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(1) Picking fresh moromi and picking out fresh rot, washing it with clean water, cutting off the tail pedicle, mashing it, then adding the same amount of fresh water, crushing it with a pulverizer, and then filtering the pulp juice with gauze to remove the residue. After the powder is precipitated, remove the clear water from above, spread 1--2 layers of cotton on the powder, and use the washed dry tiles to remove excess water. Then remove the half-dried loquat powder and dry it.
(2) Caramel Peel Wash the Peel, Cut in half, Precook with water, Keep for 7-8 minutes after the water is opened, remove and rinse with water, drain to remove water. Then, the mixture is brewed at a ratio of 3 to 3.5 kg per kilogram of added sugar, and it is continuously turned so that the upper and lower layers are heated evenly. During the brewing process, a small amount of water can be dripped along the pot wall to prevent burning. When the syrup made from mash is put into cold water, it can be used to simmer into the bead, then use slow fire, cook it until the condensed sugar on the sequins is translucent. When the concentration is more than 60%, the pan is left in a cool place and immediately spread in the appliance. Serve after cooling.
(3) Cake recipe: peeled glutinous rice 1.5 kg, sugar 1.3 kg, lotus root starch 95 g, a little milk powder, corn flour 95 g, egg yolk 4, oil 63 g, clear water 1.5 kg. Production: The peeled quail is cut to fine or mash, and the glutinous rice flour and cornmeal are mixed with pure water to form a slurry. The egg yolk is crushed and ready for use. Add 1.5 kg of clear water to the pot, put the sugar and mash into the heat until it melts, then slowly pour the slurry into it, and continue stirring, so that the slurry gradually thickens into the cake embryo, and then evenly the egg yolk Added to the cake embryo. Another side dish is coated with edible oil such as peanut oil, pour the cake into a pan, steam over a prosperous period of 30 minutes until it is ripe to remove it, cut it into squares, and let it dry.
2. Method for processing edible flavor oil of edible mushroom The edible flavor health oil of edible mushroom maintains the unique flavor and aroma of edible mushroom. It can not only cook cooked food, but also can make cold dishes, and is resistant to storage and portable. The equipment for processing edible fungus oil is simple: the method is simple and convenient, and it is a very good way to make a fortune.
(1) Raw material oils for raw material selection and processing are preferably oils with high contents of unsaturated fatty acids such as rapeseed oil, cottonseed oil, soybean oil, and palm oil, and may be used singly or in combination. For the processing of oyster mushrooms, gray varieties are preferred, and shiitake mushrooms are best cultivated with section wood or mixed wood chips. Pleurotus ostreatus must be flattened and the spores not harvested when harvested; shiitake must have scalloped edges and spores should not be released. In addition, water should not be sprayed for the first 2 to 3 hours before harvesting. The collected equipment must not be used in bags or plastic bags, and must not be squeezed to prevent heat deterioration.
(2) Raw material processing When harvesting mushrooms, use a pair of scissors to cut off a piece of mushroom stalk that is sticky to the culture material. There should be another piece of soil that is contaminated by dirt and grass clippings. Mushroom shank, mushroom cover cut, mushroom stalks slit a knife another put, mushroom cover depending on the size of its hand into a 2--4 piece.
(3) For frying and frying, the amount of edible fungi is 40% to 60% of the fat. The effect of insufficient addition amount is not good, and if the amount added is too high, it will affect the quality of later heating, or produce a burning smell, or the moisture is not removed, and the flavor leaching rate is low. During operation, the oil is heated until it emits green smoke, and the onion heads of 2- to 4 knots are added. The odor is removed with oyster sauce. The mushroom shank placed in a metal net cage is first sunk into the pan, and the oil temperature can be reduced from 150°C to 120°C. °C, the fire will be reduced, two minutes later put into the mushroom cover, maintain the oil temperature 110 - 120 °C, a little turning, fry 6 - 8 minutes, deep brown, immediately leave the frying cage, the oil And oil bacteria quickly cooled, and then filtered with stainless steel mesh sieve.
(4) Storage processing The separated bacterial oil is packed into a small-mouth bottle and sealed at low temperature. Can also be based on people's preferences and eating habits, when the bacteria oil from the fire, add salt, pepper, pepper, pepper, garlic, allspice and other spices to make a unique flavor of oil.
1. The processing technology of wolfberry products is a perennial herb. The edible underground stems are flat and round, the skin is auburn or dark brown, and the meat is white. Deep processing of the product can improve its economic value. The processing technology of its products is now described as follows: