Processing of amber almonds
(1) technological process
Raw material → Select → soak → Sugar boil → cooling drain → Fry → cooling → Oil throwing → Packaging
(2) key points of the process
Use a vibrating screen to select almonds of uniform size and pick out insect food, moldy almonds and other impurities.
Soak in 60 ℃ warm water for more than 5 days, change water every day to prevent almond peel from falling off. Soak the water, drain, and pick out the peeled almonds.
Put the almonds in a sugar solution with a concentration of 75%, cook for 15 minutes for 20 minutes, and remove from the heat, the concentration of the sugar solution should be more than 75%. The sugar solution is made of 55 kg granulated sugar, 30 kg sugar and 25 kg water. The amount of water added should be determined according to the water content of Yee sugar.
Remove the almonds, drain some of the sugar, spread out and cool to 20: 30 ℃, deep-fry. Put the almonds in the basket and put the almonds in an oil pan with a temperature of 150 to 160 ℃. Deep-fry the almonds evenly without scorching, amber and shiny. The fried almonds are quickly cooled to 60 ℃, and turn a few times to prevent adhesion. Cool to below 50 ℃ and shake the oil.
Deep-fry the cooled almonds, centrifuge the oil for 2 to 3 minutes, and remove some of the oil from the surface. After weighing, put it into a screw bottle.
Points for attention
Strictly control the frying temperature to prevent it from being too high or too low. Keep the oil pan clean, change the new oil each time, and add antioxidants to the oil, such as propyl gallate, about 0.5 grams per kilogram of oil. Frying to canning and sealing should be completed within 50 minutes. After cooking, the sugar should be cooled to room temperature before frying, otherwise, the sugar is easy to dissolve in the oil. The cooling temperature is too low and it is easy to agglomerate. In the preparation of sugar solution, reducing sugar should account for more than 50% of the total sugar, and the product must be cooled to 60-70 ℃ before turning to prevent sand return.
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Processing technology of jujube
First, the selection and classification of jujube fruit: get rid of moth-eaten fruit and mechanically damaged fruit, and then grade according to the circumference diameter of the fruit. Second, jujube fruit cutting seam: jujube fruit should be cut longitudinally, the depth of cutting slot is half of pulp, and the length of cutting gap is the length of jujube fruit. Third, sugar cooking: the sugar cooking process takes 3 times. For the first time, put the same weight of sugar and water into a stainless steel pot to boil, and then pour the treated jujube fruit into the boiling pot, with sugar flooding the fruit as the best. Cease fire after 30 minutes of cooking, but not
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Apricot Variety-Hongfeng Apricot
The parent is Red purse × Erhua Cao, the fruit of this variety is round, the average single fruit weight is 57.24 grams, the maximum fruit weight is 87 grams, the suture is obvious, and the suture near the stem depression is deeper. The peel is smooth, orange-yellow, the sun is flushed, and the peel is not easy to peel off. Orange flesh, fine meat, more fruit juice, sweet and sour flavor, strong flavor, high quality and so on. Contains 11.74% soluble solids, enucleated, bitter kernel, small stone, oblate, brown. The mature period in Taian area is in mid-late May.
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