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A Detailed Explanation of the Production Process of Shrimp Paste and Its Products
Shrimp paste is one of the traditional shrimp foods of China and the coastal areas of Southeast Asia, and 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 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 meets national hygiene standards. (2) Shrimp paste production process The modern fermentation method is currently the most scientific production process. Its process flow is as follows: raw
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Detailed explanation of the simple production processes for various tea beverages
Selenium-enriched tea beverage process flow: tea leaves → extraction → coarse filtration → fine filtration → blending → ultra-high temperature sterilization → filling → high-pressure sterilization (115°C, 20 min); ultra-high temperature sterilization → aseptic filling → labeling, inspection. Bottled black tea beverage process flow: black tea → extraction → precision filtration → blending → heating → filling → sealing → sterilization → finished product. Canned oolong tea beverage process flow: tea leaf roasting → extraction → filtration → blending → heating → canning → nitrogen flushing → sealing → sterilization → cooling → inspection → finished product. Bottled black tea beverage process flow
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Detailed Explanation of Mulberry Leaf Tea Production Techniques and Processing Steps
According to experts at the Japanese Institute of Health, mulberry leaves contain 17 amino acids, as well as fats, vitamin C, B1, B2, folic acid, carotene, calcium, phosphorus, iron, manganese, sodium, and more. These nutrients are at their highest levels in mulberry leaves after the first frost. Mulberry leaf tea is a natural health product for maintaining health and strengthening the body, and is especially suitable for long-term drinking by patients with diabetes and high blood pressure. Its production process is as follows: Leaf picking and handling. It is best to pick leaves from the middle and upper parts of late-autumn mulberry trees that are free of pollution, pests, and diseases. In the Qian'an area of Hebei, mid-September is
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Production Method and Food Processing Technology of Green Beans in Tomato Sauce
Production Method 1. Material selection: Grade the green beans into large and small sizes using a grader, and remove moldy, insect-damaged, dry-scarred, mottled, and off-colored beans. 2. Soaking: Soak in clean water for 16-24 hours (water-to-bean ratio of 2:1), changing the water to prevent sprouting and spoilage. The soaking time depends on air temperature, judged by thorough saturation. 3. Pre-cooking: Treat with 0.05% sodium hydroxide solution (solution-to-bean ratio of 1.5-2:1) at 99-100°C for 20-30 minutes (judged by
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Detailed Explanation of Greenhouse Tea Production and Processing Technology in Northern China
Rizhao green tea, as a successful example of "moving southern tea to the north," accounts for more than 50% of the total tea garden area in Shandong Province. It has the unique qualities of "beautiful taste, rich aroma, and resistance to repeated brewing," and is renowned both domestically and internationally. In recent years, with the adjustment of agricultural structure, as an important component of facility agriculture, greenhouse tea production has formed a certain scale, becoming a pillar industry for agricultural development in tea regions and an important way for farmers to increase income. The production and processing technology of winter tea in facility-cultivated greenhouses is introduced as follows: 1 Site selection and greenhouse construction 1.1 Garden site selection Rizhao is located in the north
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How Is Asparagus Tea Made? A Complete Guide to the Production Process
1. Process flow: raw material picking - spreading to air-dry - drum fixation - air cooling - second hot-air fixation - rolling - spreading the batch and cooling - hot-air drying - finished product - packaging. 2. Key operating points: 1. Raw material picking: length 3-3.5 cm, and the cut lengths must be highly uniform. 2. Spreading to air-dry: gather the picked raw material and spread it out flat in a room with good ventilation and air convection; generally use bamboo mats or plastic film as a ground liner, and let the surface moisture dry off under natural conditions. 3. Drum fixation: place the spread
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Detailed Guide to Dried Goji Berry Production: Processing Methods from Fresh Fruit to Dried Fruit
I. Sun-Drying Method 1. Mix freshly picked goji berries evenly with alkaline water, then spread them evenly in goji trays ("goji tray": a specialized tool for sun-drying or oven-drying goji berries. Generally, it is a wooden frame nailed together from wooden strips, 90 cm long and 60 cm wide, with window screen nailed to the bottom of the wooden frame, and a crossbar nailed below the window screen. The goji berries are spread on top of the window screen. Note: some use cardboard or bamboo mats, but none have better breathability and ventilation than window screen). Dry in a shaded, well-ventilated place (one day is preferable). Wait
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What are the steps in the production process of yellow tea?
The quality characteristic of yellow tea is yellow liquor and yellow leaves. The production method is mainly characterized by the menhuang (smothering/yellowing) process, which uses high temperature fixation to destroy enzyme activity. The subsequent oxidation of polyphenols is caused by the action of damp heat and produces some colored substances. When the degree of color change is relatively light, it is yellow tea; when the degree is heavier, it forms dark tea. Its typical process flow is fixation, menhuang (smothering/yellowing), and drying. Rolling is not an essential process for yellow tea. (1) Fixation. Through fixation, yellow tea destroys enzyme activity, evaporates part of the water,
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Detailed Explanation of the Production Process and Processing Methods of Candied Mushrooms
1. Raw material selection: Choose fresh mushrooms with medium-sized caps, natural color, intact shape, and no disease or insect spots as processing raw materials. 2. Pretreatment: ① Brine soaking: Remove attached impurities from the harvested fresh mushrooms and immediately immerse them in 1%-2% salt water for 4-6 hours to increase the firmness of the mushroom bodies. ② Blanching: Pour the cleaned and drained mushroom bodies that have been soaked in brine into boiling water and blanch for 7-9 minutes to destroy enzyme activity and prevent browning of the mushroom bodies. ③ Trimming: In order to make the candied mushrooms neat and attractive,
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Detailed explanation of the production process and technical operations at each stage for the nameko mushroom
Production process: ingredient mixing - sterilization - tray filling - cooling and inoculation - mycelial growth - summering - mushroom management - harvesting and processing - flush transition - insulation for fruiting. 1. Ingredient mixing: the most critical requirement for ingredient mixing is to mix raw materials of different compositions evenly, mix dry and wet materials evenly, so that the nutritional ratio of each tray of substrate is uniform, with a water content of 60%. 2. Sterilization: there are mainly two sterilization methods for nameko mushroom substrate: bag steaming and loose material steaming. The vast majority of growers in all areas of the county still follow these two methods, but each has its advantages and disadvantages, and attention should be paid when choosing.
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