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Clever processing of fresh garlic: easily make distinctive garlic products
In the fresh garlic market season, use general practical techniques to process it into a variety of distinctive fresh garlic products. The products are bright and plump, richly fragrant, crisp and tender, and have a certain market potential, suitable for production by households and small and medium-sized enterprises. Tender garlic chili sauce: Ingredients: 7.5 kg of mature, high-quality, large-clove fresh tender garlic; 10 kg of large, bright red, pest- and disease-free pointed chilies; 1.5-2 kg of fermented black beans; 1.5 kg of salt; 1.2 kg of baijiu; 1.2 kg of soy sauce; 20 g of monosodium glutamate. Preparation
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What kind of fish is the Mengding new loach? Let us introduce you to this freshwater fish species
Common name: Mengding new loach. Origin and season: distributed in the tributaries of the middle reaches of the Nujiang River. Description: The upper and lower lips are very thick and join into a single whole at the corners of the mouth. The lower jaw is noticeably shifted back, thereby forming a preoral chamber enclosed by the upper and lower lips in front of the lower jaw, and its inner wall is covered with dense protrusions. Males have a suborbital flap, and the first branched pectoral fin ray is thickened. A small fish, it inhabits the bottom layer of river sections with gravel substrate, feeds mainly on animal food, and is relatively few in number. Its coloration is unique and it has ornamental value.
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What issues should be noted in the export processing of fresh-keeping shiitake mushrooms?
I. Raw material selection In the processing of fresh-keeping shiitake mushrooms, the first thing to note is the freshness of the raw materials, which is an important factor determining the quality of the finished fresh-keeping shiitake mushrooms. The raw materials must be fresh, and the color must be normal; secondly, the mushroom caps must be complete and round in shape, the stems must be intact, and the mushroom bodies must retain the graceful form of natural growth; the mushroom flesh must be thick, the edges of the caps must be neatly incurred, the partial veil unbroken or slightly open, and not fully opened; the cap diameter must be no less than 38 mm; and there must be no pests or diseases, off-odors, or soil impurities. II. Raw material handling and cold storage First,
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What are the key points of preservation technology for exported fresh shiitake mushrooms?
Fresh shiitake mushrooms are not only very popular on the international market, but their price has consistently remained at -- 28 yuan RMB, with the foreign CIF price at 5-7 US dollars per kilogram. Therefore, preserved fresh shiitake mushroom exports have become another new project with high efficiency in earning foreign exchange, but exported fresh shiitake mushrooms must preserve to the greatest extent the product's natural color, shape, and the good texture of smooth caps and crisp stems. Therefore, exported fresh shiitake mushrooms must, according to international market requirements, do the following well: 1. Harvest fresh mushrooms well. To avoid fresh mushrooms having too high a water content, which causes the mushroom surface to turn black and quality to decline, do not
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Shahong Peach: An Excellent Variety in the Kingdom of Fresh Peaches
Shahong peach is a newly released high-tech variety and a rare premium peach. It was developed from the Japanese 'Cangfang Zaosheng' variety through more than ten years of systematic selection and breeding as a new fresh-eating peach variety, and was approved by the Shaanxi Provincial Crop Variety Approval Committee in September 1999. The Agricultural Science and Technology Information Service Department of the Science Association of Shaan County, Henan Province, together with relevant departments, through nearly two years of introduction trials, demonstrations, and promotion, concluded that Shahong peach is currently the unique premium peach in China, a rare gem in the kingdom of fresh-eating peaches, and could become the fresh-eating peach variety with the highest returns in the future. Its most notable characteristics are: bright color, extra-large fruit size, good firmness, and long storage and transport tolerance.
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How to Store and Preserve Peaches, Plums and Apricots for Freshness? A Detailed Guide to Practical Techniques
Peach, plum and apricot (including cherry) fruits all contain a hard stone and belong to the stone fruit category, sharing common characteristics in fruit development and postharvest physiology. It is precisely because the fruit contains a hard stone that a double-S growth curve appears during growth. Peach, plum and apricot fruits have high respiration intensity; all exhibit a respiration peak, so they all belong to the climacteric type of fruit, which determines that they share basically similar storage, transport and freshness-preservation technical measures. However, as tree species and cultivars differ, the storage, transport and freshness-preservation techniques adopted also differ. Peaches and plums are generally divided into early,
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Why can't fresh wheat chaff be fed to livestock? Farmers should pay attention
As soon as wheat is harvested, there is fresh wheat chaff. However, freshly threshed wheat chaff cannot be used directly to feed livestock (cattle, horses, donkeys, mules). Otherwise, if livestock eat untreated fresh wheat chaff, their mouths are easily punctured and inflamed by the wheat awns. If fresh wheat chaff is to be used to feed livestock, it can be soaked in 0.3%-0.5% fresh limewater for 4 hours to alkalize and soften the fresh wheat chaff, then rinsed clean with water before feeding. In this way, it is easy for livestock to digest, and it can increase calcium to make livestock strong and sturdy; the fresh wheat chaff can also be stored under natural conditions for 1 month, and fed after the wheat awns
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Freshwater shark becomes a rising new species in the aquaculture family
The freshwater shark is a new freshwater aquaculture species introduced from abroad in 1999 by the Chaoyang Aquaculture Science and Technology Park. It is native to Malaysia, Thailand, and other places, and comes in two colors, black and white. The black one is commonly known as the freshwater blue shark, and the white one is commonly known as the freshwater white shark. The freshwater shark has excellent traits in many respects. First, it has a beautiful appearance, with a pronounced hump on its back, a round belly, a conical head, and smooth, scale-free skin. Southeast Asian countries not only use it as an important game fish, but also export its fry as tropical ornamental fish. Second, the freshwater shark lives and inhabits
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Home-style recipe for celery and yellow fish shreds, tender and refreshing, perfect with rice
Ingredients: one fresh live carp, celery, chili pepper, egg white. Method: 1. Slaughter the live carp, remove scales, gills and internal organs, wash clean, wipe dry, split open and remove the bones, then cut the pure fish flesh into shreds about 7 cm long. Mix egg white and dry bean starch evenly, add cooking wine and salt and mix well, then blend with the fish shreds. 2. Cut the celery into sections about 7 cm long, remove the seeds from the pickled red chilies and cut into shreds. Mince the ginger and garlic into fine pieces. Mix soy sauce, white sugar, vinegar, monosodium glutamate, sesame oil and water bean starch with good stock to make a thickened sauce. 3. Place the wok over high
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Stir-fried Tea Tree Mushrooms with Scallops in Teriyaki Sauce: fresh, fragrant and savory, perfect with rice
"Stir-fried Tea Tree Mushrooms with Scallops in Teriyaki Sauce" is a stir-fry with a Japanese touch. The "teriyaki sauce" here is Japanese-style "meat teriyaki sauce," though a Korean-made version can also be used, and the taste will not differ much. Some old friends think this kind of sauce is a "professional" seasoning, so they rarely buy it to use at home. In fact, it is a very widely used sauce; besides Korean and Japanese cuisine, it is also commonly used in Chinese and Western cooking. This teriyaki sauce can be used to cook fish, meat, vegetables and mushrooms, mostly by pan-frying, stir-frying, braising and simmering. At home, you can use teriyaki sauce to make stir-fries and some
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