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Detailed Explanation of the Processing Method and Production Steps of Persimmon Leaf Tea
Persimmon leaf tea is a new product of scientific research. It is not only very popular among domestic consumers, but is also exported to Japan. This is mainly because the leaves of persimmon trees and soft jujube trees have high nutritional value. Every 100 grams of fresh leaves contains about 100 mg of vitamin C, and if dried leaves, it is as high as 3500 mg; in addition, they also contain large amounts of rutin, carotene, choline, flavonoid glycosides, amino acids, etc., which can refresh the mind and improve eyesight, reduce inflammation and relieve fever, cool the blood, stop bleeding and lower blood pressure, and can also increase coronary blood flow in the heart, and have a certain effect on preventing and treating cancers of the digestive system. The production method of persimmon leaf tea is as follows:
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Detailed explanation of how to make dried ginger slices, with simple and easy-to-learn steps
After harvesting fresh ginger, rinse it clean with water, peel it by hand or with a peeling machine, and cut it with a knife or slicing machine into evenly sized slices about 1 cm thick. Set up bamboo racks in a sealed room, place the ginger slices on the bamboo racks, and dry the ginger slices directly in the sun to obtain dried ginger slices. Where conditions permit, baking can be carried out: put the sliced ginger into a drying room, and strictly control the temperature in sequence with high, medium, and low heat. Start with high heat to gradually evaporate the moisture on the surface of the ginger slices, then lower it to medium heat and low heat, so that the ginger slices shrink and cool, becoming hard and crisp, with a moisture content of 12%
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Quick-freezing method for peaches and detailed operating steps
Fruit selection: Peaches intended for quick-freezing processing should have fine flesh, few coarse fibers, good flavor, uniform size, neat fruit shape, no pests or diseases, no mechanical injury, easy pit removal (preferably freestone varieties), and resistance to browning. Harvest at slightly lower maturity; after arriving at the plant, a processing volume for 4 to 8 days can be stored. If stored in a cold storage, the processing period can be longer, but chilling injury to the peaches must be prevented. Generally, for white-fleshed peaches, Okubo is preferred, and for yellow-fleshed peaches, Albat is preferred. Cut in half and remove pit: Cut along the suture line into two halves and remove the pit, place the fruit cups
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Detailed Explanation of Six Key Steps for Autumn Production of Edible Fungi
Qu Five: Casing soil materials, prepare in advance 1. Peat soil: As a casing soil material for edible fungi, this peat soil has the best application effect in production; however, domestic resources of this kind are relatively scarce and unevenly distributed, mostly concentrated in Northeast China and other regions. As a resource, its cost plus transportation greatly increases production costs. At present, the sales price of peat soil in the Shandong region (Jinan land price) is about 470 yuan per ton; taking the button mushroom as an example, based on an increased cost of 7 yuan per square meter of bed surface, a yield increase of 30
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Five key steps to focus on in autumn mushroom production
In autumn mushroom production, especially in the early autumn stage, there are many limiting factors, and compared with winter production, the success rate is often lower. In fact, this is also the main reason why fresh mushrooms are expensive in autumn. Therefore, mushroom growers are especially reminded: in this year's mushroom production, especially at large-scale production bases, operations should be stricter, precautions should be taken, and management should be scientific to ensure smooth production. In actual production, the following "five passes" should be mainly monitored. Substrate ratio and nutrition pass
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How to make homemade egg floss, learn it easily in a few simple steps
Ingredients and formula: 500 g fresh eggs, 10 g refined salt, 500 g peanut oil, 2 ml cooking wine, a pinch of monosodium glutamate. Method: 1. Crack the fresh eggs into a bowl, add the cooking wine, refined salt and monosodium glutamate, and beat evenly with chopsticks. 2. Put the peanut oil in a wok over high heat and heat until six-tenths done, then hold a sieve (40-60 mesh) over the wok and slowly pour the beaten egg mixture into the fine sieve, so that the egg liquid drips through the mesh into the wok and fries into fine egg threads. Once the egg threads float up, quickly scoop them out with a slotted spoon and drain off the oil. 3. Place the fried
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The recipe and detailed preparation steps for Three Fresh Steamed Dace Fish Balls
The so-called "three fresh" ingredients are loofah, king oyster mushroom and cloud ear fungus. Once combined with the flavor of dace, they better bring out its fresh sweetness, making this dish clean-tasting yet not bland, fresh yet not vulgar. Ingredients: one dace, loofah, king oyster mushroom, soaked cloud ear fungus, chopped scallions, diced cured meat, dried shrimp, cornstarch, pepper powder, chicken bouillon powder, etc. Method: 1. First fillet the dace, keeping the whole head, bones and tail aside for later use. 2. Cut the dace flesh straight into thin slices, add an appropriate amount of cornstarch, salt and pepper powder to the fish flesh, together with chopped scallions and cured
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Detailed Explanation of Wheat Grain Germination Methods and Operating Steps
The improved method is: let the wheat grains germinate before bottling and sterilizing. The storage substances in wheat grains are mainly starch, fat and protein. When the seeds imbibe water and cell physiological activity is reactivated, the activity of various enzymes increases. During germination, these substances are decomposed into simple-structured substances such as maltose, sucrose and amino acids, which are easily utilized by the mycelium, so the mycelium grows quickly. The specific procedure is: let the wheat grains used for spawn germinate all at once, with the sprouts reaching 1-2 times the length of the wheat grains, then dry them thoroughly in the sun for storage. On the day before making the spawn, soak the wheat grains for 12h and directly bottle
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Detailed Explanation of the Processing Method and Production Steps of Apricot Preserves
(l) Main raw materials (calculated for producing 100 jin of finished product): 350-360 jin of apricots, 60-65 jin of granulated sugar. (2) Material selection and pre-processing. The fruit used for producing apricot preserves should be golden yellow in color, easy to separate from the pit, fine-textured, resilient, storable, and should not become soft and mealy after ripening; it should be whole, unblemished fruit free from pests and diseases. In production, "Tiebada" and "Shanhuangxing" are generally considered ideal. After harvesting, crack the fruit open along the suture line, remove the pits and wash clean. However, for green apricots used to produce green plum-style products, they should be soaked in 15% salt water for 3 days,
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How to Make Chun'an Golden Thread Candied Jujubes and Detailed Steps
1. Use a small blade (preferably a razor blade) to make more than 10 cuts on each jujube, mainly to let the sugar penetrate more easily; 2. Soak in clean water for five or six hours to remove the astringency of the jujubes, then drain; 3. Put the drained jujubes into sugar water and boil (10 jin of jujubes with 3 jin of water). If making them to sell, add 6 jin of sugar to 10 jin of jujubes; for home consumption, 3 jin of sugar to 10 jin of jujubes is enough; 4. Boil in the water for more than an hour, then gently pinch with your hand and squeeze out the pits, and drain.
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