amber walnut
Manufacturing method
1. Material selection: peach kernels pass 0.8 cm aperture concussion screen to remove broken kernels, broken skin, insect food, mildew and other unqualified kernels, and select impurities.
two。 Boil: boil for 2 to 4 minutes, immediately cool thoroughly with clean water, rinse to remove astringency. The pre-boiled water should be changed frequently.
3. Flick water: put the walnut kernel in a cloth bag and shake the water in the centrifuge for 1 minute or 2 minutes, so that the walnut kernel content is controlled at about 10%.
4. Set sugar solution: after throwing water, about 50 kg of walnut kernel is placed in the sugar solution containing 75% dry matter at a time, and the sugar is boiled for about 10 minutes to restore the sugar solution to 75% concentration. Immediately pick up and filter out part of the sugar solution, spread out and cool to 20: 30 ℃ deep-fry.
5. Sugar solution preparation: 50 kg of sugar, 2.5 kg of liquid glucose, 1.5 kg of honey, 30 g of citric acid and 16 kg of water are dissolved in a sandwich pot and boiled, then pour into the walnut kernel sugar.
6. Deep-fry: oil temperature 150-160 ℃, deep-fry peach kernels for 2-4 minutes until amber and shiny.
7. Cooling: the fried peach kernels are quickly cooled to 60-70 ℃, turn a few times to become loose particles, cool to less than 50 ℃.
8. Oil flick: deep-fry cooled walnut kernels, centrifuge oil for about 1 minute, so that the surface oil off (centrifuge stop or brake should not be too fast, lest the walnut kernels collide and break due to inertia).
9. Sorting: remove unqualified walnut kernels such as scorched paste, too dark and light color, sticky, broken grains, etc. Select and remove impurities. Separate cans according to color and size, requiring walnut kernels to be amber.
10. Canned: can No. 889, net weight 200g, walnut kernel 200g. Empty cans of boiling water are sterilized, dried, and then sterilized with 75% alcohol.
11. Exhaust and seal: exhaust seal: above 400 mm Hg.
twelve。 Sterilization and cooling: Amber peach kernels are not sterilized after canning, so the hygiene and personal hygiene requirements of the processing process must be strict.
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Characteristics and cultivation points of Han Xing No. 1 strain
Han Xing No. 1 was introduced by the author from Korea. The cultivation experiments over the past few years show that the stalk of the strain is stick-shaped, the thickness is uniform (see photo), the fruiting body is dense, crisp and tender, and the taste is excellent. Pleurotus eryngii is a good variety of Pleurotus eryngii. The main characteristics and cultivation techniques of this strain are introduced as follows: 1 Biological characteristics 1.1 Nutrition Han Xing 1 requires more abundant nitrogen and carbon sources. The richer the nitrogen source is, the better the mycelium growth is and the higher the yield is. It is generally believed that when the ratio of carbon to nitrogen in the substrate is about 20 ∶ 1.
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A good Tree species for Village Greening-Dabian Apricot
Dabian apricot, a plant of the subgenus Prunus of Rosaceae, is an endemic economic tree species in China. It is native to Zhangjiakou area of Hebei Province and the suburbs of Beijing. In 2002, nearly ten thousand seedlings of Dabian apricot were introduced into Liaozhong County of Shenyang City for trial planting, and a large area of popularization and cultivation has been carried out since 2006. at present, Dabian apricot has been planted in the county of nearly 2000 mu, and growing well. Dabian apricot has excellent characteristics and strong adaptability: cold and drought resistance, barren resistance. It can grow normally in plains, mountains, hills and sandy saline-alkali land. Early fruit and high yield. Result period: two or three years
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