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Processing of vegetable rolls
Traditional fruit rolls are often processed from fruits such as hawthorn and apples, while vegetables are rarely used as raw materials. In recent years, some people have used tomato and carrot, two kinds of nutritious vegetables as their raw materials, to make vegetable rolls into the market. The result is more popular than fruit rolls. The product is a combination of tomato and carrot nutrition, which not only maintains the original vegetable flavor, but also has no carrot odor. The texture is delicate and the sweet and sour taste is palatable. Its color, aroma and taste are all excellent, and it is a vegetable product suitable for both young and old. Now the processing method of vegetable fruit rolls is described as follows: 1. Raw material selection and treatment: It is better to choose bright color, no pest damage, fully mature tomato fruit and fresh, fleshy orange-red, small-core carrots as raw materials for processing. Rinse several times with clean water to clean the surface of mud and dirt and pesticide residue. Then use heat to peel. The soon-to-be-washed tomatoes were put into boiling water, and they were soaked for 1 minute and immediately taken out of cold water and peeled. Carrots are lyeed and peeled. That is, with 10% NaOH lye, heated to boiling, the carrot was soaked in lye 2 - 3 minutes and then removed, rinsed with water, rubbed and peeled, and washed with lye. The tomato is cut into chunks and the carrots are sliced. Tomato can not be softened. Carrot steamed with steam for 15 minutes until the carrots softened. The softened carrot pieces and tomato pieces were mixed in a 1:1 ratio and beaten. Home-making can be done with a home processor. For mass production, it can be beaten with a pulper. 2. Ingredients: 1 Formula: 100 kg of tomato and carrot (1:1), 50 kg of white sand, 3 kg of carboxymethyl cellulose (CWC), 10 kg of corn starch, and proper amount of citric acid. 2 preparation of ingredients: white granulated sugar dubbed 70% concentrated sugar solution, filtered and used. Citric acid dubbed a 50% solution and filtered for later use. Cornstarch and CWC: Mix 2-4 times of white granulated sugar with them, and mix well with 10 times warm water. 3, heating and concentrating: first tomato and carrot into the ingredients pot, heating, and then add concentrated sugar liquid. Near the end, corn starch and CWC mixture was added and heated until the starch was gelatinized and the slurry was viscous. Finally, the pH of the slurry was adjusted to about 3 with a citric acid solution. When the concentration of solids reaches about 65%, the pot can be panned. Note that when stirring and heating, stirring must be continued to prevent bottoming and produce a bitter taste. The concentrated paste is poured on a glass plate and scraped with a wooden strip to a thickness of 0.3-0.4 cm. It should not be too thin or thick. Too thin products are hard and too thick, they are fragile. 4. The first drying and slicing: Place the glass plate in the oven, the temperature is controlled at 65-70°C, and after 4 to 4 hours, bake it until the pulp has toughness, not picking up your hands, use shovel from the glass. The plates are peeled off around the plate and gently lifted by hand. After cooling, slices are made. The size of the slice is determined according to the length and thickness of the sub-volume to be produced. It can be large or small. 5, the second drying: The sliced ​​pieces were spread on a baking tray, placed in an oven, dried at a temperature of 50 °C for 2 hours, so that the water content was below 15%. Each piece after drying is rolled into a roll. 6, packaging: glass paper can be used for single roll packaging. Plastic bags can also be packed and vacuum packaged using vacuum packaging machines. Storage at room temperature, can be stored for more than six months without deterioration. (Source: 900 million network)