Carrots have strong adaptability, fewer pests and diseases, are easy to cultivate, and have high nutritional value. Carotene can be converted into vitamin A in the human body, which has a good effect on the regulation of human physiological functions.
1, the choice of materials
Raw materials for processing dehydrated carrot grains should be smooth, fresh orange in color, and healthy fresh carrots. Its length is 18 to 25 centimeters, both ends of the uniform thickness, diameter 2.5 to 4 cm, the core should be fine.
2, cleaning, finishing
Use clean water to wash away dirt and other impurities. Then remove the epidermis and cut off the blue head and the core so that there is no core in the meat. Peeling methods are manual peeling, mechanical peeling and chemical peeling. Chemical peeling is carried out with a 3 to 6% concentration of lye at a temperature of 80 to 90°C and immersed for 2 to 4 minutes to soften the epidermis, but do not allow lye to penetrate the inner layer.
3, cut points
The finished material is cut into 0.6-0.8 cm square carrot pellets or other shapes, and then cleaned with fresh water.
4, blanching
Carrot seeds are placed in 0.1% sodium bicarbonate boiling water and blanched for about 1.5 to 2 minutes, depending on the size of the raw material and freshness. After blanching, cool quickly with clean cold water.
5, dehydration
The well-processed materials are evenly distributed on a baking screen and rapidly dehydrated into a dryer. Drying room temperature is controlled between 65 and 75°C and must not exceed 75°C. Bake until the moisture content of the product is 6%, that is, quickly baked.
6, pick
Sieve off debris and pick out impurities and discolored products. The operation should be fast to prevent the product from absorbing moisture.
7. Packing
The moisture content of the product at the time of packing shall not exceed 7.5%. It shall be packed in cartons, lined with composite bags and sealed. The quality of the finished product requires that the color be orange or orange red with no impurities.
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