1, go green: Walnut from late August to early September began to mature. At this time, the pericarp changed from dark green to yellowish green or yellowish, and part of the pods were split and there were a few fruit drops, which could be harvested for processing.
Peeled walnuts cannot be sun-dried. Sun dried walnuts are not easy to peel, walnuts should be stacked in a cool place or room, stacking height 30 to 50 cm, covered with walnut leaves or grass. After 3 to 5 days, when the peel is removed from the shell, it is manually stripped or engraved with a knife. In general, 4.5 kg of walnuts can produce 1 kg of dried walnuts.
2, rinse drying: peeled water should be promptly washed, because a long time, the walnut vascular bundle will shrink at the base, easy to enter the shell of clean water, so that the color of the kernels, and even rot. Put the walnuts in the basket, put it in the water, and stir it with a bamboo broom, 5 minutes each time, and wash the 2 to 3 batches of clean water.
Wet walnuts wash the surface mud and black dirt, followed by bleaching. Use 1 kg of bleaching powder to warm the water 6?? 8 kg, after the melted filter residue, then add 60? 80 kg of water to dilute the bleach solution. After the walnuts are put into the bleaching solution, stir constantly to see if the shell turns from reddish-red to yellowish-white, and then rinse with water to remove the white spots of the bleaching powder until it is light white. Bleaching is done in the tank. Iron buckets are not available to prevent the walnut shell from turning blue green. Each time 80 kg of walnuts are rinsed, the bleaching time is 8 to 10 minutes. After the walnuts are removed, add 0.5 kg of bleach to the bleach and reuse 7 to 8 times.
After the walnuts are bleached, they can be cool for a long time until most of the water evaporates and spreads out. It can also take 40-50 °C temperature drying. The sign of drying is that the skin color of the kernel changes from milky white to light yellowish brown, and the diaphragm is easily broken. Dried walnuts should be stored in a ventilated, dry room.
3. Take Jen: When taking the Jen manually, place the sutures in parallel with the ground. Strike hard and evenly. Do not beat hard or beat many times. Generally, it is 38 kilograms per 100 kilograms.
4. Soaking with aroma: Mix 10% of water with Dufy 20%, clove 5%, cumin 25%, licorice 20%, star anise 15%, pepper 10%, and vanilla 5%. After incubation for 30 minutes, the leachate was filtered off. Add 2% to 5% of salt and 0.03% to 0.05% of MSG to the extract. Soak the walnuts in the flavoring solution made by the above method for 1 hour, remove and drain them.
5. Baking: The walnuts after soaking are dried at a temperature of 60°C to 70°C until the moisture content is below 10%. Then use an infrared oven to bake at 180-190°C for 20-30 minutes to produce aroma but not burn.
6. Add sugar: Add 20 to 30 liters of water to the sandwich pot, then add 60 kilograms of beet sugar, 30 kilograms of glucose, and 10 kilograms of fructose syrup. Stir and heat until boiling. Add 100 parts of citric acid after dissolving. ?200 g. Pour the baked walnuts into the sugar solution and mix well. After cooking, continue to dry at 60-80°C.
7. Packaging: In a dry, hygienic room, the cooled sugared walnut kernels are packed into aluminum foil bags. Sealed with a vacuum packaging machine or filled with nitrogen, that is, finished products.
Squid, also known as soft fish and calamari, has high nutritional value and is precious seafood. It is basically the same nutritional function as soft brachiopods such as cuttlefish and octopus. They are foods rich in protein, calcium, phosphorus, iron, etc., and rich in trace elements such as selenium, iodine, manganese, and copper.
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