Low Pesticide Goji Berry, also called EU standard Goji Berry. Ningxia goji berry enjoys a great fame around the global due to its high quality standard; meanwhile, it is the only protected product of geographical identity in China, goji berry has a great popularity describes as "goji berry of the world is in China, goji berry of China is in Ningxia and Ningxia's goji berry is the best".
1.Type Genus: Multi-branched deciduous shrub of Solanaceae Lycium
2.Another name: wolfberry, red berry, red pendant, blood berry, eye-brighten berry, Tzi-fruit, hoof berry, milk berry, immortality grass, sky-essence grass, wolfberry
3.Biology Character: illumination preferable, saline-alkali tolerance, fertilizer tolerance, drought-resistant, water stain should be sustained.
4.Medicinal Parts: goji berry/ goji berry leaves, goji berry roots. Low Pesticide Goji Berry Low Pesticide Goji Berry,Low Pesticide Goji,Low Pesticide Residue Wolfberry,Low Pesticide Dried Goji Berry Ningxia Bairuiyuan International Trading Co.,Ltd , https://www.cngoji.com
Second, sweet potato sweet jujube: 1. Preparation of raw materials: the use of red heart or yellow heart, high sugar content, starch, water and more sweet potato varieties as raw materials, after harvesting first place 15-20 days to make starch saccharification. 2. steamed and cut into pieces: the sweet potato to the head and tail, wash, cage steam cooked, after leaving the cage cool and peel the skin, and then cut into 5-6 cm long, 2-3 cm thick pieces. 3. Roasting: Put the chopped sweet potato pieces in the sun or bake it in the oven, and gently turn it during baking (bake), taking care not to damage the original shape. Bake until the moisture content of the potato block is about 35%. 4. Reshaping: The baked sweet potato chips are processed into an oval shape, and then dried until it has a moisture content of about 20%. The finished product has beautiful appearance and unique flavor. Now it has been exported to Southeast Asian countries.
Third, sweet potato yoghurt: 1. Preparation of sweet potatoes: Take fresh and fat, no moldy lesions, no mechanical damage washed sweet potatoes, boiled at 95-100 °C 3-5 minutes, beating spare. 2. Formula: sweet potato pulp 40%, fresh milk 60%, sucrose 6%, inoculum 4%, composite stabilizer 0.3% (agar: xanthan gum: monoglyceride = 0.2%: 0.5%: 0.05%). 3. Mix, homogenize, sterilize and cool: Add appropriate amount of milk, sugar and compound stabilizer according to the formula, homogenize twice at 25Mpa with homogenizer, sterilize at 90°C for 15 minutes, then cool rapidly to 40°C. °C. 4. Inoculation, pre-fermentation, post-fermentation: Inoculation of bacilli and cocci: (1: 1) mixed strains were fermented at 40°C for 6 hours, and then placed in an environment of 0-5°C for 16 hours for post-fermentation. A solidified yoghurt with sweet potato flavor and milky taste, delicate texture, and rich nutrition was obtained.
Fourth, crispy potato oil cake: steamed sweet potatoes will be peeled and ribs, stir into the mashed potatoes, and then, 1 kilogram of potato puree to 1 kg of dry flour, add the right amount of water and mix well, you can then pan fried. The frying process is the same as that of the common fried cake, but adding water in an appropriate amount can make the dough soft and similar to the ordinary fried dough. When licking the cake, add some oil to prevent sticking.
First, sweet potato tofu: Sweet potato tofu has a taste of light, white and high nutritional value of the characteristics of its processing methods: first washed soybeans and soaked in water for 15 hours (soaking time in winter about 24 hours). Add a small amount of water to the crusher while smashing the soaked soybeans into a slurry. Then add the agitated tank, filter the resulting bean juice to the residue, pour it into an iron pot and boil it. The temperature is maintained at about 100°C, and every 7 The soymilk was mixed with about 700 grams of paste-like sweet potato starch that was previously crushed with a pulverizer. After gently stirring for 1 minute, 50 g of coagulant was added. At this point, the protein of soybeans and sweet potatoes gradually caked and precipitated. After a short period of time, they were poured into a box with a filter cloth, pressed out of the water, removed from the box, cut into pieces of appropriate size, and cooled to obtain sweet potato tofu.