Portable Milking Machine is used for milking cow, sheep, goat, camel, etc. It`s usually made with bracket, motor, pulsator, steel stainless bucket, milking cup group, etc.
Portable Milking machine has advantages such as small size, convenient to move, easy to use, easy to stock, etc. and only one worker can handle it, so it`s very popular for small farms and some special conditions in big farms.
Portable Milking machine has below types: Vacuum Pump-typed Mobile Milking Machine; Piston-typed Mobile Milking Machine; Gasoline-Vacuum Pump Dual-Typed Mobile Milking Machine. Different type with different specifications can be customized.
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2. Dried pumpkin. The pest-free pumpkins are washed and peeled, and the scorpions and seeds are removed. The melon meat is cut into rings and the pieces can be dried on a clean rope or bamboo basket. When consumed, cut into strips or slices with fresh water, cook, cook, or cook as you like. The dried pumpkin can be stored until April-May in the following year to make up for the shortage of vegetables in the off-season in winter and spring.
3. Pumpkin cake. Use pumpkin with thick flesh, high sugar content, few fibers, and full ripe pumpkin as raw material. Put the raw material into the washing tank, wash it with flowing water, and peel it. Cut it in half with a stainless steel knife and remove the seed pods. Add about 50% water to the ingredients and cook until the pumpkin pieces are softened. The boiled raw material was cooled to 60°C and then beaten. Add 50% sugar in the slurry to prepare a concentrated sugar solution until the soluble solids reach 75% to 80%. Add 3% of the raw material weight of gelatin (gelatin first with a suitable amount of hot water-soluble), cook for 10 minutes, add a few drops of lemon flavor, citric acid solution, the slurry pH value of 3.0 can be. Pour the pan into a white porcelain dish and freeze it in the shade for 10 hours. After the product is solidified, it is cut into blocks and evenly sprinkled with white sugar and sent to the oven. The temperature during baking was controlled at 55-60°C, and after baking for 68 hours, it was cooled to room temperature. The product is divided into film bags and the finished product is sealed.
4. Pumpkin powder. After the fresh pumpkin is washed, the guadi and melon seeds are removed and pulverized into a slurry. Take a 100-mesh sieve in a jar or pot. After a slight sedimentation, rinse the water, remove it and then crush it.
5. Pumpkin bread. Combine 70% of the bread flour with pumpkin powder and place the activated yeast in the powder mixer for the first time. The time is 6-10 minutes. The prepared dough is left under the conditions of a temperature of 28-32° C. and a relative humidity of 75%-85% for 50-60 minutes. The remaining raw materials were added to the first fermented dough for a time of 68 minutes. The secondarily prepared dough is fermented for 50-60 minutes under conditions of 30-32°C and relative humidity of 80%-85%. Divide the well-fermented dough into small pieces according to the requirements of the finished product, and then knead the irregular dough into a shape of a round ball to make the surface smooth, uniform in structure, and free of gas. The bread dough is proofed at a temperature of 40 to 42° C. and a relative humidity of 85% to 90% for 20 to 30 minutes. The bread cake is expanded to an appropriate volume and baked. The temperature of the furnace is 200-240°C, humidity is 65%-70%, and it is baked for 10-12 minutes. The product is cooled to 20-25°C and the package is finished.
6. Pumpkin candied fruit. Wash the squash, peel, simmer, and the seeds, cut the squash into strips, and soak in the lime clarifier for 2 hours. Remove and rinse with clean water. Pour into a boiling pot and boil for 19 minutes. Remove and cool. Concentrate 40% sugar water into a paste in the pot, stir it in a pumpkin bar, add sugar, sauté it for 20 minutes, and remove it to dry.
7. pumpkin candied fruit. The brown red old pumpkin is used as a raw material, peeled, seeded and boiled. Cut into pieces 0.4 cm thick. Prepare 2% lime water, filter the supernatant, and put the pumpkin slices into the dip for 48 hours. Rinse with water afterwards. neutral. Add 150 grams of citric acid to 50 kg of melon pieces and boil them. Put the pieces of melon and boil them for 10 minutes. Remove them and put them in cold water. 50 kg of melon pieces are impregnated with 15 kg to 20 kg of sugar for 24 to 36 hours, boiled for 30 minutes, cold-immersed for 24 hours, and the sugar water is concentrated in half and then immersed for 36 hours. Put the melon slices in water at 60°C for 3 minutes, remove, and dry them with a vacuum packing machine (Zip Code: 213163, Changzhou Wujin District Niutang Dejia Food Machinery Factory, Address: No. 68, Qingyun Industrial Road, Niutang, Changzhou, Jiangsu, China , phone, 6382233) package. If you want to boil a product for returning sand, use 40 kg of sugar and 40 kg of sugar to cook the same melon.
8. Pumpkin refreshing silk. Choose old pumpkins with no rot, no bad spots, no disease, and more than nine matures as raw materials (pure varieties of yellow skin should be selected, with dense meat and less crude fiber). Peel the washed pumpkin, remove the melon, and cut it into squares with a length and width of 2 mm and a length of 8 cm. 500 grams of pumpkin silk, add 25 to 30 grams of salt, add in layers, stir the pumpkin silk after 1 hour, until there is water seepage. Do not squeeze the pumpkin silk and salt for 34 hours. The salt-impregnated pumpkin was placed in a drying room and the temperature was controlled at 50-60°C. During the baking, the pumpkin must be turned over until it is dry. 2000 g of water was added with 14 g of cyclamate, Tian Bao (Chongqing Yimin Chemical Factory, address: 7 Nanping East Road, Nan'an District, Chongqing, China, Tel. 62836417) 2 g, heated to 80°C. The dried pumpkin silk was rinsed off with water and soaked in sweet liquid, and cooled to room temperature. Take 20 grams of citric acid, dissolve in a small amount of water, pour into the sweet liquid containing pumpkin silk, and stir constantly. After all the liquid is absorbed by the pumpkin silk, the pumpkin silk is taken out and placed in a drying room at a temperature of 50° C. It is preferable to bake it until it is not sticky. Add 8 grams of starch per 100 grams of squash, mix well, scatter by hand, or place in a blender. Stir in starch while stirring to coat the surface of the silk evenly with a layer of starch to prevent sticking. Starch was pre-baked at 105°C for 1 hour. The semi-finished products are dried on the bamboo screen or dried (properly turned).
Author unit: Shiqi Township Government, Qixian County, Jiangxi Province
8 Pumpkin Food Processing Technology
1. Pumpkin paste. The old ripe pumpkin was peeled, and the fruit was cut off. The pedicle and umbilicus were removed, washed, and cut into pellets. Add some water and stir until cooked. Add sugar (40% to 45% of the total pumpkin raw material), cook and concentrate, concentrate to a soluble solids content of about 55% (thermometer shows 103°C), add citric acid 0.4% to 0.8%, Vanilla Flavor 0.003‰ . When concentrated to a soluble solids content of 57% to 60%, the pot was closed and sealed while hot.