Preparation of canned almonds in brine
(1) technological process: raw material → almond peeling, debittering, → disinfection, water control, → canning, → exhaust, → sealing, → sterilization and cooling → storage.
(2) Technical points:
① raw material selection: canning almonds require large, fresh and full kernels, no mildew deterioration, no diseases and insect pests.
② almond peeling and bitterness: first blanch the almond skin with 90-95 ℃ hot water for 3-5 minutes and then remove it, soften the almond skin, spread the skin surface and put it into a mechanical peeling machine or manual peeling machine. Then soak the peeled almonds in about 50 ℃ of warm water, change the water once or twice a day, soak for 5 to 6 days, and then remove (sweet almonds can be rinsed directly after peeling).
③ disinfect and drain: disinfect the peeled almonds in peracetic acid with a human concentration of 0.35%, soak for 10 minutes, remove and drain.
④ canning: prepare 15% salt water and boil and sterilize. Put the almonds in a sterilized glass jar and add salt water. Boil the lid and sealing ring in boiling water for 5 minutes and set aside.
⑤ exhaust: put the glass jar containing almonds and salt water into the exhaust box, heat it with steam, make the central temperature of the tank reach more than 80 ℃, and exhaust for 7 minutes and 15 minutes. After taking out the tank from the exhaust box, immediately seal the lid, put the lid straight, press and seal. If the cover is sealed with a vacuum capping machine, the vacuum degree should reach 52.6 ~ 65.8 KPA and then seal.
⑥ sterilization and cooling: canned almonds were sterilized in boiling water for 8 minutes for 18 minutes, then cooled to room temperature in 75 ℃, 55 ℃, 35 ℃ warm water.
⑦ heat preservation, inspection: stored at room temperature 20 ℃ for 7 days, after passing the inspection, it can be boxed into storage.
(3) quality requirements: the almonds in the can are white, full and neat, and the salt water is transparent, allowing a little debris that does not cause turbidity. Almonds are non-toxic, odorless, not soft and crisp.
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Cultivation techniques of Tea Pear
Collect seeds. When the fruit of tea pear ripens from late October to early November, the berrylike capsule changes from yellowish green to yellowish brown, the upper part is slightly cracked, the aril turns red and the seed kernel is full, it is collected in time. After the fruit is harvested, put it in the ventilated room, air it for 2-3 days, ripen it after it is finished, take it to the outdoor cement floor, trample on the fruit shell, take out the seeds, soak the seeds in clean water for 24 hours, rub off the red aril, float away the empty seeds, fish out and air for thousands of days, sow with picking or moistening the sand for storage, and pay attention to the sand not to be too wet in order to avoid rotten seeds.
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Production status and Development Strategy of Nanguo Pear in Haicheng City
Nanguo pear is a characteristic industry in Haicheng area. with its moderate fruit, bright color, delicate pulp, sweet and sour palatability, rich and unique flavor and other advantages, Nanguo pear can be called Jiaozi in the fruit, one of the best in the world, and is deeply welcomed by consumers all over the country. 1. The booming Nanguo pear industry at present, there are 20 towns (farms) in Haicheng, more than 300 villages cultivate Nanguo pear, more than 200,000 people are engaged in Nanguo pear industry, the total area of Nanguo pear is more than 300,000 mu, the total number of plants is more than 1000 million, the annual output is about 150000 tons, and the output value is more than 450 million yuan.
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