Canned water chestnut processing method
A processing method and technology of water chestnuts, which are applied to the functions of food ingredients, food ingredients containing natural extracts, food preparation, etc., can solve the problems of lack of recovery from chronic bronchitis, and achieve the effect of easy operation
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[0007] Wash the water chestnuts with water to remove surface dirt. Cut off the skin and bud eyes of the water chestnut to obtain the water chestnut pulp, which is used as the main raw material for canning. Put 100 kg of water chestnut pulp into a pot, add water, add 2 kg of Gynostemma pentaphyllum and 1 kg of tangerine peel and cook. After the water chestnut pulp is cooked, stop heating and let it cool down naturally. Use a colander to remove the Gynostemma pentaphyllum and orange peel residue. Add 80 grams of potassium sorbate powder to the water chestnut pulp and soup and stir evenly. The water chestnut pulp and soup are packed in jars and vacuum-packed.
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