Vegetable paper processing technology

Vegetables are rich in vitamins, minerals and cellulose and are one of the most important substances in life. Vegetable paper is first processed into a paste of fresh vegetables, and then added appropriate seasonings and adhesives, and then dried and rolled. Its shape and size are similar to an ordinary business card. 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. The processing methods for spinach and carrot vegetable paper are described below. First, raw material selection requires no aging, no deterioration, no pesticide pollution. Second, cut the vegetables cut into pieces of about 10mm, and store the stem leaves separately; cut carrots into small pieces of about 10mm10mm. Third, soften the cooling spinach terrier into boiling water blanch 2min, leaf blanching 30S, quickly remove and cast into cold water cooling cool; the carrot into the boiling water blanching 40min, quickly remove and put into cold water cooling. Fourth, the spices according to the proportion of sodium alginate 0.4 baking powder 0.8%, respectively, the minced spinach and carrots were evenly mixed. 5. The homogenizer is selected for colloid mill for 2 times of grinding. That is, the first coarse grinding, fine grinding. The product particle size of about 200 mesh. A variety of additives to mix thoroughly to ensure the delicate taste of the product, the entrance that is. VI. Coating and baking Remove the oven baffle, pour about 1.5kg of paste and spread it to a thickness of about 2mm. The coated separator is immediately baked into the oven to prevent contamination and discoloration. Spinach was baked at 75°C for about 20 minutes, and carrots were 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 compound bag and vacuum sealed. It is best to place a small bag of desiccant in the bag so that the product can be stored at room temperature for 6 months without softness and normal color.

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