The production method of fruit acid, the detailed proportion of the process ingredients

Acid: Yulin specialty. It is famous for the production of pickled in Renhou Town in Yuzhou District and Chengtou Town in Xingye County, with a variety of varieties (sour radish, sour cabbage, sour duck pear, sour beans, sour garlic, etc.) that are delicious and refreshing, and do not need to be reprocessed, and are ready to eat.

1. Drugs involved in the process of leaching acid and their effects.

1) Whitening block: play the role of whitening;

2) Sodium metabisulfite, insurance powder: antiseptic;

3) Alum: plays the role of brittleness and acidification;

4) Calcium chloride: plays the role of firming;

5) Sodium benzoate: used as a disinfection and antiseptic function for fruits and vegetables;

6) Citric acid: plays the role of acid;

7) Tartrazine: plays a toning role.

Each of the above medicines must be food grade, otherwise they cannot be used.

Second, the selection of materials: the selection of materials determines the quality of the effect, so we must do a good job, different varieties have their own different material selection requirements, the principle is to choose the green, strong, fresh, no deterioration.

3. Necessary Processing:

Leafy vegetables should be fresh and tender, and yellow leaves and old leaves should be eliminated; Fruits and vegetables, roots and lumps should be selected one by one, and unsatisfactory raw materials such as insect pests should be eliminated. Some varieties also require peeling, poding, and head cutting. In order to prevent the vegetables from breaking, they are exposed to the sun for several hours, and then the necessary washing and cutting are carried out.

Fourth, several commonly used pickling technology formulas.

are all 100 kg of raw materials).

1 Soak the March plums, papaya, persimmons:

Sodium metabisulfite 0p kg, alum, calcium chloride kg, sodium benzoate kg, salt kg, a small amount of tartrazine.

2 Recipe for soaking sand pears:

Sodium metabisulfite kilograms, alum kilograms, sodium benzoate kilograms, calcium chloride kilograms, insurance powder kilograms, citric acid kilograms, salt kilograms.

3 Recipe for soaking radish, bamboo shoots, lotus root slices, head nourishment, and garlic:

Kilograms of whitening blocks, kilograms of insurance powder, metabisulfurous acid.

Kilograms of sodium, kilograms of alum, chlorination.

Kilograms of calcium, kilograms of sodium benzoate, 3 kilograms of salt.

4 Soak sauerkraut, beans, and cow ganyu

Chili pepper and taro seedling recipe:

kilograms of calcium chloride, kilograms of alum, sodium metabisulfite.

kilograms, kilograms of sodium benzoate, Paula.

Kilograms of risk powder, 4 kilograms of salt, a small amount of tartrazine.

5 Soak cucumber, star fruit and peach recipe:

Sodium metabisulfite 0 2 kg, alum 0 8 kg, calcium chloride 0 5 kg, sodium benzoate 0 15 kg, insurance powder 0 06 kg, salt 3 5 kg.

5. Soaking method: first put the salt in the tank, pour a small amount of water to dissolve, put the fruit into the tank and then add water to soak the fruit surface for about 12 cm, and then sprinkle the drug on the water surface and stir well; Note that it cannot be sealed, and it will be completed in 1 week.

6. Fruit seasoning:

The soaked fruit is rinsed with water and seasoned with chili, molasses, licorice, etc. Here's how to do it: use another —...Only dissolve the chili, molasses, licorice and other flavors in an empty tank, and then soak the fruit for a certain time.

When soaking chili peppers and capers is not sour enough, the amount of citric acid can be adjusted.

How to make sour juice with or without water.

Hello, glad to answer for you. Ready-to-eat fruit sour ingredients 1 cup of plain kefir, 1 dragon fruit, 1 apple, 1 kiwi, 1 orange, 1 banana, 5 cherry tomatoes, 6 American almonds Method 1Cut the dragon fruit in half and use a ball digger to dig the flesh into small balls for later use 2

Apples, kiwis, bananas, oranges peeled and diced, cherry tomatoes halved 3Put apples, kiwis, bananas, diced oranges, cherry tomatoes, and American almonds into a dragon fruit container, and pour sour milk over yogurt instead of salad dressing, saving money and being healthy Ingredients 1 apple (about 150 grams), 20 grapes, half a cucumber, 1 tomato (100 grams), 250 grams of yogurt, 1 teaspoon of honey Method 1: Peel and cut all ingredients into small pieces. 2. Pour in the yogurt and honey and stir.

