First, choose raw materials and processing selection of mature fresh lotus root, diameter 8cm or so. Wash the sludge impurities with tap water, place it in boiling water or steamer for 5-10 minutes, scrape the skin with bamboo or stainless steel knife, or use mechanical peeling. The peeled lotus root was cut into 5 slices and weighed. Second, acid bleaching and selenium tablets and other heavy water, with hydrochloric acid to adjust the ph value to 2. The sorghum pieces are poured into the immersed therein for 4 to 6 hours and rinsed with flowing clean water for 2 to 3 hours, and the sloping water is weighed. Third, the sugar boiled first with 40% by weight of sugar tablets, heated to boiling, put the sequins into it, continue to heat to 105 °C, maintain for 20 minutes, then add 1/6 to the weight of white sugar, heating When the sugar is completely dissolved and stirring is continued until the bracts begin to sand, the heating is stopped, and under the residual heat, the mixture is stirred until the sand is formed. Fourth, dry the caramel slices on a baking sheet and heat at 55°C for 2-3 hours, until the surface is dry, stop heating, let it cool down and then weigh. Five, glycosides, sandwich Remove sugar glycosides 1/10 dry powdered powder and 1/20 of the cocoa powder and mix well with egg white or thin agar paste to make a paste of cocoa syrup. First use a similar size sugar placed on a baking sheet and dried at 60 °C until the sandwich is dry, after cooling, packaging, that is, the finished product.
The distinct features of our 2015 new crop China taro are as follows:
1) Complete body, clean surface, white pulp, no worm-eaten and no stain and fleck.
2) High nutritional value: Amylum, protein, vitamin, minerals and many other healthy nutrients.
3) They can be the wonderful flavors for cooking and be helpful for keeping healthy.
The Fresh Taro is the typical of leaf vegetables, taro leaves are rich in vitamins and minerals. They are a good
source of thiamin, riboflavin, iron, phosphorus, and zinc, and a very good source of vitamin B6, vitamin C, niacin,
potassium, copper, and manganese. Taro corms are very high in starch, and are a good source of dietary fiber.
Oxalic acid may be present in the corm and especially in the leaf, and these foods should be eaten with milk or other
foods rich in calcium in order to remove the oxalate in the digestive tract.
The small round variety is peeled and boiled, sold frozen, bagged in its own liquids, or canned. The plant is actually
inedible when raw because of needle-shaped raphides(calcium oxalate) in the plant cells
Fresh Taro
Fresh Taro,Fresh Organic Taro,New Crop Taro,Taro Vegetable
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