Preparation method of common turnip powder without hot taste
A technology of pungent taste and coriander root, which is applied in the field of preparation of coriander root powder, can solve problems such as unsatisfactory development and utilization of coriander root, and achieve the effects of saving energy consumption, low energy consumption and easy operation
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Embodiment 1
[0026] Use fresh coriander rhizomes, clean the attached soil by hand or machine until clean, manually remove or cut off insect eyes, green shoulders, root hairs, etc., cut the treated coriander rhizomes into 0.5-1 cm thick slices, and put them into 0.5 % edible alkaline water, heated to boiling, kept for 5 minutes, pulled out and drained to obtain flavored coriander root slices, and the flavored coriander root slices were frozen at -20°C for subsequent use. The root slices are completely and naturally thawed at room temperature; the thawed coriander root slices are pressed in a dehydration press for 10 minutes to remove excess free water and reduce energy consumption during the drying stage. The squeezed coriander root juice is collected and can be used as raw materials for other food production The squeezed coriander root slices are dried at 75° C., and the moisture content is dried to below 13%. The dried coriander root slices are crushed and passed through a 80-mesh sieve to...
Embodiment 2
[0028] Use fresh coriander rhizomes, clean the attached soil by hand or machine until clean, manually remove or cut off insect eyes, green shoulders, root hairs, etc., cut the treated coriander rhizomes into 0.5-1 cm thick slices, and put them into 1.0 % edible alkaline water, heated to boiling, kept for 10 minutes, pulled out and drained to obtain flavored coriander root slices, and the flavored coriander root slices were frozen at -20°C for subsequent use. The root slices are completely and naturally thawed at room temperature; the thawed coriander root slices are pressed in a dehydration press for 15 minutes to remove excess free water and reduce energy consumption during the drying stage. The squeezed coriander root juice is collected and can be used as raw materials for other food production The squeezed coriander root slices are dried at 80° C., and the moisture content is dried to below 13%. The dried coriander root slices are crushed and passed through a 100-mesh sieve ...
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