Ophiopogon japonicus not only sweet and palatable, unique taste, but also has the health effects of Yangyin Sheng Jin, lungs and cough, prevention and treatment of lung deficiency. Ophiopogon japonicus has a wide range of raw materials, simple processing techniques, and the following processing technology points.
1. The raw material selection uses mature, well-developed, large-grained Ophiopogon japonicus as raw materials.
2. Wash, peel and place the selected Ophiopogon into the washing tank, wash with flowing water, remove and drain. Remove skin by rubbing or chemically peeling, clean, and place it in 2% saline, soak for 8 to 12 hours.
3. Boil hot water in the pot, boil, put the Ophiopogon into boiling water for 5 to 10 minutes, then cool with cold water.
4. The sugar system uses multiple cooking methods. In the first canning, 20 kg of water was taken and placed in a pot and heated to 80° C., 20 kg of white sugar was added, 40 g of citric acid was added, and boiled for 5 minutes. Take 50 kg of processed Ophiopogon japonicus, into the sugar solution, boil for 10-15 minutes, sugar liquid and Ophiopogon japonicus together in a large cylinder and soak for 24 hours. In the second canning, the sugar liquor in the jar and Ophiopogon japonicus were placed in the pot, heated to boiling and then added 10 kg of sugar twice, and boiled until the sugar concentration reached 55%, and the cold was added at a concentration of 60%. 20 kg of sugar, immediately pot, put into the tank for 3 to 5 days.
5. Baking (1) Baking temperature After draining the sugar liquid from the prepared Ophiopogon japonicus, place it evenly in a baking tray and bake it at 60-65°C. When it is baked until the surface of the Ophiopogon block is not sticky.
(2) Ventilation and drainage When the humidity in the baking room is higher than 70%, ventilation should be performed. The number of times of normal ventilation is 3 to 5 times, about 15 minutes each time.
(3) In the baking process, besides the ventilation, it is also necessary to pay attention to the position of the baking plate and the turning of the baking block. Generally in the baking process, the dish is discarded 1 or 2 times, which can be carried out in the middle and later stages of baking.
6. The mullet, which is softened, overhauled, and packaged out of the barn, should be placed in an indoor rejuvenation room at about 25°C for 24 to 36 hours, and then subjected to inspection and refurbishment. The impurities, spots, and scum on the mash block should be removed and picked out. Bad, dried and browned products. Qualified products are packaged in non-toxic plastic bags. Zhang Bang'an from: New Countryside 2007.01
1. The raw material selection uses mature, well-developed, large-grained Ophiopogon japonicus as raw materials.
2. Wash, peel and place the selected Ophiopogon into the washing tank, wash with flowing water, remove and drain. Remove skin by rubbing or chemically peeling, clean, and place it in 2% saline, soak for 8 to 12 hours.
3. Boil hot water in the pot, boil, put the Ophiopogon into boiling water for 5 to 10 minutes, then cool with cold water.
4. The sugar system uses multiple cooking methods. In the first canning, 20 kg of water was taken and placed in a pot and heated to 80° C., 20 kg of white sugar was added, 40 g of citric acid was added, and boiled for 5 minutes. Take 50 kg of processed Ophiopogon japonicus, into the sugar solution, boil for 10-15 minutes, sugar liquid and Ophiopogon japonicus together in a large cylinder and soak for 24 hours. In the second canning, the sugar liquor in the jar and Ophiopogon japonicus were placed in the pot, heated to boiling and then added 10 kg of sugar twice, and boiled until the sugar concentration reached 55%, and the cold was added at a concentration of 60%. 20 kg of sugar, immediately pot, put into the tank for 3 to 5 days.
5. Baking (1) Baking temperature After draining the sugar liquid from the prepared Ophiopogon japonicus, place it evenly in a baking tray and bake it at 60-65°C. When it is baked until the surface of the Ophiopogon block is not sticky.
(2) Ventilation and drainage When the humidity in the baking room is higher than 70%, ventilation should be performed. The number of times of normal ventilation is 3 to 5 times, about 15 minutes each time.
(3) In the baking process, besides the ventilation, it is also necessary to pay attention to the position of the baking plate and the turning of the baking block. Generally in the baking process, the dish is discarded 1 or 2 times, which can be carried out in the middle and later stages of baking.
6. The mullet, which is softened, overhauled, and packaged out of the barn, should be placed in an indoor rejuvenation room at about 25°C for 24 to 36 hours, and then subjected to inspection and refurbishment. The impurities, spots, and scum on the mash block should be removed and picked out. Bad, dried and browned products. Qualified products are packaged in non-toxic plastic bags. Zhang Bang'an from: New Countryside 2007.01
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