-
Detailed Explanation of the Production Process for Fish Balls
Fish balls are ball-shaped products made through processes such as pulping, forming and boiling. Good-quality fish balls have the characteristics of being bouncy, chewy and refreshing. Combining traditional fish ball-making experience with modern food science, this article introduces a scientific and reasonable fish ball production process: 1. Required equipment: meat grinder, meat ball pulping machine, forming machine, boiling tank, quick-freezing warehouse, etc. 2. Required materials: meat ball crisping agent (for fish), carrageenan (Dehui 636), seafood powder, white pepper powder, ginger powder, soy protein isolate, corn
-
Detailed explanation of the production process for canned braised fish: Methods for making seasoned aquatic canned products
The processing of canned braised fish mainly adopts the braising technique characteristic of Chinese cooking. The fish pieces may first be fried and then canned with seasoning liquid poured in; or dehydrated and then canned with seasoning liquid poured in; or directly packed raw and then filled with seasoning liquid; or the fish pieces may be braised and roasted together with the seasoning liquid, then canned and an appropriate amount of seasoning liquid poured in, etc. Depending on the cooking method, the product name also differs. Examples include crispy, braised, and oil-braised. The finished product generally has a relatively large amount of broth, a deep red color, and the flavor of braised fish. Common varieties include canned braised chub mackerel, canned braised common carp, canned braised mixed fish, crispy yellow croaker,
-
Detailed Explanation of Shrimp Paste and Its Product Production and Processing Technology
Shrimp paste is one of the traditional shrimp foods of China and the coastal regions of Southeast Asia. Its rich nutrition and unique flavor are deeply favored by diners at home and abroad. (1) Raw material shrimp for shrimp paste production. The shrimp used for shrimp paste are several species of planktonic crustaceans, among which the main varieties are: (1) Acetes chinensis; (2) Acetes japonicus; (3) mysid shrimp; (4) ditch shrimp. The salt used for shrimp paste production must be water-washed edible salt that complies with national hygiene standards. (2) Shrimp paste production process. The modern fermentation method is currently the most scientific production
-
Detailed Explanation of Mechanized Potato Production Technology Throughout the Entire Process
Shawan County has an annual potato planting area of 2,250 hectares, which has become a new highlight for increasing the income of farmers and herders in cool and cold regions. Because the traditional manual planting and harvesting methods are backward, labor-intensive, and low in efficiency, it is difficult to achieve large-scale operation. Through practice, advanced potato seeders and harvesters were introduced, and a mechanized technology for the entire potato production process was summarized. At present, this technology has been fully promoted. 1. Pre-planting preparation 1. Soil conditions Choose loam or sandy loam with deep soil layers, high organic matter content, loose and easily crumbled texture, good permeability, and medium or higher fertility.
-
Detailed Explanation of the Production Process for Canned Small Fish
Small fish are found in enormous quantities in rivers, streams, lakes and ponds. Under traditional processing methods, they are mostly used for feed processing or eaten fresh. Used as feed, this results in a waste of resources; eaten fresh, consumption is not large due to seasonal influences and differences in people's dietary habits. Made into canned products, however, they have enormous potential and broad market prospects. 1. Raw material requirements and handling: Select small fish with intact bodies, normal odor, elastic flesh and good freshness. Squeeze out the internal organs of the small fish completely, rinse thoroughly, ensure no internal organs remain, and wash off the small scales as much as possible.
-
Detailed Explanation of the Production Process and Steps of Mushroom Flour Paste
Mushroom flour paste is yellowish-brown, glossy, fresh and sweet in taste, moderately salty, and has a distinctive mushroom aroma. 1. Raw material ratio: mushroom by-products (substandard mushrooms, broken mushrooms, mushroom fragments) 30 kg, flour 100 kg, salt 3.5 kg, five-spice powder 200 g, saccharin 100 g, sodium benzoate 100 g, citric acid 300 g, water 30 L. 3. Key production points (1) Making dough pellets: add 30 L of water to 100 kg of flour, mix evenly, knead into thin long strips, cut into broad bean-sized pieces
-
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.
-
Detailed Explanation of the Production Process for Five-Spice Smoked Fish
Five-spice smoked fish is a regional specialty product made by processing the Spanish mackerel, a coastal aquatic resource. By introducing high-temperature sterilization retort pouch production technology, the product has gained a more competitive edge in the market in terms of distribution reach, shelf life and flavor. 1. Process flow: raw material selection -- thawing -- slicing -- rinsing with water -- draining -- deep-frying -- smoking -- cooling -- packaging -- sterilization -- cooling -- packaging -- warehousing. 2. Formulation setting (based on 100kg of trimmed material) [omitted]
-
Detailed Explanation of the Development Method and Production Process of Oyster Mushroom Yogurt
Oyster mushroom is an edible fungus that is easy to cultivate, has high yield, and is deeply loved by the general public. Oyster mushroom has tender flesh, a delicious taste, and rich nutrition. Every 100g of dried mushroom contains 23-28g of protein and 1.42-2.87g of fat; the protein contains 18 kinds of amino acids, and the 8 essential amino acids for the human body and 2 semi-essential amino acids (arginine, histidine) account for about 40-50% of the total amino acid content. It also contains trace elements such as phosphorus, potassium, iron, zinc, and copper, as well as rich Vc. Oyster mushroom has very high medicinal value
-
Production Process and Detailed Steps for Making Soy-Sauce Garlic
Garlic is the bulb of plants in the genus Allium of the lily family (commonly known as "garlic head"). Every 100 grams of fresh garlic contains 4.4 grams of protein, 0.2 grams of fat, 23 grams of carbohydrates, 0.2 grams of crude fiber, 1.3 grams of ash, and 70 grams of water, and also contains calcium, iron, phosphorus, thiamine, riboflavin, nicotinic acid, ascorbic acid, and selenium, among others. In addition, garlic also contains substances that kill bacteria, treat disease, promote health, and prevent cancer, and has relatively high physiological and medicinal value. When garlic is used to prevent and treat disease, it is mostly effective only when eaten raw, but after a brief dormancy garlic does not store well,
条件筛选