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What are the methods for processing lotus root? A detailed guide
Lotus root is delicious, crisp and juicy, and can be eaten in many different ways. Here are several recommended processing methods: 1. Sweet and sour lotus root slices. Selection of raw materials: choose 50 kg of fresh lotus root that is thick and tender, 2.5 kg of salt, 20 kg of white sugar, and 15 kg of vinegar. Production process: cut the peeled lotus root into thin slices 1 cm thick, boil them thoroughly in water, then soak them in cold water for 6 hours and drain. Put the white sugar and vinegar into a pot together and bring to a boil. After cooling, pour over the lotus root slices and soak for 3 to 4 days, turning the container twice during this time, and it is done. The finished product is crisp and tastes sweet and sour.
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How is honey-crisp ginger made? A detailed explanation of the processing technology for honey-crisp ginger
This product is a wet-type candied fruit. Although it is mainly purely sweet in flavor, because the product is crisp and has a strong fresh tender ginger flavor, it is a popular candied snack food. The processing technology is as follows: 1. Raw material: use the youngest and most tender part of fresh young ginger, cut off to be about the size of a thumb, pink in color; the raw material appears delicate and small, and the price? 2. Peeling: each piece of young ginger is about 1-2 cm long, and the ginger skin can be removed by manual rubbing. 3. Color protection and hardening measures: soak in 0.1% calcium dichloride and 0.1% sodium sulfite solution for 8 hours.
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Detailed Explanation of the Processing Technology and Method for Licorice-Flavored Melon Seeds
1. Ingredients: Use 5% licorice, 3% salt, and 0.05% saccharin, add water and boil into a broth. 2. Method: Wash the black melon seeds, air-dry them, put them into a wok and heat over high heat until hot to the touch. Switch to low heat, and at the same time sprinkle in the prepared broth, stirring while sprinkling, until the melon seed kernels turn yellowish.
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How to Make Shiitake Mushroom Floss from Shiitake Stems? A Detailed Guide to the Processing Method
In artificially cultivated shiitake mushrooms, the stems account for about 30% of the fruiting body weight. Eating them directly is not only tough and hard to chew, but also not conducive to digestion and absorption. However, when processed into floss, they not only have a rich shiitake flavor but also combine the texture and mouthfeel of meat floss. They can be eaten alone, used as a side dish, or used as a filling for flavored foods such as sausages, pies and steamed buns. Because shiitake mushroom floss is rich in vitamin B2, vitamin D and the dietary fiber needed by the human body, it is a fairly ideal health food and has a certain effect in preventing rickets in children. Shiitake mushrooms
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Detailed Explanation of the Processing Method for Canned Shepherd's Purse and Shiitake Mushrooms
→ Filling cans → Hot water exhaust → Sealing → Sterilization → Cooling → Incubation inspection → Labeling → Packing → Finished product II. Key Operation Points (I) Pre-boiling After the shepherd's purse is sorted and washed, it is placed in boiling water and boiled for 4-6 minutes; 0.2% sodium sulfite is added to the pre-boiling water to preserve color. (II) Soaking Soak the shiitake mushrooms in water After removing the stems, place them in 30-40°C water to soak; the water can be changed several times during soaking. (III) Shredding After soaking, the shiitake mushrooms are washed and cut into shreds 2-3 mm wide. (IV) Filling cans Shep
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Detailed Explanation of the Processing Technology of Ready-to-Eat Pickled Pepper Plumfish
Plumfish, also known as plum croaker, belongs to the family Sciaenidae and the genus Sciaena. It is an important species in China's marine fishing, with a large yield and a low price. Therefore, plumfish is generally used together with other low-value fish as a raw material for surimi processing. 1. Auxiliary materials: red chili peppers, Sichuan peppercorns, old ginger, garlic, refined salt, pepper powder, star anise, cinnamon, white granulated sugar, peanut oil, etc. 2. Processing flow: cleaning → descaling, gill removal, gutting → cleaning → soaking → seasoning → precooking → cleaning and cooling
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Detailed Explanation of the Processing Technology of Shijiazhuang Braised Chicken
Shijiazhuang Braised Chicken, namely Shijiazhuang Hui Braised Chicken, is one of the famous foods of Hebei, with a history of more than 50 years. After 1947, it also absorbed the production techniques of Dezhou Braised Chicken, which further improved the quality of the product, greatly increased sales, and spread its fame far and wide. Raw material formula: 100 chickens, 5 kg salt, 300 g fresh ginger, 250 g dried tangerine peel, 25 g cardamom, 25 g clove, 150 g cinnamon, 150 g Sichuan pepper, 150 g fennel, 15 g tsao-ko, 35 g long pepper, 30 g amomum fruit, 20 g galangal, 20 g angelica dahurica, 2 g sand ginger
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What are the key points for fresh-keeping processing of shiitake mushrooms for export?
I. Raw material selection The raw materials must be fresh and of normal color. The mushroom caps must be intact in shape, the stems must be complete and unblemished, and the mushrooms must retain their elegant form as when growing naturally. The flesh must be thick, the cap edges must be evenly inrolled, the partial veil must be unbroken or slightly open, and the caps must not have opened. The cap diameter must be no less than 38 mm. Free of pests and diseases, off-odors, and soil impurities. II. Raw material handling and cold storage 1. Precooling and moisture removal of raw materials To maintain good freshness and color of the raw materials, fresh mushrooms must be promptly placed in a cold store for precooling and temperature reduction after harvest. According to equipment performance and the moisture content of the fresh mushrooms, maintain an appropriate
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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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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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