Shantou is a special agricultural product, rich in nutrients, high dietary fiber, spicy ingredients, and has the effect of enhancing human immunity, preventing bacteria, and disinfecting. Shantou harvest is seasonal, short, easy to rot, inconvenient to save, easy to lose the characteristics of goods. If salted technology is used for processing, it can satisfy the annual supply, increase its output value, and increase economic and social benefits.
1. Processing Principle Fresh taro contains a variety of biologically active enzymes. Under the action of enzymes and suitable environmental conditions, taro will transform and decompose the substances in the body and continue to synthesize new substances. For example, in a suitable salt solution, salt will inhibit, destroy the activity of the enzyme, so that the decomposition of spicy substances in the body of taro, synthesis of substances with a special flavor. The salt solution permeates and diffuses into the steamed bread body, increases the osmotic pressure, lowers the water activity, separates the cytoplasm and the cell wall, and the salt solution enters the microorganisms, dehydrating the microorganisms, reducing the intracellular oxygen content, and selectively suppressing the microbial activity. Shantou preservation, flavoring purposes. At the same time, as agricultural products are exposed to light and rain, some of the bulbs of the steamed bread are exposed to the air and turn into green steamed buns. The body contains chlorophyll, which combines with the protein to form a chlorophyll protein complex and reconstitutes the chloroplast from multiple complexes. After somatic cell death, the chlorophyll becomes free and extremely unstable, and it decomposes under light, heat and self-fermentation acid production. It becomes the inherent color of a white skull.
2. The process flow is selected and washed → → fermentation → cutting → finishing → classification → salting → inspection → packaging.
3. Operational points (1) Shantou Fresh pickets are harvested in the summer and concentrated during the harvest season, generally not exceeding 1 month. This requires the acquisition, transportation, processing, and the backlog of rain and rain. The fresh steamed bread requires white color, fullness and completeness, suitable maturity, dual-core steamed bread within 20%, no mechanical injury, no hollow, no pests, no decay, no roots, stem length controlled within 8cm, It is round or elliptic and has a diameter of 1.5cm to 3.5cm. The quality of the fresh steamed bread directly affects the quality of the finished product, and the acquisition is the previous link of the processing, so be sure to take the quality of the acquisition.
(2) Cleaning the steamed buns grows in the soil and is easily contaminated by microorganisms. Therefore, it must be cleaned before processing. The method is to wash in a special washing machine or manually wash in flowing water, and it is required to wash the surface of the sand and the outer layer of the old skin. When cleaning, use even force to prevent damage to the inner skin. Soaking time in the cleaning process is not easy to exceed 30min, the water quality should be kept clean, no odor, no suspended solids, and as much as possible to pick out the processing raw materials that do not meet the requirements.
(3) Before fermenting and fermenting, first clean the fermentation tank and tools, and then weigh the washed fresh steamed bread into the pool. According to the principle of less and more and the principle of infiltration and diffusion, one layer of material and one layer of salt shall be laid. The amount of salt is 4% of the total amount of fresh steamed bread. When the raw material is introduced into the pool about 30 cm from the pool mouth, the cover is added to the raw material and the heavy material is pressed tightly to remove part of the air and perform the fermentation operation. Prevent the entry of raw water during fermentation to prevent direct sunlight. Raw materials and salt should be mixed evenly, and observation should be started 2 days after sealing the pool. If there is no salt water on the surface, 4Be' salt water can be added. During this period, the pump is used to extract salt water, so that the salt solution is repeatedly circulated, and the liquid is kept even, and after 15 days, the steamed bread is basically No pungent spicy, easy to tear the epidermis. Keep foaming out of the fermentation process.
(4) cutting on the operating table, the best choice of stainless steel knife cutting, tool size can be easily operated. First cut the root, the first vertical root blade, not cut too much, otherwise the skin easily loose off. The roots were slightly yellowed and milky white after resection, and then the stems were cut. The blade axis was vertical to its axial line. After cutting, the two cutting planes were basically parallel. After cutting, the ratio of the lateral diameter to the longitudinal length of the steamed bread was 1:1.1 to 1. : 1.2, waist-shaped, with a clear outline, smooth, not stinging.
(5) Finishing and cutting the boring head placed on the operation table for finishing, requiring the old skin of the boring head to be torn, the boring head to be transparent, non-staining, no impurities, at the same time trimming the excision, the aspect ratio not suitable, the color of the root Yellow and other heads that do not meet quality standards are selected for injury, rotten, disease and insect pests, hollow and green steamed bread, etc. for classification.
