very short, with a rounded end, no spines, and the posterior half of the lateral margins and the terminal margin bearing feathery setae. The first three pairs of walking legs are in the form of tiny pincers, and the latter two pairs are completely degenerated. The body is colorless and transparent, with only the mouthparts and the second antennae flagellum red, the ventral surface of the sixth abdominal segment slightly red, and the base of the inner ramus of the uropod with 3-8 red spots. It lives in
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How Are Dried Silverfish Made? Processing Methods and Step-by-Step Guide
Dried raw aquatic products refer to products made by directly drying the raw material without salting, seasoning, or boiling. Large, thick, and firm raw materials are not suitable for the production of dried raw products; instead, small products with a small body size, thin flesh, and easy, rapid drying are suitable, such as silverfish, small fish and shrimp, nori, kelp, squid, fish roe, and fish maw. If drying conditions are good, dried raw products undergo relatively little change in tissue structure and quality, and they also rehydrate well, basically retaining their original color, aroma, flavor, and shape after rehydration. The disadvantage is that because there is no sterilization treatment at all during processing, and dehydration alone is used to inhibit bacterial
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Detailed processing method introduction for butterfly pig head
The butterfly pig head has a cured yellow color, a delicious and mellow aroma, a purplish-red tint, and is fatty but not greasy, and is deeply loved by consumers. (1) Material selection: choose healthy, disease-free pig heads with no injuries or disabilities, a full head, moderate size, and intact ears, nose, and mouth. (2) Ingredients: for every 50 kg of fresh pig head meat, use 4 kg of refined salt, 50 g each of Sichuan pepper, ginger, and star anise, 150 g of baijiu, 25 g of saltpeter, and an appropriate amount of spices. (3) Preparation: debone the pig head, pluck clean the fine hairs, remaining hairs, and hair roots on the scalp, and rinse clean with 40°C warm water. (4) Curing: evenly coat the washed and drained pig head with the ingredients
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Detailed Explanation of Deer Tail Processing Techniques: Teaching You the Correct Method for Processing Deer Tail
Deer tail is composed of the caudal vertebrae, cavity, muscle fibers, adipose tissue, caudal gland, connective tissue membrane, and skin. Due to the different species of deer, the shape and size also vary. The red deer tail (Cervus elaphus) is thick and plump, relatively short and wide, with a bluntly rounded tip, and is a superior quality product among deer tails; while the sika deer (Cervus nippon) tail is relatively long and cone-shaped. The female deer tail is relatively short and thick, while the male deer tail is relatively long. Deer tail has been used as a precious tonic and strengthening agent since ancient times in China, and is also a very delicious delicacy. In traditional Chinese medicine, deer tail
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Detailed Explanation of Processing and Utilization Techniques for Medicinal Scorpions
There are two methods for processing medicinal finished scorpions: light whole scorpion and salted whole scorpion. 1. Processing of light whole scorpion. Light whole scorpion is also called clear water scorpion. Before processing, soak the scorpions to be processed in clean water for about one hour, while gently stirring to wash off the dirt on the scorpions' bodies and allow them to excrete feces. After removing them, put them into boiling water and cook over high heat for about 30 minutes. The water in the pot should be sufficient to submerge the scorpions. After removing from the pot, spread them on mats and place them in basins to air-dry. 2. Processing of salted whole scorpion. Salted whole scorpion is also called salt water scorpion. Processing of salted whole scorpion
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