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Production Methods and Techniques for Mushroom Noodle Sauce
1. Preparing the raw materials: mushroom trimmings (substandard mushrooms, broken mushrooms, mushroom stems, mushroom scraps, etc.) 30 kg, flour 100 kg, salt 3.5 kg, five-spice powder 0.2 kg, saccharin 0.1 kg, citric acid 0.3 kg, sodium benzoate 0.1 kg, water 30 kg. 2. Production techniques: 1. Mixing the dough. Take 100 kg of flour, add 30 kg of water, and mix evenly to form slender strips or broad-bean-sized granules, then place in a steamer and steam. The standard is that the steamed dough cake is jade-colored, does not stick to the teeth, and has a
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Production Techniques and Processing Methods for Mushroom Beverages
1. Ingredients: 420 g of cull mushrooms or dried mushroom stems, 150 g of milk powder, 160 g of white sugar, 50 g of glucose, 46 g of citric acid, 2 g of sorbic acid, 0.5 g of the food colouring carmine, 2 mL of food flavouring, and 10 L of purified water. 2. Preparation: (1) Wash the cull mushrooms and mushroom stems from the mushroom production and processing stages in a 0.05% sodium sulfite solution to remove mud, sand and impurities, then remove them. Soak them in a 0.1% sodium sulfite solution to preserve colour, then rinse with water, and then sun-dry or oven-dry.
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Detailed Explanation of the Production Methods and Techniques of Honeysuckle Tea
Honeysuckle tea is a new type of health tea. The tea liquor is fragrant, sweet and refreshing, and it sells well in domestic and international markets. Drinking this tea regularly has the effects of clearing heat and detoxifying, promoting meridian circulation and activating collaterals, and caring for the skin and beautifying the appearance. Its simple production method is introduced as follows: 1. Preparation of the tea base. Honeysuckle tea uses refined green tea base as the main material, accounting for about 90%. Fresh tea leaves picked as one bud and two leaves or one bud and three leaves are used as raw materials, and the tea base is made according to the new green tea production process of "high-temperature de-enzyming, rapid rolling, and complete roasting," requiring the tea strips to be tightly rolled, the leaves to be tender
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Detailed Explanation of the Production Method and Quality Standards of Flavored Mushroom Sauce
With the rapid development of China's catering industry and the improvement of people's living standards, people's demands for condiments are also getting higher and higher. Along with the fast-paced lifestyle, in addition to requiring condiments to have good color, aroma and taste, people pay even more attention to their nutrition, convenience and hygiene. Soybean paste contains a large amount of protein and vitamins, and fresh mushrooms are rich in minerals essential to the human body. Flavored mushroom sauce is made with the famous Northeast soybean paste as the main raw material, processed together with fresh mushrooms. Flavored mushroom sauce not only retains the rich nutritional value and mellow
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How Is a Pear Processed? An Introduction to the Production Methods of Several Common Pear Products
Pears have a long history of cultivation in China. At present, the total pear output accounts for about 20% of the country's total fruit output, making pears the fruit with the highest output in China. Pears come onto the market in a relatively concentrated period, and most pears do not store well, so they flood the market quickly and prices are relatively low. If they are properly processed, they can be supplied to the market year-round. The following introduces several processing methods for pear products. I. Pears in Syrup 1. Process flow: Raw material selection -> washing -> removal of fruit stalk and peeling -> cutting and removal of core -> trimming -> color protection -> pre-cooking -> sorting -> filling into cans -> heating and exhausting -> sealing -> sterilization
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Detailed Explanation of the Production Method for Superior Soup Shark Fin Canned Food
Process flow: Raw material acceptance → Raw material processing → Cooking the broth → Filling into cans → Sealing → Sterilization → Packaging → Finished product. Operating points 1. Raw material acceptance: 1.1 Shark fin: Use dried hook-shaped fin produced in Shantou, Guangdong. 1.2 Chicken breast, chicken carcass, dried scallops, ham, ginger, baijiu, dark soy sauce, etc. are all commercially available. 1.4 Xanthan gum, made in Germany; modified starch, made in France. 2 Raw material processing: Soak the shark fin in clean water for 12h first, then at 50°C
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Processing and Production Method for Flavored Dried Potato Tidbits
Process flow: potatoes → washing → peeling → trimming → dicing or cutting into strips → precooking → cooling → disulfide solution treatment → drying → puffing → adding flavor enhancers → packaging → finished product. Key operating points: ① Peeling: using alkali peeling or infrared radiation peeling gives better results. ② Shaping: cut into dice, strips or other shapes according to product requirements. ③ Drying: the moisture content of the raw material should be strictly controlled; when the moisture of the raw material drops to 2.8-3.5%, drying can be stopped. ④ Puffing: use air
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Detailed Explanation of the Production Techniques and Methods for Seedless Candied Jujubes
1. Ingredients: 50 kg dried red jujubes, 30 kg soft white sugar, 100 g citric acid. 2. Key operating points: (1). Select milky-white stage jujubes that are large, have small pits, thick flesh and thin skin, and sort them into 3 grades - large, medium and small - for processing separately. (2). Sharpen one end of an iron tube 6-8 mm in diameter, pierce it in from one end of the jujube, and when pulling it out, bring the jujube pit out with it. With continuous operation, the pits are constantly pushed out from the other end of the iron tube. (3). Soak the pitted jujubes in clean water for 12 hours,
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Detailed Explanation of the Production Method for Lingzhi Health Beverage
The lingzhi (Ganoderma) used in this product includes varieties such as red lingzhi, black lingzhi, white lingzhi, yellow lingzhi, and purple lingzhi. When preparing the lingzhi extract, first dry and pulverize the lingzhi, add 5 to 30 times its volume of hot or warm water to the dried material, and carry out extraction. The cyclodextrin used is produced from starch or starch hydrolysates. Sweeteners, flavorings, natural fruit juice, and the like may also be added as needed. First, dry the lingzhi and cut it into slices 5mm thick. Then, add warm water at 60 to 80°C (1L of water per 100g of dried lingzhi),
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Detailed explanation of the production method for almond refreshing beverage
Almond refreshing beverage production process: raw material selection and impurity removal → washing and soaking → pre-boiling → peeling → debittering and color protection → rinsing → re-boiling → grinding → pulp-residue separation → almond juice → blending → filling base material → filling CO2 water → capping → inspection → labeling → packing → finished product. Key points of process operation: Water treatment. The water used for the beverage must meet the soda water quality requirements in QB926-84. The water used in the process must be tested and qualified after electrodialysis and other treatments before use. Preparation of almond juice. Selection: fresh, plump, mold-free almonds
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