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Detailed Explanation of Garlic Powder Processing Technology and Production Method
Main raw material: garlic. Equipment and utensils: pulper, basin, filter, bamboo sieve, drying room or drying oven, grinder, fine sieve. Production method: Select mature garlic that is disease-free, free of spotted rot, and free of wormholes, with cloves that are pure white in flesh color, free of mold, free of deterioration, and free of sprouting. After selecting the garlic, rinse off the soil from the garlic heads with clean water, then break the garlic heads apart into cloves, soak them in cold water for about 1 hour, rub off the skin coating, scoop out the garlic cloves, and remove the spotted, diseased, and dirty miscellaneous cloves. The skin coating must be removed completely, and the remaining water drained off before crushing. Put the washed, peeled,
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Key Points of Garlic Storage Technology and Detailed Explanation of Preservation Methods
Garlic, also known as suan or husuan, is a cultivated species in the genus Allium of the Liliaceae family, in which bulbils form the bulb. Garlic originated in southern Europe and Central Asia, and was first cultivated in the ancient Mediterranean coastal countries such as ancient Egypt, ancient Rome and ancient Greece, where it was used only as medicine at the time. In 113 BC, Zhang Qian introduced it from the Western Regions to the Guanzhong area of Shaanxi, China, after which it spread throughout the country; in the 9th century it was introduced to Japan, in the early 16th century it expanded to Africa and South America, and in the late 18th century cultivation began in North America. It is now found all over the world. Garlic has high nutritional value, a unique flavor, and a sticky, pungent
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Detailed Explanation of the Key Operational Points of Top Grafting Technology for Jujube Trees
Due to variation arising from long-term cultivation of varieties, the quality of jujube trees currently planted in various regions differs considerably. In the case of the golden silk jujube (Ziziphus jujuba 'Jinsixiaozao'), there are dozens of phenotypes in Jinghai, Tianjin alone, and the size and shape of their fruit vary greatly; determination of their contents has shown that the differences are also considerable. The harvested jujube products have poor uniformity in appearance. This greatly lowers their commercial price and reduces farmers' economic income. To effectively solve this problem and make the fruit of the same jujube orchard attain uniformity
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Key Points and Detailed Methods of Candied Jujube Processing Technology
(1) Process flow: Feeding → Peeling → Sulfur treatment → Sugar boiling → Sugar soaking → Draining sugar → Baking → Quality inspection → Weighing → Packaging → Storage (2) Process specifications (1) Raw materials: Select jujubes that are undamaged, pest-free, and have turned from green to white, with no red rings on the surface and uniform size. (2) Peeling: Heat a 10% sodium hydroxide solution to 95-98°C, pour in the jujubes for 2-3 minutes, and as soon as the skins turn black, immediately remove them, rinse thoroughly with cold water, and neutralize the residual alkali with dilute hydrochloric acid water until neutral. Remove the jujubes
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Key Points and Detailed Methods for Lily Storage and Fresh-keeping Technology
Lilies prefer warmth and are afraid of cold; after being exposed to wind, the scales will turn red and shrivel. There are many storage methods, and the yellow sand burial method is especially effective. The specific method is: build a burial pit indoors with bricks or cement, or use wooden boxes, baskets, etc. as containers. First spread a layer of yellow sand about 20 mm thick on the bottom of the container, then place one layer of lilies and one layer of yellow sand, stacking to about 50 mm from the container opening. Then cover with yellow sand again so that the lilies are not exposed to the air. What should be noted with this method is: the containers used for storage should first be disinfected with 0
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Detailed Explanation of Key Points in Oyster Mushroom Salting Processing Technology
According to previous research results, during sealed storage of packaged bananas, the physiological indicators are: respiration rate below 80 mg carbon dioxide/kg/hour, starch content not less than 9%, soluble sugar content below 2%; the carbon dioxide concentration inside the packaging bag is 5-7%, oxygen not less than 1%, and ethylene below 1 ppm. After bananas are treated with a preservative and then sealed in a plastic film bag, they can also be stored for a relatively long time at room temperature. After removal from storage, the bananas ripen normally and have the characteristic banana flavor. The preservation and freshness retention of bananas is mainly related to pathological
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Detailed Explanation of the High-Efficiency Field-Based Wild-Simulated Cultivation Technology Model for Oyster Mushrooms
Under the premise of producing the same mushroom yield, field-based wild-simulated cultivation of oyster mushrooms can reduce investment in production facilities and labor intensity, facilitate operation and management, and the fresh mushrooms produced have a strong wild mushroom flavor, enhancing the commercial value of oyster mushrooms. This model is highly practical, easy to operate, suitable for large-scale and industrialized production, and has high promotional value. Oyster mushrooms, with their advantages of high yield, strong adaptability and large consumption volume, occupy a major position in the edible mushroom production of our province. However, using houses, greenhouses, caves and other facilities to cultivate oyster mushrooms has long been
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Detailed Explanation of Key Points of New Technology for Producing Mushrooms in Oyster Mushroom Bed Cultivation
When oyster mushrooms are cultivated using indoor frame-style beds, mushrooms usually grow only on the front side of the bed, so their production capacity cannot be fully realized. If mushrooms are produced simultaneously on both the front and back sides of a frame-style mushroom bed, then without increasing the formula of the culture material per unit area or the amount of spawn inoculated, the average yield can reach 15.5 kg per sq m, of which 7.6 kg is produced on the back side. Compared with producing mushrooms only on the front side, the yield is nearly doubled, and mushroom formation can be advanced by about 7 days. The key points of the technology for producing oyster mushrooms on both the front and back sides of a mushroom bed are introduced below: Setting up the mushroom bed frame structure
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Key Points of Three-Dimensional Cultivation Technology for Gastrodia elata and Soybean
Gastrodia elata is a traditional Chinese medicinal herb with effects such as benefiting qi, calming convulsions, nourishing the liver and stopping dizziness, dispelling wind-dampness, and strengthening bones and muscles. In recent years, on the basis of artificial box cultivation, we have made full use of the growth characteristics of Gastrodia elata and successfully adopted underground planting of Gastrodia elata with above-ground planting of the short-stalked crop soybean. According to investigation and measurement by the Agricultural Station of Shuidian Town, in three-dimensional cultivation of soybean and Gastrodia elata, the yield of commercial dried Gastrodia elata is 200-300 kg per mu, creating an output value of 8000-10000 yuan (calculated at 36-40 yuan/kg); the yield of soybean is 150-175 kg per mu, creating an output value of 360-
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New Rapid Propagation Technology for Hybrid Gastrodia: Detailed Explanation of Two Methods
I. Potted Breeding Method for Gastrodia Arrow Bud Mother Corms (Using Yidu Red Gastrodia as an Example) 1. Potted Seedling Cultivation: Around Qingming Festival, when room temperature stabilizes above 15°C, select fresh, robust, plump-budded, undamaged high-mountain wild red gastrodia arrow bud mother corms weighing 100-150 g (labeled Wild Red) and plains-cultivated red gastrodia arrow bud mother corms (labeled Domestic Red). Plant them separately in river sand in plastic washbasins or enamel basins, evenly placing 4 arrow bud mother corms (plants) per basin, with arrow buds (parrot-beak tips) facing upward and 3-5 cm from the basin edge, covering with 5-
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