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Processing Technology and Production Method of Deer Tendon Bone-Strengthening Wine
Deer tendon bone-strengthening wine is scientifically formulated with deer bone, deer tendon and pure grain liquor as the main raw materials, together with safflower, angelica and other medicinal and edible Chinese herbal medicines. Deer bone is extracted under high pressure to obtain small-molecule polypeptides that can be absorbed by the human body; deer tendon and Chinese herbal medicines are extracted by hot reflux and subjected to low-temperature sedimentation. The finished wine body is clear and transparent, lustrous, golden yellow, with a harmonious and mellow taste. Deer tendon bone-strengthening wine has the biological effect of strengthening tendons and bones; the compound deer tendon bone-strengthening wine is based on "nourishing and strengthening, supporting healthy energy and consolidating the constitution" and is used for rheumatic pain and cold arthralgia and other symptoms. This wine is a
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Detailed Explanation of Key Points on Sleeper Fry Breeding Technology
Sleeper, commonly known as "puyu," has a high meat content, delicious flesh, and rich nutrition, with market demand exceeding supply, and fry supply has become the main factor affecting sleeper aquaculture. 1. Broodstock selection: Broodstock can be purchased from the market or selected from naturally caught broodstock, choosing robust, disease-free, and injury-free individuals of 2 to 3 winter ages, requiring females above 100 g and males above 150 g. 2. Broodstock cultivation: The pond used for breeding requires a flat bottom, an area of 1 to 3 mu (1 mu = 667 sq m
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Cage Culture Technology for Silver Carp and Bighead Carp Fingerlings: Using Small and Medium-sized Reservoirs as Broodstock Bases
As the main drinking water source for Beijing, Miyun Reservoir plays a decisive role in the capital's economic development and social stability. In order to scientifically convert the nutrients and aquatic organisms in the water body of Miyun Reservoir, purify the water quality, and protect this basin of "water of life" for the capital, after the cancellation of cage fish farming, the Miyun County government increased the amount of fingerlings stocked, releasing 485,000 kg, nearly ten million individuals, of silver carp, bighead carp, bream, grass carp and other fingerlings into Miyun Reservoir each year, aiming to reduce the nutrient load of the water body through fishery production. However
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Key Points of Jujube Drying Processing Technology and Detailed Production Methods
(1) Process flow: Raw material selection → blanching → drying → packaging. (2) Operating points: Selection of raw materials: Choose varieties with thin skin, thick and dense flesh, high sugar content, and small pits. Before drying red jujubes, generally only a simple sorting is needed, with no other treatment. Blanching: First blanch the jujubes in boiling water for 5-10 min, cool immediately, then spread out to sun-dry, which can improve the quality of the dried jujubes. Natural drying: Sun-drying red jujubes is relatively simple; generally choose
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Full process detailed explanation of the processing technology for Baizhi mushroom strips
I. Origin of the name: Baizhi mushroom strips, whose full name is "Siwei Baizhi mushroom strips," are named after the beef tripe-like food. They are made by cutting oyster mushroom caps into long mushroom strips 0.5-1 cm wide, resembling white beef tripe, and the flavor is mildly salty, mildly spicy, mildly sweet, and mildly sour as a ready-to-eat food or convenience food. II. Process flow: rinse oyster mushrooms -> shred and rinse -> color protection and blanching -> cool and fill jars -> pour in broth and seal -> sterilize and cool. III. Basic operating procedure: (1) Shred the caps. Harvest large oyster mushrooms at less than 80% maturity,
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Key Production Technology Points for Flat-Bed Cultivation and Successive-Generation Cultivation of the Elm Oyster Mushroom (Pleurotus citrinopileatus)
The elm oyster mushroom (Pleurotus citrinopileatus), due to its strong growth vigor, good stress resistance, ease of cultivation and promotion, and high biological efficiency, has very broad development prospects in Shandong Province. Shandong Province is a major cotton-growing province, and in recent years the cotton planting area has risen sharply, with cottonseed hulls being of high quality and low price. The following is an introduction to the production technology for cultivating the elm oyster mushroom using cottonseed hulls as the main substrate, employing fermented substrate flat-bed cultivation and successive-generation cultivation. I. Spawn Production 1. Spawn Selection Select strains with strong growth vigor, good stress resistance, high and stable yields, and a broad temperature adaptation range, such as Yuhuang-1 and Yuhuang-2. The mycelial growth temperature is 5-35 degrees, with 20-30 degrees being suitable; the fruiting body differentiation and growth temperature is 10-30 degrees, with the optimum temperature being 8-25 degrees. It is tolerant to carbon dioxide. Under conventional cultivation, the biological yield can reach 150%, and under successive-generation cultivation, the conversion rate can reach 200%. It is an excellent strain suitable for cultivation in Shandong Province.
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Detailed Explanation of the Production Technology of Goji Berry Cola Beverage
Goji berry (Lycium barbarum) belongs to the Solanaceae family of shrubs and is a precious medicinal material renowned both in China and abroad. In China, it is mainly distributed in Ningxia, Gansu, **, Inner Mongolia, Hebei and other provinces. Traditional medicine holds that goji berries have effects such as "moistening the lungs, clearing the liver, nourishing the kidneys, tonifying qi, promoting essence, supporting yang, replenishing deficiency in the elderly, strengthening bones and muscles, dispelling wind, and improving eyesight," making them a good tonic medicine. Modern medicine holds that the goji polysaccharides contained in goji berries have the function of "regulating and enhancing human immune function," making them the best raw material for developing functional foods. In addition to good medical and health benefits
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Production technology of wolfberry (goji) juice concentrate powder and wolfberry juice powder containing wolfberry polysaccharides
1. Technology introduction: The use of solubilization and filter-aid technologies has made the industrial production of wolfberry (goji) extract a reality. The wolfberry extract product has good instant solubility, and the solution is crystal clear and transparent with no precipitation or layering, solving technical problems such as turbidity, precipitation and layering of wolfberry juice and raising the product quality grade. Low-temperature vacuum concentration and two-stage vacuum low-temperature drying technologies give the product excellent color, aroma and taste, with very little loss of nutrients during processing. Enzyme hydrolysis technology is adopted to improve extraction efficiency and moderately adjust the viscosity of the slurry, ensuring product
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Detailed Explanation of the Processing Technology and Production Methods of Crude Tea
The crude tea processing procedure is a process of repeated operations of sifting, cutting, selecting, picking, and pan-firing. The ordering of each process, the number of repetitions, and so on must all follow certain principles. 1. Sift first, then winnow. Winnowing mainly separates the light and heavy tea leaves and distinguishes superior from inferior quality. Only when the tea material is the same in length, size, and thickness can the light and heavy be separated most effectively and superior from inferior quality be distinguished clearly. Therefore, before winnowing, sifting must be carried out first. 2. Re-fire first, then cut. Generally, the head tea on the sieve surface
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Key points of fresh tea preservation and storage technology: tea leaves are less likely to deteriorate even after long storage
● Vacuum extraction and nitrogen filling preservation. Vacuum extraction and nitrogen filling preservation uses nitrogen to replace the air inside the packaging bag, preventing tea oxidation and thereby achieving the goal of preventing tea aging and deterioration. When green tea is packaged with nitrogen in aluminum foil bags, after 6 months of storage, the vitamin C content can remain above 96%. During the nitrogen filling process, special attention must be paid to the firmness of the packaging bag seal, and insufficient nitrogen filling or gas leakage must be prevented. Before nitrogen filling packaging, first extract the air from the bag to create a vacuum state, then fill it with nitrogen and
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