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Detailed Explanation of Processing Methods and Making Techniques for Flavored Dried Fish
Using fish such as rays, white eels, and sea catfish, which inherently have an off-odor, as raw materials, a dried fish product is made that has advantages including good appearance, little fishy odor, resistance to mold, good storability, good surface color after heating and preparation, and a strong fish aroma. The production method involves taking fish meat with the head, internal organs, etc. removed and seasoning it by methods such as immersion in a 0.1-0.5% (by weight) xylose aqueous solution (or a mixed seasoning liquid containing 0.1-0.5% xylose). Then it is sun-dried or hot-air dried at 60°C or below to make the dried product.
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Method and Technology for Processing Waste Silk into Plastic Wrap
The "National Institute of Agrobiological Sciences, Silk and Insect Agricultural Technology Research Institute of Japan" conducted "Research on the Development of Silk Fibrillation and Silk Paper for Packaging." Their fruit and vegetable plastic wrap made from silk as a raw material did indeed achieve certain results. Using inferior cocoons that cannot be reeled or waste silk as raw materials, through processes such as cocoon boiling and reduction treatment, they manually stretched and expanded the cocoon layers into silk strands, then after careful beating, cut the silk fibers to make silk pulp equivalent to papermaking raw material. This was mixed in equal halves with specially made regenerated cellulose, and processed in the manner of washi (Japanese paper) to produce
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Processing Method and Production Technique for Spiced Candied Carambola
This product is made by candying fresh carambola with spices. The processing technique is as follows: 1. Raw material preparation: After washing the fresh carambola, remove the ribs and cut it lengthwise into single segments, then slice into long petal-shaped thin pieces. 2. Hardening treatment: Use alum or calcium bisulfite as the hardening agent. Soak in a 3% alum solution or 0.2% calcium bisulfite solution for 6-8 hours, remove, drain off the water, and prepare for spiced candying. 3. Spiced candying: For every 50 kg of fresh carambola slices, prepare a mixed powder made from equal amounts of clove, dried tangerine peel, and licorice ground together
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Detailed Processing Technology of Sulfur-Free Low-Sugar Dried Apricots
Yanggao Jing apricot is one of the four famous apricot varieties in Shanxi Province, with a single fruit weight of 34.8g, containing vitamin C 10.4mg/100g, refractive sugar 13.1%, reducing sugar 4.7%, and acid 2.4%. This variety is the best variety for processing dried apricots; its apricot fragrance is strong, its pit yield is low, and its acid content is high, the highest among all varieties. Yanggao dried apricots are golden-yellow and translucent, with soft flesh and a sweet-sour taste, making them a premium product among preserved fruits. The products were once exported to Southeast Asia, Japan and other countries, and were praised in Japanese supermarkets as "Chinese
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Detailed Explanation of Sweet Garlic Processing Techniques and Methods
Garlic should be processed immediately after harvest. Select garlic heads with neat, plump bulbs, white skin color, and fresh, tender flesh as raw materials. First cut off the roots and leaves, leaving a false stem 2 cm long, peel off the thick old garlic skin wrapped outside, namely the scales, wash clean and drain off water, using 5 kg of salt per 50 kg of fresh garlic. In the jar, each time a layer of garlic heads is placed, a layer of salt is sprinkled, until the jar is more than half full. Separately store an empty jar of the same size for changing jars. Changing jars can make the salting degree of the garlic heads in the upper and lower parts uniform and consistent. Change jars once each morning and evening. Continue until the brine can reach
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Detailed Explanation of the Processing Method and Production Steps for Sweet and Sour Crispy Ginger
Sweet and sour pickling of vegetables: this type of product mostly uses garlic, cucumber, radish, ginger, and similar ingredients for processing. The process includes: raw material handling, draining and air-drying, placing into a jar with a prepared liquid for pickling and preservation. The pickling method is as follows: 1. Raw material salting: select fresh tender ginger, wash it, scrape off the ginger skin, or use an emery wheel with a rubber head to remove the ginger skin through friction, then rinse clean. Add salt for salting. First add a thin layer of salt in a pool or jar. One layer of salt, one layer of tender ginger, with a salt amount of 20%. Periodically turn the jar so that
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Detailed Explanation of the Processing Technology and Production Method of Ginger Juice Soft Candy
This product sells well on the market because the soft candy carries the flavor of ginger. The processing technology is as follows: 1. Raw material processing: select fresh young ginger, remove rotten ginger, and peel it by manual scraping or rubbing; chop it and put it into a pulping machine to make a slurry. The amount of water added depends on whether the ginger is old or young; older ginger can have a little more water added, while young ginger should have a little less water added. 2. Juice extraction by filtration: use pressing or a cloth bag to remove the residue and obtain ginger juice. The ginger residue can be comprehensively utilized after drying. The ginger juice is heated for sterilization and set aside. 3. Gelling agent treatment: the soft candy uses
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Traditional Processing Methods and Storage Techniques for Schisandra chinensis
The fruit of Schisandra chinensis is a traditional Chinese medicinal material with a long history of use and is sold well both domestically and internationally. Schisandra chinensis is sour and sweet in taste, warm in nature, and enters the lung, heart, and kidney meridians. It has the effects of astringing the lungs, nourishing the kidneys, promoting fluid production, stopping sweating, and securing the essence. It is used to treat conditions such as cough and asthma due to lung deficiency, dry mouth and thirst, spontaneous sweating, night sweats, emaciation from injury, seminal emission and spermatorrhea, chronic diarrhea and chronic dysentery. It is mainly produced in Liaoning, Jilin, Heilongjiang, and Hebei, among other places. I. Collection and Processing of Schisandra chinensis 1. Raw Schisandra (dried): Every year from September to October, when the fruit of Schisandra chinensis turns
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Harvesting, Processing Methods and Key Technical Points for Dwarf Lilyturf (Ophiopogon japonicus)
Dwarf lilyturf is harvested in the first or second ten days of April of the second or third year after planting. Choose a sunny day, first plow the soil to a depth of 25 cm so that the dwarf lilyturf is turned up, shake off the soil, cut off the tuberous roots and fibrous roots, put them separately into bamboo baskets, and place them in running water, trampling and rubbing them with the feet to wash away the mud and sand. Spread the washed dwarf lilyturf on a drying mat or in a drying yard to sun-dry; once the water has dried, rub it gently with the hands, then sun-dry again after rubbing, repeating this several times until the fibrous roots are rubbed off, then sun-dry until completely dry, and sieve out impurities to finish. If rainy weather occurs, use a gentle heat of 40-50°C to dry for 15-20 hours
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A Detailed Guide to Scorpion Venom Collection and Processing Methods
I. Scorpion Venom Collection When a scorpion is provoked, out of its instinct for defense or attack, it will release venom from its venom sac. Scorpion venom collection is carried out based on this principle. The commonly used methods for collecting scorpion venom include the tail-cutting method, the artificial stimulation method, and the electrical stimulation method. (1) Tail-cutting method: With one hand, use tweezers to grip both sides of the fifth segment of the scorpion's posterior abdomen; with the other hand, use scissors to cut off the scorpion's tail segment. After crushing it, immerse it in physiological saline to extract the toxic portion. Collect the toxic liquid, place it in a container, and then make it into dried venom powder.
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