Cactus is a collective name for all species of cactus. Cactus contains abundant protein, minerals, trace elements and vitamins. It also has high health effects, such as detoxification, nourishing stomach, regulating blood fat and so on. With cactus as a raw material, it can process jams, beverages, canned goods and many other products. Here are some processing techniques for cactus products. Cactus care cans: First, the process: raw materials → decoction → peeling → cutting → hot scalding → accessories to remove → cleaning → pre-cooking → canning → sealing → sterilization → cooling. Second, processing points: 1. Raw material selection: Select fresh stems or grow to 15 days to 20 days, use edible parts according to quality requirements, and clean them with clean water. 2. To pierce and peel: Wash the raw material with a sterile tweezers to remove the thorn, then use a knife to cut off the skin (15 days to 20 days of the stem can not thorn leather), peeling should be less with stem meat . 3. Cutting, blanching: After peeling, use a stainless steel knife to cut a rectangular block that is 3cm to 3.5cm long and 1.5cm to 2cm wide. The cutting edge must be flat and smooth, and no burrs are allowed. In order to remove the mucus in the cactus, after cutting into a 1% to 2% salt water boiling hot blan 10min ~ 15min, the water before adding 0.15% ~ 0.2% copper chlorophyllin for color protection, blanching to the cactus block To be transparent, remove and soak in cold water for 30-60 minutes to remove most of the salt, then rinse with water and drain. 4. Accessories to go to miscellaneous: Accessories longan meat, lotus seeds, Chinese wolfberry and red dates are selected to remove impurities. 5. Washing and soaking: Wash the accessories with clean water after cleaning. The longan meat soaked in 30C ~ 35C hot water for 20min ~ 30min; the lotus root joint lotus seeds soaked in cold water for 10h ~ 12h, soaked without cracks prevail; soaked in cold water for 1h ~ 1.5h; red dates in the soaking Before removing the kernels, two lotus seeds are soaked in each nuclear pore and then soaked in cold water for 2 to 3 hours. Remove the materials and drain them separately. 6. Pre-cooking, cooling: net various soaking water after filtering into 20% sugar liquid, add 0.1% to 0.15% of citric acid, stir well, boiled in longan meat for 5min ~ 8min, remove cooling; warming to 95C ~ 100C , Into the soaked lotus seeds cook 5min ~ 8min, boiled until soft, can not be overcooked or overcooked, cooked and then sub-cooled; quail precooked in sugar water for 5min ~ 8min, remove rapid cooling; sandwich red dates boiled in sugar water 20min ~ 30min, with a transparent sense until date, cooling. 7. Canning: (1) Filling liquid preparation: According to the requirements of open canned sugar concentration of 14% to 18%, using pre-cooked sugar water to be precipitated and filtered to prepare a concentration of about 30%, containing 5% honey, 0.1% ethyl maltol, 0.06% tea polyphenols, stir well. Citric acid is added according to the pH of the sugar solution. After being dissolved, it was filtered with double gauze and kept at 75C-80C for use. (2) Empty can preparation: Select the victory tank without damage, soak it in 2% sodium hydroxide solution, 40~50C for 15min~20min, rinse it with clean water after brushing, and dry it for use. (3) Canning: In a tank dried with hot air, 200 g of pretreated cactus blocks, 5 g of longan meat, 10 g of lotus seeds and 40 g of red dates (sandwich) are added, and then 240 g of a filling liquid having a temperature of 75C or more is added to ensure that the net weight of the cans is 510 g. 8. Sealing cans: After adding cans and adding juice, cover cans are sterilized and immediately sent to the vacuum sealer for suction sealing. The vacuum degree is 300mmHg to 350mmHg. After sterilization, it must be sterilized promptly. The interval time should not exceed 30 minutes. 9. Sterilization and cooling: Immediately after sealing, it is sent to the retort for sterilization. The sterilizing formula is: 5'-25'-5'/100C. Subsequent cooling after sterilization, and finally cooling to about 38C can dry the tank lid and bottle of residual water Serve. Cactus noodles: First, the process: cactus mud preparation → and surface → curing → tableting → cutting → drying → cutting → measuring → packaging. Second, processing points: 1. Raw and auxiliary materials ratio: The ratio of cactus puree, salt, and sodium alginate in raw materials is: cactus puree 18%, salt 1.8%, and sodium alginate 0.4%. 2. Cactus mud preparation: The cactus was de-thorned, washed, chopped, processed into a paste with a beater, and then filtered through a 60-mesh sieve. In a 1 liter cactus paste, add 80 g of β-cyclodextrin and mix thoroughly. Place in a sealed container and place in a refrigerator for 4 days to form inclusion compounds. This will not only keep the pigment of cactus from leaching out during the cooking process, but also keep it. The nutrients of cacti also weaken the bitter taste of cacti. 3. Mixing and curing: Accurately measure the flour, add it to the dough mixer, add the cactus puree, and fully dissolve the sodium sodium salt and salt water, so that the final amount of water is 30%, and the dough is adequate. The time is 10 minutes to 15 minutes. , And surface with 20C ~ 30C warm water better. Dough and good into the aging stage, using static curing, time is about 15min. 4. Sheeting and cutting: After aging, the dough is pressed into a surface belt by a double-roller calendering machine, further rolled to a desired thickness, and finally cut into a certain width of noodles. 5. Drying: in the drying room, temperature 50C ~ 55C, temperature 55% ~ 65%, dried to a moisture content of 13% ~ 14%. 6. After cutting, metering, and packaging, the dried noodles are racked, and the finished products are measured and packaged. Cactus drinks: First, the process: Raw material processing → color protection → beating → filtration → deployment → homogenization → filling → sterilization. Second, processing points: 1. Raw material treatment: The cactus's meat stem is exposed to the ground and is easily contaminated by soil microorganisms. For this reason, it must be disinfected. Generally, it can be soaked in 0.5% peracetic acid for 3 minutes and then rinsed with filtered water. 2. Color protection: In order to ensure the chlorophyll in the cactus and prevent browning caused by oxidation of active enzymes, it is necessary to perform blanching and color protection. The product is hot-pressed for 1 min at 85C-90C. After blanching, it is protected with 0.1% ascorbic acid and 0.05% citric acid. Because of the synergistic effect of ascorbic acid and citric acid, the color protection effect is better. 3. Beating, filtering: After blanching, 0.1% ascorbic acid and 0.05% citric acid and certain hot water are added for beating and coarse filtering is performed first. 4. Blending: cactus juice 205, fructo-oligosaccharides 1.5%, white granulated sugar 4%, protein sugar S-60 0.01%, compound stabilizer (xanthan gum 0.005% deployment, flavor palatable, aroma coordination. 5. Homogenization: deployment The good drinks are homogenized in a homogenizer and the pressure is 20 MPa to 25 MPa 6. Filling and sterilization: hot filling at 80C or more after homogenization, degassing, sealing, sterilization, the sterilization formula is: 5′ -25'/100C, after the cold place is made of cactus drinks of good color, smell and taste.