Vegetable paper (also known as paper dish) is a new deep-processed vegetable product with the dual functions of edible and fresh-keeping packaging. It is the first process of processing fresh vegetables into a paste, and then adding appropriate seasonings and adhesives, and then drying and rolling. Made of. Its shape and size are similar to those of an ordinary business card. It can be used as individual packaging for boxed foods or directly as a convenience food. It can not only reduce environmental pollution, but also enhance the beauty of food, and is therefore very popular with consumers. When you eat, you can stack two or three vegetable papers of different types and colors. This food not only retains the flavor and nutrient content of the raw materials, but also has the characteristics of low sugar, low sodium, low fat, and low calorie. It is crispy and delicious, with unique flavor and is very popular with consumers. Its processing method:
First, raw material selection should use fresh and aging, no spoilage, no pesticide contamination of spinach and carrots.
Second, cut the spinach cut into about 10 mm segment, and the stem leaves stored separately; cut carrots into 10 mm 10 mm pieces.
Third, soften and cool the spinach stem into the boiling water blanch 2 minutes, leaf blanching hot for half a minute, quickly remove and cast into cold water to cool and cool; put the carrot into the boiling water for 4 minutes, quickly remove and put into cool water cooling .
4. Mix the minced spinach and carrot in a proportion of 0.4% of sodium alginate and 0.8% of baking powder.
5. The homogenizer uses a colloid mill for two grindings, that is, rough grinding and fine grinding, so that the grain size of the product reaches 200 mesh. A variety of additives to mix thoroughly to ensure the delicate taste of the product, the entrance that is.
6. Coat and bake Remove the oven baffle, pour about 1.5 kilograms of paste, spread out, and have a thickness of about 2 mm. The coated separator is immediately baked into the oven to prevent contamination and discoloration. Spinach is baked at 75°C for about 20 minutes, and carrots are baked at 65°C for about 30 minutes.
Seventh, flavoring The appropriate amount of potassium sorbate, nucleotides, soy sauce, sugar, salt, monosodium glutamate, etc., are evenly sprayed on the surface of vegetable paper, and then pressed and baked.
8. After the package is dried, the product is packed in a composite bag and vacuum sealed. It is best to put a small bag of desiccant in the bag so that the product can be stored at room temperature for 6 months without softness and the color remains normal.
First, raw material selection should use fresh and aging, no spoilage, no pesticide contamination of spinach and carrots.
Second, cut the spinach cut into about 10 mm segment, and the stem leaves stored separately; cut carrots into 10 mm 10 mm pieces.
Third, soften and cool the spinach stem into the boiling water blanch 2 minutes, leaf blanching hot for half a minute, quickly remove and cast into cold water to cool and cool; put the carrot into the boiling water for 4 minutes, quickly remove and put into cool water cooling .
4. Mix the minced spinach and carrot in a proportion of 0.4% of sodium alginate and 0.8% of baking powder.
5. The homogenizer uses a colloid mill for two grindings, that is, rough grinding and fine grinding, so that the grain size of the product reaches 200 mesh. A variety of additives to mix thoroughly to ensure the delicate taste of the product, the entrance that is.
6. Coat and bake Remove the oven baffle, pour about 1.5 kilograms of paste, spread out, and have a thickness of about 2 mm. The coated separator is immediately baked into the oven to prevent contamination and discoloration. Spinach is baked at 75°C for about 20 minutes, and carrots are baked at 65°C for about 30 minutes.
Seventh, flavoring The appropriate amount of potassium sorbate, nucleotides, soy sauce, sugar, salt, monosodium glutamate, etc., are evenly sprayed on the surface of vegetable paper, and then pressed and baked.
8. After the package is dried, the product is packed in a composite bag and vacuum sealed. It is best to put a small bag of desiccant in the bag so that the product can be stored at room temperature for 6 months without softness and the color remains normal.
In agriculture, Estrous Synchronization is used (particularly in the dairy and beef industries) to facilitate breeding by artificial insemination. We have Progesterone Injection, Cloprostenol Sodium Injection and Testerone Propionate Injection and Estradiol Benzoate to solve farmers' different difficultites in aninal 's estrous synchronization.
Estrus Synchronization Medicine
Estrus Synchronization Medicine,Chorionic Gonadotropin for Animals,Estrous Synchronization,Estrus Synchronization for Vet
Jiangxi Institute of Biological Products Inc. , https://www.jxinstitute.com