Lub cev qhuav dej zaub Carrot Zauv Tshuab

1. Khoom Siv

Cov ntaub ntawv raw rau lub cev qhuav dej carrots yuav tsum yog cov zaub mov zoo tshiab zoo nkauj nrog cov tawv nqaij du thiab ci txiv kab ntxwv liab xim. Nws qhov ntev yog 18 ~ 25 centimeters, lub thickness ntawm ob hnub yog txawm, lub taub yog nyob rau hauv 2.5 ~ 4 centimeters, cov tub ntxhais xav tau zoo.

2. Kev tu thiab xov

Ntxuav nrog dej kom tshem tawm cov txo thiab lwm yam kev ua kom tsis huv, thiab tom qab ntawd tshem tawm ntawm daim tawv nqaij, txiav lub taub hau ntsuab thiab tus tub ntxhais, tsis txhob muaj lub hauv paus ntawm cov nqaij. Cov txheej txheem tev yog phau ntawv tev, kev tawm tshuab txhua yam thiab tshuaj pleev ib ce. Tshuaj pleev plhu yog siv 3% ~ 6% concentration ntawm lye, qhov kub yog 80 ~ 90 ℃, macerate li 2 ~ 4 feeb, ua rau nws daim tawv nqaij ua kom tawv nqaij mos, tab sis tsis txhob cia cov lye nkag rau hauv cov ntaub so ntswg sab hauv.

3. Cais

Txiav cov khoom tiav ua tiav rau hauv 0.6-0.8 cm square txiav tawm cov lus me me lossis lwm daim duab, thiab tom qab ntawd ntxuav huv nrog dej.

4. Ntshav ceg

Muab cov carrots tso rau hauv cov roj tov ntawm 0.1% sodium bicarbonate thiab blanch rau 1.5 ~ 2 feeb. Cia kom txias sai nrog dej txias tom qab blanching. Tom qab ntawv muab cov dej ntws pov tseg rau sab npoo ntawm cov khoom lossis lawv qhuav hauv dej centrifuge.

5. Lub cev qhuav dej

Muab tusyees sib kis ntawm cov khoom tiav rau hauv lub tshuab ziab ziab thiab sai sai rau hauv lub tshuab ziab khaub ncaws rau lub cev qhuav dej. Qhov cub ntsuas kub yog li ntawm 65 ~ 75 ℃, tsis tshaj 75 ℃. Thaum cov ntsiab lus noo noo ntawm cov khoom lag luam yog 6%, cov khoom lag luam tau muab ci sai.

6. Xaiv

Txheeb tawm cov khib nyiab, tawm cov impurities thiab cov khoom loj. Ua haujlwm sai sai kom tsis txhob nqus noo.

7. Ntim

Cov khoom ntim hauv cov dej ntim yuav tsum tsis pub tshaj 7.5% thaum xa khoom. Cov khoom lag luam zoo yuav tsum muaj cov kab ntxwv daj lossis txiv kab ntxwv liab, tsis muaj kev ua qias tuaj.