Processing of licorice olive
Licorice olive is also made from olive germ, which is processed in the same way as chili olive, but the formula is different, so the flavor is different. The processing techniques are as follows:
1, raw material treatment: olive embryo desalination, because you want to highlight the flavor of licorice, desalination should not leave too much salt, generally slightly salty, after desalination, drain water or bake semi-dry.
2. Licorice liquid preparation: use 5% licorice liquid, that is, 50 kg olive embryo with 2.5 kg licorice, add 50 kg water, boil into 20-25 kg licorice liquid, filter and set aside.
3. Other additives: add 2% cyclamate, 0.5% citric acid, 3% salt, 0.1 sodium benzoate and 1/10000 lemon yellow pigment to licorice liquid, dissolve and mix evenly, add semi-dry olive embryo, heat together, stir continuously, make sure that the olive embryo can fully absorb the liquid, it will take 2-3 days before and after. Or in the licorice liquid does not add other additives, just add salt, the final product only licorice and salty taste. This highlights the sweetness of licorice. In some cases, it is easier to wrap licorice powder in the semi-finished product after desalination.
4, baking: drying at 65 ℃, first of all, the surface should be dry, before baking, some licorice powder is mixed with a small amount of licorice powder and then sent to baking. The water content is controlled to about 20%.
This product is yellow in color, with strong licorice taste, salty, sweet and sour. Like pepper olive, it has a certain toughness and chewiness. It does not require sweetness and crispness, which is different from peel olive. Because of its good flavor, it also has the prospect of market consumption.
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Varieties and varieties of licorice
1. Licorice: the root is cylindrical, long 30~120cm, diameter 0.6~3cm. The outer skin is loose and tight, reddish brown, dumb brown or grayish brown, with obvious wrinkles and grooves, commonly known as "ditches and ridges" and sparse fine root marks. the lenticels are transversely long and slightly sunken in the center of the section at both ends. The incision shrinks like the size of a pepper eye, which is called a "pepper eye". The quality is solid and heavy, the cross section is fibrous, yellow-white, powdery, with obvious cambium ring and radial texture, with fissures. There are bud marks on the surface of the rhizome.
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How to process licorice kumquat
This product belongs to the cold fruit category, the raw material is kumquat salt embryo, generally do not use fresh raw materials. The processing techniques are as follows: 1. Desalination treatment: the salt embryo is soaked in water and desalted, leaving about 2% of the salt in the embryo, that is, it can be slightly salty. 2. Semi-dry: sun-dried or baked. After draining water, it can be semi-dry in the drying field. If there are conditions, you can use the baking room for drying. Request to the semi-dry state can be over, ready for use. 3. Preparation liquid: liquorice liquid preparation: 50kg salt embryo needs licorice 1.5ml 2.5kg, licorice of good quality
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