Organic Wolfberry 220 Specifications Organic Bulk Wolfberry 220 Specifications,Bulk Red Wolfberry 220 Specifications,Natural Bulk Wolfberry 220 Specifications,Organic Wolfberry 220 Specifications NINGXIA STARLIGHT FOOD TRADE CO.,LTD , https://www.starlightfood.com
1. The choice of raw materials should be selected bright color, no pest damage, fully mature tomato fruit and fresh, orange red meat, small carrots as the processing of raw materials.
2. Cleaning Rinse with running fresh water several times, and wash the surface with dirt and residual pesticides.
3. The peeled tomatoes are peeled with heat and the washed tomatoes are put into boiling water. After being scalded for 1 minute, they are removed and immediately put into cold water and peeled. Carrots are lyeed and peeled, that is, 10% sodium hydroxide lye is heated to boiling, then the carrots are soaked in lye for 2 to 3 minutes, then removed, rinsed with water, rubbed and peeled, and the lye was washed.
4. Cut the tomatoes into chunks and slice the carrots.
5. Soften the tomato without softening. Carrot slices are steamed and steamed until softened. It takes about 15 minutes.
6. Beating The softened carrot pieces and tomato pieces are mixed in a ratio of 1:1. The household production can be beaten with a home processor, and the mass production can be beaten with a beater.
7. Ingredient Formula 1: 100 kg of tomato and carrot, 50 kg of white granulated sugar, 3 kg of carboxymethylcellulose sodium (CMC), 10 kg of corn starch, and appropriate amount of citric acid. 2 preparation of ingredients: sugar dubbed 70% concentrated sugar solution, filtered for use. Citric acid dubbed a 50% solution and filtered for later use. Cornstarch and CMC were mixed with 2 to 4 times of white granulated sugar, mixed with 10 times warm water, and used as a spare.
8. Heating and Concentrating Let the tomatoes and carrots be placed in the ingredient pan, heated, and then the concentrated sugar liquid is added in portions. As soon as the pot is opened quickly, a mixture of corn starch and CMC is added and heated until the starch is gelatinized and the slurry is viscous. Finally, the pH of the slurry was adjusted to about 3 with a citric acid solution. When the concentration of solids reaches about 65%, the pot can be panned. Pay attention to constant stirring when heating and concentrating to prevent batter and produce bitterness.
9. Scraper Pour the concentrated paste on a glass plate and scrape it with a wooden strip to a thickness of 0.3-0.4 cm. It should not be too thin or thick. Too thin products are hard, too thick and brittle.
10. The first drying The above surface coated with a concentrated paste of glass into the oven, maintaining the temperature of 65 ~ 70 °C, after 4 to 5 hours, bake until the pulp has toughness is not sticky so far.
11. The exploding tablet is shoveled from the glass plate with a spatula, lifted by hand, cooled, and sliced.
12. The size of the slice should be determined according to the length and thickness of the result sub-volume.
13. For the second drying, the pellets were placed on a baking tray and placed in an oven at a temperature of 50°C for 2 hours to reduce the moisture content to less than 15%.
14. Rolling Each sheet after drying is rolled into a roll.
15. The packaging can use cellophane for single roll packaging; it can also be filled into plastic bags and vacuum packaged using a vacuum packaging machine.
16. Store at room temperature can be stored for more than six months without deterioration.
Vegetable fruit roll processing method
Traditional fruit rolls are often processed from fruits such as hawthorn and apple, while fruit rolls made from vegetables are less. In recent years, vegetables and fruits made from tomatoes and carrots have been welcomed by consumers. The processing method for vegetable rolls is as follows.