Instant processing technology

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The spring and summer season is the peak season for the citron. In order to make this kind of color food after the harvest can produce better economic benefits, special promotion of instant processing technology. (a) Formula 1. Spicy flavored citron 100 kg, vegetable oil 15 kg, sesame oil 1 kg, monosodium glutamate 0.5 kg, and citric acid 0.3 kg. 2 kilograms of chili powder. 2. Sweet and sour citron 100 jin, vegetable oil 15 kilos, sesame oil 1 kg, monosodium glutamate 0.5 kg, citric acid 0.5 kg, molasses 0.006 kg, licorice powder 0.01 kg. 3. Spicy camphor 100 kg, vegetable oil 15 kg, sesame oil 1 kg, monosodium glutamate 0.5 kg, citric acid 0.5 kg, pepper 0.5 kg, paprika 1.5 kg, pepper 0.5 kg. (b) production of points 1. Citrons should be harvested in the form of purple or slightly green buds, tender, no old stems, and fresh, rich varieties. 2. Fresh pickled oysters harvested on the day of pickling were washed with water and then dried on the surface. Each 100 kilograms of axillary buds were filled with 20-25 kilograms of refined salt and placed in a stratified tank. Each layer was about 10 cm thick. Put a layer of salt on the citron, fill the tank, and cover the top with salt. When picking savory oysters, prevent rubbing and pressing so as not to break them. After 5-6 hours of pickling, the buds are already wet. At this time, the buds are picked up from the base of the bud. If the buds have small drops of water, they can be turned over. 3. Desalination, shredding Desalt the marinated toon, reduce the concentration to 5%-7%, and rinse clean, remove all dirt impurities, then place on the dryer to dry the water, and remove the aging part. 4. Mix the vegetable oil first cooked, spare. The ingredients such as molasses, monosodium glutamate, and citric acid were dissolved in a small amount of water, and the other ingredients were added in proportion and mixed evenly. 5. The packaging mixes the ingredients into a bag and seals them automatically with a vacuum packaging machine. 6. After sterilizing the sealer, it was sterilized in a sterilizer. After killing, cool to room temperature. 7. Inspection, packing, and bag-by-bag inspection before bagging, eliminating bagging and bulging bags. All qualified products can be packaged in storage or marketed. China Agricultural Network Editor