Chestnut mud processing
1 The shell of the chestnut will be free from mildew, desiccation and germination. The chestnut shell is cut with a stainless steel knife and placed in an oven at a temperature above 150°C to allow it to burst automatically and remove the shell. 2 In addition to the endothelium will be shelled chestnut, into 90-95 ° C hot water, hot a few minutes, remove while hot, stripping the endothelium; or put shelled chestnut into 75-80 °C, 7% -10 In a concentration of fiery alkali solution, after a few minutes, due to pyrogenic alkali corrosion, the chestnut endothelium falls off and is washed with clean water. 3 The color protection will remove the endothelial chestnut meat and put it into 0.1% acetic acid solution to prevent oxidation and discoloration of chestnut meat and air. However, the best time to soak in the acetic acid solution is not more than 2 hours. Otherwise, the chestnut will lose luster. 4 Trimming When Chestnut meat is protected in acetic acid solution, it needs to be trimmed with color protection. The method is to use a stainless steel knife to remove residual skin, small black spots and damage discoloration. 5 Precooked will trim the chestnut meat from the acetic acid solution, stirring gently in running water from time to time, rinse for 20-30 minutes, to cook for degree. 6 Refine the cooked chestnut meat into a fine slurry with a stone mill or grinder. 7 Concentrated chestnuts contain high levels of starch and are good conditions for gel formation. The amount of sugar in the chestnut syrup can be put into the pot and boiled while cooking. When the slurry soluble solids reach 65%-67% and the temperature is 101-102°C, the pan can be removed. 8 The pulp used for canning and panning is chestnut mud, which is immediately filled into sterilized glass jars and sealed at temperatures above 80°C. Finally, a good trademark can be placed on the glass jar to pack it and sell it.
Use short and immature Ginger as raw material,with little and short fiber.The raw material use saline treatment and processed with salt, sliced and seasoned.
According to customer
requirements, the thickness can be adjusted between 0.8~1.5mm, can also used
primary colors and dyeing (anthocyanins) .
The package size is 500g~5000g plastic bags, and can also be set the number of grams according requirements of customers.
Pickled Ginger, Seasoned Ginger, Sushi Ginger
Weifang Wangyuan Food Co., Ltd , http://www.wangyuanfoods.com