White peony is an ordinary seasonal aquatic vegetable, usually based on fresh food. As a matter of fact, in addition to the necessary storage (refrigeration) value added, it is also a good way to add value in places where conditions permit. Now introduce several simple and deep processing methods:
First, salted semi-finished products processing
1. Requirements for raw materials: Regardless of the final product of the deep processing, the raw materials are required to be white, non-worm-eaten, non-black-hearted, and moderately tender (about 78 mature). Those who do not meet the aforementioned conditions are not suitable for use. Semi-finished raw materials for processing.
2. Process flow: Shelling—removal of unqualified products—salt salt—abandoned liquid—secondary salting—semi-finished raw materials—packages are sold.
3, operation method:
(1) Marinating: The fresh quail white is shelled, washed, cut or whole, with 10 kg of salt for every 100 kg, and salt with 50 kg of salt for 10% of the salt. About 3-7 days (depending on the humidity, the appropriate pool in the middle), such as white softening and salt has basically infiltrated into the white interior can enter the second salt.
(2) Second salting: Drain a salted white earthworm sprinkling solution and seal it with 15 kg of salt for every 100 kg. After about 15-30 days, semi-finished products will be served in white.
(3) Package sale: The salted semi-finished products can be sold by vacuum sealing after weighing and packaging. After the consumer purchased the semi-finished product, it only needs to open the bag and desalt to use as the main ingredient or ingredient of the dish.
Second, the white dry processing
1, the process: fresh wolfberry white - finishing cutting - hot scalding - cooling dehydration - baking - flexible packaging - finished products.
2, operation method:
(1) Finishing and cutting: Select old and moderately clean white shells and cut them into silk, pieces or custom shapes as needed.
(2) Blanching: Put the chopped white fish into boiling water, and bake them 2-3 minutes depending on the shape and size. After the blanching is completed, cool it in cold water.
(3) Dehydration: The cooled crucible was poured into a nylon silk bag and dewatered in a centrifuge. After dehydration, it was dried in a baking pan.
(4) Baking: The temperature of the drying room is first controlled at about 75 degrees Celsius for several hours, and then gradually lowered to 55-60 degrees Celsius until it is dried. During the drying period, attention should be paid to ventilation and humidity, and it is necessary to pour the disc several times to facilitate even drying.
(5) Soft pack: After the dried dehydrated boiled white is properly softened, it can be packaged and sold.
Third, the soft packaging instant white processing
1, the process flow: salt semi-finished products white - cutting desalination - dehydration - flavoring - packaging seal - sterilization - cooling - finished products.
2, operation method:
(1) Desalination: Salinization can be desalted by cutting into different shapes as required. The amount of desalination can be flexibly controlled as needed. However, it is suitable for beginners to desalinate.
(2) Dehydration: The removal of salinity after removing salinity needs a certain amount of water to facilitate the seasoning. Under normal circumstances, the amount of dehydration should be controlled at about 30%, too much or too little will have a taste effect and taste Bad effects.
(3) Seasoning: According to needs, it can be seasoned in solid or liquid form, and the taste type can be selected from fresh spicy, sweet and sour, curry, etc., as well as specific flavors suitable for consumption in different regions.
(4) Packaging Sealing: Instant white packaging can use transparent or opaque materials, but should be based on good texture, good sealability and good barrier properties. The material is filled with a vacuum seal. The relationship between vacuum degree, heat-sealing temperature and heat-sealing time needs to be coordinated. The principle is to ensure good vacuum and seal fastness.
(5) Sterilization: High pressure or normal pressure, steam or water bath can be used for sterilization.
(6) Cooling: The packaged product after the sterilization is completed should be cooled as soon as possible, and after drying, the product can be sold at any time.
Four, leisure type sweet and white processing
1. Process flow: Bleached billets—whole or cut-off—salting—dewatering—leaching—drying—packaging—products.
2, operation method:
(1) Desalination: The salt and impurities are removed, and the basic desalination is the goal.
(2) Remove most of the water by centrifugation or pressing. Generally should remove about 60% of the water.
(3) Dipping: The products can be made into different shapes and different tastes according to the set tastes by means of sugar stains, liquid stains, sauce stains, and the like.
(4) Drying: It can be dried by natural drying or drying in the drying room. It is generally baked at 60-70 degrees Celsius until the water content is 18-20%. It should be noted that during the baking process, ventilation and dehumidification should be performed at certain intervals, and appropriate dishing should be performed to make the drying uniform.
(5) Resilient packaging: After drying, the product should normally be packaged and become a product after a certain period of softening. The softening period usually takes about 24 hours. EndFragment
First, salted semi-finished products processing
1. Requirements for raw materials: Regardless of the final product of the deep processing, the raw materials are required to be white, non-worm-eaten, non-black-hearted, and moderately tender (about 78 mature). Those who do not meet the aforementioned conditions are not suitable for use. Semi-finished raw materials for processing.
2. Process flow: Shelling—removal of unqualified products—salt salt—abandoned liquid—secondary salting—semi-finished raw materials—packages are sold.
3, operation method:
(1) Marinating: The fresh quail white is shelled, washed, cut or whole, with 10 kg of salt for every 100 kg, and salt with 50 kg of salt for 10% of the salt. About 3-7 days (depending on the humidity, the appropriate pool in the middle), such as white softening and salt has basically infiltrated into the white interior can enter the second salt.
(2) Second salting: Drain a salted white earthworm sprinkling solution and seal it with 15 kg of salt for every 100 kg. After about 15-30 days, semi-finished products will be served in white.
(3) Package sale: The salted semi-finished products can be sold by vacuum sealing after weighing and packaging. After the consumer purchased the semi-finished product, it only needs to open the bag and desalt to use as the main ingredient or ingredient of the dish.
Second, the white dry processing
1, the process: fresh wolfberry white - finishing cutting - hot scalding - cooling dehydration - baking - flexible packaging - finished products.
2, operation method:
(1) Finishing and cutting: Select old and moderately clean white shells and cut them into silk, pieces or custom shapes as needed.
(2) Blanching: Put the chopped white fish into boiling water, and bake them 2-3 minutes depending on the shape and size. After the blanching is completed, cool it in cold water.
(3) Dehydration: The cooled crucible was poured into a nylon silk bag and dewatered in a centrifuge. After dehydration, it was dried in a baking pan.
(4) Baking: The temperature of the drying room is first controlled at about 75 degrees Celsius for several hours, and then gradually lowered to 55-60 degrees Celsius until it is dried. During the drying period, attention should be paid to ventilation and humidity, and it is necessary to pour the disc several times to facilitate even drying.
(5) Soft pack: After the dried dehydrated boiled white is properly softened, it can be packaged and sold.
Third, the soft packaging instant white processing
1, the process flow: salt semi-finished products white - cutting desalination - dehydration - flavoring - packaging seal - sterilization - cooling - finished products.
2, operation method:
(1) Desalination: Salinization can be desalted by cutting into different shapes as required. The amount of desalination can be flexibly controlled as needed. However, it is suitable for beginners to desalinate.
(2) Dehydration: The removal of salinity after removing salinity needs a certain amount of water to facilitate the seasoning. Under normal circumstances, the amount of dehydration should be controlled at about 30%, too much or too little will have a taste effect and taste Bad effects.
(3) Seasoning: According to needs, it can be seasoned in solid or liquid form, and the taste type can be selected from fresh spicy, sweet and sour, curry, etc., as well as specific flavors suitable for consumption in different regions.
(4) Packaging Sealing: Instant white packaging can use transparent or opaque materials, but should be based on good texture, good sealability and good barrier properties. The material is filled with a vacuum seal. The relationship between vacuum degree, heat-sealing temperature and heat-sealing time needs to be coordinated. The principle is to ensure good vacuum and seal fastness.
