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Detailed explanation of spicy peach slice processing technology, master the key production points
(1) Product features: The product is crisp but not crumbly, oily but not greasy, spicy with sweetness, and has a unique flavor. It is very popular among consumers, especially children. (2) Process flow: Material selection -> soaking -> blanching -> frying -> mixing with powder seasoning -> packaging -> finished product (3) Explanation of key operation points (1) Material selection: Select peaches that are free from pests and diseases, with flesh that has not rotted and skin that is slightly reddish, and immerse them in water, with the water level slightly higher than the surface of the peaches. Then add alum at 0.06% of the peach weight, and stir continuously
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Detailed explanation of wild apricot jam processing technology, the production method is clear at a glance
(1) Product features: Wild apricots have high nutritional value and the effects of moistening the lungs, nourishing the skin, and promoting salivation and quenching thirst. They are rich in VB17 and have strong anti-cancer effects. (2) Process flow: Dried wild apricots -> sorting -> washing -> sulfur soaking -> rinsing -> pulping to obtain puree -> concentration -> blending -> further concentration -> filling -> product (3) Explanation of key operation points (1) Raw material handling: Remove dried wild apricots that are severely browned, moldy, or insect-damaged, select thick-fleshed and light-colored ones as raw materials, and rinse thoroughly with clean water
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Detailed Explanation of the Processing Technology and Production Method of Carambola (Starfruit) Jam
(1) Process flow: Raw material selection and handling → heating and softening → mincing → blending → heating and concentration → canning and sealing → sterilization and cooling (2) Explanation of key operation points (1) Raw material selection and handling: Select fruits that are 80-90% ripe, fresh, of normal flavor, free from pests and diseases, and free from rot. Wash them, and cut off the stem and blossom ends and the ridges. The prepared carambola must be strictly prevented from piling up and discoloring.
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Detailed Explanation of Apricot Juice Processing Methods and Production Steps
Process flow: Material selection → washing → crushing → pre-cooking → pressing → coarse filtration → clarification → fine filtration → homogenization → deoxygenation → adjusting sugar-acidity → canning → sterilization → finished product. Processing key points: For selecting and washing apricots to make apricot juice, the fruit should have good flavor, slightly higher acidity, be easy to juice, yield plenty of juice, be freestone, have orange-yellow flesh, be fully ripe, free of insects and free of damage. Before processing, wash the apricots with clean water, cut them in half, and remove the pits. Crushing and pre-cooking: It is best to cut the apricot flesh into small pieces of 3mm-4mm,
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Detailed Explanation of Processing Methods and Techniques for Three Peach Products
Peach preserves. Select white peaches or yellow peaches with firm flesh as raw material. Place fresh peaches into iron frames, put them into a boiling 2%-4% caustic soda solution, and shake for 30-60 seconds. Remove and stir in clean water until the skin completely falls off, then split into two halves along the suture. Remove the pits, rinse in clean water, and after removing the peach pieces and draining the water. Soak in a 0.2%-0.5% sodium bisulfite solution for 2-4 hours to turn the peach flesh milky white. Take 15 kg of clean water, add 22 kg of white granulated sugar, 1 citric acid
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Detailed Explanation of the Processing Method and Production Steps for Sweet and Sour Crispy Ginger
Sweet and sour pickling of vegetables: this type of product mostly uses garlic, cucumber, radish, ginger, and similar ingredients for processing. The process includes: raw material handling, draining and air-drying, placing into a jar with a prepared liquid for pickling and preservation. The pickling method is as follows: 1. Raw material salting: select fresh tender ginger, wash it, scrape off the ginger skin, or use an emery wheel with a rubber head to remove the ginger skin through friction, then rinse clean. Add salt for salting. First add a thin layer of salt in a pool or jar. One layer of salt, one layer of tender ginger, with a salt amount of 20%. Periodically turn the jar so that
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Detailed Production Process of Canned Flavor Oil Chili Garlic Sauce
Garlic is the stem of the lily family plant garlic, also called hu garlic, hu, single-clove garlic, etc. It originated in western Asia and is cultivated throughout the world. In China, the main producing areas are Shandong, Anhui, Jiangxi, ** and others. Garlic contains large amounts of protein, amino acids, vitamins, fats, trace elements and sulfides that are beneficial to the human body. Garlic has a high content of carbohydrates and trace elements. The amounts of various nutrients in every 100 grams of fresh garlic are: water 70 grams, protein 4.4 grams, fat 0.2 grams, carbohydrates 23 grams, crude fiber 0.7 grams, calcium 5 milligrams, phosphorus
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Detailed Explanation of the Processing Technology and Production Method of Ginger Juice Soft Candy
This product sells well on the market because the soft candy carries the flavor of ginger. The processing technology is as follows: 1. Raw material processing: select fresh young ginger, remove rotten ginger, and peel it by manual scraping or rubbing; chop it and put it into a pulping machine to make a slurry. The amount of water added depends on whether the ginger is old or young; older ginger can have a little more water added, while young ginger should have a little less water added. 2. Juice extraction by filtration: use pressing or a cloth bag to remove the residue and obtain ginger juice. The ginger residue can be comprehensively utilized after drying. The ginger juice is heated for sterilization and set aside. 3. Gelling agent treatment: the soft candy uses
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Clever processing of fresh garlic: easily make distinctive garlic products
In the fresh garlic market season, use general practical techniques to process it into a variety of distinctive fresh garlic products. The products are bright and plump, richly fragrant, crisp and tender, and have a certain market potential, suitable for production by households and small and medium-sized enterprises. Tender garlic chili sauce: Ingredients: 7.5 kg of mature, high-quality, large-clove fresh tender garlic; 10 kg of large, bright red, pest- and disease-free pointed chilies; 1.5-2 kg of fermented black beans; 1.5 kg of salt; 1.2 kg of baijiu; 1.2 kg of soy sauce; 20 g of monosodium glutamate. Preparation
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Detailed Explanation of the Processing Technology and Production Method of Candied Dwarf Lilyturf Root
Candied dwarf lilyturf root is not only sweet and palatable with a unique taste, but also has health benefits such as nourishing yin and promoting fluid production, moistening the lungs and relieving cough, and preventing and treating lung deficiency. The raw materials for candied dwarf lilyturf root are widely available, and the processing technology is simple. The key technical points are as follows. 1. Raw material selection: Select mature, well-developed dwarf lilyturf roots with larger grain shapes as raw materials. 2. Cleaning and peeling: Place the selected dwarf lilyturf roots into a washing tank, wash them clean with running water, remove and drain. Remove the outer skin by abrasion peeling or chemical peeling, wash clean, and place in a concentration of
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