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Prevention and Control of Diseases and insect pests of Edible Fungi and production Technology of candied Edible Fungi
Production Technology of preserved Edible Fungi
2019-06-23 -
Processing of soy sauce and alpinia ginger
Alpinia officinalis, the scientific name Jerusalem artichoke, is a plant of the family Compositae. Health food with unique flavor can be produced. First, the technological process raw material treatment → sun-drying → primary pickling → de-brine → re-pickling → slices → rinsing → seasoning → sterilization II, processing points 1, raw material pretreatment raw material first wash with clean water, discard impurities and rot, injury, rot, mildew tuber, rinse with clean water and then put into the bamboo basket to drain. 2. Spread the rinsed raw materials on bamboo racks or clean cement boards in the sun.
2019-01-11 -
Processing technology of canned carambola
(1) canned carambola is a traditional canned fruit with a clear and sour taste and excellent flavor. In order to further improve the internal quality of the variety, the canned fruit processed by the new technology has almost no change in color, orange flesh and excellent taste after more than one year of storage. (2) technological process raw material purchase and acceptance → fruit selection grading → planing edge, slicing → de-seeding → rinsing → hardened → brine hot → rinsing → sugar filling solution → exhaust → thermal insulation sterilization → cooling wipe tank → storage (3)
2019-01-15 -
Symptoms and preventive measures of bovine pink eye disease
Symptoms and preventive measures of bovine pink eye disease
2020-04-21 -
Processing technology of lily powder
The processing of fresh lily into lily powder can not only greatly prolong the storage life, but also be convenient to eat. The processing technology is as follows: 1 the fresh lily head is ground to remove all kinds of impurities, wash clean, put into the beater, add the right amount of water, and grind into lily thick pulp. 2 filter the lily thick pulp into a cloth bag, stir and rinse in the clear water in the tank, and filter it with a basket or filter cloth of 55mur57 mesh until all the pulp is filtered out, there is no white juice in the residue, and the filtrate is clear water. 3 rinse the filtered lily slurry and rinse it twice with clean water in the tank. every time
2019-01-16 -
What do you use to wash fruit to get rid of pesticides?
I believe we all know that many fruits are grown with pesticides, so there will be a lot of pesticides on the fruits we just bought. If you want to eat them, you need to rinse the pesticides on them in advance. So what do you use to wash fruit to get rid of pesticides?
2020-11-08 Use what wash fruit go pesticide believe everyone know -
Walnut peeling and rinsing after picking
According to the determination, the moisture content of the walnut green skin after harvest is 40%~45%, and the moisture content of the kernel is 20%~25%. Such a high moisture content is easy to cause the walnut to rot and deteriorate after harvest. Therefore, walnut should be removed in time after harvest.
2020-11-27 Walnut picking after peeling green peel and rinsing processing -
Processing technology of garlic
Garlic alias garlic, Hu garlic, the ancient name. It is a cultivated species of bulb composed of scale buds in the genus Allium of Liliaceae. Garlic has high nutritional value. It has a special flavor, color, fragrance, taste and taste, which can satisfy people's desire to eat at various levels. Garlic is white and spicy, with sticky and spicy tulips, shaped like pearls and white jade, and full of stamina. Garlic bolts are tender and sweet, separated by green and white, crisp and delicious. Garlic seedlings are green and delicious, spicy with spicy garlic, refreshing and appetizing. Garlic can be eaten in many ways, including raw food, mixed food, stir-fried food, and can also be used as seasoning. It can also process a variety of foods.
2019-01-16 -
Processing Technology of Ziziphus jujuba
On the premise of ensuring that the nutritional components of the fruit are not lost as much as possible, the inherent flavor of Zizyphus jujuba is fully preserved and processed into a series of products such as canned, preserved fruit, jam, jelly, fruit peel, fruit juice beverage and so on. Because the pectin content of maoye jujube fruit is very high, jelly can be made without thickening agent, and the gel effect is also quite good. 1. Processing of canned jujube 1. Selection of processing materials → peeling, → dressing, → pretreatment, → rinsing, → canning, → exhaust, → sealing, → sterilization, → cold.
2019-01-16 -
Processing technology of salty garlic rice
Garlic is processed into salty garlic rice, which has simple equipment and remarkable economic benefits, and is quite popular in the international market. 1. Technological process material selection → split → soaking → peeling → rinsing → grading → ironing → cooling → rinsing → pickling → finishing → matching soup → barrel → finished product. Second, the method of operation 1, seed selection. Garlic is required to be mature, dry, clean, with a complete outer skin, no moth, no mildew, and eliminate garlic that is too small and single-headed. 2. Split and soak. Artificial division, elimination of garlic
2019-01-16 -
How to process salty garlic rice
Garlic is processed into salty garlic rice, which has simple equipment and remarkable economic benefits, and is quite popular in the international market. 1. Technological process material selection → split → soaking → peeling → rinsing → grading → ironing → cooling → rinsing → pickling → finishing → matching soup → barrel → finished product. Second, the method of operation 1, seed selection. Garlic is required to be mature, dry, clean, with a complete outer skin, no moth, no mildew, and eliminate garlic that is too small and single-headed. 2. Split and soak. Artificial split, excluding garlic stalk and
2019-01-16 -
Put this hanging orchid in the flowerpot to blossom all the year round, and you can also rinse the hot pot. This time you have a good taste.
Put this in the flowerpot, the hanging orchid blossoms all the year round, the key can also rinse the hot pot, this time you have a good taste. I admire the cultivation of orchids to such a state. Not only can you let yourself meditate, cultivate your own sentiment, and appreciate the beauty.
2018-06-30 -
Processing of canned almonds
(1) technological process raw materials → cleaning → broken shell → selection → washing soaking → peeling → bitterness → color protection → hot washing → canning → filling soup → exhaust sealing → sterilization cooling → heat preservation inspection → finished products (2) Technical requirements 1. Raw materials, cleaning: select large, glossy, fresh, mildew-free and damaged apricot kernels, wash and drain fully with flowing water. 2. Break the shell and wash the material: use manual or sheller to break the core and remove the kernel, and choose the one with full particles, no mildew, deterioration and insect pests.
2019-01-16 -
The fertilization technology and method of edible fungus and the general technological process of canned storage of edible fungus
General technological process of canned Storage of Edible Fungi
2019-06-03 -
Processing of dehydrated garlic slices and sweet and sour garlic
1. Dehydrated garlic slices are selected into fresh garlic with good maturity, no trauma, no disease, white color and large size. After pedicle removal, peeling and peeling, they are sliced with water, and then rinsed with citric acid aqueous solution to reduce the activity of garlic enzyme. Note that rinsing must be completed within 24 hours after slicing, so as to prevent garlic slices from producing colored pigments due to oxidation and affecting the color of the finished products. The rinsed garlic slices are divided into three stages by using a temperature control dehydrator, which requires that the temperature should be controlled at about 60 ℃ in the early stage, properly increased in the middle stage and 7 in the later stage.
2019-01-15 -
Apricot
1, raw material selection: choose green apricot with a diameter of more than 2 cm, whitening apricot body and hardened apricot kernel (that is, maturity 5ml / 60%). Varieties with thick flesh and small nucleus should be used to remove wind fall, residual times, red hair, scars, over-born, over-ripe or rotten apricots. 2. Blanking: rinse the selected fresh apricot with clean water, then add 12-16% salt, while the rinsed green apricot is not dry, pickle the green apricot by layer-by-layer salt, pickle the green apricot for 10 days, remove the green apricot and expose it to the sun, then dry it into the apricot blank.
2019-01-11 -
Processing technology of frozen raw shrimp
Production method 1. Raw material selection: the requirement for raw shrimp is that the quality is fresh, and the shrimp body has no deterioration and no peculiar smell. two。 Thawing: when using frozen shrimp as raw material to process shrimp, the first step is to defrost. Put the frozen shrimp in the thawed bamboo basket and rinse with water. The amount of water should be large to speed up the thawing speed. When the shrimp body is separated from the frozen pieces, it will stop thawing. The quantity of thawing should be determined according to the ability of meat peeling, neither disjoint nor overstocking to prevent deterioration. 3. Meat peeling: hold the shrimp body with the left hand, tail belly up, gently pick the shrimp head with the right hand, and peel off the shrimp carefully
2019-01-15 -
Processing methods of dehydrated garlic slices and sweet and sour garlic
1. Dehydrated garlic slices are selected into fresh garlic with good maturity, no trauma, no disease, white color and large size. After pedicle removal, peeling and peeling, they are sliced with water, and then rinsed with citric acid aqueous solution to reduce the activity of garlic enzyme. Note that rinsing must be completed within 24 hours after slicing, so as to prevent garlic slices from producing colored pigments due to oxidation and affecting the color of the finished products. The rinsed garlic slices are divided into three stages by using a temperature control dehydrator, which requires that the temperature should be controlled at about 60 ℃ in the early stage, properly increased in the middle stage, and more than 70 ℃ in the later stage, but the maximum should not exceed 7.
2019-01-11 -
Two methods for processing dehydrated garlic slices and sweet and sour garlic
1. Dehydrated garlic slices are selected into fresh garlic with good maturity, no trauma, no disease, white color and large size. After pedicle removal, peeling and peeling, they are sliced with water, and then rinsed with citric acid aqueous solution to reduce the activity of garlic enzyme. Note that rinsing must be completed within 24 hours after slicing, so as to prevent garlic slices from producing colored pigments due to oxidation and affecting the color of the finished products. The rinsed garlic slices are divided into three stages by a temperature control dehydrator, which requires that the temperature should be controlled at about 60 ℃ in the early stage, properly increased in the middle stage, and more than 70 ℃ in the later stage, but the highest.
2019-01-15 -
A simple way to remove pesticide residues in fruits and vegetables, so that you live an extra second every day is worth!
The actual efficacy of "fruit and vegetable antidote" is not high, but pesticide residues in fruits and vegetables can not be avoided. So, how should consumers eat at ease? 1, rinse with running water.
2019-02-26