(5) Sterilization: High pressure or normal pressure, steam or water bath can be used for sterilization.
(6) Cooling: The packaged product after the sterilization is completed should be cooled as soon as possible, and after drying, the product can be sold at any time.
Four, leisure type sweet and white processing
1. Process flow: Bleached billets—whole or cut-off—salting—dewatering—leaching—drying—packaging—products.
2, operation method:
(1) Desalination: The salt and impurities are removed, and the basic desalination is the goal.
(2) Remove most of the water by centrifugation or pressing. Generally should remove about 60% of the water.
(3) Dipping: The products can be made into different shapes and different tastes according to the set tastes by means of sugar stains, liquid stains, sauce stains, and the like.
(4) Drying: It can be dried by natural drying or drying in the drying room. It is generally baked at 60-70 degrees Celsius until the water content is 18-20%. It should be noted that during the baking process, ventilation and dehumidification should be performed at certain intervals, and appropriate dishing should be performed to make the drying uniform.
(5) Resilient packaging: After drying, the product should normally be packaged and become a product after a certain period of softening. The softening period usually takes about 24 hours. EndFragment
First, salted semi-finished products processing
1. Requirements for raw materials: Regardless of the final product of the deep processing, the raw materials are required to be white, non-worm-eaten, non-black-hearted, and moderately tender (about 78 mature). Those who do not meet the aforementioned conditions are not suitable for use. Semi-finished raw materials for processing.
2. Process flow: Shelling—removal of unqualified products—salt salt—abandoned liquid—secondary salting—semi-finished raw materials—packages are sold.
3, operation method:
(1) Marinating: The fresh quail white is shelled, washed, cut or whole, with 10 kg of salt for every 100 kg, and salt with 50 kg of salt for 10% of the salt. About 3-7 days (depending on the humidity, the appropriate pool in the middle), such as white softening and salt has basically infiltrated into the white interior can enter the second salt.
(2) Second salting: Drain a salted white earthworm sprinkling solution and seal it with 15 kg of salt for every 100 kg. After about 15-30 days, semi-finished products will be served in white.
(3) Package sale: The salted semi-finished products can be sold by vacuum sealing after weighing and packaging. After the consumer purchased the semi-finished product, it only needs to open the bag and desalt to use as the main ingredient or ingredient of the dish.
Second, the white dry processing
1, the process: fresh wolfberry white - finishing cutting - hot scalding - cooling dehydration - baking - flexible packaging - finished products.
2, operation method:
(1) Finishing and cutting: Select old and moderately clean white shells and cut them into silk, pieces or custom shapes as needed.
(2) Blanching: Put the chopped white fish into boiling water, and bake them 2-3 minutes depending on the shape and size. After the blanching is completed, cool it in cold water.
(3) Dehydration: The cooled crucible was poured into a nylon silk bag and dewatered in a centrifuge. After dehydration, it was dried in a baking pan.
(4) Baking: The temperature of the drying room is first controlled at about 75 degrees Celsius for several hours, and then gradually lowered to 55-60 degrees Celsius until it is dried. During the drying period, attention should be paid to ventilation and humidity, and it is necessary to pour the disc several times to facilitate even drying.
(5) Soft pack: After the dried dehydrated boiled white is properly softened, it can be packaged and sold.
Third, the soft packaging instant white processing
1, the process flow: salt semi-finished products white - cutting desalination - dehydration - flavoring - packaging seal - sterilization - cooling - finished products.
2, operation method:
(1) Desalination: Salinization can be desalted by cutting into different shapes as required. The amount of desalination can be flexibly controlled as needed. However, it is suitable for beginners to desalinate.
(2) Dehydration: The removal of salinity after removing salinity needs a certain amount of water to facilitate the seasoning. Under normal circumstances, the amount of dehydration should be controlled at about 30%, too much or too little will have a taste effect and taste Bad effects.
(3) Seasoning: According to needs, it can be seasoned in solid or liquid form, and the taste type can be selected from fresh spicy, sweet and sour, curry, etc., as well as specific flavors suitable for consumption in different regions.
(4) Packaging Sealing: Instant white packaging can use transparent or opaque materials, but should be based on good texture, good sealability and good barrier properties. The material is filled with a vacuum seal. The relationship between vacuum degree, heat-sealing temperature and heat-sealing time needs to be coordinated. The principle is to ensure good vacuum and seal fastness.
(5) Sterilization: High pressure or normal pressure, steam or water bath can be used for sterilization.
(6) Cooling: The packaged product after the sterilization is completed should be cooled as soon as possible, and after drying, the product can be sold at any time.
Four, leisure type sweet and white processing
1. Process flow: Bleached billets—whole or cut-off—salting—dewatering—leaching—drying—packaging—products.
2, operation method:
(1) Desalination: The salt and impurities are removed, and the basic desalination is the goal.
(2) Remove most of the water by centrifugation or pressing. Generally should remove about 60% of the water.
(3) Dipping: The products can be made into different shapes and different tastes according to the set tastes by means of sugar stains, liquid stains, sauce stains, and the like.
(4) Drying: It can be dried by natural drying or drying in the drying room. It is generally baked at 60-70 degrees Celsius until the water content is 18-20%. It should be noted that during the baking process, ventilation and dehumidification should be performed at certain intervals, and appropriate dishing should be performed to make the drying uniform.
(5) Resilient packaging: After drying, the product should normally be packaged and become a product after a certain period of softening. The softening period usually takes about 24 hours. EndFragment
1. Requirements for raw materials: Regardless of the final product of the deep processing, the raw materials are required to be white, non-worm-eaten, non-black-hearted, and moderately tender (about 78 mature). Those who do not meet the aforementioned conditions are not suitable for use. Semi-finished raw materials for processing.
2. Process flow: Shelling—removal of unqualified products—salt salt—abandoned liquid—secondary salting—semi-finished raw materials—packages are sold.
3, operation method:
(1) Marinating: The fresh quail white is shelled, washed, cut or whole, with 10 kg of salt for every 100 kg, and salt with 50 kg of salt for 10% of the salt. About 3-7 days (depending on the humidity, the appropriate pool in the middle), such as white softening and salt has basically infiltrated into the white interior can enter the second salt.
(2) Second salting: Drain a salted white earthworm sprinkling solution and seal it with 15 kg of salt for every 100 kg. After about 15-30 days, semi-finished products will be served in white.
(3) Package sale: The salted semi-finished products can be sold by vacuum sealing after weighing and packaging. After the consumer purchased the semi-finished product, it only needs to open the bag and desalt to use as the main ingredient or ingredient of the dish.
Second, the white dry processing
1, the process: fresh wolfberry white - finishing cutting - hot scalding - cooling dehydration - baking - flexible packaging - finished products.
2, operation method:
(1) Finishing and cutting: Select old and moderately clean white shells and cut them into silk, pieces or custom shapes as needed.
(2) Blanching: Put the chopped white fish into boiling water, and bake them 2-3 minutes depending on the shape and size. After the blanching is completed, cool it in cold water.
(3) Dehydration: The cooled crucible was poured into a nylon silk bag and dewatered in a centrifuge. After dehydration, it was dried in a baking pan.
(4) Baking: The temperature of the drying room is first controlled at about 75 degrees Celsius for several hours, and then gradually lowered to 55-60 degrees Celsius until it is dried. During the drying period, attention should be paid to ventilation and humidity, and it is necessary to pour the disc several times to facilitate even drying.
(5) Soft pack: After the dried dehydrated boiled white is properly softened, it can be packaged and sold.
Third, the soft packaging instant white processing
1, the process flow: salt semi-finished products white - cutting desalination - dehydration - flavoring - packaging seal - sterilization - cooling - finished products.
2, operation method:
(1) Desalination: Salinization can be desalted by cutting into different shapes as required. The amount of desalination can be flexibly controlled as needed. However, it is suitable for beginners to desalinate.
