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Detailed Explanation of the Processing Methods and Steps for Peeled Garlic
1. Seed selection. The garlic should be mature, dry, clean, with intact outer skin, free from insect damage and mildew, and overly small cloves and single-clove garlic should be removed. 2. Clove separation and soaking. Separate the cloves by hand, remove the garlic stalks and outer skin, keep the inner skin, soak in clean water for 12 hours, and change the water at appropriate times. 3. Peeling. Remove the garlic stem ends, inner skin, and the transparent garlic membrane attached to the garlic head, without damaging the garlic flesh. Then rinse clean. 4. Grading. According to clove size, grade one is 230-300 cloves per kg
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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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What are the processing methods for salted garlic cloves
Processing garlic into salted garlic cloves requires simple equipment and offers significant economic benefits, and the product sells well on the international market. 1. Process flow: material selection → clove separation → soaking → peeling → rinsing → grading → blanching → cooling → rinsing → pickling → sorting → brine preparation → barreling → finished product. 2. Operating methods. 1. Seed selection. The garlic must be mature, dry, clean, with intact outer skin, free from insect damage and mold, and small heads and single-clove garlic should be removed. 2. Clove separation and soaking. Separate the cloves by hand, remove the garlic stalk and outer skin, keep the inner skin, and soak in clean water for 12 hours, changing the water at appropriate times.
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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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Research on the Processing Technology of Frozen Surimi
I. Introduction to Frozen Surimi Frozen surimi is a new type of aquatic product processing raw material, mainly used to process surimi products and prepared frozen foods. Frozen surimi processing technology is a new technology researched and developed in the 1950s to 1960s by Japanese aquatic product researchers using Alaska pollock as the raw material. Frozen surimi should be frozen in the shortest possible time. A plate freezer is usually used, with a quick-freezing temperature of -35°C and a time of within 4 hours, so that the core temperature of the surimi reaches -20°C. The lower the temperature of frozen surimi products
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Detailed Explanation of the Processing Method and Production Steps of Apricot Preserves
(l) Main raw materials (calculated for producing 100 jin of finished product): 350-360 jin of apricots, 60-65 jin of granulated sugar. (2) Material selection and pre-processing. The fruit used for producing apricot preserves should be golden yellow in color, easy to separate from the pit, fine-textured, resilient, storable, and should not become soft and mealy after ripening; it should be whole, unblemished fruit free from pests and diseases. In production, "Tiebada" and "Shanhuangxing" are generally considered ideal. After harvesting, crack the fruit open along the suture line, remove the pits and wash clean. However, for green apricots used to produce green plum-style products, they should be soaked in 15% salt water for 3 days,
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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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A Detailed Guide to the Harvest Time and Processing Methods of Angelica sinensis
This product is the dried root of Angelica sinensis, a plant in the Apiaceae family. (1) Origin: mainly produced in Minxian, Wudu, Zhangxian, Chengxian, Wenxian and other places in Gansu, and also produced in Yunnan, Sichuan, Shaanxi, Hubei and other provinces. It is mainly cultivated. (2) Processing at origin: dug up in late autumn, the fibrous roots and sand and soil are removed, and after the moisture has evaporated slightly, it is tied into small bundles, placed on racks, and slowly smoked dry with smoke and fire. (3) Characteristics: slightly cylindrical, with 3-5 or more branch roots at the lower part, 15-25 cm long. The surface is yellowish-brown to brownish-brown, with longitudinal wrinkles and transversely elongated lenticels. The root head (gui head) is 1.5-4 cm in diameter, with
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What are the processing methods for Angelica sinensis? Read this article to find out
After harvesting, shake off the soil, pick out the rotten roots, remove the remaining leaf stalks, and after the moisture has slightly evaporated, tie them into flat bundles weighing 0.5~1 kg and place them in a smoking shed. Inside the smoking shed, build a 130 cm high rack, lay bamboo strips on top, and place the angelica bundles on it alternately flat and upright, with a thickness of 30~50 cm. Use soybean stalks, wet poplar, willow wood, etc. as fuel; after lighting, spray water so that it only produces smoke and no open flame, smoke them to color, until the surface of the angelica turns reddish red, then switch to coal fire or firewood (grass) fire and smoke for about 10 days, then turn over
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A Detailed Explanation of the Processing Methods and Key Technical Points for Angelica sinensis
The pharmacological effects of Angelica sinensis (dong quai) are very broad, and it is an extremely commonly used traditional Chinese medicine. Therefore, it is often made into different decoction pieces for use. The common decoction pieces mainly include "whole dong quai," "dong quai body," "dong quai tail," "stir-fried dong quai," "dong quai charcoal," "oil-stir-fried dong quai," "wine-stir-fried dong quai," and so on. They are described separately below. (1) Whole dong quai: take the raw Angelica sinensis medicinal material, remove impurities, wash clean, pile and moisten until thoroughly penetrated, cut into thin slices, and dry in the shade or at low temperature. (2) Dong quai body: wash the dong quai body clean with water, moisten until
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