Astragalus, also known as Huangqi, is a highly valuable herb that can be cultivated in large quantities and is easy to transport. During the peak season for Huangqi, the collection and processing of this ingredient have not only created new opportunities for rural farming but also enriched the food market with innovative products. Nutrient-packed canned goods made from Astragalus have become increasingly popular among consumers, and they are also suitable for export, helping to generate foreign exchange. The production process involves several key steps:
1. **Ingredients**: The main ingredients include 100 kg of Astragalus, 8 kg of pork, 1.2 kg of garlic, 1 kg of wine, 100 kg of spinach soup, 28 kg of salt, 0.8 kg of MSG, along with ginger, Chinese wolfberry, Chinese yam, and longan.
2. **Cooking**: First, the pork is cut into pieces and fried in oil. Then, garlic and wine are added, followed by fish, which is fried until fully cooked and then removed.
3. **Preparing the Soup**: After cooking the meat and adding salt, it is placed into the boiling spinach soup. Next, 8.5 kg of white flour is mixed into a paste and gradually added to the soup while continuously stirring. Once the soup thickens, MSG is added to enhance the flavor.
4. **Canning**: Each can contains 36 grams of Astragalus tablets, 1 gram of ginger, 1 gram of Poria, 1 gram each of yam and longan, and 140 grams of soup, resulting in a total net weight of 180 grams per can.
5. **Sealing**: The cans are vacuum-sealed with a vacuum level of 5104 Pa to ensure freshness and prolong shelf life.
6. **Sterilization**: The sterilization process follows a specific formula: 15 minutes at 118°C, followed by 70 minutes at the same temperature, and then another 15 minutes. Afterward, the cans are cooled down to 38°C before being packaged for distribution.
This method ensures that the final product retains its nutritional value and flavor, making it a healthy and convenient option for consumers both domestically and internationally.
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