Lettuce, also known as lettuce, is rich in various vitamins and minerals. Its bitter, cool, with heat, diuretic, Tong milk and other health effects. Deep processing of lettuce can obtain good economic benefits. Processing of lettuce beverages 1. Selection of ingredients: Select fresh and fat fresh lettuce, remove yellow leaves, dead leaves, pests and leaves, and go to old roots. 2. Pretreatment: The stems and leaves of lettuce are separated, cleaned and sterilized, and the bark is cut off. The stem is cut into 1 to 2 cm thick discs and placed in boiling water for 60 seconds; the leaves are cut into 2 cm strips and placed in boiling water for 40 seconds to inactivate the enzymes, removing some bitterness and fixing the color. To enhance the effect, add 1% to 2% sodium chloride solution in boiling water. 3. Color protection leaching: The blanched lettuce pieces and leaves were placed in a mixed solution of 5 times 40PPM sodium sulfite and 200PPM magnesium acetate for color protection and leaching for 50 minutes. 4. Minced filter: The lettuce pieces, leaves and extracts are placed together in a food processor to be beaten, filtered, and left to leave juice. 5. Dispensing and disinfecting: 6% sucrose, 0.1% malic acid, 0.4% propylene glycol alginate are mixed with 2% lettuce extract and mineral water to 100 parts for sterilization. The sterilization temperature is 115° C. and the sterilization time is 3 seconds. 6. Filling and sealing: The sterilized beverage is aseptically filled and immediately sealed. The product is cooled to room temperature. Processing of lettuce licorice 1. Selection of raw materials: Choose a well-developed, larger individual lettuce to fully wash, cut off the rind of the stem, cut off the old part of the root and the overly tender part, cut and grow to 4 cm, width 2 cm , 1cm thick strips. 2. Hardening: generally soaked in lime water. Put 3 kg of lime per 100 kg of clean water, stir well and then take the supernatant. Soak the strips of lettuce and remove them after 12 hours. Rinse them thoroughly in clean water for 10 to 12 hours and change the water between 2 and 3 times. Finally remove and drain the water for use. 3. Precooking: Pour the strips of lettuce into boiled water, heat and boil for 5-8 minutes, remove and cool in cold water. After cooling, soak in the color protection solution containing 0.2% sodium sulfite to protect the color. 4. Sugar system: sub-candied and candied two steps to complete. Candied fruit: Prepare 50% sugar solution and boil, add proper amount of citric acid, then pour into dip jar with lettuce strips and soak it for 2 days. Candied: Remove the lettuce strips, adjust the concentration in the steeping solution to 50%, add the soaked lettuce strips after boiling, and add 3 to 5 minutes of boiling sugar to a sugar concentration of 60% or more. Heat and boil again. 15 ~ 25 minutes until pancakes have a clear sense of pan. Let the sugar strips soak into the jar for 24 hours. 5. Baking: Remove the sugar-coated lettuce, drain the sugar and place it evenly on the baking tray, and bake it in the oven for baking. About 12 to 16 hours at 65°C to 70°C, hands are not sticky, and the moisture content is 16% to 18% at room exit. Note that during the baking process, a certain amount of time must be ventilated and vented to facilitate drying, and 1 to 2 times of dishing are used to make the drying uniform. 6. Packing: Dry the product into a room at about 25°C, regain moisture for 24 hours, inspect and trim, store it in a cool and dry place with a food bag in a certain size.
Amniotic membrane perforator
Medical Amniotic Membrane Perforator,Disposable Amniotic Hook,Obstetric Amniotic Membrane Perforator
Foyomed Medical Instruments Co., Ltd. , http://www.nbmedicalinstruments.com