(2) Dehydration: The removal of salinity after removing salinity needs a certain amount of water to facilitate the seasoning. Under normal circumstances, the amount of dehydration should be controlled at about 30%, too much or too little will have a taste effect and taste Bad effects.
(3) Seasoning: According to needs, it can be seasoned in solid or liquid form, and the taste type can be selected from fresh spicy, sweet and sour, curry, etc., as well as specific flavors suitable for consumption in different regions.
(4) Packaging Sealing: Instant white packaging can use transparent or opaque materials, but should be based on good texture, good sealability and good barrier properties. The material is filled with a vacuum seal. The relationship between vacuum degree, heat-sealing temperature and heat-sealing time needs to be coordinated. The principle is to ensure good vacuum and seal fastness.
(5) Sterilization: High pressure or normal pressure, steam or water bath can be used for sterilization.
(6) Cooling: The packaged product after the sterilization is completed should be cooled as soon as possible, and after drying, the product can be sold at any time.
Four, leisure type sweet and white processing
1. Process flow: Bleached billets—whole or cut-off—salting—dewatering—leaching—drying—packaging—products.
2, operation method:
(1) Desalination: The salt and impurities are removed, and the basic desalination is the goal.
(2) Remove most of the water by centrifugation or pressing. Generally should remove about 60% of the water.
(3) Dipping: The products can be made into different shapes and different tastes according to the set tastes by means of sugar stains, liquid stains, sauce stains, and the like.
(4) Drying: It can be dried by natural drying or drying in the drying room. It is generally baked at 60-70 degrees Celsius until the water content is 18-20%. It should be noted that during the baking process, ventilation and dehumidification should be performed at certain intervals, and appropriate dishing should be performed to make the drying uniform.
(5) Resilient packaging: After drying, the product should normally be packaged and become a product after a certain period of softening. The softening period usually takes about 24 hours. EndFragment
1. Requirements for raw materials: Regardless of the final product of the deep processing, the raw materials are required to be white, non-worm-eaten, non-black-hearted, and moderately tender (about 78 mature). Those who do not meet the aforementioned conditions are not suitable for use. Semi-finished raw materials for processing.
2. Process flow: Shelling—removal of unqualified products—salt salt—abandoned liquid—secondary salting—semi-finished raw materials—packages are sold.
3, operation method:
(1) Marinating: The fresh quail white is shelled, washed, cut or whole, with 10 kg of salt for every 100 kg, and salt with 50 kg of salt for 10% of the salt. About 3-7 days (depending on the humidity, the appropriate pool in the middle), such as white softening and salt has basically infiltrated into the white interior can enter the second salt.
(2) Second salting: Drain a salted white earthworm sprinkling solution and seal it with 15 kg of salt for every 100 kg. After about 15-30 days, semi-finished products will be served in white.
(3) Package sale: The salted semi-finished products can be sold by vacuum sealing after weighing and packaging. After the consumer purchased the semi-finished product, it only needs to open the bag and desalt to use as the main ingredient or ingredient of the dish.
Second, the white dry processing
1, the process: fresh wolfberry white - finishing cutting - hot scalding - cooling dehydration - baking - flexible packaging - finished products.
2, operation method:
(1) Finishing and cutting: Select old and moderately clean white shells and cut them into silk, pieces or custom shapes as needed.
(2) Blanching: Put the chopped white fish into boiling water, and bake them 2-3 minutes depending on the shape and size. After the blanching is completed, cool it in cold water.
(3) Dehydration: The cooled crucible was poured into a nylon silk bag and dewatered in a centrifuge. After dehydration, it was dried in a baking pan.
(4) Baking: The temperature of the drying room is first controlled at about 75 degrees Celsius for several hours, and then gradually lowered to 55-60 degrees Celsius until it is dried. During the drying period, attention should be paid to ventilation and humidity, and it is necessary to pour the disc several times to facilitate even drying.
(5) Soft pack: After the dried dehydrated boiled white is properly softened, it can be packaged and sold.
Third, the soft packaging instant white processing
1, the process flow: salt semi-finished products white - cutting desalination - dehydration - flavoring - packaging seal - sterilization - cooling - finished products.
2, operation method:
(1) Desalination: Salinization can be desalted by cutting into different shapes as required. The amount of desalination can be flexibly controlled as needed. However, it is suitable for beginners to desalinate.
(2) Dehydration: The removal of salinity after removing salinity needs a certain amount of water to facilitate the seasoning. Under normal circumstances, the amount of dehydration should be controlled at about 30%, too much or too little will have a taste effect and taste Bad effects.
(3) Seasoning: According to needs, it can be seasoned in solid or liquid form, and the taste type can be selected from fresh spicy, sweet and sour, curry, etc., as well as specific flavors suitable for consumption in different regions.
(4) Packaging Sealing: Instant white packaging can use transparent or opaque materials, but should be based on good texture, good sealability and good barrier properties. The material is filled with a vacuum seal. The relationship between vacuum degree, heat-sealing temperature and heat-sealing time needs to be coordinated. The principle is to ensure good vacuum and seal fastness.
(5) Sterilization: High pressure or normal pressure, steam or water bath can be used for sterilization.
(6) Cooling: The packaged product after the sterilization is completed should be cooled as soon as possible, and after drying, the product can be sold at any time.
Four, leisure type sweet and white processing
1. Process flow: Bleached billets—whole or cut-off—salting—dewatering—leaching—drying—packaging—products.
2, operation method:
(1) Desalination: The salt and impurities are removed, and the basic desalination is the goal.
(2) Remove most of the water by centrifugation or pressing. Generally should remove about 60% of the water.
(3) Dipping: The products can be made into different shapes and different tastes according to the set tastes by means of sugar stains, liquid stains, sauce stains, and the like.
(4) Drying: It can be dried by natural drying or drying in the drying room. It is generally baked at 60-70 degrees Celsius until the water content is 18-20%. It should be noted that during the baking process, ventilation and dehumidification should be performed at certain intervals, and appropriate dishing should be performed to make the drying uniform.
(5) Resilient packaging: After drying, the product should normally be packaged and become a product after a certain period of softening. The softening period usually takes about 24 hours. EndFragment
2. Process flow: Shelling—removal of unqualified products—salt salt—abandoned liquid—secondary salting—semi-finished raw materials—packages are sold.
3, operation method:
(1) Marinating: The fresh quail white is shelled, washed, cut or whole, with 10 kg of salt for every 100 kg, and salt with 50 kg of salt for 10% of the salt. About 3-7 days (depending on the humidity, the appropriate pool in the middle), such as white softening and salt has basically infiltrated into the white interior can enter the second salt.
(2) Second salting: Drain a salted white earthworm sprinkling solution and seal it with 15 kg of salt for every 100 kg. After about 15-30 days, semi-finished products will be served in white.
(3) Package sale: The salted semi-finished products can be sold by vacuum sealing after weighing and packaging. After the consumer purchased the semi-finished product, it only needs to open the bag and desalt to use as the main ingredient or ingredient of the dish.
Second, the white dry processing
1, the process: fresh wolfberry white - finishing cutting - hot scalding - cooling dehydration - baking - flexible packaging - finished products.
2, operation method:
(1) Finishing and cutting: Select old and moderately clean white shells and cut them into silk, pieces or custom shapes as needed.
(2) Blanching: Put the chopped white fish into boiling water, and bake them 2-3 minutes depending on the shape and size. After the blanching is completed, cool it in cold water.
(3) Dehydration: The cooled crucible was poured into a nylon silk bag and dewatered in a centrifuge. After dehydration, it was dried in a baking pan.
(4) Baking: The temperature of the drying room is first controlled at about 75 degrees Celsius for several hours, and then gradually lowered to 55-60 degrees Celsius until it is dried. During the drying period, attention should be paid to ventilation and humidity, and it is necessary to pour the disc several times to facilitate even drying.
