Instant recipes and production
Fried Onion,Dehydrated Onion,Fried Shallot Fresh Fruit,Dehydrated Vegetables Co., Ltd. , http://www.nsvegetable.com
December 14 03:02:02, 2018
(1) Formula 1, spicy citron 100 kg, vegetable oil 15 kg, sesame oil 1 kg, monosodium glutamate 0.5 kg, citric acid 0.3 kg, and chili powder 2 kg. 2. 100 kg of sour sticks, 15 kg of vegetable oil, 1 kg of sesame oil, 0.5 kg of monosodium glutamate, 0.5 kg of citric acid, 0.06 kg of molasses, and 0.01 kg of licorice powder. 3, spicy incense stick 100 kg, vegetable oil 15 kg, sesame oil 1 kg, monosodium glutamate 0.5 kg, citric acid 0.5 kg, pepper 0.5 kg, 1 kg of ginger, 1.5 kg of chili powder, 0.5 kg of pepper. (b) the production of points 1, taro harvesting when the bud was purple or slightly green, soft, no old stem, fresh, full of aroma of the species as well. When the axillary bud grows to about 10-15 cm, shoot the bud from the base and do not injure the bud. When harvesting, a small handle weighing approximately 0.5 kg is immediately bundled, laid flat in the basket, and covered with leaves or plastic film. 2, fresh pickled oysters harvested on the day of pickling, rinse with water to dry the surface of the water, every 100 kg of axillary buds with 20-25 kg of refined salt, layered in the cylinder, each layer thickness of about 10 cm. Put a layer of citron, sprinkle a layer of salt, fill the tank, and cover the top with salt. When picking savory scent, be careful not to rub and crush, so as not to break. After 5-6 hours of pickling, the buds are already wet. At this time, pick up from the base of the bud. If there is a small droplet of water at the bud tip, it can be turned over in time. Pick the pickled buds, pick up both hands and turn it over to another empty cylinder. Upper and lower axillary buds exchange position; 10-12 hours after the second round of overturning; 10-12 hours after the third round of overturning; over 24 hours after the fourth round of overturning; finally after 48 hours and then turn 1 Times. It can be marinated in 20-30 days. 3. Desalination and chopping reduce the desalting concentration of marinated toona sinensis to 5-7% and flush it to remove dirt and impurities. After drying on the dryer, dry the water and remove the aged parts. Hand-sorted and tidy, cut into small pieces of 1 cm, should not be cut too much or too long. 4, mix the first cooked vegetable oil, spare. The glycosides, monosodium glutamate, and citric acid were dissolved in a small amount of water. Other accessories were added in proportion and then stirred well. 5. Pack the mixed material into the packaging bag, pay attention to the bag mouth and do not stick the oil and accessories, so as not to affect the sealing, automatic sealing with a vacuum packaging machine. 6. Sterilize the sterilizer in the sterilizer after sterilization. Its bactericidal formula is 5'-15'-10'/90-100°C. After sterilization, cool to room temperature. 7. Inspection, packing, and bag-by-bag inspection before bagging, removing the bagging bag. Check qualified product packing storage.