Date processing technology
Jujube canned white fungus processing. Choose raw meat, thin skin, small nucleus, full red, no pests, and no brittle jujube as raw material, add 8 to 9 times sodium hydroxide solution to boil, and put the jujube in for 1 to 3 minutes until the skin becomes black Red, lightly touch the skin and immediately remove it when it falls off. Rinse it with cold water and sieve it to remove the residue. Rinse the remaining dried fruit on the surface of the jujube fruit (do not peel it too long, otherwise it will affect the pulp corrosion and browning. Finished product quality), then go to the core with nuclear machine, then rinse with clean water. Wash the tremella pedicure, soak it in cold water for 2 to 3 hours, and cook it in 0.1% citric acid solution for 15 minutes (boil it over low heat). Put the jujube into 0.1%-0.5% dilute citric acid solution, heat to 95-98°C and cook for 3-5 minutes until the tissue is translucent, quickly cool, and quickly fill cans. A glass bottle containing 260 g of jujube fruit in a 500-ml glass bottle was treated with 30 g of white fungus and contained 25% to 30% of sugar water in an amount of 220 g (0.1% to 0.2% of citric acid in the sugar liquid). It is then sealed with a vacuum sealer with a vacuum of 53.3 kPa. It can also be kept in a 90°C venting box for 10-15 minutes. When the tank center temperature reaches 70°C or more, it is quickly sealed. Sterilize at 100°C for 15 minutes, then cool to below 38°C and wipe off the water from the jar. Date sauce processing. Choose a large, fleshy red jujube, remove mildew, pests and jujube fruit, remove impurities, soak for 12 hours with water, and then rinse with water. Put 50 kilograms of jujube and 25 kilograms of water in a layered pot and cook for 2 hours. Stir 1 to 2 times in the middle to soften the jujube. The pulp was beaten with a 0.2 mm borer to remove date kernels and dates. In order to prevent jujube skin mixing, should be placed on a nylon sieve to pick the dates. Then, in the sandwich pot in accordance with the following ratio ingredients: 50 kg of date mud, white sugar 37.5 kg, starch 3 kg, 0.15 kg of agar, 2.25 kg of sweet-scented osmanthus or rose sauce. Specific operation: first add white sugar into 75% syrup; 5 kg of agar plus water, heat and dissolve the filter until ready; 4.5 kg of starch is added to the water and dissolve until ready for use; 5 kg of sweet-scented osmanthus water should be boiled and filtered for use. The syrup is added to the date mud at a pressure of 0.25 to 0.3 megapascals, heated and concentrated, and continuously agitated. When the pulp soluble solids reach 50%, add agar and starch slurry; when the solids reach 55%, add sweet-scented osmanthus water and continue concentrating for 10 minutes. Stir well and pan. Keep the temperature of the pulp above 80°C during filling, and be careful not to contaminate the pulp. The vacuum is automatically sealed to 0.025 MPa. Put the jujube sauce jar in boiling water for 30 minutes, quickly cool it to 37°C or less, wipe the water droplets outside the jar to store it.
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