(5) Soft pack: After the dried dehydrated boiled white is properly softened, it can be packaged and sold.
Third, the soft packaging instant white processing
1, the process flow: salt semi-finished products white - cutting desalination - dehydration - flavoring - packaging seal - sterilization - cooling - finished products.
2, operation method:
(1) Desalination: Salinization can be desalted by cutting into different shapes as required. The amount of desalination can be flexibly controlled as needed. However, it is suitable for beginners to desalinate.
(2) Dehydration: The removal of salinity after removing salinity needs a certain amount of water to facilitate the seasoning. Under normal circumstances, the amount of dehydration should be controlled at about 30%, too much or too little will have a taste effect and taste Bad effects.
(3) Seasoning: According to needs, it can be seasoned in solid or liquid form, and the taste type can be selected from fresh spicy, sweet and sour, curry, etc., as well as specific flavors suitable for consumption in different regions.
(4) Packaging Sealing: Instant white packaging can use transparent or opaque materials, but should be based on good texture, good sealability and good barrier properties. The material is filled with a vacuum seal. The relationship between vacuum degree, heat-sealing temperature and heat-sealing time needs to be coordinated. The principle is to ensure good vacuum and seal fastness.
(5) Sterilization: High pressure or normal pressure, steam or water bath can be used for sterilization.
(6) Cooling: The packaged product after the sterilization is completed should be cooled as soon as possible, and after drying, the product can be sold at any time.
Four, leisure type sweet and white processing
1. Process flow: Bleached billets—whole or cut-off—salting—dewatering—leaching—drying—packaging—products.
2, operation method:
(1) Desalination: The salt and impurities are removed, and the basic desalination is the goal.
(2) Remove most of the water by centrifugation or pressing. Generally should remove about 60% of the water.
(3) Dipping: The products can be made into different shapes and different tastes according to the set tastes by means of sugar stains, liquid stains, sauce stains, and the like.
(4) Drying: It can be dried by natural drying or drying in the drying room. It is generally baked at 60-70 degrees Celsius until the water content is 18-20%. It should be noted that during the baking process, ventilation and dehumidification should be performed at certain intervals, and appropriate dishing should be performed to make the drying uniform.
(5) Resilient packaging: After drying, the product should normally be packaged and become a product after a certain period of softening. The softening period usually takes about 24 hours. EndFragment
2. Process flow: Shelling—removal of unqualified products—salt salt—abandoned liquid—secondary salting—semi-finished raw materials—packages are sold.
3, operation method:
(1) Marinating: The fresh quail white is shelled, washed, cut or whole, with 10 kg of salt for every 100 kg, and salt with 50 kg of salt for 10% of the salt. About 3-7 days (depending on the humidity, the appropriate pool in the middle), such as white softening and salt has basically infiltrated into the white interior can enter the second salt.
(2) Second salting: Drain a salted white earthworm sprinkling solution and seal it with 15 kg of salt for every 100 kg. After about 15-30 days, semi-finished products will be served in white.
(3) Package sale: The salted semi-finished products can be sold by vacuum sealing after weighing and packaging. After the consumer purchased the semi-finished product, it only needs to open the bag and desalt to use as the main ingredient or ingredient of the dish.
Second, the white dry processing
1, the process: fresh wolfberry white - finishing cutting - hot scalding - cooling dehydration - baking - flexible packaging - finished products.
2, operation method:
(1) Finishing and cutting: Select old and moderately clean white shells and cut them into silk, pieces or custom shapes as needed.
(2) Blanching: Put the chopped white fish into boiling water, and bake them 2-3 minutes depending on the shape and size. After the blanching is completed, cool it in cold water.
(3) Dehydration: The cooled crucible was poured into a nylon silk bag and dewatered in a centrifuge. After dehydration, it was dried in a baking pan.
(4) Baking: The temperature of the drying room is first controlled at about 75 degrees Celsius for several hours, and then gradually lowered to 55-60 degrees Celsius until it is dried. During the drying period, attention should be paid to ventilation and humidity, and it is necessary to pour the disc several times to facilitate even drying.
(5) Soft pack: After the dried dehydrated boiled white is properly softened, it can be packaged and sold.
Third, the soft packaging instant white processing
1, the process flow: salt semi-finished products white - cutting desalination - dehydration - flavoring - packaging seal - sterilization - cooling - finished products.
2, operation method:
(1) Desalination: Salinization can be desalted by cutting into different shapes as required. The amount of desalination can be flexibly controlled as needed. However, it is suitable for beginners to desalinate.
(2) Dehydration: The removal of salinity after removing salinity needs a certain amount of water to facilitate the seasoning. Under normal circumstances, the amount of dehydration should be controlled at about 30%, too much or too little will have a taste effect and taste Bad effects.
(3) Seasoning: According to needs, it can be seasoned in solid or liquid form, and the taste type can be selected from fresh spicy, sweet and sour, curry, etc., as well as specific flavors suitable for consumption in different regions.
(4) Packaging Sealing: Instant white packaging can use transparent or opaque materials, but should be based on good texture, good sealability and good barrier properties. The material is filled with a vacuum seal. The relationship between vacuum degree, heat-sealing temperature and heat-sealing time needs to be coordinated. The principle is to ensure good vacuum and seal fastness.
(5) Sterilization: High pressure or normal pressure, steam or water bath can be used for sterilization.
(6) Cooling: The packaged product after the sterilization is completed should be cooled as soon as possible, and after drying, the product can be sold at any time.
Four, leisure type sweet and white processing
1. Process flow: Bleached billets—whole or cut-off—salting—dewatering—leaching—drying—packaging—products.
2, operation method:
(1) Desalination: The salt and impurities are removed, and the basic desalination is the goal.
(2) Remove most of the water by centrifugation or pressing. Generally should remove about 60% of the water.
(3) Dipping: The products can be made into different shapes and different tastes according to the set tastes by means of sugar stains, liquid stains, sauce stains, and the like.
(4) Drying: It can be dried by natural drying or drying in the drying room. It is generally baked at 60-70 degrees Celsius until the water content is 18-20%. It should be noted that during the baking process, ventilation and dehumidification should be performed at certain intervals, and appropriate dishing should be performed to make the drying uniform.
(5) Resilient packaging: After drying, the product should normally be packaged and become a product after a certain period of softening. The softening period usually takes about 24 hours. EndFragment
3, operation method:
(1) Marinating: The fresh quail white is shelled, washed, cut or whole, with 10 kg of salt for every 100 kg, and salt with 50 kg of salt for 10% of the salt. About 3-7 days (depending on the humidity, the appropriate pool in the middle), such as white softening and salt has basically infiltrated into the white interior can enter the second salt.
(2) Second salting: Drain a salted white earthworm sprinkling solution and seal it with 15 kg of salt for every 100 kg. After about 15-30 days, semi-finished products will be served in white.
(3) Package sale: The salted semi-finished products can be sold by vacuum sealing after weighing and packaging. After the consumer purchased the semi-finished product, it only needs to open the bag and desalt to use as the main ingredient or ingredient of the dish.
Second, the white dry processing
1, the process: fresh wolfberry white - finishing cutting - hot scalding - cooling dehydration - baking - flexible packaging - finished products.
2, operation method:
(1) Finishing and cutting: Select old and moderately clean white shells and cut them into silk, pieces or custom shapes as needed.
(2) Blanching: Put the chopped white fish into boiling water, and bake them 2-3 minutes depending on the shape and size. After the blanching is completed, cool it in cold water.
(3) Dehydration: The cooled crucible was poured into a nylon silk bag and dewatered in a centrifuge. After dehydration, it was dried in a baking pan.
