è¸è (horse hoof) product processing method
Instant horseshoe paste
1. Ingredients: Fresh horseshoes are used.
2. Pre-cooking and rinsing: Peel the horseshoe, cut into small pieces, put it into the pot for pre-cooking for 20 minutes, then rinse it to remove the sugar and pigment in the horseshoe. The rinsing time is 8-10 hours.
3. Drying: The rinsed horseshoes are dried, placed in a dry box, and dried at 60 ° C to 70 ° C to form a dry horseshoe grain collection package for use.
4. Curing treatment: The dried horseshoe granules and the rice granules are mixed in a certain ratio, and the aging treatment is carried out at a temperature of 150 ° C to 180 ° C and a pressure of 10 kg / cm 2 .
5. Crushing: The above matured mixture is mixed with sucrose in a ratio of 1:1 (weight ratio), placed in a pulverizer, pulverized, passed through a 80 mesh sieve, and the package is a finished product.
Clear water horseshoe
1. Raw material selection: select the horseshoe cross-curve at more than 3 cm, tender and crisp, thin skin, even fruit shape, no mildew, no spots, no yellowing of fresh horseshoes, remove more spots, and have secondary consequences of pests and diseases.
2. Washing: Pour the horseshoe into the water for 30 minutes, then wash off the sand and rinse with water.
3. Peeling: Use a knife to remove the main bud and root of the horseshoe, and then cut off the surrounding skin, the cutting surface should be smooth and flat.
4. Grading: divided into three levels according to the size of the horseshoe ball. Level 1: 3.5 cm or more; Grade 2: 2.5 to 3.5 cm; Level 3: 2.5 cm or less.
5. Pre-cooking: The horseshoes are pre-cooked in different grades in water, and 0.2% citric acid solution is added to the water. The pre-cooking time is 10-20 minutes to boil. The pre-cooking liquid can be used continuously for 2 to 3 times, and the new liquid should be replaced after each cooking for 3 times, and the acidity of the pre-cooking liquid should be adjusted. When the pan is out, the horseshoe is rinsed with cold water for 1 to 2 hours to remove acid and cool.
6. Canning: Before loading the cans, check whether the horseshoe has residual skin and whether the cutting surface is smooth and smooth. The three levels of large, medium and small are respectively into the tank. Then add boiled and filtered water or add 1.5% to 3% sugar solution and 0.05% to 0.07% citric acid.
7. Exhaust and seal: Exhaust for about 10 minutes, the center temperature of the tank is 85 °C ~ 90 °C. When the air is sealed, the degree of vacuum is 39,996 Pa.
8. Sterilize and cool.
è¸è 脯
1. Selection of raw materials: Choose fresh bulbs with no bulbs, no pests and diseases, and remove rotten fruits and sub-fruits.
2. Finishing and soaking: Wash the water with water, remove the skin, cut into two halves, soak in 2% saline solution, remove and rinse with water.
3. Heating: Add cold water to the crucible, warm to 65 ° C, keep for 20 to 30 minutes, then warm to boiling for 3 to 5 minutes, remove and cool.
4. Soak: Cool the cooking liquid to 30 ° C, then put the mash into the immersion for 12 to 16 hours. When there is fermentation, remove it, wash the surface mucus, and soak it in 0.2% sodium hydrogen sulfite solution. hour.
5. Pickled sugar, remove the oysters, and marinate the sugar. Add 30 kg of sugar to 50 kg of mash and add a small amount of 0.2% sodium hydrogen sulfite. Place a layer of sugar on the layer.
6. Candied: After salting for 48 hours, pour the sugar into the pot and boil, then pour the mash into the cooking for 15 minutes, then pour it back into the tank for 24 to 48 hours. Remove the sputum, heat the sugar solution, and concentrate it to 75% to 80%. Pour the mash and boil for 20 to 30 minutes. When the sugar liquid is viscous, it can be baked.
7. Cooling and drying: Move the cockroach into the tray, cool it with a hair dryer, turn it a few times, and then dry it to a moisture content of 6% to 18%.
Flood Control Damper,Dam Easy Barrier,Flood Barrier System,Flood Barrier For Door
Denilco Environmental technology(Suzhou)Co., Ltd. , https://www.wflood.com