Processing technology of the hottest vegetable pap

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Vegetable paper processing technology

this product is made from spinach. Its shape and size are similar to that of an ordinary business card. It not only retains the green and nutritional components of vegetables, but also has low sugar, sodium and fat. It is crispy and delicious and has a unique flavor. The successful development of vegetable paper will not only be loved by consumers, but also has great significance for the deep processing of a large number of inferior vegetables and avoiding their corruption and waste. The processing points of this product are as follows. The following table lists the standard experimental conditions for using the new chromatographic column:

1. Raw material cleaning - choose fresh and non deteriorating spinach, remove the root impurities and soil, and wash with water

2. soften - cut the dish into sections of about 1 cm, put it into a boiling pot, blanch for about 5 minutes, and take it out when it is soft, unchanged yellow, and ready for beating

3. crushing - immediately send the drained raw materials to the kitchen multi-purpose machine for beating, and filter them with a 100 mesh copper sieve

4 . Mixing - dissolve 1% sodium alginate and 3% starch equivalent to the filtrate in an appropriate amount of warm water, and then pour them into the kitchen multi-purpose machine with the filtrate for beating. 7.1.2 each batch of ex factory products must be tested and mixed

5. Scraper - pour the slurry on the glass plate and scrape it into a layer thickness of 0.5cm with a wooden strip. If it is too thin, it is easy to harden the finished product; if it is too thick, it is fragile when uncovering

6. baking - put the slurry layer into the oven and bake it at 60 ℃ for 5 hours until the vegetable paper has toughness

7. seasoning - spray the market or self-made seasoning on the vegetable paper, bake it for a while, and take it out to cool when the finished product is slightly hard

8. Quality inspection - the color is green, the moisture content is less than 10%, and the total number of bacteria is not more than 150/g. the winding tester tightly wraps the on-site sample on the mandrel with the specified diameter according to the relevant standards, and the number of spiral turns is not more than 30/g. the pathogenic bacteria shall not be detected

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