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How should lettuce be processed?

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lettuce, also known as lettuce, is rich in various vitamins and minerals. It is bitter in taste and cool in nature. It has health care

effects such as clearing away heat, diuresis and dredging milk. Deep processing of lettuce can obtain good economic benefits

processing of lettuce beverage

1 Material selection: select fresh lettuce with large and plump leaves, remove yellow leaves, dead leaves, pest leaves and old roots

2. Pretreatment: separate the stems and leaves of lettuce, clean and disinfect, and peel off the stems and leaves. Cut the stem into 1? 2 cm thick disc, put it in boiling water and scald for 60 seconds; Cut the leaves into 2cm long strips and scald them in boiling water for 40 seconds to kill the enzyme, remove part of the bitterness and fix the color. In order to enhance the effect, 1% can be added to boiling water? 2% sodium chloride solution

3. Color protection extraction: put the scalded lettuce slices and leaves into a 5-fold mixture of 40ppm sodium sulfite and 200ppm magnesium acetate for color protection extraction. The extraction time is 50 minutes

4. Crushing and filtering: put lettuce slices and leaves together with the extract into the food processing machine for beating, filtering, slag removal and juice retention

5. Preparation and sterilization: mix 6% sucrose, 0.1% malic acid and 0.4% propylene glycol alginate with 2% of lettuce extract and add mineral water to 100 parts for sterilization. The sterilization temperature is 115 and the sterilization time is 3 seconds

6. Filling and sealing: sterilized beverage shall be aseptically filled and sealed immediately, and the finished product shall be cold to normal temperature

processing of preserved lettuce

1 Raw material selection: select well-developed and large lettuce for full washing, cut off the outer skin of the stem, cut off the old part of the root and the tender part of the upper part, and cut a long strip with a length of 4cm, a width of 2cm and a thickness of 1cm

2. Hardening treatment: generally soaked in lime water. Put 3kg of lime into every 100kg of clean water, stir evenly, take its supernatant, soak the lettuce strips in it, remove them after 12 hours, and rinse them fully in clean water for 10? 12 hours, change water in the middle 2? Three times. Finally, remove and drain the water for standby

3. Precooking: pour lettuce strips into boiling water and heat to boil for 5? 8 minutes, remove and cool in cold water. After cooling, take it into the color protection solution containing 0.2% sodium sulfite and soak it for color protection

4. Sugar preparation: it is divided into two steps: sugar pickling and sugar boiling. Sugar stain: prepare 50% sugar solution and boil it, add an appropriate amount of citric acid, and then pour it into the soaking tank with lettuce strips, soak it in sugar stain for 2 days. Sugar boiling: take out the lettuce strips, adjust the concentration of the impregnation solution to 50%, add the impregnated lettuce strips after boiling, and boil for 3? After 5 minutes, add an appropriate amount of granulated sugar to make the concentration of sugar liquid reach more than 60%, and then heat and boil again for 15? 25 minutes, until the lettuce strips have a sense of transparency, out of the pot. Put the sugar solution and lettuce strips into the jar and soak for 24 hours

5. Baking: take out the lettuce strips made of sugar, drain the sugar solution, put them evenly on the baking plate, and send them to the baking room for baking. At 65? About 12 ° C at 70 ° C? 16 hours, hands do not stick, and the moisture content is 16%? Leave the room at 18%. Pay attention to ventilation and dehumidification at regular intervals during baking to facilitate drying, and 1? Pour the dish twice to make it dry evenly

6. Packaging: put the baked products indoors for about 25 hours, regain moisture for 24 hours, inspect and repair them, pack them in food bags according to certain specifications, and store them in a cool and dry place

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