(6) Grading classification facilities shall be used to classify the grades according to their grades so that the graded tuna heads are basically the same, and the number of pellets per 1 kg meets the product standards.
(7) Salting Different grades of steamed bread, which have been graded and graded, are poured into 15 Be' brine, and it is advisable to add salt water to flooded steamed bread. The ratio of steamed bread to salt water is 3:2. On the second day, salt was added to bring the salt concentration to 15Be'. Wait until the pond is full, then add salt slowly to 18Be'. During the salting process, always check the salinity, acidity and hardness.
(8) Green steamed bread processing The fermented green steamed bread was placed on a clean and hygienic work bench, and a polyethylene film was placed on the surface of the green steamed bread and was substantially sealed around it. In sunlight or at higher temperatures, the pigments are decomposed and turned into a normal-colored steamed bread. During the treatment process, watering should be properly performed. When the temperature is low, watering is less. When the temperature is high, watering is performed at the same time and the sun is turned over. If you find that most of the color has changed, you should immediately organize the work. During the treatment, keep the salt stable at all times. If there are still undiscolored steamed buns, it will be fermented until it turns white.
(9) The packaging shall be inspected according to the quality standards for physical and physical and chemical indicators. Those who are not qualified shall be reworked. Qualified persons shall perform quantitative packaging. Clear and transparent 18Be' brine immersed boring heads shall be added in time to drain bubbles and close the inner and outer covers.
4.Quality requirements (1) The sensory requirements are white or ivory, no mechanical injury, no debris, no foreign matter, no hollow, no spots, no old skin, rough skin, uniform size at all levels, appropriate aspect ratio, no Obviously long and short, showing a waist drum shape, the incision is smooth, smooth, contoured, the cut surface is basically parallel, the soup is clear, the texture is crisp, the tissue shape is full, complete, full of elasticity, luster, and has a unique fragrance of steamed bread. No spicy, odor, odor, etc.
(2) Requirements for the number of seeds The number of standards for the number of seeds for each grade is shown in Table 1.
Table 1 Standard level of grains at each level
LMS SS SSS
Number of grains/kg 130 to 170 170 to 230 230 to 290 290 to 400 400 to 500
Horizontal diameter/cm 2.3 to 2.7 1.9 to 2.3 1.7 to 1.9 1.4 to 1.7 1.2 to 1.4
(3) Physical and chemical requirements NaCl ≥ 18Be', pH 4.5 ~ 5.0.
Author unit: Agricultural Bureau of Emeishan City, Sichuan Province
1. Processing Principle Fresh taro contains a variety of biologically active enzymes. Under the action of enzymes and suitable environmental conditions, taro will transform and decompose the substances in the body and continue to synthesize new substances. For example, in a suitable salt solution, salt will inhibit, destroy the activity of the enzyme, so that the decomposition of spicy substances in the body of taro, synthesis of substances with a special flavor. The salt solution permeates and diffuses into the steamed bread body, increases the osmotic pressure, lowers the water activity, separates the cytoplasm and the cell wall, and the salt solution enters the microorganisms, dehydrating the microorganisms, reducing the intracellular oxygen content, and selectively suppressing the microbial activity. Shantou preservation, flavoring purposes. At the same time, as agricultural products are exposed to light and rain, some of the bulbs of the steamed bread are exposed to the air and turn into green steamed buns. The body contains chlorophyll, which combines with the protein to form a chlorophyll protein complex and reconstitutes the chloroplast from multiple complexes. After somatic cell death, the chlorophyll becomes free and extremely unstable, and it decomposes under light, heat and self-fermentation acid production. It becomes the inherent color of a white skull.
2. The process flow is selected and washed → → fermentation → cutting → finishing → classification → salting → inspection → packaging.
3. Operational points (1) Shantou Fresh pickets are harvested in the summer and concentrated during the harvest season, generally not exceeding 1 month. This requires the acquisition, transportation, processing, and the backlog of rain and rain. The fresh steamed bread requires white color, fullness and completeness, suitable maturity, dual-core steamed bread within 20%, no mechanical injury, no hollow, no pests, no decay, no roots, stem length controlled within 8cm, It is round or elliptic and has a diameter of 1.5cm to 3.5cm. The quality of the fresh steamed bread directly affects the quality of the finished product, and the acquisition is the previous link of the processing, so be sure to take the quality of the acquisition.
(2) Cleaning the steamed buns grows in the soil and is easily contaminated by microorganisms. Therefore, it must be cleaned before processing. The method is to wash in a special washing machine or manually wash in flowing water, and it is required to wash the surface of the sand and the outer layer of the old skin. When cleaning, use even force to prevent damage to the inner skin. Soaking time in the cleaning process is not easy to exceed 30min, the water quality should be kept clean, no odor, no suspended solids, and as much as possible to pick out the processing raw materials that do not meet the requirements.
