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Detailed Explanation of Key Processing Techniques and Operation Methods for Garlic Flakes
Processing garlic into dehydrated garlic flakes not only preserves the unique flavor of garlic, but also makes storage, transportation, and consumption convenient. 1. Process flow: Sorting → Cleaning → Slicing → Rinsing → Dehydration (drying) → Moisture equilibration → Grading → Packaging → Finished product. 2. Key process points (1) Material selection. Select white-skinned garlic heads with large cloves, no shriveling, and free from rot, pests and diseases, severe damage, and scars.
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Key Points and Detailed Operation Methods of Tea Plantation Harvesting Techniques
(2) Tea harvesting: The object of tea plantation harvesting is the new shoot, which is the main nutritional organ of the tea plant and the "factory" where the tea plant manufactures nutrients. To resolve this contradiction well, the key is to implement rational harvesting. Rational harvesting means, according to the growth characteristics of the tea plant, correctly resolving the relationship between harvesting leaves and retaining leaves on the tea plant. Through harvesting, achieve the combination of increasing yield and improving quality; the combination of increasing production in the current year and current season with extending the economic age of the tea plant. Tea harvesting requires mastering the following links. 1. According to standards and
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Detailed Explanation of the Key Operational Points of Top Grafting Technology for Jujube Trees
Due to variation arising from long-term cultivation of varieties, the quality of jujube trees currently planted in various regions differs considerably. In the case of the golden silk jujube (Ziziphus jujuba 'Jinsixiaozao'), there are dozens of phenotypes in Jinghai, Tianjin alone, and the size and shape of their fruit vary greatly; determination of their contents has shown that the differences are also considerable. The harvested jujube products have poor uniformity in appearance. This greatly lowers their commercial price and reduces farmers' economic income. To effectively solve this problem and make the fruit of the same jujube orchard attain uniformity
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Detailed Explanation of Garlic Irradiation Preservation Technology and Key Operational Points
After garlic matures, it begins to sprout and enters the reproductive growth phase of cell division, which results in cloves scattering, shriveling, and loss of nutrients during storage, rendering it unfit for consumption. During the dormant period, Y-ray irradiation processing is used, utilizing radiant energy to damage the sprout buds of garlic cloves, inhibit their normal growth, prevent sprouting, reduce nutrient consumption during storage and transport, ensure commodity quality, and meet hygienic standards for safe storage. This is what is commonly known as garlic irradiation preservation technology. Garlic harvesting and pre-treatment. Garlic
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Processing Flow and Operating Methods for Making Vinegar from Sweet Potato
1. Process flow: raw material treatment -- adding bran koji and yeast culture -- saccharification and fermentation -- acetic acid fermentation -- adding salt and post-ripening -- leaching vinegar -- aging -- sterilization and blending -- finished product. 2. Key points of process operation: ① Ingredients: 100 kg dried sweet potato, 50 kg coarse rice husk (rice chaff), 40 kg yeast culture, 175 kg fine rice husk (unified rice husk), 50 kg bran koji, 40 kg acetic acid bacteria seed, 3.75-7.5 kg salt. ② Raw material treatment: grind the dried sweet potato into powder. When mixing with the unified rice husk, while mixing
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Detailed Explanation of Lily Propagation Techniques: Common Methods and Key Operation Points
Mainly propagated by scales, bulbs and bulbils. I. Cultivating seed bulbs (1) Scale propagation When lily leaves begin to turn yellow in autumn, select robust disease-free plants, dig up the bulbs, cut off the base to separate the scales, take the inner-layer scales, and from September to October on prepared beds, open furrows and plant them at a plant spacing of 3 cm and a row spacing of 17 cm, cover with 3 cm of soil, and cover with grass to preserve moisture. After planting, small bulbs grow from the cut surface, develop into new plants in the spring of the 2nd year, and in autumn are either transplanted for final planting or continuously cultivated for 3 years; the large ones are dug up for
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Key Points and Detailed Operation Methods of Lily Whitening Processing Technology
Lily is one of the important health vegetables. The traditional processing method is to blanch the harvested lily and then dry it in the sun. Lily dried by this method still has a relatively high moisture content, is not resistant to storage, and is prone to discoloration. In the past, people used sulfur fumigation to maintain the whiteness of lily, but lily processed by this method is harmful to people's health. Now the dehydration method is used to dry lily, the moisture content is low, and after color protection, blanching and dehydration, discoloration is not likely to occur, which better solves the quality and safety problem of lily caused by sulfur fumigation.
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Correct Methods and Operating Procedures for Venom Collection from Snakes
There are two methods for collecting snake venom: "dead collection" and "live collection." "Dead collection" is a special *destructive method in which the venom glands are excised from the head of a venomous snake cut off by a processing facility, or from rear-fanged venomous snakes and sea snakes with low venom yield after they have been anesthetized and killed; it is used only occasionally under special circumstances. Generally, the "live collection" method is used so as to make full use of snake resources. Several "live collection" methods are briefly introduced below. (1) Electrical stimulation venom collection method: This method uses a weak electrical stimulation device such as a "needle anesthesia instrument," with a specially made electrode to stimulate the inner wall of the snake's mouth.
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Detailed Explanation of Mutton Processing Methods and Operating Steps
Cured Mutton: Remove the fat membrane and tendons from the mutton, and cut into long strips along the grain of the meat. Ingredients per 100 kg of mutton: 5 kg salt, 1 kg each of white granulated sugar and baijiu (white liquor), 0.3 kg Sichuan pepper, and 100 g five-spice powder. Evenly spread the well-mixed ingredients over the surface of the meat strips, place in a vat and cure for 3 to 4 days, turning the contents once midway. After removing from the vat, wash off the auxiliary ingredients with clean water, thread with string and hang to air-dry, or place in a drying room and dry until hard and firm to obtain the finished product. Rolled Mutton: Select a meat sheep weighing about 20 kg, slaughter it, skin it, remove the head, hooves and
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Detailed Explanation and Operation Methods of Pig Castration Techniques
Pig castration is one of the castration techniques for various livestock, poultry and pets. It occupies an important position in veterinary surgery and is an indispensable technique in pig production. Here a brief explanation of pig castration techniques is provided. The principle and purpose of pig castration: the ancients called the testis "shi", so removing the testis of male livestock is also called desexing, and this term has been used to this day. Of course, the castration of livestock and poultry includes not only male livestock and poultry but also female livestock and poultry. Castration of livestock and poultry is the removal of the reproductive glands of livestock and poultry, that is, the removal of the testis or ovary. Castration
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