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First, the venue and tools: the kitchen can be a corner, only a few altars, a few small plastic pots, a plastic bucket.
Second, raw materials: tender fresh cucumber, lettuce, kelp and other seasonal vegetables (5 kg for each type of material, the finished product 4 kg to 4.5 kg), white radish (required fresh, crisp, no hollow, 17 kg per material for the altar, 13 kilograms of finished products, iodized salt, white sugar, vinegar, green fragrance (Foshan Nanhai District, Foshan City, Huang Shi Bao Shidi flavor spices business, telephone), green powder, and other spices.
Third, the processing of green liquid preparation - washing - peeling - modeling - soaking - spices - finished - packaging market.
Fourth, the production method
1. Preparation of green scent: 500 grams of green essence, 40 kilograms of warm boiled water, and other spices. The above ingredients are poured into a washed and dried plastic bucket and stirred well.
2. Washing: Wash the cucumber, lettuce, radish, and kelp (dried kelp soaked in water for 10 hours) and dry.
3. Peeling: The lettuce, radish is cut off the epidermis, the cucumber is cut off at both ends, and kelp is taken off.
4. Modeling: lettuce slices, cucumber slices, radish, kelp slices, the length, size, thickness requirements.
5. Soaking: Shaped lettuce, kelp, etc. (Kelp must be boiled with hot water for 3 to 5 minutes). Immediately put in a small pot filled with green fragrant liquid, soak for 1 to 3 hours, namely salty green lettuce and green cucumber. Green and fragrant kelp blanks; radish pieces are placed in an altar filled with green fragrant liquid, placed in the summer for 4 to 6 hours, and autumn and winter 10 to 12 hours, until the radish blocks Microsoft, the pungent taste is removed, the taste is fresh, crisp and tender. Serve as a blank. Remove, wash, and pour into pots.
6. Ingredients (1) Green lettuce, cucumber, kelp, radish blank, according to North and South taste mixed with salty, sweet, hemp, spicy, sour, fresh, fragrant and other flavors. Taking sweets as an example: sugar 200g, vinegar 50 ~ 100g, protein sugar amount, salt 50 ~ 100g, heating water 1 kg ~ 3 kg melted and mixed into the billet and immersed for 1 ~ 3 hours is the finished product, can Direct sale.
(2) The finished products can be mixed into spicy, salty, hot and sour, spicy and other flavors according to customer needs. Taking spicy spices as an example: Take vegetable oil, salt, ginger, garlic, chili powder, sesame seeds, and green powder in appropriate amounts. Heat the vegetable oil and add the ingredients in an orderly manner until there is a strong aroma and serve as a spicy seasoning. Blend the finished products and seasonings such as green lettuce, cucumber, kelp, and radish. The flavor is even more unique. No.55, Hexiang Road, Xiangyang Road, Shimen County, Hunan Province, Hongxiangwang Special Foodstuff From: “Rural New Technology†2007.10 Luo Hongmei
2007-10-17
Green flavor food production method
Green-flavored food is a green casual snack made from ordinary seasonal vegetables, based on folk recipes and using modern food processing technology. Its characteristic is short processing time, which not only maintains the fragrance, deliciousness and nutritional value of raw materials, but also has attractive color, fresh and crisp, and convenient for consumption. The process for processing green-flavored foods is simple and the raw materials are readily available. Each person can produce 250 kilograms per day.