Processing technology of spicy peach slices
(1) Product features
The product is crisp but not crisp, oil but not greasy, spicy with sweet, unique flavor, very popular with consumers, especially children.
(2) technological process
Selected materials → soaking → blanching → fried → mixed powder → packaging → finished products
(3) description of operation points
(1) material selection: select pest-free, unrotten peach, slightly reddish peel immersed in water, the amount of water is slightly higher than the peach fruit surface, and then add alum according to 0.06% of the peach weight, constantly stir to wash the hair and dirt on the peach fruit surface, then pick it up and drain, cut the peach into two halves along the slit with a stainless steel knife, and then cut the flesh into about 2mm slices longitudinally.
(2) Liming: pour peach slices into 1% lime water, stir fully and soak for 4 hours, then remove them and wash them in flowing water to remove the smell of lime.
(3) blanching: after soaking peach slices, pour them into boiling water, boil them for 10 to 20 seconds, pick them up and put them into cold water, rinse for about 5 minutes, then leave them in a ventilated and dry place to dry or bake to 80% to 90%.
(4) seasoning powder: 65% sugar, 10% spicy powder, 5% pepper, 5% salt, 8% seasoning powder, then mix and stir well.
(5) Fry: add salad oil in the cauldron, heat up to 150-180 ℃, add dried peach slices in a large fillet, deep-fry for 3-5 seconds and take out. Keep shaking the silk fish when frying to prevent some of the flesh from being underfried or over-fried.
(6) Powder mixture: place the fried peach slices in a net basket for a while, drain the oil, move it into the open container while it is hot, and immediately add the seasoning powder which accounts for 12% to 15% of the weight of the peach slices.
(7) sub-packing: the peach slices after mixing are re-loaded into the fish, shake a few times to remove the unglued seasoning powder, cool to room temperature, weigh 100 grams or 50 grams, 200 grams, and seal with food plastic bags.
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King of pears: Fengxiang
Fengxiang pear was bred by the new century × three flowers hybrid in Zhejiang Academy of Agricultural Sciences. In the base introduced in 1999, 85% of the fruit was hung in 2000, with an average yield of 2.2kg per plant. In 2002, the average yield reached 38.5kg, the average yield per plant was 29kg, and the yield per mu reached 1523 kg, ranking first among 36 pear varieties in the base. The variety has strong branches, strong growth, yellow branches in the first year, brown in the second and third years, no speckle, glossy, high temperature resistance, thin ridge resistance, strong adaptation, early fruiting, more pollen and fruit setting rate.
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Longyuan pear
Longyuanyang pear is a new pear variety bred by artificial sexual hybridization by Heilongjiang Academy of Agricultural Sciences in 1979. The variety has the advantages of cold resistance, good quality, beautiful appearance and early fruit. it was approved and named by Heilongjiang crop Variety approval Committee in February 2000. More than 200,000 plants have been planted in Heilongjiang, Jilin, Inner Mongolia, northern Liaoning and other places. First, comprehensive characteristics, Longyuanyang pear fruit gourd-shaped, the average single fruit weight 120 grams, the maximum single fruit weight 350 grams. The pericarp is light yellow, red on the sunny side, and in the pericarp.
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