Citron processing technology

Marinate the wolfberry and pickle it directly: Wash it and dry it. Put a 10- to 12-cm thick layer of citron, sprinkle a layer of salt, with a salt content of 20% - 30%. After the lower cylinder is 1-2 hours, continuously disassemble the cylinder and dissipate 3 - 4 times. Afterwards, invert the cylinder once a day and pour the salt water on it. After 15-20 days, remove and dry to the surface of the leaves to appear salt frost, sealed into the tank, can save 1- 2 years. Color removal and astringent pickling method: first wash the buds with warm water of 30°C containing 1% baking soda, then soak for 30 minutes in an aqueous solution containing 0.4% ascorbic acid and 0.2% calcium citrate, remove them and put them in a ventilated and dry place. Dry it. Others with the direct salting method. Canned savory salted squid canned: raw material selection - → cleaning - → pre-cooking - → cooling - → canning → exhaust seal - → sterilization - → cooling - → inspection - → finished product. The product is similar to the green or purple of the fresh toadstool bud, the organization is crisp, the taste is smooth and the fragrance is fresh and delicious. Candied oil cans: raw material selection - → cleaning - → color retention off astringent - - → chopping - → seasoning - → preparation - → fried oysters - - → cans - 检验 inspection - → 成品 finished product. Axillary bud color is green, purple tip; soft to the touch, crisp and tender without food; moderate seasoning, rich aroma. Candied scented buds The scented buds were washed with warm water (30°C) containing 1% baking soda, then soaked in an aqueous solution containing 3% salt and 0.6% ascorbic acid for 1 hour. The vats were air-dried, and then syrup (sucrose 7%- -8%, salt 12% -13%, ascorbic acid 0.6%, add appropriate amount of sodium metabisulfite) soak, turn over once every 3 - 4 hours, remove after 10 - 12 hours to dry, when the water content drops Packaging to 18%, salt content of not more than 15%, 8-10 months will not deteriorate. Dehydrated cilantro buds Select intact axillary buds, immerse in 0.5% baking soda water for blanching for 2 - 4 minutes, and then immediately cool in 5--10°C cold water with 0.25% baking soda or a small amount of citric acid. After being thoroughly thawed, remove and drain, and bake at 70--80°C for 7-12 hours. When soaked in boiling water for half an hour, it is restored to its original state. Quick frozen citron raw materials--→cutting end--→selection--→washing--→burning--→cooling--→watering--→rapid freezing--→pulse discharge sterilization--→finishing bagging--→weighing ---> Vacuum sealing--> Packing--> Refrigeration--> Outbound storage. Fast-frozen citron, after being left for a long period of time, still maintains its original green color, has a rich aroma, has less loss of nutrients, and has also been greatly improved in terms of brittleness. Garlic Garlic Garlic is peeled, cleaned, and removed. Ginger 2.5kg and salt 3kg are added to 100kg garlic clove. Mix well and grind into garlic. Mix 4.5kg of citrons, wash, drain water, cut into sections, and pour into garlic. In the mix, the sweet-smelling garlic paste is packed in a compound film cooking bag, which can be stored for a long time, easy to carry, and convenient to eat. The salt content of the product is 2.5%--3.0% of the net weight. The garlic is pale to pale yellow, and the axillary bud is green or brownish red. It has both special flavors and can be used as a cold food seasoning. The citron sauce citron shall be selected, washed, placed in a 100 °C bath containing 200 mg/kg of copper acetate and 150 mg/kg of sodium sulphite, and blanched in water for 30 seconds to cool, control water, chop, beaten, and salt 4%- -5%, 2% pepper noodles, 1% white sesame seeds, 3% vegetable oil, and 0.2% MSG, then bottled or bagged and cooked after 15 - 20 days. The sauce is uniform and delicate, pale green, salty and palatable, slightly spicy, with a strong fragrance. The raw materials of citron juice were selected, washed, blanched, washed with green juice, and then seasoned with 0.2% monosodium glutamate, 2% salt, 3% β-cyclodextrin, and sterilized. The citron juice is evenly translucent, light green, with a strong savory scent and a slightly salty taste, making it an ideal ingredient for the table. Shannon flavor seasoning soup flavor seasoning soup can be used for instant noodles seasoning and family daily pasta seasoning. The use of sweet cilantro flavored soup can produce instant noodles with flavor of citron, enriching varieties of instant noodles. Shannon Spice Shandong Agricultural University Food Institute is currently using carbon dioxide supercritical extraction of natural aroma components such as sassafras oil, citron oil can be used as seasoning or food additives. Toon color can be extracted from natural tones or reddish-brown or bright green. When the sassafras oil is extracted, it can be extracted at the same time, thereby greatly increasing the comprehensive processing value of the torreya, and the old leaves, stems and the like that have lost their food value can be extracted.

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