(4) Baking: The temperature of the drying room is first controlled at about 75 degrees Celsius for several hours, and then gradually lowered to 55-60 degrees Celsius until it is dried. During the drying period, attention should be paid to ventilation and humidity, and it is necessary to pour the disc several times to facilitate even drying.
(5) Soft pack: After the dried dehydrated boiled white is properly softened, it can be packaged and sold.
Third, the soft packaging instant white processing
1, the process flow: salt semi-finished products white - cutting desalination - dehydration - flavoring - packaging seal - sterilization - cooling - finished products.
2, operation method:
(1) Desalination: Salinization can be desalted by cutting into different shapes as required. The amount of desalination can be flexibly controlled as needed. However, it is suitable for beginners to desalinate.
(2) Dehydration: The removal of salinity after removing salinity needs a certain amount of water to facilitate the seasoning. Under normal circumstances, the amount of dehydration should be controlled at about 30%, too much or too little will have a taste effect and taste Bad effects.
(3) Seasoning: According to needs, it can be seasoned in solid or liquid form, and the taste type can be selected from fresh spicy, sweet and sour, curry, etc., as well as specific flavors suitable for consumption in different regions.
(4) Packaging Sealing: Instant white packaging can use transparent or opaque materials, but should be based on good texture, good sealability and good barrier properties. The material is filled with a vacuum seal. The relationship between vacuum degree, heat-sealing temperature and heat-sealing time needs to be coordinated. The principle is to ensure good vacuum and seal fastness.
(5) Sterilization: High pressure or normal pressure, steam or water bath can be used for sterilization.
(6) Cooling: The packaged product after the sterilization is completed should be cooled as soon as possible, and after drying, the product can be sold at any time.
Four, leisure type sweet and white processing
1. Process flow: Bleached billets—whole or cut-off—salting—dewatering—leaching—drying—packaging—products.
2, operation method:
(1) Desalination: The salt and impurities are removed, and the basic desalination is the goal.
(2) Remove most of the water by centrifugation or pressing. Generally should remove about 60% of the water.
(3) Dipping: The products can be made into different shapes and different tastes according to the set tastes by means of sugar stains, liquid stains, sauce stains, and the like.
(4) Drying: It can be dried by natural drying or drying in the drying room. It is generally baked at 60-70 degrees Celsius until the water content is 18-20%. It should be noted that during the baking process, ventilation and dehumidification should be performed at certain intervals, and appropriate dishing should be performed to make the drying uniform.
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2ã€æ“作方法：
