First, raw materials and equipment
Ingredients: Mainly buy broad bean paste from the market, add some accessories. Accessories mainly include: vegetable oil, sesame, peanut noodles, tomato sauce, sugar, monosodium glutamate, and caviar. Equipment: steam sandwich pots, autoclaves, crushers, stainless steel pots, electronic scales, etc.
Second, the production process
1. Process cooking vegetable oil → processing of raw material sauce → accessories (sesame, peanut noodles, tomato sauce, roe) added → mix and mix → cooking → cooling → filling → sterilization → cooling → inspection → packaging storage. The processing of fish roe: caviar selection → cleaning → salting → drain → airing → storage → access.
2. Operation points
(1) Select high-quality vegetable oil to boil 107 ° C, add raw materials, sauces and accessories (fried sesame in the accessories to fry, Peanut to fry until shelled and peeled into powder can be added to raw materials) cooking.
(2) Caviar raw materials: Choose a complete and good-quality ovary for the production of caviar, and through stereotyped treatment, otherwise it will lead to crushing or dehydration of the caviar and affect the value of the finished product.
Stereotype treatment in vivo stereotypes and in vitro stereotypes. In vivo stereotypes refers to the method of treating fresh fish caught with ice, and treating with 10-12 Baume of salt water or 10% of brine, which can both preserve freshness and shorten setting time. In vitro stereotypes refers to the removal of mature fish from fresh fish, while taking the side into 8 Baume degrees of salt water, soak for 4 hours, and then rinse after being finalized.
(3) Salting: The salting process is also very important. The salting time is usually 2 to 20 minutes. The salting time should be determined according to the size, quality, and final salt concentration of the fish.
(4) Drain and air dry: After salting, place the roe on a mat, drain and air dry, and then collect and store (frozen) to facilitate production.
(5) Filling and inspection: Finally, after a series of processing techniques, semi-finished products are filled and sterilized in a sterilization pot (bactericidal formula: 15 to 30 to 15'/110°C). Vacuum-packed finished products are used for cooling inspection. After qualified storage.
Ingredients: Mainly buy broad bean paste from the market, add some accessories. Accessories mainly include: vegetable oil, sesame, peanut noodles, tomato sauce, sugar, monosodium glutamate, and caviar. Equipment: steam sandwich pots, autoclaves, crushers, stainless steel pots, electronic scales, etc.
Second, the production process
1. Process cooking vegetable oil → processing of raw material sauce → accessories (sesame, peanut noodles, tomato sauce, roe) added → mix and mix → cooking → cooling → filling → sterilization → cooling → inspection → packaging storage. The processing of fish roe: caviar selection → cleaning → salting → drain → airing → storage → access.
2. Operation points
(1) Select high-quality vegetable oil to boil 107 ° C, add raw materials, sauces and accessories (fried sesame in the accessories to fry, Peanut to fry until shelled and peeled into powder can be added to raw materials) cooking.
(2) Caviar raw materials: Choose a complete and good-quality ovary for the production of caviar, and through stereotyped treatment, otherwise it will lead to crushing or dehydration of the caviar and affect the value of the finished product.
Stereotype treatment in vivo stereotypes and in vitro stereotypes. In vivo stereotypes refers to the method of treating fresh fish caught with ice, and treating with 10-12 Baume of salt water or 10% of brine, which can both preserve freshness and shorten setting time. In vitro stereotypes refers to the removal of mature fish from fresh fish, while taking the side into 8 Baume degrees of salt water, soak for 4 hours, and then rinse after being finalized.
(3) Salting: The salting process is also very important. The salting time is usually 2 to 20 minutes. The salting time should be determined according to the size, quality, and final salt concentration of the fish.
(4) Drain and air dry: After salting, place the roe on a mat, drain and air dry, and then collect and store (frozen) to facilitate production.
(5) Filling and inspection: Finally, after a series of processing techniques, semi-finished products are filled and sterilized in a sterilization pot (bactericidal formula: 15 to 30 to 15'/110°C). Vacuum-packed finished products are used for cooling inspection. After qualified storage.
Anti oxidation, has the function of delaying aging and resisting fatigue, Astaxanthin can significantly reduce the ROS and NMP on the dermal layer of collagen, elastin damage, to ensure the normal metabolism of the skin, Ginkgo biloba extract can directly eliminate lipid free radicals, lipid peroxidation free radicals and alkyl radicals, and terminate the free radical chain reaction chain.Panax ginseng can be formulated into freckle, reduce wrinkles, activate skin cells, enhance skin elasticity of cosmetics.
Health Care Antioxidant Supplement,Health Antioxidant Ingredients,Healthcare Antioxidant Raw Material,Health Care
Xi'an Natural Field Bio-Technique Co., Ltd. , http://www.nfingredients.com