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What should be noted when processing dog skin
1. Remove all meat and greasy matter from the dog skin, lay it flat on a wooden board and rub it with coarse sandcloth or a brick until the roots of the coarse hairs are slightly visible. Take 250 g of tea-oil bran and add 2500 ml of water, bring to a boil and pour into a basin. After it cools, put in the dog skin and soak for 12 hours, then take it out and scrub it repeatedly with soap to remove the odor. 2. Take 500 g of alum and add 2500 ml of water, bring to a boil and pour into a basin. After it cools, fully immerse the dog skin, take it out after about 24 hours, place it hair-side down on a wooden board and stretch it tight,
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Detailed Explanation of Lily Storage Methods and Processing Techniques
(1) Lily Storage Methods Lily is generally stored using the cellar (pit) sand storage method, or the basket (box) indoor storage method can also be used. The specific procedure is: 1. Harvesting. When the lily plant withers and the underground bulb matures, choose a sunny day for digging. The bulbs harvested at this time have high yield, good quality and are resistant to storage. Then cut off the aboveground part and the fibrous roots and seed roots. 2. Pre-cooling. Spread the bulbs evenly in a cool and ventilated indoor area to dissipate heat for 2D3 days. The pile height should preferably be 2D3 fruit bulbs high. The heat dissipation time should not be too long, to prevent the scales from discoloring. 3. Fruit selection. Select
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Detailed Explanation of Key Points on Lily Storage and Processing Techniques
I. Storage. Freshly harvested lilies have a high moisture content and vigorous respiration; if not stored properly, they are prone to mold, which affects their medicinal efficacy and value. If lilies are stored with fine sand, they can be kept both fresh and of good quality. 1. Raw material handling before storage: Freshly harvested lilies should be placed in a shaded area, avoiding direct sunlight, to prevent the outer scales from discoloring and losing water. After digging out the lily bulbs, soil, stems and fibrous roots should be removed promptly, then complete lily bulbs that are white in color, large, fresh and free of disease spots should be selected and stored by grade. 2. Key operating points of the sand storage method: (1) In a cool room or basement, build a pool or pit of appropriate size with bricks according to the quantity of lilies to be stored. (2) First evenly spread fine sand 6-8 cm thick on the bottom of the pool or pit, then arrange the fresh lily bulbs on the sand, then cover with sand 3-4 cm thick, then arrange another layer of lily bulbs on the sand layer, and repeat this stacking in turn, with a stacking thickness of about 1 m being suitable. The sand covering the lilies should be slightly dry, so as to avoid rooting and moldy rot of the lilies caused by excessive humidity. (3) Cover the surroundings and top of the lilies with soil (or sand, rice straw) 20-30 cm thick; note that it must not be too thin, otherwise the lily bulbs are likely to dehydrate and lose freshness. (4) The storage temperature within the pile should preferably be 6-11°C; during storage, inspections should be carried out frequently to prevent the lilies in the pile from heating up and becoming moldy and rotten. If heating occurs, they should be re-stacked and stored according to the above method.
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Harvesting and Processing Methods and Technical Key Points for Lilies
In the autumn of the second year after transplanting, when the stems and leaves wither, choose a sunny day to dig them up, remove the stems and leaves, use the large bulbs for medicinal purposes and the small bulbs as planting stock. Separate the large bulbs into scales, place them separately according to large, medium and small sizes, wash off the soil, drain off the water droplets, then put them into water and blanch briefly, about 10 minutes for large scales and 5-7 minutes for small scales, remove them, rinse off the mucus in clear water, spread them out on mats to dry, and when they are 90% dry, fumigate them with sulfur, then sun-dry them until completely dry. The yield is about 200 kg of dried product per mu.
