Although her physical strength was still very weak, Sikong Yao was in a very excited mood now, and her excitement put her in a state of energetic deception, and she proposed: "Okay, let's hurry up and give this puff tower to Mr. Hebrew, he must be in a hurry." ”

Jean said with some concern: "Let's take a rest first, isn't your physical strength not fully recovered?" ”

"Ha, it's okay, it's okay." Since breaking through the limit, Sikong Yao's physical recovery speed and all aspects of her body have been greatly improved, although she didn't realize it, but her physical recovery is very good, and she will be able to carry out normal activities in a short time, "I don't feel so bad, it's okay." ”

Jean shrugged, although Sikong Yao's situation did seem to be fine, he still proposed, "At least rest for a while, don't rush for a while." ”

Sikong Yao nodded and compromised: "Okay, then for a while, let's go find Mr. Hebrew in half an hour, is that okay?" ”

Jean agreed, "Well, that's it. ”

Jean made the cake roll with the remaining puff materials and cream, although it is not a high-level dessert, but it is better than nothing when used to replenish physical strength, and the cream itself has a high enough calorie, although there is no nutrition, but it is also a great product to replenish physical strength.

After a short half hour, Sikong Yao and Jean went to the factory to look for Hebrew, just as Hebrew had already taken care of the relationship at this time.

Jean said, "Mr. Hebrew, we have prepared a dessert for you. At the same time, she is also my cousin's favorite puff, and I believe you will be able to release your suspicions. ”

Hebrew smiled and said, "You have come at the right time, I have already taken care of the relationship, and I can give you the vanilla now." ”

Jean smiled and said, "Thank you so much, Mr. Hebrew." ”

Heber said, "It's so polite, if you want it, it doesn't hurt to give it to you directly, it's just a matter of getting up and down." ”

Sikong Yao thanked him: "Thank you so much, Mr. Hebrew, you have really helped a lot." ”

Hebrew smiled and said, "I want to thank you, tomorrow is also my wedding anniversary with my lover, and I am worried about how to please her." And so you appeared. If you want to say that you have helped a lot, you are right, by the way, what do you want to do with vanilla? ”

Jean said: "We are in the process of being a professional pastry chef. I want to make dessert inside. Vanilla is required. ”

Hebrew was silent for a moment and said, "You want to use vanilla to add flavor to the dessert itself, right?" ”

Jean nodded, "Exactly." ”

Hebrew smiled and said, "In that case." Then I'll just help you process the vanilla, and you can use it directly when you bring it back. ”

Sikong Yao was overjoyed and said, "Really? Won't it be too much trouble for you? ”

Hebrew smiled and said, "It won't be very troublesome, anyway, it's all handled by machines." If you let you refine the vanilla yourself, that's the trouble. ”

Jean nodded, it wasn't easy to deal with vanilla, and it would be great if Hebrew could help.

Jean thanked him, "Then please." ”

Hebrew introduced to Jean and Sikong Yao that the industrial vanilla will adopt the Mexican primary processing method, first of all, after the fresh beans of vanilla enter the factory, they are stacked according to different specifications, that is, maturity and size, each pile of 1,000 pods, wrapped in jute cloth and put into an eyewood box or net basket, and immersed in water for finishing. It is then immersed in a brick masonry greenhouse with a volume of 4×4×4 cubic meters, where wooden shelves are placed along the walls to place the pods. The heating room is heated by wood, the furnace is set indoors, the fuel is outside, and the indoor temperature is kept at about 65°, so if the staff is not wearing special clothing, they cannot enter the warehouse, and the indoor must be sprinkled with water frequently to saturate the humidity.

Take out the vanilla from the net basket and warm room, wrap it in a cloth and put it in a wooden box wrapped in thick felt, so that it is moisturized and sweaty, so that the pod is dark brown, take it out and expose it to the sun in the open space, let it heat up and dry quickly, and put it back into the box to sweat while the pod is very hot, and so on until the pod becomes soft.

Then it is slowly dried, the pods are placed on an indoor shelf, the indoor air is circulated, and they are taken out to the sun once every 2 days, so that it lasts for about 1 month, and finally the pods are put into a metal box to mature for sale.

Of course, the vanilla prepared by Hebrew for Sikong Yao and Jean has already been preliminarily processed, and it can be further further processed.

