Vegetable paper processing technology
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Vegetable paper is first processed into a paste of fresh vegetables, and then added appropriate fillers and binders, and then dried and rolled. Its shape and size are similar to an ordinary business card. Its processing method is: Raw material selection. Select spinach and carrots that are not aging, decay, spoilage, and pesticide-free. The spinach was cut into pieces of about 10 mm, and the stem leaves were stored separately; the carrots were cut into small pieces of about 1010 mm. Soften and cool. The spinach stems were placed in boiling water and blanched for 2 minutes. The leaves were blanched for half a minute. Quickly remove them and cool them in cold water. Boil the carrots for 4 minutes and quickly remove them and put them into cold water to cool them. Spices. The chopped spinach and carrot were uniformly mixed according to the ratio of sodium alginate 0.4% and baking powder 0.8%. Then use a colloid mill to carry out two grindings, namely rough grinding and then fine grinding, so that the product size reaches about 200 mesh. A variety of additives to mix thoroughly to ensure the delicate taste of the product, the entrance that is. Coating baking. Remove the oven baffle, pour about 1.5 kilograms of paste and spread it to a thickness of about 2 mm. The coated separator is immediately baked into the oven to prevent contamination and discoloration. Spinach was baked at 75°C for about 20 minutes, and carrots were baked at 65°C for about 30 minutes to remove the paper. Seasoning. The appropriate amount of potassium sorbate, nucleotides, soy sauce, sugar, salt, monosodium glutamate, etc., are uniformly sprayed on the surface of vegetable paper, and then pressed and baked. After drying, the product is packed in a composite bag and vacuum sealed. It is best to put a small bag of desiccant in the bag so that the product can be stored at room temperature for 6 months is not soft, and the color is normal.