Qej yog ib tsob nroj ntawm genus Allium hauv tsev neeg lily. Nws buds, paj stems, thiab qhov muag teev yog tag nrho cov edible. Qej yog nplua nuj nyob rau hauv alliin. Nyob rau hauv qhov kev txiav txim ntawm alliinase, nws tsim ib tug volatile sulfide, allicin, uas muaj ib tug tshwj xeeb ntsim saj, yuav ua rau kom qab los noj mov, thiab muaj antibacterial thiab bactericidal teebmeem. Kev ua cov qej rau hauv cov khoom qhuav los ntawm cov cuab yeej siv niaj hnub no tuaj yeem tsis tsuas yog khaws cov khoom qub thiab cov khoom noj ntawm qej, tab sis kuj ua rau cov ntxhiab tsw ntawm qej ua ntej noj mov thiab txuas ntxiv nws lub txee lub neej. Tam sim no, cov khoom siv qej qhuav yog siv los tsim cov khoom noj txhua hnub thiab cov khoom noj qab haus huv.
Qhuav qej cov khoom feem ntau muab faib ua:dehydrated qej slices, qej hmoov thiab qej granulesraws li lawv daim ntawv.
Niaj hnub no peb yuav ua kom paub cov txheej txheem txheej txheem ntawm dehydrated qej slices:
1. Kev ua cov qej nyoos muaj tsib kauj ruam:xaiv cov khoom siv, qia txiav, tev thiab clove sib cais, qej tev, thiab xaiv.
2. Kev xaiv khoom. Tshem tawm cov kab kab mob thiab pwm qej taub hau. Qej taub hau me me dhau lawm yuav tsum tau muab tshem tawm vim tias thaj tsam ntawm cov qij hlais me me dhau tom qab txiav, uas yuav cuam tshuam rau qhov zoo ntawm cov khoom tiav. Cov txheej txheem no yuav tsum tau siv cov qej splitter thiab lub tshuab ziab khaub ncaws. Cov txiav qej stalks yog poured mus rau lub elevator thiab xa mus rau qej splitter ntawm ib tug conveyor siv. Cov qej splitter siv cov kev sib txhuam uas tsim los ntawm qhov sib txawv ntawm qhov sib txawv ntawm cov roj hmab sab sauv thiab sab qis kom cais cov qij taub hau rau hauv cloves.
3. Tom qab qej tau muab faib, cov qej cloves thiab qej tawv nqaij sib tov ua ke. Yuav cais lawv li cas? Siv covmuaj zog cua generated los ntawm lub blower. Txij li thaum lub ntiajteb txawj nqus ntawm qej cloves yog ntau dua li ntawm qej cov tawv nqaij, uas yog, qej cloves hnyav thiab qej tawv nqaij yog lub teeb, cov qij tawv tuaj yeem raug cua tshuab. Cov tawv nqaij uas tsis tau rub tawm yuav tsum tau muab rov qab los yog tshuaj xyuas manually.
4. Ib txheej ntawm qej ntawm daim tawv nqaij tseem txuas nrog cov qej cloves cais. Cov txheej ntawm qej ntawm daim tawv nqaij no yog ze rau cov nqaij qej thiab yuav tsum tau muab tshem tawm ua ntej ua. Covqhuav peeling txheej txheemyog kom sov lub qej daim tawv nqaij ntawm qej cloves. Thaum cov qej nqaij thiab qej ntawm daim tawv nqaij pib xoob, siv cov pa roj siab ncaj qha tawm ntawm daim tawv nqaij ntawm qej cloves thiab pob tshab zaj duab xis txuas nrog qej cloves.
5. Qhib thiab teeb tsa lub siab ua haujlwm thiab kub ntawm lub tshuab tev tawm. Lub siab ua haujlwm yog9-11 kgf / cm²thiab qhov kub thiab txias yog45-50 ℃. Thaum lub siab thiab kub ua tau raws li qhov yuav tsum tau ua, ncuav qej cloves rau hauv lub tshuab tev, npog lub hau, pib ua haujlwm hloov, thiab lub tshuab tev tawm tau txiav cov qij tawv nqaij. Txhawm rau kom ntseeg tau cov khoom zoo, cov tev qej cloves yuav tsum tau xaiv.
