The cooking pot is mainly used for mixing and even storage of milk and sugar, beverages, medicines and other elements and various drugs after mixing. It is an indispensable cooking equipment for making eight-treasure porridge, dairy products, beverages and pharmaceutical manufacturers. The process of making black rice eight-treasure porridge is as follows:
[process flow]
Black rice washing → soaking → ingredients → cooking → canning → sealing → sterilization → cooling → finished product
[Operation points]
(1) Black rice is washed and soaked, then washed with cold water, then immersed in warm water at 50 °C for 2 h, the ratio of water to rice is 2:1. The purpose of soaking is to make the black rice fully swell and expand, which is convenient for the next process. The water after soaking contains a large amount of black rice purple pigment, so it cannot be poured out and should be cooked together in a cooking pot. Vertical high pressure cooking pots are also available.
(2) Cooking and washing other raw materials. When the water temperature reaches 60 °C, put the pot together with black rice and boil it quickly with a large fire. Boil for about 15 minutes after boiling, add brown sugar, and then cook slowly with a slow fire. Adding brown sugar early can increase the boiling point to around 103 °C, which can shorten the cooking time. A small fire must be used when cooking.
The jujube and longan meat are placed 30 minutes before the pan, and the cooking time is about 1.5 hours. At this time, the porridge juice becomes a stable sol state.
(3) The cans are hot-filled and sealed to ensure a good vacuum in the tank, and the center temperature of the tank is about 80 °C.
(4) Sterilization Since the food has low acidity and is rich in protein, it should be sterilized at high temperature. Sterilization formula (10'-20' - back pressure cooling) / 120 °C. When sterilizing, the bottle should be placed upside down and cooled before being placed. This is because the can top clearance is full of steam during sterilization, and the steam condenses after cooling, and a layer of water on the upper layer of the food affects the senses.
ã€Quality Index】
(1) The sensory index has a special aroma of black rice, the color is purple, and the taste is sticky and sweet.
(2) Physical and chemical indicators protein content ≥ 0.8g / 100g.
(3) Health indicators meet commercial sterility requirements.
Basic information of the drinker:
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Feature:
1. stainless valve with three-ply seal, 360°contacts, low opening valve pressure.
2.sealed: we will do strict leakage test before delivery to make sure every nipple drinker isn`t leakage and highly sensitive.
3.Opening valve pressure:≤4N.
4. Adaptable water pressure: 0.5~ 5KPa
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