阿胶糕制作工艺以及功效（Process and efficacy of donkey hide gelatin cake）.docVIP

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阿胶糕制作工艺以及功效（Process and efficacy of donkey hide gelatin cake）.doc

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阿胶糕制作工艺以及功效（Process and efficacy of donkey hide gelatin cake）

阿胶糕制作工艺以及功效（Process and efficacy of donkey hide gelatin cake） Process and efficacy of donkey hide gelatin cake First, the production process and process conditions 1. raw material handling 1.1, pick miscellaneous: black sesame, pick out defective products, foreign bodies, etc.; walnut kernel pick out substandard products, nuclear shell, membrane and other foreign bodies, wolfberry pick out defective products, foreign bodies, dried individuals. 1.2 cleaning: black sesame water cleaning, bleaching to dry fruit, and then continue to add water to form a vortex flow into the plastic bag; black sesame to control water drops without visual decline; walnut with water cleaning, put walnuts on the screen with a hole in the pipe, water rinse, must act quickly. 1.3, fried system: black sesame seeds into the frying pan fried. Quality requirements: black sesame color micro yellow, rich flavor, crisp texture. 1.4 of the raw material powder: dodder, Poria, Suanzaoren powder or on-site grinding, to ensure that no large particles are labeled as powder, sugar, bagging spare, recommended by pharmacies do not use milling equipment, our company powder machine or a separate. 1.5 quality inspection: walnut, black sesame again on the appearance and taste of the raw meal quality check, check no large particles. 1.6 local wine or Yellow Wine 400-500ml. 2. boiling 2.1: Yellow Wine gelatin (400-500ml) into the pot, will pour into gelatin powder Yellow Wine, stirring until completely dissolved in gelatin Yellow Wine, mixing, temperature control at 90 - 1 Deg. C, stirring for about 2-3 minutes. 2.2, rock sugar: first, the ice cream powder, adding to the already good donkey hide gelatin and rice wine, until completely melted, into a uniform liquid state, the temperature remains unchanged, stirring for about 2-3 minutes. 2.3 Cooking: gelatin Yellow Wine sugar mixed liquid boiling, mixing, heating to concentrate, about 90-100 degrees Celsius (10-15 minutes after the boil boil. After may consider the