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, the processing of salt semi-finished products 1, the requirements of raw materials: no matter what the end product of deep processing of white goods, raw materials are required to be white, no insects, no black heart and old tenderness moderate (about 78 mature), those who do not meet the above conditions are not suitable for the use of semi-finished raw materials. 2. Process flow: Shelling—removal of unqualified products—salt salt—abandoned liquid—secondary salting—semi-finished raw materials—packages are sold. 3, the operation method: (1) a pickled: the fresh white clam shell, washed, cut or whole branch, with 10 kg of salt per 100 kg, and the other added salt 10% salt water 50 kg, home with Must be heavy pressure. 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 flow: Xian Bai white - finishing cut-blanch - cooling dehydration - baking - soft packaging - finished products. 2. Operation methods: (1) Finishing and cutting: Select old and moderate white shell cleaning, and cut into filaments, pieces or custom shapes as required. (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-packed ready-to-eat glutinous white processing 1, process flow: salted semi-finished products white - cut-salting - dehydration - flavoring - package sealing - sterilization - cooling - finished products. 2. Operation method: (1) Desalting: Salting and whitening can be desalted into different shapes according to the need. Desalination amount can be flexibly controlled according to needs, but it is appropriate for beginners to take off. (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. Fourth, leisure sweet-shelled glutinous white processing 1, process: Bleaching - whole or cut-salting - dehydration - dipping - drying - packaging - products. 2. Operation method: (1) Desalination: Drift salt and impurities, with the goal of basic desalination. (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.
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