Spiced oyster sauce, rich nutrition, unique flavor, convenient and hygienic, very popular with consumers. The main raw materials and ratios of processed spiced wolfberry fruit are: for each 50 kilograms of wolfberry, 5 kilograms of soy sauce, 13.5 kilograms of salt (12.5 kilograms for curing, 1 kilogram for retorting), 1 kilogram of sugar, 500 grams of rice wine, and 200 grams of monosodium glutamate Grams, 5 grams of sodium nitrite, 30 grams of star anise, 25 grams of pepper, 16 grams of fennel, cinnamon Spiced oyster sauce, rich nutrition, unique flavor, convenient and hygienic, very popular with consumers. The main raw materials and ratios of processed spiced wolfberry fruit are: for each 50 kilograms of wolfberry, 5 kilograms of soy sauce, 13.5 kilograms of salt (12.5 kilograms for curing, 1 kilogram for retorting), 1 kilogram of sugar, 500 grams of rice wine, and 200 grams of monosodium glutamate Grams, 5 grams of sodium nitrite, 30 grams of star anise, 25 grams of pepper, 16 grams of fennel, 15 grams of cinnamon, 10 grams of cloves, 100 grams of onions, 60 grams of Ginger. Among them, spices are wrapped with gauze. The processing process is: 1. Slaughter a healthy living cricket, slaughtered after the hair removal, cut the tip of the mouth, toes, wing tip and anus, remove the viscera, washed repeatedly with running water. 2. Preserve and rinse the rinsed water to increase the firmness of the carcass. Then, the fine salt is rubbed on the surface of the carcass and the cavity wall. The amount of salt used is 2.5% of the weight of the alfalfa. The pickling time is based on the temperature, the winter is long, the summer is short, and it usually takes 1 hour-2 hours at room temperature. . The marinated quail is then rinsed with water. 3. Modeling flattening the chest, cross the legs, and insert the ankle joint into the anus. 4. Fry the sculpted oyster into the oil pan, oil temperature 180 °C - 210 °C, fry 2 minutes - 3 minutes, until the surface is brown, quickly remove, and placed in the basket in order to drain oil, cool down. 5. Braised will put various ingredients into the pot, pour the old soup, and add water equal to the weight of wolfberry, and then put the fried oysters into the cook, temperature 90 °C - 95 °C, time is about 1 hour. 6. Cooling Remove the boiled morsel from the pan and keep it intact. If it does not break, put it in the cooling room. Cooling room temperature is 4°C--7°C. 7. Packaging The cooled crucible is accurately weighed in the packing room, packaged in cooking bags, and vacuum-packed and vacuum sealed. 8. Sterilization Put the wells that have been sealed and put them in a high-pressure sterilization pot. Maintain 121°C, 12.7 MPa - 14.5 MPa pressure for 5 minutes - 10 minutes. 9. Inspection Remove the cooking bag from the autoclave, dry the surface moisture, check and remove the air bag and broken bag, and sample by lot for physicochemical and microbiological tests. 10. Packing The products to be inspected are packaged and sealed in colored bags and placed in boxes for sale on the market or for storage. The temperature of the reservoir should be kept constant, generally around 0°C.
The difference between the taste of purple Onion and yellow onion
Fresh White Onion,Preserving Green Onions,Onion Fresh,Keeping Onions Fresh Jining Yuanheng International Trading Co.,Ltd , https://www.china-garlic-exporter.com
Purple onions and yellow onions also have a big difference in taste. Purple onions have a lighter spicy taste and a slightly sweet taste. They can be eaten raw, but the yellow onions are particularly spicy. They cannot be eaten raw and are suitable for frying. Eat after making or making soup. In addition, the purple onion has relatively thick flesh and high juice content, while the yellow onion has very thin flesh quality and low juice content.