1. Process selection→cleaning→peeling→slicing→cleaning→color protection→cleaning→blanching→cooling→drying→fried→deoiling→seasoning→packaging→inspection→finished products
2. Main parameters (1) The requirements for raw materials for the selection of citrons are no rot, no deterioration, no pests and no insects.
(2) Cleaning Rinse off the surface of the citron with coarse water.
(3) Peeling and peeling methods There are two kinds of peeling methods such as manual peeling and peeling with alkali. When peeling with lye, the whole citron shall be soaked in a sodium hydroxide solution with a mass fraction of 15% to 20%. After the epidermis is softened, the skin is removed, the skin is rinsed with water, and the remaining epidermis is manually removed.
(4) Slices The peeled citron was cut into slices having a thickness of 1.5 mm to 2.0 mm by a rotary slicing machine.
(5) Color protection After cleaning the thin slices of citrons with water, put them in the color protection solution for 10 minutes.
(6) Blanching After cleaning and protecting the citron, the citron shall be placed in boiling water for 3 to 5 minutes. After being picked up, quickly put it in cold water to cool it. Blasting can inactivate the activity of the enzyme and remove oxygen from the tissue, thereby inhibiting the occurrence of enzymatic browning and non-enzymatic browning.
(7) Drying The cooled citron film is fed into a drying oven and dried at 65°C for 2 hours.
(8) Frying Heat the blended oil or corn oil to 180°C and add it to the taro for 30 to 35 seconds to keep the oil temperature no higher than 183°C.
(9) Deoiling Put the fried chips into a filter bag and place them in a three-legged centrifuge. Rotate it for 2 minutes at 1600r/min. The rotation time should be as short as possible, otherwise it will cause the chips to break.
(10) Seasoning and flavoring formula: 80% of refined salt, 16% of monosodium glutamate, 4% of five spice powder; spicy formula: 21% of chili powder, 13% of pepper, 14.3% of allspice, 49% of salt, 2.7% of monosodium glutamate. The seasoning was broken with a stirrer and the larger granules were removed with a 100-mesh sieve. The seasoning was sprayed evenly on the surface of the citron tablet. It is required to spray evenly and accurately.
(11) Packaging In order to ensure the crispness of the product, it is required that the seasoned fried citron crisp chips be packaged immediately. The packaging material should be made of aluminum-plastic composite bags with tight sealing.
3. The main raw material citron
4. Product Quality (1) Sensory Index The processed citron chips are lavender, milky or yellowish, without spots, with the unique flavor of fried foods, no odor, crispy texture.
(2) The total number of bacteria in the health indicators is not more than 1000/g, and the coliform bacteria is no more than 30/100g. No pathogenic bacteria may be detected.
(3) Physical and chemical index The acid value is not more than 2mg KOH/g, the peroxide value is not more than 0.25g/100g, the carbonyl value is not more than 20mmol/kg, and the food additive should meet the standard of GB2760.
2. Main parameters (1) The requirements for raw materials for the selection of citrons are no rot, no deterioration, no pests and no insects.
(2) Cleaning Rinse off the surface of the citron with coarse water.
(3) Peeling and peeling methods There are two kinds of peeling methods such as manual peeling and peeling with alkali. When peeling with lye, the whole citron shall be soaked in a sodium hydroxide solution with a mass fraction of 15% to 20%. After the epidermis is softened, the skin is removed, the skin is rinsed with water, and the remaining epidermis is manually removed.
(4) Slices The peeled citron was cut into slices having a thickness of 1.5 mm to 2.0 mm by a rotary slicing machine.
(5) Color protection After cleaning the thin slices of citrons with water, put them in the color protection solution for 10 minutes.
(6) Blanching After cleaning and protecting the citron, the citron shall be placed in boiling water for 3 to 5 minutes. After being picked up, quickly put it in cold water to cool it. Blasting can inactivate the activity of the enzyme and remove oxygen from the tissue, thereby inhibiting the occurrence of enzymatic browning and non-enzymatic browning.
(7) Drying The cooled citron film is fed into a drying oven and dried at 65°C for 2 hours.
(8) Frying Heat the blended oil or corn oil to 180°C and add it to the taro for 30 to 35 seconds to keep the oil temperature no higher than 183°C.
(9) Deoiling Put the fried chips into a filter bag and place them in a three-legged centrifuge. Rotate it for 2 minutes at 1600r/min. The rotation time should be as short as possible, otherwise it will cause the chips to break.
(10) Seasoning and flavoring formula: 80% of refined salt, 16% of monosodium glutamate, 4% of five spice powder; spicy formula: 21% of chili powder, 13% of pepper, 14.3% of allspice, 49% of salt, 2.7% of monosodium glutamate. The seasoning was broken with a stirrer and the larger granules were removed with a 100-mesh sieve. The seasoning was sprayed evenly on the surface of the citron tablet. It is required to spray evenly and accurately.
(11) Packaging In order to ensure the crispness of the product, it is required that the seasoned fried citron crisp chips be packaged immediately. The packaging material should be made of aluminum-plastic composite bags with tight sealing.
3. The main raw material citron
4. Product Quality (1) Sensory Index The processed citron chips are lavender, milky or yellowish, without spots, with the unique flavor of fried foods, no odor, crispy texture.
(2) The total number of bacteria in the health indicators is not more than 1000/g, and the coliform bacteria is no more than 30/100g. No pathogenic bacteria may be detected.
(3) Physical and chemical index The acid value is not more than 2mg KOH/g, the peroxide value is not more than 0.25g/100g, the carbonyl value is not more than 20mmol/kg, and the food additive should meet the standard of GB2760.
Shandong Mingtai Medical Equipment Group Co., Ltd is established in 2000 year, supporting operating room and ICU medical equipment. Since company established, continue to develop, keep making progress, let people enjoy the health future with better quality and service. Mingtai products get ISO13485, ISO9001, CE & SFDA certification. Mingtai company have many patents. Mingtai brand series Operating Light, Operating Table, Medical Pendant, Hospital Bed and air disinfection equipment meet different distributor and customer`s different requirement.
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