Vegetable paper processing method

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Vegetable paper is made from spinach and its shape and size are similar to those of an ordinary business card. It not only retains the color and nutrition of vegetables, but also has low sugar, low sodium, low fat, instant crisp and delicious, and unique flavor. The successful development of vegetable paper will not only be loved by consumers, but also be of great significance for deep processing of large quantities of inferior vegetables and avoiding waste. The main points of processing of this product are as follows:
First, the raw material cleaning. Use fresh, undamaged spinach, remove root impurities and mud, and wash with water.
Second, soften. The dish was cut into pieces of about 1 cm, put into a boiling water pot, blanched for about 5 minutes, and it was soft, not yellow, and could be taken out when it was beaten.
Third, broken. The drained material was immediately beaten with a multi-purpose machine and filtered through a 100 mesh screen.
Fourth, spices. The sodium alginate and 3% of the starch equivalent to 1% of the filtrate were separately dissolved in an appropriate amount of warm water and then poured into a multi-purpose machine to be beaten and mixed.
Fifth, scraping tablets. The slurry was poured onto a glass plate and scraped into a 0.5 cm thick slurry layer with a wooden strip. If it is too thin, it can easily make the finished product hard. If it is too thick, it is fragile when it is released.
Six, baking. The slurry layer is sent to the oven and baked at a temperature of 60°C for 5 hours until the vegetable paper has a toughness.
Seven, seasoning. The commercially available or self-made seasonings are sprayed on vegetable paper and baked for a while until the finished product is slightly harder and is left to cool.
Eight, quality inspection. Green color, moisture content below 10%, the total number of bacteria does not exceed 150 per gram, of which no more than 30 E. coli.

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