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A Detailed Explanation of the Picking and Processing Techniques of Keemun Black Tea
The picking and processing craft of Keemun black tea is fine and meticulous. The buds and leaves of one bud with two or three leaves are picked as raw material. After withering, rolling and fermentation, the buds and leaves change from green to purplish copper red, and the aroma is released, after which they are baked over a gentle fire until dry. After the rough black tea is made, it must still undergo refining. The refining process is complex and labor-intensive, and the finished tea is made through rough sifting, shaking sifting, grading sifting, tight-gate sifting, brushing sifting, cutting, air selection, picking and sorting, supplementary firing, clean wind selection, blending and packing. The high-grade Keemun black tea has a tight, fine and slender appearance, a dark glossy color, and after brewing the tea liquor is red and thick, with a fresh, fragrant and richly aromatic scent.
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Detailed Explanation of Harvesting Methods and Primary Processing Techniques for Codonopsis pilosula
1. Harvesting and Storage of Codonopsis pilosula Seeds Although one-year-old Codonopsis pilosula plants can produce a small amount of flowers and seeds, many of the seeds are shriveled and do not easily sprout after sowing, or the seedlings that emerge are weak in growth, so they are not suitable for seed use. Two- to three-year-old Codonopsis pilosula plants produce more flowers and seeds, with plump grains, high yield, and good quality, and the seedlings grown from them are robust, making them suitable for seed use. Codonopsis pilosula seeds are generally harvested from September to October, when the fruits of two- to three-year-old Codonopsis pilosula turn yellowish-white and the seeds turn brown. After harvesting, dry them in the shade, place them in cloth bags or burlap bags, and store them at low temperature; the suitable temperature is below 10°C. 2. Codonopsis pilosula
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Detailed Explanation of Harvesting and Processing Methods for Codonopsis pilosula
For direct-sown fields, harvest in the third year; for transplanted fields, harvest after two years of growth following transplanting. For medicinal Codonopsis pilosula, the harvest period runs from when the aboveground parts wither until before the ground freezes, but the best quality is obtained when harvested within the half-month before and after the White Dew solar term. When harvesting, first remove the support stakes, cut off the stems and vines, then dig up the roots. Take care not to damage the roots while digging, to prevent the loss of sap. Remove the residual stems from the dug roots, wash off the soil, and sort them by size, length and thickness into old, large and medium grades for drying in the sun. After drying until half-dry, briefly blanch in boiling water, then sun-dry or oven-dry (oven-drying must use only a low fire, with the temperature around 60°C
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Key Technical Points for Harvesting and Processing Codonopsis pilosula
(1) Harvesting: Direct-sown Codonopsis pilosula needs 3 years before it can be harvested, while transplanted seedlings are best harvested in the second year after transplanting. In autumn, after the above-ground stems and leaves turn yellow and wither, choose a sunny day and dig carefully and deeply, turning out the whole root, avoiding cuts and breakage so that the sap does not flow out and form black scars, which would reduce quality. (2) Processing: Wash the harvested Codonopsis pilosula, grade it, and process each grade separately. First spread it on a drying mat in the sun for 2-3 days; when the roots become soft from drying, tie each grade of Codonopsis pilosula into small bundles, hold the root head with one hand, and with the other hand rub downward along the root several times. The next day, sun-dry again, and in the evening gather them into ox-horn bundles, each weighing 1
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Detailed Explanation of Harvesting and Processing Techniques for Nameko Mushrooms
7-10 days after the mushroom buds emerge, when the stems are 4-5 cm long and the caps are about to open, they should be harvested promptly. The harvested mushrooms should immediately have their aged root portions cut off, then be sold fresh or sent to a factory to be made into canned products or processed into brine mushrooms. If processing into brine mushrooms, a 10% salt solution can be used; after bringing it to a boil, pour in the fresh mushrooms and stir them up and down for about 10 minutes. When the pot is boiling and rolling, quickly scoop them out, place them in cold water to cool, and finally pickle them in a saturated salt solution of 20 degrees Baume. Alternatively, use salt equal to 35% of the mushroom weight to layer mushrooms and salt in a jar, one layer of mushrooms and one layer of salt. After filling, sprinkle 2
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Detailed Explanation of the Processing Technology and Method for Peach Fruit Leather
Process flow: raw material selection → washing → cutting in half and pitting → softening → pulping → concentration → sheet forming → drying → slicing → packaging. Raw material handling: the raw materials can be high-quality fruit or windfall and defective fruit, but they must be sorted, removing insect-damaged, diseased and rotten parts, severely discolored parts, scab, black spots, etc. Wash, cut the fruit in half, and remove the pit. Softening: boil the washed peaches in water for about 10 minutes, until softened. Pulping: use a pulper with 0.6 mm screen holes
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A Detailed Guide to the Production and Processing Methods of Candied Carambola
Sour-type carambola is not suitable for fresh eating and is a low-priced raw material. After being candied in sugar, it has a unique sweet-and-sour carambola flavor. With proper handling, it is still an excellent sugar-preserved product. (1) Process flow: raw material selection -> cleaning -> cutting -> color protection and hardening -> rinsing -> sugar processing -> drying -> packaging. (2) Key operating points: 1) Raw material handling: carambola at about 80% maturity. After washing, cut lengthwise along the individual ribs into long rib-shaped thick slices, or cut crosswise into 1.5 cm thick slices, then immediately put them into a 3% alum solution, add a trace amount of turmeric powder to make a suitable yellow soaking liquid, so that the carambola slices take on a bright light yellow color. Soak for 4-6 h, remove, drain off the water, and prepare for spiced sugar processing.
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A Detailed Guide to the Processing Technology and Methods of Multi-flavor Jujubes
Multi-flavor jujube is a new type of jujube product between candied jujubes and red jujubes, with a variety of flavors, which makes up for the shortcomings of candied jujubes being too sweet with a single flavor and red jujubes having thick skins that are inconvenient to eat. I. Production process flow: raw material selection - washing and grading - scoring and sulfur dipping - sulfur fumigation and rinsing - soaking and draining sugar - baking and packaging. II. Processing key points: 1. Raw material selection: choose fresh jujubes with large fruit, small pit, loose flesh, relatively little juice, thin skin, nine-tenths ripe, white with a touch of red in color, free of pests and diseases, and not sprayed with pesticides within half a month as raw materials.
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Detailed Explanation of Key Points of Peach Quick-Freezing Processing Technology
(1) Process flow: raw material selection → pitting and color protection → blanching and cooling → peeling → packaging and adding sugar syrup → pre-cooling → quick freezing → frozen storage. (2) Key operating points. Raw material selection: after peaches are picked, ripe ones must be processed immediately; hard, unripe fruit must be ripened. Properly ripened peaches have bright color, rich flavor, and are easy to pit and peel. Pitting and color protection: after the raw material ripens, remove the pit with a small knife or a pitting machine, and immediately place the flesh in cold water to avoid contact with air and prevent discoloration. The pitting machine has fruit
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Detailed explanation of the processing and production method of almond milk beverage
(1) Process flow: sweet almond (or bitter almond) → disinfection and washing → drying → crushing and oil pressing → grinding → blending → homogenization → pasteurization → canning and sealing → sterilization → cooling and can wiping → heat preservation → inspection → packaging → finished product. (2) Key operation points: ① Almond disinfection: put the washed almonds into peracetic acid at a concentration of 0.35% for disinfection, soak for 10 minutes, then remove, rinse clean with clean water, remove and drain the water, then put the almonds into a drying room for drying. The drying room temperature is 65-70°C, and the drying time is 20
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