How to eat condensed milk:
1, condensed milk fruit ice: ice cubes are frozen with juice, topped with condensed milk, and served with fruits.
2. Bingo salad: fruit, prepared salad and ice cubes with condensed milk on them.
3, honey bean mango fishing: acacia beans (red beans), mango diced, condensed milk
4. Sweet Guiling Cream: Put each packet of Guiling Cream powder (10g) into a bowl, add 2 tablespoons of cold boiled water to make a paste, then stir it with boiled water until it is about 90% full (it is best to put it in a pot and boil it). If it's too much trouble, you can buy ready-made turtle ling cream. ) After cooling, add condensed milk, honey, etc. The flavor will be better after refrigeration.
Extended data:
Production:
Take the production of sweet condensed milk as an example
1, material: fresh whole milk or skim milk.
2. Preheating sterilization: at the temperature of 80℃, preheat 10 ~ 15 minutes for sterilization. Kill bacteria, yeast, mold and enzymes harmful to product quality in raw milk. Preheating also meets the temperature requirements of vacuum concentration process.
3. Sugar addition: Generally, sugar accounting for 0/5 ~16% of raw milk is added before concentration, and dry, white and tasteless crystalline sucrose or high-quality beet sugar is selected. For example, 0.32kg of sugar can be added to 2 000 ml of raw milk, or 65% sucrose solution (sterilized at 87℃ in advance) can be poured into the raw milk to be concentrated, fully stirred, or sucked into a vacuum concentration tank.
4. Concentration: Conditional township enterprises can use coil concentration tanks for vacuum concentration, which can improve product quality. The concentration control conditions are 45 ~ 60℃, vacuum degree 60 ~ 720 mm Hg, and heating steam pressure 0.5 ~ 2 kg/cm2. If it is produced at home, it can be concentrated with aluminum pot. The greater the firepower, the better. Keep stirring to prevent the milk from forming a thin skin and sticking to the bottom of the pot. Cease fire when it is concentrated to about 40%.
5, cooling. Concentrated sweetened condensed milk should not be cooled at low temperature at first. First, the condensed condensed milk in the concentrating tank (aluminum pot) is poured out, and it is quickly cooled to 28 ~ 30℃ while stirring, and kept at about 1 hour, and then further cooled to 12 ~ 15℃.
6. Canning: hand-canned condensed milk needs to stand for 12 hours, and can be canned after bubbles are discharged. Pay special attention to hygiene to prevent hands from touching the product. The cans or bottles filled with condensed milk should be sterilized by steam above 90℃ 10 minute, or by this method after filling.
(Source: Baidu Encyclopedia: condensed milk)