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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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Detailed Explanation of the Processing Method for Schisandra Fruit Leather
1. Process flow: raw materials ―→ sorting ―→ washing ―→ pulping and seed removal ―→ boiling ―→ homogenizing ―→ blending ―→ concentrating ―→ spreading into sheets and baking ―→ slicing ―→ drying ―→ packaging ―→ finished product. 2. Technical key points (1) Raw material handling: select fresh Schisandra (Schisandra chinensis) fruits with good ripeness, remove impurities and moldy portions, wash them clean, crush them with a crusher while removing the seeds, and homogenize with a homogenizer or colloid mill for later use. (2) Blending and concentrating: place the Schisandra pulp in a stainless steel
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Study and Discussion on the Extraction Process of Schisandra Extract
Hugan Tablets have the effects of soothing the liver and regulating qi, strengthening the spleen and promoting digestion, and lowering serum alanine aminotransferase. They have significant therapeutic effects on chronic hepatitis, viral hepatitis, persistent hepatitis, and early-stage cirrhosis. This product was originally a variety listed in the ministerial and provincial standards, and was later included in the 1995 edition of the Chinese Pharmacopoeia. Its testing items added "determination of schisandrin B content," but no provisions were made for the extraction process of Schisandra extract. If the Schisandra extract is still extracted according to the original material process, the extraction of schisandrin B would be unreliable. For this reason, based on the properties of schisandrin B, we designed tests using the same method with different concentrations
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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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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 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 Making Method of Ginger Juice Jelly
Ginger juice jelly is rarely seen on the market, probably because manufacturers fear increased costs. In fact, it can add one more variety to jelly, and it can sell well in both summer and winter; it only increases the cost of ginger juice. The processing technology is as follows: 1. Raw material handling: First use tender ginger as the raw material. After washing and peeling, crush and pulp it in a pulping machine. Because tender ginger is used, a small amount of water may be added appropriately during pulping. 2. Filtering to obtain ginger juice: Use manual pressure filtration to remove the residue, then heat the ginger juice to boiling and set aside for use. The ginger residue can be used to make seasoning powder.
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Detailed Explanation of the Processing Method and Production Steps for Sweet and Sour Crispy Ginger
Sweet and sour pickling of vegetables: this type of product mostly uses garlic, cucumber, radish, ginger, and similar ingredients for processing. The process includes: raw material handling, draining and air-drying, placing into a jar with a prepared liquid for pickling and preservation. The pickling method is as follows: 1. Raw material salting: select fresh tender ginger, wash it, scrape off the ginger skin, or use an emery wheel with a rubber head to remove the ginger skin through friction, then rinse clean. Add salt for salting. First add a thin layer of salt in a pool or jar. One layer of salt, one layer of tender ginger, with a salt amount of 20%. Periodically turn the jar so that
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Detailed Explanation of the Key Processing Techniques for Salted Garlic Cloves
Processing garlic into salted garlic cloves requires simple equipment and offers significant economic benefits, making it quite popular in the international market. 1. Process flow: Material selection → clove separation → soaking → peeling → rinsing → grading → blanching → cooling → rinsing → pickling → sorting → broth preparation → barreling → finished product. 2. Operating methods. 1. Seed selection. Garlic should be mature, dry, clean, with intact outer skin, free from insect damage and mold, and cloves that are too small or single-clove garlic should be removed. 2. Clove separation and soaking. Separate cloves by hand, remove the garlic stalk and outer skin, keep the inner skin, soak in clean water for 12 hours, changing the water at appropriate times.
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Detailed Explanation of the Processing Technology and Production Method of Carambola (Starfruit) Jam
(1) Process flow: Raw material selection and handling → heating and softening → mincing → blending → heating and concentration → canning and sealing → sterilization and cooling (2) Explanation of key operation points (1) Raw material selection and handling: Select fruits that are 80-90% ripe, fresh, of normal flavor, free from pests and diseases, and free from rot. Wash them, and cut off the stem and blossom ends and the ridges. The prepared carambola must be strictly prevented from piling up and discoloring.
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