Is too tender a coconut without coconut meat

Is too tender a coconut without coconut meat? In this hot summer, it should be the most pleasant time for many people to blow air conditioners and drink freshly squeezed coconut juice, and it is delicious after drinking coconut juice. Then let's see if the coconut that is too tender has no coconut meat. Is too tender a coconut without coconut meat 1

Because it is too tender, there is less tender coconut meat.

1. Look at the taste: Good coconut water has a very refreshing feeling and a faint fragrance, while bad coconut water generally has a sour taste and tastes a little bitter.

2. Smell: Normal coconut water smells with a faint scent, which makes people feel very happy, while bad coconut water has no faint scent and will have a sour smell.

3. Tasting: You can also taste the coconut water with your mouth to tell whether it is bad or not. When tasting the coconut water, if it is found to have a light fragrance and a sweet taste, it means that it is of good quality, and there is no bad coconut water. If it is found to have sour taste, bitter taste or other strange taste in normal times, it means that the coconut water has deteriorated.

Note:

1. The shelf life of coconut juice is very short. If the coconut is opened, it is best to drink it within 2 hours.

2. Don't eat coconut with seafood, because the ingredients conflict and it is easy to digest.

3. Don't eat coconut milk with sweet potatoes. Too sweet is easy to get fat.

4. Coconut is not suitable for friends with poor liver or liver disease, and it is not suitable for friends with eczema.

5. People with strong internal heat should eat less coconut juice to avoid aggravating internal heat.

coconuts are tender. Old coconuts have more meat, while young coconuts have less or no coconut meat.

Coconut originated in southeast Asia and other places, and is now cultivated in southern Guangdong and Hainan in China.

Coconut can be eaten directly, and can also be used to make coconut stewed eggs, coconut stewed ribs, coconut jelly, canned coconut and other delicacies. When preserving coconuts, you can store them in a dry place and avoid sunlight at the same time. Is too tender a coconut without coconut meat? 2

Take coconut water

The raw material for making coconut fruit is generally coconut water ~ When going out to play, I always see that the boss who sells coconut in the stall will dig a hole first and then poke a straw for you to drink. It can be manufactured in industrial batches, so it is too simple and rude ... The broadsword (back) is cut off from the coconut head!

after the coconut shell is broken, the coconut water filled in the inner cavity of the coconut directly flows down ...

Treating the coconut meat

In other words, the endosperm of the coconut is divided into two parts, and the coconut water on it is only the "liquid endosperm". When the coconut is broken to reveal the white coconut meat, it is the "solid endosperm" of the coconut. Like shredded coconut, coconut milk and coconut milk, which we often eat, are all processed with this solid endosperm. When I was a child, I saw advertisements for coconut milk, but I thought this white color was the most attractive ... < P > To get more coconut water, we should make the best use of it ... First, scrape the coconut meat into finer coconut milk with tools.

Then wrap the fresh coconut meat in gauze, squeeze out the juice and add it to the previous coconut juice.

Preliminary inoculation

Raw materials are ready, and now a good culture medium is needed ~ First, coconut water is filtered, then sugar and acetic acid are added, and the PH value is adjusted. After heating and cooling, an environment suitable for the survival of xyloacetobacter is prepared ~ (The process is too biochemical, so let's just skip it ...)

The xyloacetobacter we are going to add next. Some cute people may feel strange subconsciously when they hear "bacteria". Then think about the bread, beer and yogurt we usually eat, don't all have the participation of bacteria to make them delicious?

inoculating strains is easier than you think ......

Then pour the prepared mixture into the rectangular basket as shown below ... Why do you want such a rectangle? Reveal the secret later ~

The workers will cover the whole box ...

Wait for two weeks, and the culture will almost become ~

Pour out the coconut

Pour out, that is, this large white translucent rectangular solid with the same frame shape as the picture below, which is a bit like a whole thick milk skin ...

Coconut is a metabolite

Produce coconut. Look at the animation below. The wooden Acetobacter < P > is moving around, and the white silk floating around is imitating its metabolic polysaccharide (a bit like playing pinball on the table ...). Because the density of metabolites is relatively small, they float lightly on the surface of coconut water, and when they accumulate more, they become a thick layer of white gel ~ that is, the big one poured out in the above picture.

Sterilization

As the cultivated food, it needs to be sterilized at high temperature ~

Diced and selected

Then a whole piece of coconut goes through the following dicing machine and crashes! Cut it into our common square bulk coconut ... (I can't find a suitable schematic diagram at the moment, so I'll make it up later)

If it is a fruit that needs to be cut into pieces, such as apples, there are two more processing steps.

Then there is the manual selection step to pick out those whose appearance and color are unqualified, and remove them ~

Final treatment

Finally, all the coconut seeds are poured into a vat filled with clear water to wash away the residual acetic acid ...

Although the main component of coconut is cellulose, which cannot be digested and absorbed by human body, the heat is almost equal to no ...! Before it reaches our mouth, it is often boiled with a lot of sugar, which means a lot of calories are attached ... < P > This means that even if you order sugar-free milk tea with your little brother, if you add a coconut, there is a lot of sugar ... It doesn't matter, my friend, don't drink all-sugar milk tea on weekends, don't you think it's all? ! Is too tender coconut without coconut meat? 3

Authentic coconut must have coconut meat.

Coconut meat is the endosperm of coconut. Also known as coconut pulp. After taking coconut pulp, break the endocarp.

Coconut juice and coconut meat contain a lot of protein, fructose, glucose, sucrose, fat, vitamin B1, vitamin E, vitamin C, potassium, calcium and magnesium. Coconut meat is white as jade, fragrant and crisp;

coconut juice is cool and sweet. Coconut meat and coconut juice are delicious fruits suitable for all ages.

Extended information:

Coconut is native to Southeast Asia, Indonesia and the Pacific Islands.

it is mainly distributed between 23 s and 23 n in Asia, Africa and Latin America, with the most in equatorial coastal areas. The main producing areas are the Philippines, India, Malaysia, Sri Lanka and other countries.

China, Guangdong southern islands, Leizhou Peninsula, Hainan, Taiwan Province and tropical areas in southern Yunnan are all cultivated.

The average annual temperature of coconut is 26-27℃, the annual temperature difference is small, the annual rainfall is 13-23mm, and it is evenly distributed, and the annual sunshine is more than 2, hours

The coastal areas below 5m are most suitable. Coconut is a tropical light-loving crop, which grows well under the conditions of high temperature, rainy, sunny and sea breeze.