Celery leaves and leaves are edible. According to relevant agencies, celery leaves are much more nutritious than petioles and are a valuable source of nutrients. However, for a long time, people only eat celery leaf stems, but they do not use the leaves, it is a waste. Here are three ways to use celery leaf resources to develop celery leaf series foods.
I. Instant celery leaves soft packaging cans
(1) Process celery leaves → selection → cleaning → blanching → cooling → draining → mixing → packaging → vacuum sealing → sterilization → cooling → heat preservation inspection → finished products.
(b) Operational points
1, the choice of raw materials, cleaning: Select fresh green celery leaves, remove insect spots, yellow, damaged and old leaves, washed, divided into single leaves.
2, blanching: will be selected clean celery leaves into 3 times the amount of boiling water, blanching for 1 minute, quickly remove, rinse with cold water, drain.
3, spices: According to the following formula ingredients, stir evenly. Celery leaf 10 kg, vegetable oil 1.5 kg, sesame oil 0.15 kg, MSG 0.055 kg, 0.055 kg of pepper, 0.15 kg of ginger, 0.65 kg of garlic, salt 0.55 kg.
4. Packing: Put the mixed material in a high-temperature cooking food packaging bag, pay attention to the bag mouth do not stick oil and accessories, so as not to affect the sealing.
5, vacuum sealing: sealing with a vacuum packaging machine heat sealing.
6, sterilization, cooling: sterilization as soon as possible after sealing. The sterilization formula is 5 minutes - 10 minutes - 10 minutes / 100 °C, immediately cooled to 38 °C after sterilization.
7. Insulation inspection: After sterilizing and cooling, remove the water and wipe it out to remove the bags and bulging bags. At 25 °C constant temperature for 5 days - 7 days, the test pass is the finished product.
Second, celery leaf vegetable slices
(1) Process celery leaves → cleaning → blanching → beating → mixing → scraping → baking → exposing → cutting → packaging → finished products.
(b) Operational points
1, raw material selection and cleaning: Select fresh green celery leaves, remove rotten leaves, washed with water, divided into single leaves.
2. Blanching: To stabilize the chlorophyll, blanch for 3 minutes using a zinc acetate solution with a pH of 8.3, a temperature of 85°C, and a concentration of 500 mg/kg, and then rinse with fresh water.
3. Beating: The raw materials that are drained will be beaten immediately.
4. Ingredients: In the celery pulp, add sodium alginate which is 1% of the weight of the celery pulp (alginate is first soaked in warm water for 24 hours and allowed to fully swell) before adding 10% starch ( The starch is firstly mixed with appropriate amount of warm water, and the appropriate amount of salt and monosodium glutamate are added, and the mixture is mixed into the processing machine again to mix. The finer the beating, the better.
5. Scraper: Pour the mixed paste on a glass plate and scrape it into a thin layer of 0.5 cm with a wooden strip.
6. Baking: The glass plate of the blade is sent to the oven and baked at a temperature of 65°C for 5 hours until the product has toughness.
7. Exposure: The vegetable slices will be peeled away from the surroundings first and gently lifted.
8, slicing: cut into strips, diamonds or discs with a knife.
9. Packaging: 3-5 pieces of vegetable pieces can be packaged together with cellophane or vacuum packed in small bags.
Third, celery leaf beverage
(1) Process celery leaves → selection → color protection → blanching → crushing → extraction → coarse filtration → clarification → fine filtration → deployment → hot filling → sterilization → cooling → finished products.
(b) Operational points
1, raw material selection, cleaning: Ibid.
2, color protection: The washed raw material in pH 8.3 lime water soak for 1 hour, and then rinse clean.
3, blanching: The processed celery leaves into boiling water, heating for 3 minutes to soften the tissue, passivation enzyme activity.
4, broken: the hot celery leaves to add 1 times the water, into the beater broken.
5. Leaching and coarse filtration: Add 4 times of water to the celery leaf slurry and extract it in hot water at 60-70° C. for 1 hour. At the same time, pay attention to stirring to speed up the extraction and then filter. The filter residue was further added with 2 times of water, leached for the second time in the same manner as above, filtered, and the two filtrates were combined for use.
6. Clarification: Add 0.4% of gelatin to the filtrate (gelatin was previously dissolved with 10 times of hot water), mix well, and stand and clarify for 24 hours at a temperature lower than 10°C.
7. Fine filtration: Aspirate the supernatant and filter with Celite.
8, finished product: After deployment, canning, sterilization, cooling Serve.

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