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Detailed Explanation of the Production and Processing Method of Lily Cake
Making food with baked rice flour has the characteristics of being fragrant and delicious, quick to rehydrate, and easy for the human body to absorb and digest, and is very popular among consumers. 1. Production of baked rice flour. (1) Heating and baking method. Wash the rice clean, remove impurities such as sand and gravel, and drain. Put an appropriate amount of washed fine sand into a pot, add a small amount of cooking oil, heat it over high heat, add the drained rice, and keep stirring until all the rice grains are cooked. Then sift out the fine sand, let the rice grains cool, and pour them into a grinder to grind. The grinding passes through a 100-mesh
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Detailed Explanation of the Production Process of Shiitake Mushroom Pork Floss
1. Raw material preparation. Select about 5 kg of lean pork leg meat. Wash clean and cut into short strips. Take 3% (based on meat weight) dried shiitake mushrooms and soak in water to rehydrate. 2. Boiling seasoning. Heat 3% peanut oil (based on meat weight, the same applies below) in a pot, add 1% ginger and fry briefly, add 10% soy sauce, 3% shiitake mushrooms, 50% water, 0.6% refined salt, 5% scallions, 0.5% fennel, 4% yellow rice wine, simmer over low heat for 30 minutes, then filter, and add 0.2% compound monosodium glutamate. 3. Boiling the meat. Put the meat strips into the pot, add
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Detailed Explanation of the Production Process for Soft-Packaged Shredded Shiitake Mushrooms
Edible fungi are rich in amino acids, vitamins, polysaccharides, polypeptides, and trace elements such as organic germanium and zinc, and have high edible, health-care, and medicinal value. Developing deep processing of edible fungi to make convenient side dishes, beverage powders, nutritional oral liquids, and medical health-care products has broad market prospects. The author has researched and developed a series of seasoned soft packages from deep-processed edible fungi, suitable for production by townships, towns, and small enterprises. The production process for seasoned soft-packaged shredded shiitake mushrooms is introduced as follows: 1. Process flow: dried shiitake mushrooms (or fresh mushrooms) -> remove stems, shred -> wash
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How Is Royal Jelly Produced? A Detailed Introduction to the Production Process
Royal jelly is a secretion from the glands of worker bees, including the hypopharyngeal glands (commonly known as royal jelly glands) and the mandibular glands. It is the lifelong food of worker bee and drone larvae within 3 days of age, as well as of the queen bee. Depending on the flowering period, production season and bee species, royal jelly appears as a milky white to slightly yellowish curd-like substance with a sour, pungent, astringent and slightly sweet taste. Royal jelly is a natural health product with no harm to the human body, and its range of applications is quite broad. Men, women, the elderly and the young can all benefit from it. After taking it, it can enhance the body's immune function and promote recovery after illness. It has beneficial effects on high blood pressure, high blood lipids, neur
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Detailed Explanation of the Production Process for Multi-Flavor Green Apricot Plums
Multi-flavor green apricot plums are a sugar-preserved product made from green apricots as the main raw material, processed through salting, licorice compound liquid immersion, coloring, and sugar curing. The product is sour, sweet, salty, and fragrant, with a unique flavor. It is an important raw material for making assorted preserved fruits, and is also an indispensable decorative and garnishing food for fillings in mooncakes and other pastry foods. The main raw material used in processing this product - green apricots - is harvested when the apricot fruit is 5 to 6 ripe. Windfall fruit or later-stage thinning fruit can be used, greatly reducing processing costs and improving the economic benefits of fruit growers. This project is simple to process,
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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 Production Process for Fermented Shiitake Mushroom Sausage
In the course of building a moderately prosperous society in all respects in our country, people's demands for food, especially meat products, are becoming higher and higher. They require not only good taste but also nutritional and health-care functions. Therefore, traditional sausages are being challenged, and the task of developing functional specialty sausages that the public needs is placed before us. Because shiitake mushrooms have unique physiological functions such as delicious taste, rich nutrition and high fiber content, they have relatively high medicinal value. With shiitake mushrooms and other ingredients as the main raw materials, fermentation by lactic acid bacteria gives shiitake mushroom sausage both nutritional and
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Full detailed guide to the production process of Sichuan pepper oil
Production method 1. Cleaning and selection: The Sichuan pepper seeds are cleaned by screening, the Sichuan pepper stems and other impurities are removed, then they are roasted in a household rice cooker over heat until they taste fragrant and are not burnt. 2. Crushing: After roasting, the Sichuan pepper seeds are crushed with a stone roller or stone mortar until they become powder (the finer the particles, the better). 3. Boiling the oil: Place the roasted and crushed black powder into a pot of boiling water, then immediately stir it with an iron shovel or wooden stick (about 2.5 kg of water to 1 kg of cooked fine Sichuan pepper seed powder). At the same time, continue heating over low heat and keep it warm for about 1 hour, so that most of the
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A detailed explanation of the production processes of shacha sauce and silver shrimp paste
Shacha sauce: generally, dried shrimp and onion are first deep-fried, peanut kernels are roasted, then they are combined with garlic, white sugar, jinshi (a type of fermented black beans), soy sauce, sand ginger powder, raw oil and a small amount of preservative powder, etc.; after boiling, the mixture is ground fine to obtain the finished product. Silver shrimp paste: it is made from raw materials such as baijiu, shrimp roe, a small amount of shrimp paste and a small amount of preservative powder, which are ground into a paste and then sun-dried to obtain the finished product. Quality standards and eating methods: the color is light brown and fresh, with a distinctive aroma, sauce flavor and the umami of shrimp. Shacha sauce also has a garlicky spicy taste. Both are required not to become moldy or breed insects. They are mainly used as a condiment
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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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