Processing of Fructus Schisandrae fruit peel
1. Technological process: raw materials-→ selection-→ cleaning-→ beating and seed removal-→ cooking-→ homogenization-→ blending-→ concentration-→ skin baking-→ slices-→ drying-→ packaging-→ finished products.
2. Technical points
The main results are as follows: (1) the fresh Schisandra chinensis fruit with good maturity was selected for raw material treatment, the impurities and moldy parts were removed and cleaned, broken by crusher, and the seeds were removed at the same time, and then homogenized with homogenizer or colloid mill.
(2) blending and concentration: put Schisandra chinensis pulp in stainless steel pot or sandwich pot directly or steam heating concentration, it is best to use vacuum concentration or sandwich pot steam heating, first evaporate part of the water, and then add white granulated sugar. Add 25kg or 40kg of human white sugar according to the raw material, and add 100g thickener sodium alginate. Sodium alginate should be heated by adding water in advance to form a uniform colloid, and according to the amount of acid contained in the raw material, citric acid is added appropriately to make the total acid content reach 0.5% mi 0.8%, and then heated and concentrated into a thick sauce body, and its solid content reaches 55%. 60%.
(3) skin baking: pour the Schisandra sauce into a 6mm deep toughened glass plate. Spread a layer of white cloth on the board in advance, that is, pour the sauce on the white cloth with a thickness of about 2 mm, then bake in the baking room and bake at 60 ℃ 70 ℃ to a semi-dry state.
(4) peel while it is hot: remove the chunky schisandra sauce while it is hot from the baking room. If it cools, it is not easy to leave the cloth.
(5) slicing: cut into square or round cakes manually or mechanically.
(6) drying: send the sliced finished product to the baking room for drying, so that the water content is reduced to 5% as qualified.
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Processing of Schisandra jelly
1. Technological process: raw material → selection, → cleaning, → beating, de-seeding, → boiling, → filtration, → deployment, → concentration, → canning, sealing, → sterilization, → cooling, → inspection of → finished products. 2. Technical points (1) Raw material treatment: select fresh Schisandra chinensis fruit with good maturity, remove impurities and moldy parts, clean it, then break it with a crusher and remove seeds at the same time; boil and filter to remove the pulp. The pulp can also be retained and homogenized treatment should be carried out after deployment, requiring a homogenization pressure of 50 MPA. (2) blending: the amount of fruit juice is 25%-
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Processing of Schisandra fruit vinegar
Fruit is rich in sugar resources and is a good raw material for vinegar brewing. Compared with grain vinegar, fruit vinegar is more nutritious. It is rich in acetic acid, succinic acid, malic acid, citric acid, a variety of amino acids, vitamins and bioactive substances. And mellow taste, rich flavor, fresh and refreshing, unique effect, can play a role in softening blood vessels and reducing blood lipids. Fruit vinegar is acidic and becomes alkaline food after absorption and metabolism by the human body. Fruit vinegar has the following health benefits: volatile substances and amino groups in ① fruit vinegar
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