uggs online Edible vegetable processing technology -

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Edible vegetable processing technology Nang Netherlands

Billet salt layer of salt, until the pool full of layers of flattened, covered with bamboo mats, and then the pressure on the stones, into the salt water, during the semi-preserved to keep the salt concentration of 18 to 20 Baume degrees. Then is the mature half of Mino preserved salty blank charge, total salt dosage is 24kg. c. Segmentation. Mino salt load into the blank block, thickness 0.5-1em. d. Desalination. Mino charge will cut billet placed in the same amount of salt water in order to prevent softening of vegetable tissue, can be added to the water of 0.1% CaC12. Note stirring constantly for 1 ,3-4h water desalination 8h. e. Dehydration. Mino charge will be placed on squeezed desalination package or bag with larvae L network, pressed to the part of the water, so water removal rate control in 30% -40%. ③ Jiangzisuohe a. Preparation of soy sauce flavor. 8.0% of the soy sauce, star anise 0.4%, 0.2% kaempferol, licorice 0-3%, 0.05%, cloves, fennel 0.2%, 0.4% cinnamon, white pepper 0.2% proportion on the pot to boil, let cool down the basin. b. Soy sauce stains. Mino will charge and let cool marinated with spices into jars,[link widoczny dla zalogowanych], seal the altar, and about 10 days you can eat. ④ sweet and sour Mino charge a. Preparation of sweet and sour liquid. Mino 100kg load to handle as the unit well, the 30kg vinegar, white wine 30, 70kg of white sugar mixed in certain proportion, heated stirring sugar dissolves, let cool for later use. b. Sweet and sour stains. Mino charge will be dehydrated salt into the altar in the blanks, doused with sweet and sour sauce, the pressure on the rocks, seal the altar, and about 7 days you can eat. ⑤ post-processing a. Seal bag. Polyester / aluminum foil / polypropylene (PET / AL / CPP) complex cooking bag, the size of 100mm ~ 130mm,[link widoczny dla zalogowanych], each bagged product 80g. Vacuum sealing, vacuum of 0.09MPa. b. Sterilization. Bags immediately after sterilization, the sterilization temperature at 80-95 ℃,[link widoczny dla zalogowanych], time for 10-15rain. After sterilization rapidly cooled to 38-40 ℃. c. Product testing. Products by the (37 +2) ℃ incubator for 7 days and nights, no bulging bags of the phenomenon, the product fragrance, color and normal, brackish suitable sweet taste, soft texture, block-shaped and tidy. Check the products by the microorganisms, in line with sauce stains commercial sterilization of food standards, product processing technology that can guarantee the product shelf life. ⑥ trial product ingredients of the general composition: crude protein 18.9%, 4.1% crude fat, crude fiber 32.6%. Product of a protein and a cellulose content of 30 high fat content is low, in line with modern food requirements, have a higher nutritional value. 2 Deterioration phenomena and control measures the deterioration of 2.1 common phenomenon and the reasons ① finished black or red sauce stains Mino normal load and purple color brown, sweet and sour Mino Netherlands color to yellow. If you become a dark brown, is the kind of deterioration. The reasons are as follows: First, the uneven distribution of salt during curing, salt and more part of the normal activities of fermentative bacteria was inhibited, and less salt, and the site of harmful bacteria multiply quickly; Second, pickles pickle liquid exposure the liquid surface, resulting in product oxidation serious and infection by harmful bacteria; third is preserved using the iron utensils,[link widoczny dla zalogowanych], iron and tannin in the raw material products leaving the role of black. ② soft finished texture is mainly vegetables insoluble pectin is broken down into soluble pectin caused. Main reasons for its formation are: pickled with salt too little time, lactic acid quick formation of more acidic environment of the pickles too easy to soften; preserved the initial temperature is too high, so that vegetables and soft tissue damage; curing apparatus dirty, and high temperature, harmful microbial activity to soften pickles; pickled surface of yeast and other harmful bacteria, resulting in pickles soft. ③ product changes or some sticky Lactobacillus mold, yeast multiply rapidly at higher temperatures, the formation of some sticky substance, making pickles become sticky. ④ preserved deterioration occurs when other long film, mildew, decay, taste and other phenomena are related to microbial activity related to the reasons leading to such corruption and preserving the freshness of raw materials before, poor cleanliness, and dirty equipment preserved, When properly preserved, and preserved with salt during the mismanagement and other factors. 2.2 Control measures for product deterioration ① marinade should be used prior to the microbial content of fresh and crisp, of ripe, non-material damage and no pests and diseases; marinated raw materials carefully prior to cleaning to reduce the raw material carrier capacity; use containers, utensils must be clean to minimize the microbiological before curing. ② salted water must comply with national drinking water standards of hygiene. Curing salt should meet the quality of edible salt. The container must be closed using the easy to isolate the air, easy washing, sterilization, disinfection, no adverse effects on the product and non-toxic harmless. Strict control of the curing process of the small environment, and promote the activities of beneficial lactic acid bacteria, inhibit the activity of harmful bacteria.
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