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How to Make Candied Pear Preserves and Detailed Steps
Selection of materials: choose pears that are uniform in fruit shape and size, at 70% to 80% ripeness, with thick flesh, low moisture content, and free from insect damage and mechanical injury. Peeling and coring: boil an approximately 3% sodium hydroxide solution, put the pears into the pot and boil for 15 minutes, remove them and rinse in clean water to remove the peel. Then use a fruit knife to cut the pears in half and remove the cores. Sulfur fumigation: put the pear pieces into a sulfurous acid solution containing 0.1% to 0.2% sulfur dioxide and fumigate for 4 to 8 hours (if the solution concentration is high, the time should be shorter). Then rinse with clean water and drain
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Snake breeding and selection is carried out in three steps, with the specific methods explained in detail
Strengthening the artificial breeding and selection of snakes is of great significance for improving the reproductive survival rate, growth and development speed, product quality and economic benefits of snakes. It is a task that cannot be neglected in a snake farm and must be carried out year-round with persistent effort. In breeding and selection, the following three points should be done well: 1. Selection of breeding eggs. The breeding eggs placed in incubation must be fresh and of high quality. Eggs stored for a long time have a low hatching rate and a high mortality rate, and the hatchling snakes are weak and grow slowly. Therefore, the female snake should be checked frequently before laying eggs, and when the eggs are found to be approaching the cloaca,
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How to make peppercorn-salt broad beans crispy? Detailed steps
Ingredients: 500 g dried broad beans, 50 ml peanut oil, 15 g Sichuan peppercorn salt. Method: 1. Wash plump dried broad beans free of insect damage with water, soak for 2 days (changing the water 1-2 times daily), then remove, drain well, and air-dry until dry. 2. Heat an iron wok over high heat, add the peanut oil and heat until 70% hot, pour in the broad beans and stir-fry for 10-15 minutes, then switch to low heat and continue stir-frying; when the broad bean skins turn dark red and give off a toasted aroma, remove from the heat.
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Detailed Explanation of the Processing Methods and Steps for Peeled Garlic
1. Seed selection. The garlic should be mature, dry, clean, with intact outer skin, free from insect damage and mildew, and overly small cloves and single-clove garlic should be removed. 2. Clove separation and soaking. Separate the cloves by hand, remove the garlic stalks and outer skin, keep the inner skin, soak in clean water for 12 hours, and change the water at appropriate times. 3. Peeling. Remove the garlic stem ends, inner skin, and the transparent garlic membrane attached to the garlic head, without damaging the garlic flesh. Then rinse clean. 4. Grading. According to clove size, grade one is 230-300 cloves per kg
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Processing method and production steps for candied persimmon slices
1. Raw materials. Choose persimmons whose skin has turned yellow and that have been de-astringented as the raw material. 90 kg of persimmons, 30 kg of granulated sugar, 20 kg of salt. 2. Raw material handling. Wash, peel, cut in half, remove the calyx, and rinse clean with water. 3. Soaking. Soak the persimmon fruit in a 5%-6% salt water solution made with 5 kg of salt and water for 12 hours; the water must submerge the persimmon fruit. To prevent the persimmon fruit from oxidizing and turning black, soak while processing. 4. Salting. Take the remaining 15 kg of salt and the persimmon fruit and, in a layer of persimmon
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The correct method and steps for repotting and changing the soil of bonsai
Whether to repot a tree bonsai can be decided based on the following aspects: (1) Generally, small bonsai are repotted once every 1 to 2 years, medium bonsai once every 2 to 3 years, and large bonsai once every 3 to 5 years. In the case of old tree stump bonsai, repotting can be spaced out by several more years. (2) For tree species that grow vigorously and like fertilizer, repotting should be done more often and the interval should be shorter; for tree species that grow slowly and need less fertilizer, repotting can be done less often and the interval can be longer. Old stump bonsai of the pine and cypress type are not suitable for frequent repotting. (3) Tree species with luxuriant branches and leaves and well-developed root systems should be repotted frequently.
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How to store dried shiitake mushrooms? These four steps you need to master
1. Choose appropriate packaging materials: Choose packaging materials with good moisture resistance, airtightness and sturdiness. At present, it is best to choose polyethylene as the inner packaging and a thick cardboard box as the outer packaging. Polypropylene can also be used as a packaging material, but polyvinyl chloride must not be used, to prevent chloride ions from penetrating into the shiitake mushrooms. 2. Place desiccant: In the container used for sealed storage of dried shiitake mushrooms, place desiccants such as quicklime, anhydrous calcium chloride or silica gel (after packaging treatment), which can prevent the dried shiitake mushrooms from absorbing moisture and becoming moldy, and stop oxidation reactions from occurring. 3. Store at low temperature away from light: sealed
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Detailed recipe and steps for clay pot fish head
One fish head, scaled and washed clean, a little scallion and ginger. Tofu is essential. If the fish head is too big, it needs to be cut into pieces, otherwise it is inconvenient to eat. Prepare a wok, add oil, the oil should be hot. Put clean water in the clay pot and set aside. Add the scallion and ginger, and stir-fry. Add the fish head and stir-fry, add a little cooking wine. Then put it into the clay pot. After it comes to a boil, add the tofu. Add salt and simmer over low heat for 10 minutes, and it is ready.
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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 Apricot Juice Processing Methods and Production Steps
Process flow: Material selection → washing → crushing → pre-cooking → pressing → coarse filtration → clarification → fine filtration → homogenization → deoxygenation → adjusting sugar-acidity → canning → sterilization → finished product. Processing key points: For selecting and washing apricots to make apricot juice, the fruit should have good flavor, slightly higher acidity, be easy to juice, yield plenty of juice, be freestone, have orange-yellow flesh, be fully ripe, free of insects and free of damage. Before processing, wash the apricots with clean water, cut them in half, and remove the pits. Crushing and pre-cooking: It is best to cut the apricot flesh into small pieces of 3mm-4mm,
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