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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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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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Detailed Explanation of the Processing Technology and Production Method of Candied Ophiopogon Root
Ophiopogon root, also known as Maidong, also called dwarf lilyturf or broadleaf ophiopogon, is a commonly used traditional Chinese medicine. It belongs to the genus Ophiopogon and the genus Liriope in the Liliaceae family, and its tuberous roots are used medicinally. Candied ophiopogon root is not only sweet and palatable like other candied fruits and vegetables, 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. Moreover, its processing technology is simple and its raw materials are easy to obtain. Processing and selling candied ophiopogon root is indeed a new and stable path to wealth. Its processing technology is as follows. 1. Raw material selection: Select mature, well-developed ophiopogon roots with relatively large grain size. 2
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Production Method and Technical Key Points for Multi-Flavor Shiitake Mushroom Strips
During the processing of shiitake mushrooms, a large number of broken and fragmented mushroom stems are often removed. The protein, various amino acids and vitamin content of these stems are on par with the caps and gills, so discarding them is a great pity. For this reason, a method for making multi-flavor shiitake mushroom strips using them as raw material is introduced here. 1. Soaking Remove impurities as well as diseased and rotten parts from the broken mushroom stems, place them in clean water weighing twice as much, add an appropriate amount of vinegar, soak for 24 hours, then take them out and tear them into strips. Next, place them in a water tank and wash with running water, then remove and filter through a bamboo sieve, draining off the water. 2. Drying
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Tomato Sauce Production Method
Production method There are more than 3000 kinds of sauces. During production, first wash, peel, mash and heat fruits and vegetables (apples, oranges, grapes, onions, tomatoes, celery, etc.). Through heating, the effects of mixing, dissolving and sterilizing are achieved. There are two types of heating pots: atmospheric pressure type and pressure type. After heating, filter to remove the residue, then add granulated sugar, salt, vinegar and spices to the clear pure juice. Finally, store the prepared juice in storage containers. After a certain period of time, at a certain temperature, the juice
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Detailed Explanation of Edible Mushroom Spawn Production Methods and Key Technical Points
Right now is the peak season for edible mushroom spawn production. As a technology-intensive and labor-intensive product, edible mushrooms, with their short, smooth and quick production advantages, are being favored by more and more farmer friends. "Good seed gives good seedlings" is a phrase familiar to everyone in ordinary agricultural production, but it is easily overlooked in edible mushroom production. Therefore, especially under the current situation, it is very necessary to train and standardize spawn production technology and to determine the direction of technological research and development. Adaptive selection of spawn 1. Selecting and introducing spawn (strains) adapted to local climatic conditions
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How is carambola preserved? A detailed guide to the production method
This product is a preserved fruit and candied fruit food made from fresh raw materials. The processing technique is as follows: 1. Raw material preparation: After washing the fresh carambola, remove the ridges and cut lengthwise with a knife into 2-5 long strips. 2. Hardening and color protection: Use alum or calcium oxide as the hardening agent. If alum is used, 0.5% is needed, and the color-protecting agent is 0.1% sodium bisulfite. Mix the two additives together and soak the carambola strips for 8 hours, then remove them, rinse clean with clear water, and drain the water for later use. 3. Sugar solution preparation: The amount of white sugar used is
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Production and Processing Techniques and Methods for Spicy Fish
Silver carp is a well-known freshwater fish species with a relatively large yield, but because its flesh is fine and full of small bones, its value is relatively low. At the same time, among similar products on the market, there are many small fish and few quick-prepared larger fish. To increase its added value, the author, through repeated experiments, developed soft-packaged spicy fish. The processing technology and formula are introduced as follows: 1. Raw and auxiliary materials: silver carp (about 0.35 Kg), salt, monosodium glutamate, Sichuan pepper, fennel, cinnamon, chili, pepper, tsaoko, ginger powder, cooking wine, soy sauce, scallion white, fresh ginger,
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Detailed Explanation of Beeswax Production Methods and Technical Key Points
Based on the bees' ability to secrete beeswax, 20,000 bees can secrete about 1 kg of beeswax in their lifetime. A strong colony can secrete 5-7.5 kg of beeswax in spring and summer over the course of 1 year. Taking appropriate measures can increase beeswax production. 1. Build more new combs. Old combs are the main raw material for producing beeswax. Eliminate more old combs and build more new combs; building 1 new comb can produce 50-70 g of wax. 30% of old combs should be eliminated each year. 2. Widen the bee space. During the major honey flow period, widen the bee space between honey combs, and the bees
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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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