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（2）çƒçƒ«ï¼šå°†æ•´ç†åˆ†åˆ‡å¥½çš„èŒç™½æŠ•å…¥æ²¸æ°´ä¸ï¼Œä¾å½¢çŠ¶å¤§å°çƒçƒ«2—5分ä¸ç‰ï¼Œçƒçƒ«å®Œæ¯•åŽé€Ÿå…¥å†·æ°´ä¸å†·å´ã€‚
（3）脱水：将冷å´åŽçš„èŒç™½å…¥å°¼é¾™ä¸è¢‹äºŽç¦»å¿ƒæœºä¸ç¦»å¿ƒè„±æ°´ï¼Œè„±æ°´å®Œæ¯•åŽåˆ†æ‘ŠäºŽçƒ˜ç›˜ä¸å¹²ç‡¥ã€‚
（4）烘制：烘房温度先控制在75æ‘„æ°åº¦å·¦å³ç»´æŒæ•°å°æ—¶ï¼Œè€ŒåŽé€æ¸é™è‡³55—60æ‘„æ°åº¦ï¼Œç›´è‡³çƒ˜å¹²ä¸ºæ¢ã€‚干燥期间需注æ„通风排湿，并且需倒盘数次，以利å‡åŒ€å¹²ç‡¥ã€‚
（5）回软包装：将干燥åŽçš„脱水èŒç™½é€‚当回软åŽå³å¯è¿›è¡ŒåŒ…装出售。
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2ã€æ“作方法：
（1）脱ç›ï¼šç›æ¸èŒç™½å¯æ ¹æ®éœ€è¦åˆ‡æˆä¸åŒçš„形状进行脱ç›ï¼Œè„±ç›é‡å¯æ ¹æ®éœ€è¦çµæ´»æŽŒæ¡ï¼Œä½†å¯¹äºŽåˆå¦è€…æ¥è¯´ä»¥è„±å°½ä¸ºå®œã€‚
（2）脱水：脱去ç›åˆ†åŽçš„èŒç™½éœ€è¦è„±åŽ»ä¸€å®šçš„æ°´é‡æ‰æœ‰åˆ©äºŽè°ƒå‘³ï¼Œä¸€èˆ¬æƒ…况下，脱水é‡åº”掌æ¡åœ¨30%å·¦å³ä¸ºå®œï¼Œè¿‡å¤šæˆ–过少å‡ä¼šå¯¹è°ƒå‘³æ•ˆæžœåŠå£æ„Ÿäº§ç”Ÿä¸è‰¯å½±å“。
（3ï¼‰è°ƒå‘³ï¼šæ ¹æ®éœ€è¦ï¼Œå¯é‡‡ç”¨å›ºæ€æˆ–液æ€æ–¹å¼è°ƒå‘³ï¼Œå‘³åž‹å¯é€‰æ‹©é²œè¾£ã€ç”œé…¸ã€å’–å–±ç‰å‘³åž‹ä»¥åŠé€‚åˆä¸åŒåœ°åŒºæ¶ˆè´¹çš„特定味型。
（4）包装å°å£ï¼šå³é£ŸèŒç™½çš„包装å¯é€‰ç”¨é€æ˜Žæˆ–ä¸é€æ˜Žæ料，但应以质感良好ã€å°å£æ€§ä½³ä»¥åŠé˜»éš”æ€§å¥½ä¸ºæ ‡å‡†ã€‚ç‰©æ–™å……å¡«åŽé‡‡ç”¨çœŸç©ºå°å£ã€‚需è¦å调真空度ã€çƒå°æ¸©åº¦åŠçƒå°æ—¶é—´çš„关系，其原则是必须ä¿è¯æœ‰è‰¯å¥½çš„真空度åŠå°å£ç‰¢åº¦ã€‚
（5）æ€èŒï¼šå¯é‡‡ç”¨é«˜åŽ‹æˆ–常压ã€è’¸æ±½æˆ–æ°´æµ´æ–¹å¼æ€èŒã€‚
（6）冷å´ï¼šæ€èŒå®ŒæˆåŽçš„包装产å“应尽快冷å´ï¼Œå¾…干燥，检验åŽå³æˆä¸ºäº§å“å¯éšæ—¶å‡ºå”®ã€‚
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2ã€æ“作方法：
（1）脱ç›ï¼šæ¼‚去ç›åˆ†å’Œæ‚è´¨ï¼Œä»¥åŸºæœ¬è„±å°½ä¸ºç›®æ ‡ã€‚
（2）采用离心或压榨方法脱去大部分水分。一般应脱去60%å·¦å³çš„水分。
（3）浸料：å¯æ ¹æ®æ‰€è®¾å®šçš„å£å‘³é‡‡ç”¨ç³–æ¸ã€æ–™æ¶²æ¸ã€é…±æ–™æ¸ç‰æ–¹å¼åˆ¶æˆä¸åŒå½¢çŠ¶å’Œä¸åŒå£å‘³çš„产å“。
（4）干燥：å¯é‡‡ç”¨è‡ªç„¶å¹²ç‡¥æˆ–烘房干燥方å¼è¿›è¡Œå¹²ç‡¥ã€‚一般在60—70æ‘„æ°åº¦æ¡ä»¶ä¸‹çƒ˜è‡³å«æ°´é‡ä¸º18—20%æ—¶å³å¯ã€‚应注æ„烘烤过程ä¸éš”一定时间è¦è¿›è¡Œé€šé£ŽæŽ’湿，并适当进行倒盘，以使干燥å‡åŒ€ã€‚
（5）回软包装：干燥åŽçš„产å“一般应ç»è¿‡ä¸€å®šæ—¶é—´çš„回软æ‰èƒ½è¿›è¡ŒåŒ…装并æˆä¸ºäº§å“，回软期通常需24å°æ—¶å·¦å³ã€‚ EndFragment
（2）二é“ç›æ¸ï¼šå°†ä¸€é“ç›æ¸åŽçš„èŒç™½å¼ƒæ¶²æ²¥å¹²ï¼Œæ¯100公斤用ç›15公斤åŽå¯†å°åŠ 压，约ç»15—30天åŠæˆå“èŒç™½å³æˆã€‚
（3）包装出售：将ç›æ¸åŠæˆå“èŒç™½ç§°é‡åŒ…装真空å°å£åŽå³å¯å‡ºå”®ã€‚消费者在è´ä¹°äº†åŠæˆå“ç›æ¸èŒç™½åŽï¼Œåªéœ€è¿›è¡Œå¼€è¢‹è„±ç›å³å¯ç”¨ä½œèœè‚´çš„主料或é…料。
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2ã€æ“作方法：
（1）整ç†åˆ†åˆ‡ï¼šé€‰æ‹©è€å«©é€‚度的èŒç™½åŽ»å£³æ¸…æ´—ï¼Œæ ¹æ®éœ€è¦åˆ†åˆ‡æˆä¸ã€ç‰‡æˆ–自定形状。
（2）çƒçƒ«ï¼šå°†æ•´ç†åˆ†åˆ‡å¥½çš„èŒç™½æŠ•å…¥æ²¸æ°´ä¸ï¼Œä¾å½¢çŠ¶å¤§å°çƒçƒ«2—5分ä¸ç‰ï¼Œçƒçƒ«å®Œæ¯•åŽé€Ÿå…¥å†·æ°´ä¸å†·å´ã€‚
（3）脱水：将冷å´åŽçš„èŒç™½å…¥å°¼é¾™ä¸è¢‹äºŽç¦»å¿ƒæœºä¸ç¦»å¿ƒè„±æ°´ï¼Œè„±æ°´å®Œæ¯•åŽåˆ†æ‘ŠäºŽçƒ˜ç›˜ä¸å¹²ç‡¥ã€‚
（4）烘制：烘房温度先控制在75æ‘„æ°åº¦å·¦å³ç»´æŒæ•°å°æ—¶ï¼Œè€ŒåŽé€æ¸é™è‡³55—60æ‘„æ°åº¦ï¼Œç›´è‡³çƒ˜å¹²ä¸ºæ¢ã€‚干燥期间需注æ„通风排湿，并且需倒盘数次，以利å‡åŒ€å¹²ç‡¥ã€‚
（5）回软包装：将干燥åŽçš„脱水èŒç™½é€‚当回软åŽå³å¯è¿›è¡ŒåŒ…装出售。
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2ã€æ“作方法：
（1）脱ç›ï¼šç›æ¸èŒç™½å¯æ ¹æ®éœ€è¦åˆ‡æˆä¸åŒçš„形状进行脱ç›ï¼Œè„±ç›é‡å¯æ ¹æ®éœ€è¦çµæ´»æŽŒæ¡ï¼Œä½†å¯¹äºŽåˆå¦è€…æ¥è¯´ä»¥è„±å°½ä¸ºå®œã€‚
（2）脱水：脱去ç›åˆ†åŽçš„èŒç™½éœ€è¦è„±åŽ»ä¸€å®šçš„æ°´é‡æ‰æœ‰åˆ©äºŽè°ƒå‘³ï¼Œä¸€èˆ¬æƒ…况下，脱水é‡åº”掌æ¡åœ¨30%å·¦å³ä¸ºå®œï¼Œè¿‡å¤šæˆ–过少å‡ä¼šå¯¹è°ƒå‘³æ•ˆæžœåŠå£æ„Ÿäº§ç”Ÿä¸è‰¯å½±å“。
（3ï¼‰è°ƒå‘³ï¼šæ ¹æ®éœ€è¦ï¼Œå¯é‡‡ç”¨å›ºæ€æˆ–液æ€æ–¹å¼è°ƒå‘³ï¼Œå‘³åž‹å¯é€‰æ‹©é²œè¾£ã€ç”œé…¸ã€å’–å–±ç‰å‘³åž‹ä»¥åŠé€‚åˆä¸åŒåœ°åŒºæ¶ˆè´¹çš„特定味型。