6. Kev xaiv txhais tau tias khaws cov pwm thiab saccharified qej cloves. Cov qej cloves unpeeled kuj yuav tsum tau khaws tawm thiab tev dua.
Tom qab tev thiab xaiv, qej cloves yuav inevitably stained nrog av thiab hmoov av. Ua ntej lub cev qhuav dej, cov qej cloves yuav tsum tau soaked ua ntej. Muab cov qej cloves rau hauv lub tshuab ntxuav thiab rub cov qej cloves tsis tu ncua los ntawm npuas. Cov plua plav ntawm qej cloves yog ntxuav tawm, cov qij tawv nqaij ntab rau hauv dej, thiab qej cloves yuav tog. Siv ib lub colander los khaws cov qej ntawm daim tawv nqaij. Sab nraub qaum ib nrab ntawm lub tshuab ntxuav yog nruab nrog ntau lub tshuab nqus dej siab, uas txau cov dej uas muaj zog ntxiv los ntxuav lub ntsej muag ntawm qej cloves. Txoj kev ntxuav yog: muab qej cloves rau hauv ibsodium hypochlorite tov nrog ib tug concentration ntawm 150-200PPM thiab dej kub ntawm 10 ℃. Cov qej cloves yuav tsum tau muab tso rau hauv cov tshuaj tua kab mob. Lub sijhawm tshuaj tua kab mob yog li 1 teev. Cov tshuaj tua kab mob qej cloves yuav tsum tau rinsed nrog dej huv, drained thiab hlais. Slicing yog txhawm rau txhim kho lub cev qhuav dej thiab txo qhov ntim cia.
8. Muab cov qej cloves tso rau ntawm lub elevator thiab xa mus rau lub inlet ntawm lub slicer ntawm txoj siv conveyor. Cov qej cloves yog sliced nyob rau hauv lub slicer. Cov hniav ntawm lub slicer yuav tsum yog ntse thiab riam disc tig smoothly. Qhov ceev yog feem ntau80-100 revolutions ib feeb. Lub sliced qej slices yuav tsum sib xws thiab tiaj tus. Lub thickness ntawm qej slices yog1.5-1.8 hli, qhov saum npoo yog du, thiab tsis muaj daim duab peb sab los yog tawg. Txwv tsis pub, tom qab ziab, cov qij tuab tuab yuav tig daj thiab cov qij nyias nyias yuav tsis yooj yim, cuam tshuam rau qhov zoo ntawm cov khoom tiav.
9. Cov hlais cov qij muab tso rau hauv lub tshuab ntxhua khaub ncaws kom ntxuav dua. Cov hnoos qeev thiab qab zib nyob rau saum npoo ntawm qej slices yog ntxuav los ntawm rubbing npuas. Lub sijhawm ntxuav yog3 feeb, thiab dej kub yog khaws cia ntawm txog10 ℃.
10. Cov qij ntxuav cov qij yuav tsum tau qhuav nrog lub centrifuge kom luv lub sij hawm ziab. Tus nqi ntawm qej slices muab tso rau hauv lub centrifuge txhua zaus25-30 kg, lub centrifuge ceev yog hais txog1200 revolutions ib feeb, lub sij hawm ziab yog30 vib nas this, thiab qhuav qej slices tuaj yeem qhuav.
11. Thaum lub sij hawm ziab, qhov kub yuav tsum tau tswj ntawm55 ~ 75 ℃, thiab lub sijhawm ziab yog10 ~ 12 hnub. Tus txheej txheem ntawm qhuav qej slices yog: ib txwm hlais zoo, dawb huv xim, thiab noo noo cov ntsiab lus ntawm4 ~ 5%. Tseem muaj qee cov qij tawv nqaij sib xyaw rau hauv cov qij qhuav qhuav, thiab cov cua xaiv thiab tev tawm yuav tsum tau ua nyob rau lub sijhawm no.
12. Cov ntsiab lus noo noo ntawm cov qej qhuav qhuav yog qhov sib txawv me ntsis vim qhov loj tsis sib xws. Txhawm rau kom ua tiav cov dej noo zoo ib yam, cov dej noo yuav tsum tau ua. Muab cov qij qhuav qhuav rau hauv lub hnab yas, khi lub hnab lub qhov ncauj, thiab muab tso rau ntawm lub txee rau li 3 hnub.
Post lub sij hawm: Jun-21-2025
