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A Detailed Guide to Practical Techniques for Shiitake Mushroom Processing and Fresh-Keeping
When harvesting shiitake mushrooms, place them gently in plastic baskets without squeezing or deforming them, then remove impurities from the fruiting bodies, pick out damaged mushrooms, trim the base of the stems, and sort them according to cap size, thickness and moisture content, arranging them on bamboo blinds or reed mats in a ventilated place. They should be processed promptly; piling them together for a long time will reduce quality. 1. Drying shiitake mushrooms (1) Sun-drying: For mushrooms to be sun-dried, stop spraying water directly on the fruiting bodies 2-3 days before harvest to avoid excessive moisture content in the fresh mushrooms. Harvest promptly when the fruiting bodies are 70-80% mature, the partial veil has just broken, and the cap edges curl inward in the shape of a copper gong. It is best to harvest on a sunny day; after harvest, use stainless steel scissors to trim the stem base, sort according to cap size, thickness and moisture content, spread them gill-side up on reed mats or bamboo blinds, and place them in sunlight to dry. Generally, about 3 days of drying is needed to reach full dryness.
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Harvesting and Fresh-keeping Methods for Cut Leaves of Japanese Spindle
[Other Chinese Names] Yagi, Dongqing Weimao, Fufangshu, Haiweimao, Huangzhualongshu, Jiaweimao, Maixiang, Japanese Euonymus, Sijiqing, Zhengmu [Family and Genus] Celastraceae, Euonymus [Place of Origin] Japan, China [Plant Characteristics] Japanese spindle is an evergreen shrub or small tree. The plant height can reach 8 m. The branchlets are green. The simple leaves are opposite, obovate or narrowly oblong, 3-6 cm long, with an acute or obtuse apex, a broad wedge-shaped base, and finely blunt-toothed margins, smooth, leathery. [Cut Leaf Harvesting] Harvested part
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Harvesting and Fresh-keeping Methods for Cuttings of Amorpha fruticosa, an Open-field Flower
[Other Chinese names] Mianhuai [Family and genus] Fabaceae, Amorpha [Place of origin] North America [Plant characteristics] Amorpha fruticosa is a clumping shrub. Plant height 1-4 m. Branches grayish blue. Odd-pinnate compound leaves alternate; leaflets 11-25, oblong. [Cutting harvest] The harvested part is the first-year woody branch of Amorpha fruticosa, preferably 1-1.5 cm in diameter. To obtain the ideal propagation results, top branches with shorter internodes and full growth should be selected. Pay attention to reasonable cutting collection so as not to affect
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What are the correct methods for storing honey to keep it fresh?
Honey is rich in nutrients and health-promoting properties, and has a sweet, fragrant taste. However, because honey is a liquid substance, with all its components coexisting in an aqueous solution, quality problems can arise if it is stored improperly. If its nutrients or aromatic substances are lost, its nutritional value and health benefits will be reduced, and its taste will deteriorate, so keeping honey fresh is extremely important. The reasons honey quality changes are very complex; under certain conditions, various components may undergo physical and chemical changes. For example, sucrose can decompose
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How to Store and Preserve Fresh Peaches? Practical Tips Shared
Fresh peaches have a short storage life and are prone to rotting and spoilage. If the following preservation methods are adopted, the supply period of fresh peaches can be extended and economic benefits improved. 1. Harvest without injury, grade and package. To judge the maturity of peach fruit: first, after the fruit has fully developed, the skin begins to lose its green color, the flesh is slightly firm, and colored varieties have basically reached full color - this is the firm-ripe stage. Second, when the background color of the fruit is green or light green and the fuzz on the fruit surface begins to color - this is the seven-to-eight-tenths ripe stage. Fruit at the firm-ripe stage and the seven-to-eight-tenths ripe stage stores better and tolerates long-distance transport. Because peach maturity is uneven, most
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New fresh-eating tomato variety Jinxiang Fanbao: high yield, high quality and multi-resistance
High-yield, high-quality and multi-resistant new fresh-eating tomato variety "Jinxiang Fanbao". Variety source: this variety was developed by the Jinxiang Research Institute of the Jinxiang Group using a method combining hybrid crossing with pedigree selection, and was bred over five years and six generations as a new fresh-eating tomato variety. Characteristics: the true leaves of the seedlings are lobed, the leaf color is dark green, and it is semi-determinate. The average plant height is 86.5 cm, the flowers are bright yellow, with 6 stamens, 6 pistils and 6 sepals each, the first inflorescence is borne on the 6th-7th node, the internode length is 5 cm, the stem diameter is 0.8-1.0 cm, the young fruit has no shoulder, and the mature fruit is red,
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How to make braised tilapia with pickled mustard greens, fresh, savory, appetizing and great with rice
Ingredients: one tilapia (about 500 g), half a pack of pickled mustard greens, washed and shredded (authentic Chaoshan pickled mustard greens are best), two or three scallions cut into sections, three or four slices of ginger cut into shreds, and the seasonings are light soy sauce, cornstarch and salt. One more note: my family never uses monosodium glutamate in cooking, to keep the original flavor. Method: wash the fish, score it crosswise and lengthwise on both sides to let the flavor seep in, then on the fish body
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Pear Fruit Storage and Fresh-Keeping Methods and Technical Key Points
Different pear varieties and types require different optimal temperature, humidity and optimal gas composition standards. For newly bred varieties, experiments must be conducted to determine the suitable temperature, humidity and optimal gas composition required for their storage, so that temperature and humidity control and gas composition regulation can be effectively carried out during storage to achieve the best storage results. Pear fruits are broadly divided into two major types. 1. Crisp-fleshed type varieties: The white pear system and the sand pear system mostly belong to the crisp-fleshed type. Generally, crisp-fleshed varieties, after harvest
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Detailed Guide to Apricot Storage and Fresh-Keeping Methods and Techniques
Storage and Fresh-Keeping of Apricots 1. Determining the Suitable Harvest Maturity of Apricots Determining the suitable harvest maturity is key to storing apricots. The judgment of maturity can be determined based on factors such as the number of days of fruit development, changes in fruit color, the texture of the peel and flesh, the aromatic flavor of the fruit, and the firmness of the fruit's attachment. Apricots intended for storage should be harvested when the fruit has reached the inherent size of the variety, the fruit surface has turned from green to yellow, the sun-facing side shows the variety's inherent color, the flesh is still firm, nutrients have been fully accumulated
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Premium introduction of Xianmi Jujube, a new fresh-eating jujube variety
1. Early on the market: it ripens in early September (Zhanhua winter jujube ripens in early October), so it can be marketed during the Mid-Autumn Festival. It can also be picked and sold in late August at the wax-ripe stage, when the flesh is relatively crisp, with little residue, abundant juice, a rich and sweet taste and flavor, and a quality that has already reached the upper-intermediate level. 2. Large fruit: the fruit is short and round, with a purplish-red skin, thin skin and thick flesh, and a very small pit. The average single-fruit weight is 28 g (Zhanhua winter jujube is 14 g), and large fruits reach 40 g, giving it excellent external marketability. 3. Excellent quality: the flesh is extremely fine, especially crisp, very juicy,
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