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Detailed Explanation of Key Points in Oyster Mushroom Salting Processing Technology
According to previous research results, during sealed storage of packaged bananas, the physiological indicators are: respiration rate below 80 mg carbon dioxide/kg/hour, starch content not less than 9%, soluble sugar content below 2%; the carbon dioxide concentration inside the packaging bag is 5-7%, oxygen not less than 1%, and ethylene below 1 ppm. After bananas are treated with a preservative and then sealed in a plastic film bag, they can also be stored for a relatively long time at room temperature. After removal from storage, the bananas ripen normally and have the characteristic banana flavor. The preservation and freshness retention of bananas is mainly related to pathological
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Brine Processing Method and Technical Key Points for Oyster Mushrooms
Oyster mushroom, also known as abalone mushroom, is an edible fungus that can be eaten fresh or processed into canned goods for export, and is extremely rich in nutrients. Brine processing of oyster mushrooms is simple to operate, easy to transport, and offers relatively high economic returns. Grade standards for oyster mushrooms (divided into 2 grades in total). Grade 1 mushrooms: grayish-white in color, 3-12 cm in diameter, without stems; the few with stems must not exceed 1 cm. The tissue is tender, the shape is complete, the edge of the cap has no severe shrinkage or cracks, no mud, sand or other impurities, no pests or diseases, no shrinkage or deterioration, no off-odor, and must not be soaked in water. Grade 2
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Key Processing Techniques and Practical Methods for Oyster Mushrooms Explained
Apart from a portion being sold fresh, oyster mushrooms can also be processed for storage; many methods are used for processing, among which the main ones are divided into two methods: drying and salting, briefly described as follows: 1. Drying method generally uses air-drying, sun-drying, oven-drying, etc. Sun-drying is an economical method that requires no equipment. They can also be air-dried or wind-dried. However, this method is limited by weather conditions. In production, the oven-drying method is commonly used: build a drying room, the heat source can be charcoal fire or coal briquettes, and for drying, refer to the form of a tobacco curing barn. There should be no smoke inside the room, and exhaust equipment is required. Initially, the temperature is controlled at around 35°C
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Detailed Explanation of Key Points on Oyster Mushroom Harvesting and Processing Techniques
When the caps of oyster mushrooms have fully expanded and have not yet released spores (about 80% mature), they should be harvested in a timely manner. Timely harvesting not only makes them delicious and tasty, but also results in higher yield; delaying the harvesting time not only lowers the quality of the oyster mushrooms, but is also detrimental to the growth of the next flush of oyster mushrooms. In particular, the release of large quantities of spores entering the respiratory tract of the management personnel can cause coughing and affect health; if the spores fall onto the surface of the fruiting bodies and onto the top of the substrate layer, forming a layer of white slime, they will cause the young buds and fruiting bodies to rot. Harvesting method: To ensure the quality of the oyster mushrooms, do not
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Detailed Explanation of Gastrodia elata Harvesting, Processing and Storage Techniques
Gastrodia elata is a precious Chinese medicinal herb, and doing a good job of harvesting and processing it is the most critical step in improving the quality of commercial Gastrodia elata. At the same time, Gastrodia elata has high commercial value, so proper grading and storage of commercial Gastrodia elata are also very important. The harvesting, processing, grading and storage methods for Gastrodia elata are introduced as follows: I. Harvesting 1. Harvesting time. The harvesting time for Gastrodia elata is generally from late autumn to early winter (that is, October to November). At this time, Gastrodia elata has stopped growing. Harvesting at this time is not only convenient for processing, but also beneficial for timely cultivation after harvest, and the yield of Gastrodia elata is high and the quality is good.
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Detailed Explanation of Key Points for Harvesting and Processing Gastrodia elata
Gastrodia elata is a perennial parasitic herbaceous plant. I. Harvesting of Gastrodia elata: For asexually propagated Gastrodia elata planted in winter, it is dug up in the following winter or the spring of the 3rd year. For Gastrodia elata planted in spring, it is dug up in the same winter or the following spring. For sexually propagated Gastrodia elata sown in June of the first year, it is dug up in November of the 2nd year, with 80% being commercial product and 20% being seed tubers. Therefore, the harvesting time for sexually propagated Gastrodia elata can be determined according to production needs. II. Commercial Processing of Gastrodia elata: After fresh Gastrodia elata is harvested, it begins to rot after being piled for 3-5d. Therefore, it must be processed promptly. Before processing, it should first be sorted and graded:
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