The deep processing of vanilla refers to the extraction of aroma components from vanilla beans, and there are many methods of deep processing. Originally, vanilla beans were ground together with white sugar to make a product called vanilla candy, and it is still used in Europe and the United States, in the early days, this vanilla candy can also be used to make desserts, because it is only grinding vanilla and white sugar together, although it is very simple, but it can not fully play the role of vanilla, if Jean and Sikong Yao are allowed to deal with it themselves, it can only be done to this extent.

However, in the development of science and technology today has been very different from the past, the current common vanilla bean deep processing products mainly include vanilla bean infusion, vanilla bean tincture, vanilla bean net oil, vanilla bean oleoresin, vanilla bean pure powder, etc., its preparation method is briefly described as follows, through the extraction of vanilla bean infusion, first rinse vanilla bean with solvent to dissolve the natural vanillin precipitated on the surface of the pod.

In the foundry, the more common ones are the extraction of vanilla bean infusion, vanilla bean tincture, and vanilla bean net oil, which are mainly used in the manufacture of perfumes.

The first is to cut the pod into small segments of one centimeter, add the cut pod with a water content of 35% in the ethanol solvent, carry out regular manual stirring in the cold macerator, and slowly discharge the leaching solution and filter it after storage for 1~3 months, and you can get the vanilla bean infusion.

As for the extraction of vanilla bean tincture, the mixture of ethanol and water is used as a solvent, and the extract of vanilla bean is obtained by extracting it in the range of 15~55 °C for 48 hours. However, the most authentic vanilla bean tincture, such as Hainan Bright Spice Company, uses a processing method of preparing vanillum bean tincture by diafiltration after three months of vanilla bean infusion. In fact, only 4 times the concentration can be achieved by diafiltration, and in order to obtain a higher concentration of extract, some or all of the solvent must be removed, and the concentration can eventually be increased to about 20 times, but the concentration of high-concentration extracts will cause the loss of volatile aroma components and produce subtle differences in taste during the concentration process. Using different solvents, the aroma of the resulting extract varies. Changing the concentration of the aqueous ethanol solution or using other solvents can achieve different effects.

Of course, Jean and Sikong Yao would not have used vanilla essential oil in desserts, and their purpose was vanilla bean powder, which is an ingredient that uses water distillation to obtain vanilla essence.

Water distillation is a very traditional method used to extract aroma substances, due to the influence of heat, it often causes oxidation, polymerization, hydrolysis of flavor components and deterioration, and it is difficult to completely retain the characteristic aroma. Although the method of steam distillation of vanilla can distill a trace amount of fractions, the extraction method not only has a high yield, but also can extract the valuable aroma components.

The vanillin beans are refined with special instruments to promote the viburnum beans to become dry, so that the vanilla beans will become very crunchy and can be ground into powder, and because the water is evaporated, the higher the vanillin content per unit of pure powder, and the taste will naturally be richer, which is exactly what Sikong Yao and Jean want.

Although it sounds like just a simple water distillation, when I really saw the equipment used in the factory, I couldn't help but be startled, the distillation instrument that was more than ten meters long was covered with all kinds of test tubes and instruments, which dazzled Sikong Yao, such a behemoth is just used to extract pure vanilla powder, you can imagine how difficult it is.

But in other words, this will also be unobtainable with manpower, extremely high-quality excellent pure soybean flour, with this layer of protection, Sikong Yao is full of confidence in the manufacture of flame ice cream, which will make her still seem to see that the medal of honor of professional pastry chefs is beckoning to her.

Thinking of this, Sikong Yao couldn't help laughing, the harvest of this trip out of practice is really not to be underestimated, first learned the trio of cherry blossom jelly in Japan, and stepped into a new realm of cooking, and then mixed with the title of a third-level gourmand and won an international award, and now he is about to become a professional pastry chef, thinking about it, I feel that some are dream-like miracles.

With the sound of steam, the vanilla beans began to change under the action of heat, first from the original plump and smooth fruit became dry and wrinkled, although very embarrassing, but the insiders know that the more embarrassing the vanilla beans, it means that the degree of extraction is more in-depth, and the relative taste is more pure, and when it is ground into powder, it is the best.

With the operation of the instrument, the vanilla beans are constantly transported through one processing link after another, and by the time the distillation is completed, the volume is less than one-third of the original, despite this, when seeing the vanilla beans being ground into powder, Sikong Yao's heart can't help but jump, the distance to become a professional pastry chef is getting shorter and shorter, (to be continued......