（4）包装å°å£ï¼šå³é£ŸèŒç™½çš„包装å¯é€‰ç”¨é€æ˜Žæˆ–ä¸é€æ˜Žæ料，但应以质感良好ã€å°å£æ€§ä½³ä»¥åŠé˜»éš”æ€§å¥½ä¸ºæ ‡å‡†ã€‚ç‰©æ–™å……å¡«åŽé‡‡ç”¨çœŸç©ºå°å£ã€‚需è¦å调真空度ã€çƒå°æ¸©åº¦åŠçƒå°æ—¶é—´çš„关系，其原则是必须ä¿è¯æœ‰è‰¯å¥½çš„真空度åŠå°å£ç‰¢åº¦ã€‚
（5）æ€èŒï¼šå¯é‡‡ç”¨é«˜åŽ‹æˆ–常压ã€è’¸æ±½æˆ–æ°´æµ´æ–¹å¼æ€èŒã€‚
（6）冷å´ï¼šæ€èŒå®ŒæˆåŽçš„包装产å“应尽快冷å´ï¼Œå¾…干燥，检验åŽå³æˆä¸ºäº§å“å¯éšæ—¶å‡ºå”®ã€‚
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2ã€æ“作方法：
（1）脱ç›ï¼šæ¼‚去ç›åˆ†å’Œæ‚è´¨ï¼Œä»¥åŸºæœ¬è„±å°½ä¸ºç›®æ ‡ã€‚
（2）采用离心或压榨方法脱去大部分水分。一般应脱去60%å·¦å³çš„水分。
（3）浸料：å¯æ ¹æ®æ‰€è®¾å®šçš„å£å‘³é‡‡ç”¨ç³–æ¸ã€æ–™æ¶²æ¸ã€é…±æ–™æ¸ç‰æ–¹å¼åˆ¶æˆä¸åŒå½¢çŠ¶å’Œä¸åŒå£å‘³çš„产å“。
（4）干燥：å¯é‡‡ç”¨è‡ªç„¶å¹²ç‡¥æˆ–烘房干燥方å¼è¿›è¡Œå¹²ç‡¥ã€‚一般在60—70æ‘„æ°åº¦æ¡ä»¶ä¸‹çƒ˜è‡³å«æ°´é‡ä¸º18—20%æ—¶å³å¯ã€‚应注æ„烘烤过程ä¸éš”一定时间è¦è¿›è¡Œé€šé£ŽæŽ’湿，并适当进行倒盘，以使干燥å‡åŒ€ã€‚
（5）回软包装：干燥åŽçš„产å“一般应ç»è¿‡ä¸€å®šæ—¶é—´çš„回软æ‰èƒ½è¿›è¡ŒåŒ…装并æˆä¸ºäº§å“，回软期通常需24å°æ—¶å·¦å³ã€‚ EndFragment
（2）二é“ç›æ¸ï¼šå°†ä¸€é“ç›æ¸åŽçš„èŒç™½å¼ƒæ¶²æ²¥å¹²ï¼Œæ¯100公斤用ç›15公斤åŽå¯†å°åŠ 压，约ç»15—30天åŠæˆå“èŒç™½å³æˆã€‚
（3）包装出售：将ç›æ¸åŠæˆå“èŒç™½ç§°é‡åŒ…装真空å°å£åŽå³å¯å‡ºå”®ã€‚消费者在è´ä¹°äº†åŠæˆå“ç›æ¸èŒç™½åŽï¼Œåªéœ€è¿›è¡Œå¼€è¢‹è„±ç›å³å¯ç”¨ä½œèœè‚´çš„主料或é…料。
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2ã€æ“作方法：
（1）整ç†åˆ†åˆ‡ï¼šé€‰æ‹©è€å«©é€‚度的èŒç™½åŽ»å£³æ¸…æ´—ï¼Œæ ¹æ®éœ€è¦åˆ†åˆ‡æˆä¸ã€ç‰‡æˆ–自定形状。
（2）çƒçƒ«ï¼šå°†æ•´ç†åˆ†åˆ‡å¥½çš„èŒç™½æŠ•å…¥æ²¸æ°´ä¸ï¼Œä¾å½¢çŠ¶å¤§å°çƒçƒ«2—5分ä¸ç‰ï¼Œçƒçƒ«å®Œæ¯•åŽé€Ÿå…¥å†·æ°´ä¸å†·å´ã€‚
（3）脱水：将冷å´åŽçš„èŒç™½å…¥å°¼é¾™ä¸è¢‹äºŽç¦»å¿ƒæœºä¸ç¦»å¿ƒè„±æ°´ï¼Œè„±æ°´å®Œæ¯•åŽåˆ†æ‘ŠäºŽçƒ˜ç›˜ä¸å¹²ç‡¥ã€‚
（4）烘制：烘房温度先控制在75æ‘„æ°åº¦å·¦å³ç»´æŒæ•°å°æ—¶ï¼Œè€ŒåŽé€æ¸é™è‡³55—60æ‘„æ°åº¦ï¼Œç›´è‡³çƒ˜å¹²ä¸ºæ¢ã€‚干燥期间需注æ„通风排湿，并且需倒盘数次，以利å‡åŒ€å¹²ç‡¥ã€‚
（5）回软包装：将干燥åŽçš„脱水èŒç™½é€‚当回软åŽå³å¯è¿›è¡ŒåŒ…装出售。
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2ã€æ“作方法：
（1）脱ç›ï¼šç›æ¸èŒç™½å¯æ ¹æ®éœ€è¦åˆ‡æˆä¸åŒçš„形状进行脱ç›ï¼Œè„±ç›é‡å¯æ ¹æ®éœ€è¦çµæ´»æŽŒæ¡ï¼Œä½†å¯¹äºŽåˆå¦è€…æ¥è¯´ä»¥è„±å°½ä¸ºå®œã€‚
（2）脱水：脱去ç›åˆ†åŽçš„èŒç™½éœ€è¦è„±åŽ»ä¸€å®šçš„æ°´é‡æ‰æœ‰åˆ©äºŽè°ƒå‘³ï¼Œä¸€èˆ¬æƒ…况下，脱水é‡åº”掌æ¡åœ¨30%å·¦å³ä¸ºå®œï¼Œè¿‡å¤šæˆ–过少å‡ä¼šå¯¹è°ƒå‘³æ•ˆæžœåŠå£æ„Ÿäº§ç”Ÿä¸è‰¯å½±å“。
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（4）包装å°å£ï¼šå³é£ŸèŒç™½çš„包装å¯é€‰ç”¨é€æ˜Žæˆ–ä¸é€æ˜Žæ料，但应以质感良好ã€å°å£æ€§ä½³ä»¥åŠé˜»éš”æ€§å¥½ä¸ºæ ‡å‡†ã€‚ç‰©æ–™å……å¡«åŽé‡‡ç”¨çœŸç©ºå°å£ã€‚需è¦å调真空度ã€çƒå°æ¸©åº¦åŠçƒå°æ—¶é—´çš„关系，其原则是必须ä¿è¯æœ‰è‰¯å¥½çš„真空度åŠå°å£ç‰¢åº¦ã€‚
（5）æ€èŒï¼šå¯é‡‡ç”¨é«˜åŽ‹æˆ–常压ã€è’¸æ±½æˆ–æ°´æµ´æ–¹å¼æ€èŒã€‚
（6）冷å´ï¼šæ€èŒå®ŒæˆåŽçš„包装产å“应尽快冷å´ï¼Œå¾…干燥，检验åŽå³æˆä¸ºäº§å“å¯éšæ—¶å‡ºå”®ã€‚
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2ã€æ“作方法：
（1）脱ç›ï¼šæ¼‚去ç›åˆ†å’Œæ‚è´¨ï¼Œä»¥åŸºæœ¬è„±å°½ä¸ºç›®æ ‡ã€‚
（2）采用离心或压榨方法脱去大部分水分。一般应脱去60%å·¦å³çš„水分。
（3）浸料：å¯æ ¹æ®æ‰€è®¾å®šçš„å£å‘³é‡‡ç”¨ç³–æ¸ã€æ–™æ¶²æ¸ã€é…±æ–™æ¸ç‰æ–¹å¼åˆ¶æˆä¸åŒå½¢çŠ¶å’Œä¸åŒå£å‘³çš„产å“。
（4）干燥：å¯é‡‡ç”¨è‡ªç„¶å¹²ç‡¥æˆ–烘房干燥方å¼è¿›è¡Œå¹²ç‡¥ã€‚一般在60—70æ‘„æ°åº¦æ¡ä»¶ä¸‹çƒ˜è‡³å«æ°´é‡ä¸º18—20%æ—¶å³å¯ã€‚应注æ„烘烤过程ä¸éš”一定时间è¦è¿›è¡Œé€šé£ŽæŽ’湿，并适当进行倒盘，以使干燥å‡åŒ€ã€‚
（5）回软包装：干燥åŽçš„产å“一般应ç»è¿‡ä¸€å®šæ—¶é—´çš„回软æ‰èƒ½è¿›è¡ŒåŒ…装并æˆä¸ºäº§å“，回软期通常需24å°æ—¶å·¦å³ã€‚ EndFragment