Tip 1: The ingredients are your choice, any fruits and vegetables that can be eaten raw. 2. Wash the grapes with flour and water, quickly and cleanly.

Acid Guangxi specialty. It is famous for the production and pickling of Renhou Town in Yuzhou District of Yulin City and Chengtou Town in Xingye County, with a variety of varieties (sour radish, sour cabbage, sour duck pear, sour beans, sour garlic, etc.) delicious and refreshing, without reprocessing, and ready to eat.

Ready-to-eat fruit sour.

Material. 1 cup plain kefir, 1 dragon fruit, 1 apple, 1 kiwi, 1 orange, 1 banana, 5 cherry tomatoes, 6 American almonds.

Method. 1.Cut the dragon fruit in half and use a ball digger to dig the flesh into small balls for later use.

2.Apples, kiwis, bananas, oranges peeled and diced, cherry tomatoes halved.

3.Put apples, kiwis, bananas, diced oranges, cherry tomatoes, and American almonds into a dragon fruit container and drizzle with kefir.

Recipe description Yogurt instead of salad dressing is a cost-effective and healthy alternative to salad dressing.

Material. 1 apple (about 150 grams), 20 grapes, half a cucumber, 1 tomato (100 grams), 250 grams of yogurt, 1 teaspoon honey.

Method. 1. Peel and cut all ingredients into small pieces.

2. Pour in the yogurt and honey and stir.

Tips. 1. The ingredients are your choice, any fruits and vegetables that can be eaten raw.

2. Wash the grapes with flour and water, quickly and cleanly.

What kind of fruit you want to make, different fruits are also different.

Make fruit jars or fruit soups.

are all 100 kg of raw materials).

1 Soak March plums, papaya, persimmons: 0p kg of sodium metabisulfite, kg of alum, kg of calcium chloride, kg of sodium benzoate, kg of salt, a small amount of tartrazine.

2 Recipe for soaking pear: kg of sodium metabisulfite, kg of alum, kg of sodium benzoate, kg of calcium chloride, kg of insurance powder, kg of citric acid, kg of salt.

3 Recipe for soaking radish, bamboo shoots, lotus root slices, callus heads, and garlic heads: kilograms of whitening blocks, kilograms of insurance powder, kilograms of sodium metabisulfite, kilograms of alum, kilograms of calcium chloride, kilograms of sodium benzoate, and 3 kilograms of salt.

4 Recipe for sauerkraut and beans, carob, carob, chili pepper and taro seedlings: kilograms of calcium chloride, kilograms of alum, kilograms of sodium metabisulfite, kilograms of sodium benzoate, kilograms of insurance powder, 4 kilograms of salt, and a small amount of tartrazine.

5 Recipe for soaking cucumber, star fruit and peaches: sodium metabisulfite 0 2 kg, alum 0 8 kg, calcium chloride 0 5 kg, sodium benzoate 0 15 kg, insurance powder 0 06 kg, salt 3 5 kg.

Skillfully made fruit sour:

Ingredients: pineapple, orange, pear, apple, yellow peach.

Method: Put the above fruits into a fresh-keeping bag, add white vinegar, tie the bag tightly and shake, and you can eat it after 3 hours.

Generally, you can use your favorite fruits such as strawberries, grapes, pineapple slices, apple slices, etc., 1 bag of black tea, a few pieces of rock sugar, and 4 cups of boiling water. Then wash and peel the fruits separately and cut them into small cubes and put them in a small transparent pot, and add boiling water to the black tea bag to boil into black tea. After turning off the heat, add rock sugar and mix well (according to the taste, or without), then pour the fruit into it and soak for 10 minutes, and the sweet and delicious fruit tea will be ready when the fruit fragrance wafts out.

Have fun!

How to make fruit sour.

Ingredients: pineapple, orange, pear, apple, yellow peach, white vinegar in an appropriate amount.

Method: Wash the above fruits, cut them into small pieces, then put them in a fresh-keeping bag, add white vinegar, tie the bag tightly and shake evenly, put it in the refrigerator for 3 hours before eating.