(3) Before fermenting and fermenting, first clean the fermentation tank and tools, and then weigh the washed fresh steamed bread into the pool. According to the principle of less and more and the principle of infiltration and diffusion, one layer of material and one layer of salt shall be laid. The amount of salt is 4% of the total amount of fresh steamed bread. When the raw material is introduced into the pool about 30 cm from the pool mouth, the cover is added to the raw material and the heavy material is pressed tightly to remove part of the air and perform the fermentation operation. Prevent the entry of raw water during fermentation to prevent direct sunlight. Raw materials and salt should be mixed evenly, and observation should be started 2 days after sealing the pool. If there is no salt water on the surface, 4Be' salt water can be added. During this period, the pump is used to extract salt water, so that the salt solution is repeatedly circulated, and the liquid is kept even, and after 15 days, the steamed bread is basically No pungent spicy, easy to tear the epidermis. Keep foaming out of the fermentation process.
(4) cutting on the operating table, the best choice of stainless steel knife cutting, tool size can be easily operated. First cut the root, the first vertical root blade, not cut too much, otherwise the skin easily loose off. The roots were slightly yellowed and milky white after resection, and then the stems were cut. The blade axis was vertical to its axial line. After cutting, the two cutting planes were basically parallel. After cutting, the ratio of the lateral diameter to the longitudinal length of the steamed bread was 1:1.1 to 1. : 1.2, waist-shaped, with a clear outline, smooth, not stinging.
(5) Finishing and cutting the boring head placed on the operation table for finishing, requiring the old skin of the boring head to be torn, the boring head to be transparent, non-staining, no impurities, at the same time trimming the excision, the aspect ratio not suitable, the color of the root Yellow and other heads that do not meet quality standards are selected for injury, rotten, disease and insect pests, hollow and green steamed bread, etc. for classification.
(6) Grading classification facilities shall be used to classify the grades according to their grades so that the graded tuna heads are basically the same, and the number of pellets per 1 kg meets the product standards.
(7) Salting Different grades of steamed bread, which have been graded and graded, are poured into 15 Be' brine, and it is advisable to add salt water to flooded steamed bread. The ratio of steamed bread to salt water is 3:2. On the second day, salt was added to bring the salt concentration to 15Be'. Wait until the pond is full, then add salt slowly to 18Be'. During the salting process, always check the salinity, acidity and hardness.
(8) Green steamed bread processing The fermented green steamed bread was placed on a clean and hygienic work bench, and a polyethylene film was placed on the surface of the green steamed bread and was substantially sealed around it. In sunlight or at higher temperatures, the pigments are decomposed and turned into a normal-colored steamed bread. During the treatment process, watering should be properly performed. When the temperature is low, watering is less. When the temperature is high, watering is performed at the same time and the sun is turned over. If you find that most of the color has changed, you should immediately organize the work. During the treatment, keep the salt stable at all times. If there are still undiscolored steamed buns, it will be fermented until it turns white.
(9) The packaging shall be inspected according to the quality standards for physical and physical and chemical indicators. Those who are not qualified shall be reworked. Qualified persons shall perform quantitative packaging. Clear and transparent 18Be' brine immersed boring heads shall be added in time to drain bubbles and close the inner and outer covers.
4.Quality requirements (1) The sensory requirements are white or ivory, no mechanical injury, no debris, no foreign matter, no hollow, no spots, no old skin, rough skin, uniform size at all levels, appropriate aspect ratio, no Obviously long and short, showing a waist drum shape, the incision is smooth, smooth, contoured, the cut surface is basically parallel, the soup is clear, the texture is crisp, the tissue shape is full, complete, full of elasticity, luster, and has a unique fragrance of steamed bread. No spicy, odor, odor, etc.
(2) Requirements for the number of seeds The number of standards for the number of seeds for each grade is shown in Table 1.
Table 1 Standard level of grains at each level
LMS SS SSS
Number of grains/kg 130 to 170 170 to 230 230 to 290 290 to 400 400 to 500
Horizontal diameter/cm 2.3 to 2.7 1.9 to 2.3 1.7 to 1.9 1.4 to 1.7 1.2 to 1.4
(3) Physical and chemical requirements NaCl ≥ 18Be', pH 4.5 ~ 5.0.
Author unit: Agricultural Bureau of Emeishan City, Sichuan Province
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