（3）包装出售：将ç›æ¸åŠæˆå“èŒç™½ç§°é‡åŒ…装真空å°å£åŽå³å¯å‡ºå”®ã€‚消费者在è´ä¹°äº†åŠæˆå“ç›æ¸èŒç™½åŽï¼Œåªéœ€è¿›è¡Œå¼€è¢‹è„±ç›å³å¯ç”¨ä½œèœè‚´çš„主料或é…料。
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2ã€æ“作方法：
（1）整ç†åˆ†åˆ‡ï¼šé€‰æ‹©è€å«©é€‚度的èŒç™½åŽ»å£³æ¸…æ´—ï¼Œæ ¹æ®éœ€è¦åˆ†åˆ‡æˆä¸ã€ç‰‡æˆ–自定形状。
（2）çƒçƒ«ï¼šå°†æ•´ç†åˆ†åˆ‡å¥½çš„èŒç™½æŠ•å…¥æ²¸æ°´ä¸ï¼Œä¾å½¢çŠ¶å¤§å°çƒçƒ«2—5分ä¸ç‰ï¼Œçƒçƒ«å®Œæ¯•åŽé€Ÿå…¥å†·æ°´ä¸å†·å´ã€‚
（3）脱水：将冷å´åŽçš„èŒç™½å…¥å°¼é¾™ä¸è¢‹äºŽç¦»å¿ƒæœºä¸ç¦»å¿ƒè„±æ°´ï¼Œè„±æ°´å®Œæ¯•åŽåˆ†æ‘ŠäºŽçƒ˜ç›˜ä¸å¹²ç‡¥ã€‚
（4）烘制：烘房温度先控制在75æ‘„æ°åº¦å·¦å³ç»´æŒæ•°å°æ—¶ï¼Œè€ŒåŽé€æ¸é™è‡³55—60æ‘„æ°åº¦ï¼Œç›´è‡³çƒ˜å¹²ä¸ºæ¢ã€‚干燥期间需注æ„通风排湿，并且需倒盘数次，以利å‡åŒ€å¹²ç‡¥ã€‚
（5）回软包装：将干燥åŽçš„脱水èŒç™½é€‚当回软åŽå³å¯è¿›è¡ŒåŒ…装出售。
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2ã€æ“作方法：
（1）脱ç›ï¼šç›æ¸èŒç™½å¯æ ¹æ®éœ€è¦åˆ‡æˆä¸åŒçš„形状进行脱ç›ï¼Œè„±ç›é‡å¯æ ¹æ®éœ€è¦çµæ´»æŽŒæ¡ï¼Œä½†å¯¹äºŽåˆå¦è€…æ¥è¯´ä»¥è„±å°½ä¸ºå®œã€‚
（2）脱水：脱去ç›åˆ†åŽçš„èŒç™½éœ€è¦è„±åŽ»ä¸€å®šçš„æ°´é‡æ‰æœ‰åˆ©äºŽè°ƒå‘³ï¼Œä¸€èˆ¬æƒ…况下，脱水é‡åº”掌æ¡åœ¨30%å·¦å³ä¸ºå®œï¼Œè¿‡å¤šæˆ–过少å‡ä¼šå¯¹è°ƒå‘³æ•ˆæžœåŠå£æ„Ÿäº§ç”Ÿä¸è‰¯å½±å“。
（3ï¼‰è°ƒå‘³ï¼šæ ¹æ®éœ€è¦ï¼Œå¯é‡‡ç”¨å›ºæ€æˆ–液æ€æ–¹å¼è°ƒå‘³ï¼Œå‘³åž‹å¯é€‰æ‹©é²œè¾£ã€ç”œé…¸ã€å’–å–±ç‰å‘³åž‹ä»¥åŠé€‚åˆä¸åŒåœ°åŒºæ¶ˆè´¹çš„特定味型。
（4）包装å°å£ï¼šå³é£ŸèŒç™½çš„包装å¯é€‰ç”¨é€æ˜Žæˆ–ä¸é€æ˜Žæ料，但应以质感良好ã€å°å£æ€§ä½³ä»¥åŠé˜»éš”æ€§å¥½ä¸ºæ ‡å‡†ã€‚ç‰©æ–™å……å¡«åŽé‡‡ç”¨çœŸç©ºå°å£ã€‚需è¦å调真空度ã€çƒå°æ¸©åº¦åŠçƒå°æ—¶é—´çš„关系，其原则是必须ä¿è¯æœ‰è‰¯å¥½çš„真空度åŠå°å£ç‰¢åº¦ã€‚
（5）æ€èŒï¼šå¯é‡‡ç”¨é«˜åŽ‹æˆ–常压ã€è’¸æ±½æˆ–æ°´æµ´æ–¹å¼æ€èŒã€‚
（6）冷å´ï¼šæ€èŒå®ŒæˆåŽçš„包装产å“应尽快冷å´ï¼Œå¾…干燥，检验åŽå³æˆä¸ºäº§å“å¯éšæ—¶å‡ºå”®ã€‚
å››ã€ä¼‘闲蜜饯型èŒç™½åŠ å·¥
1ã€å·¥è‰ºæµç¨‹ï¼šå’¸å¯â€”æ•´æ¡æˆ–分切—脱ç›â€”脱水—浸料—干燥—包装—产å“。
2ã€æ“作方法：
（1）脱ç›ï¼šæ¼‚去ç›åˆ†å’Œæ‚è´¨ï¼Œä»¥åŸºæœ¬è„±å°½ä¸ºç›®æ ‡ã€‚
（2）采用离心或压榨方法脱去大部分水分。一般应脱去60%å·¦å³çš„水分。
（3）浸料：å¯æ ¹æ®æ‰€è®¾å®šçš„å£å‘³é‡‡ç”¨ç³–æ¸ã€æ–™æ¶²æ¸ã€é…±æ–™æ¸ç‰æ–¹å¼åˆ¶æˆä¸åŒå½¢çŠ¶å’Œä¸åŒå£å‘³çš„产å“。
（4）干燥：å¯é‡‡ç”¨è‡ªç„¶å¹²ç‡¥æˆ–烘房干燥方å¼è¿›è¡Œå¹²ç‡¥ã€‚一般在60—70æ‘„æ°åº¦æ¡ä»¶ä¸‹çƒ˜è‡³å«æ°´é‡ä¸º18—20%æ—¶å³å¯ã€‚应注æ„烘烤过程ä¸éš”一定时间è¦è¿›è¡Œé€šé£ŽæŽ’湿，并适当进行倒盘，以使干燥å‡åŒ€ã€‚
（5）回软包装：干燥åŽçš„产å“一般应ç»è¿‡ä¸€å®šæ—¶é—´çš„回软æ‰èƒ½è¿›è¡ŒåŒ…装并æˆä¸ºäº§å“，回软期通常需24å°æ—¶å·¦å³ã€‚ EndFragment
（3）包装出售：将ç›æ¸åŠæˆå“èŒç™½ç§°é‡åŒ…装真空å°å£åŽå³å¯å‡ºå”®ã€‚消费者在è´ä¹°äº†åŠæˆå“ç›æ¸èŒç™½åŽï¼Œåªéœ€è¿›è¡Œå¼€è¢‹è„±ç›å³å¯ç”¨ä½œèœè‚´çš„主料或é…料。
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1ã€å·¥è‰ºæµç¨‹ï¼šé²œèŒç™½â€”æ•´ç†åˆ†åˆ‡â€”çƒçƒ«â€”冷å´è„±æ°´â€”烘制—回软包装—æˆå“。
2ã€æ“作方法：
（1）整ç†åˆ†åˆ‡ï¼šé€‰æ‹©è€å«©é€‚度的èŒç™½åŽ»å£³æ¸…æ´—ï¼Œæ ¹æ®éœ€è¦åˆ†åˆ‡æˆä¸ã€ç‰‡æˆ–自定形状。
（2）çƒçƒ«ï¼šå°†æ•´ç†åˆ†åˆ‡å¥½çš„èŒç™½æŠ•å…¥æ²¸æ°´ä¸ï¼Œä¾å½¢çŠ¶å¤§å°çƒçƒ«2—5分ä¸ç‰ï¼Œçƒçƒ«å®Œæ¯•åŽé€Ÿå…¥å†·æ°´ä¸å†·å´ã€‚
（3）脱水：将冷å´åŽçš„èŒç™½å…¥å°¼é¾™ä¸è¢‹äºŽç¦»å¿ƒæœºä¸ç¦»å¿ƒè„±æ°´ï¼Œè„±æ°´å®Œæ¯•åŽåˆ†æ‘ŠäºŽçƒ˜ç›˜ä¸å¹²ç‡¥ã€‚
（4）烘制：烘房温度先控制在75æ‘„æ°åº¦å·¦å³ç»´æŒæ•°å°æ—¶ï¼Œè€ŒåŽé€æ¸é™è‡³55—60æ‘„æ°åº¦ï¼Œç›´è‡³çƒ˜å¹²ä¸ºæ¢ã€‚干燥期间需注æ„通风排湿，并且需倒盘数次，以利å‡åŒ€å¹²ç‡¥ã€‚
（5）回软包装：将干燥åŽçš„脱水èŒç™½é€‚当回软åŽå³å¯è¿›è¡ŒåŒ…装出售。
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1ã€å·¥è‰ºæµç¨‹ï¼šç›æ¸åŠæˆå“èŒç™½â€”分切脱ç›â€”脱水—调味
Fruit Powder,Astragalus Extract,Liquorice Root Extract,Cucumis Melo Makuwa Fruit Powder
Fufeng Sinuote Biotechnology Co.,Ltd. , https://www.sinuotebio.com