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Detailed Explanation of Key Points and Methods for Artificial Breeding Technology of Catfish
I. Materials and Methods 1. Experimental Site and Facilities The experiment used the original spawning ponds and hatching ponds for artificial breeding of carp, crucian carp, and the four major Chinese carps. For the spawning nests, palm bark was steamed and disinfected, then strung together with bamboo poles or ropes and suspended in the middle and upper layers of the spawning pond, with the pond bottom covered with palm bark. 2. Source and Cultivation of Broodstock Broodstock were mainly collected from wild fish in Biliuhe Reservoir in Dalian City and subjected to intensive pond cultivation. Broodstock were fed freshwater trash fish and freshwater mussel meat. The average body weight of males was 500
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Detailed Explanation of Greenhouse Tea Production and Processing Technology in Northern China
Rizhao green tea, as a successful example of "moving southern tea to the north," accounts for more than 50% of the total tea garden area in Shandong Province. It has the unique qualities of "beautiful taste, rich aroma, and resistance to repeated brewing," and is renowned both domestically and internationally. In recent years, with the adjustment of agricultural structure, as an important component of facility agriculture, greenhouse tea production has formed a certain scale, becoming a pillar industry for agricultural development in tea regions and an important way for farmers to increase income. The production and processing technology of winter tea in facility-cultivated greenhouses is introduced as follows: 1 Site selection and greenhouse construction 1.1 Garden site selection Rizhao is located in the north
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Detailed explanation of black tea processing technology, master the key process steps
Black tea is divided into two types: domestic sales and export sales. Before 1966, all export black tea in Zhejiang was processed as Congou black tea. From 1967, it was converted to Yuehong leaf tea, and the second national set of Congou black tea naturally produced broken pieces and dust tea (that is, rolled broken black tea). For domestic black tea, product specification standards have been implemented since 1971. Black tea refining and processing selects Zhejiang rough red as raw material. The refining and processing flow is: raw material blending, grading and issuing for processing, adopting the method of two-stage issuing and single-stage (main grade) recovery, taking material from five routes: itself, long body, round body, light body,
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Detailed Explanation of Bag Cultivation Technology for Shaggy Mane (Coprinus comatus) Using Fermented Substrate
I. Cultivation Timing and Spawn Selection (1) According to the actual conditions of each mushroom grower, substrate production is carried out in winter, spring, and autumn respectively. Since shaggy mane has the characteristic of not fruiting without casing soil, spawn bags can be mass-produced during the slack farming season, and casing soil applied 20-30 days in advance according to market demand for fruiting. (2) Select varieties with plump fruiting bodies, moderate individual size, few scales, disease resistance, and high yield. For fresh sales, choose solitary-growing varieties; for salting, choose cluster-growing varieties. II. Substrate Formulas Formula 1: cottonseed hulls 58%, corncob 30%, nitrophosphate-potassium 2%
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Dalian-developed new mushroom cultivation technology to be promoted nationwide
Recently, it was learned from the Dalian Edible Fungi Industry Association that the new liquid spawn mushroom cultivation technology and equipment developed by Dalian Spring Biotechnology Co., Ltd. have overcome the drawbacks of solid spawn, such as low production efficiency, long cycles and high costs, and have received key recommendation from the China Edible Fungi Association and will be promoted and used nationwide. Dalian Edible Fungi Biotechnology Co., Ltd. is an export-oriented high-tech enterprise in Dalian specializing in converting agricultural resources into high-end products. The company seized the business opportunity from the drawbacks of the original solid spawn mushroom cultivation
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Detailed Explanation of Low-Sugar Processing Technology for Candied Lion's Mane Mushroom
This product is a new type of candied mushroom, and also a health food with a unique flavor suitable for all ages. The process is as follows: (1) Select fresh mushrooms of a variety with smaller caps, plump fruiting bodies, at 80-90% maturity, with normal color, no off-odor, no damage, and no pests or diseases, as raw material. Immediately put the selected raw material into a 0.03% sodium sulfite solution, and use a stainless steel knife to remove the browned part at the lower part of the cap, so that the lengths are uniform and the sizes are even. (2) Put the trimmed fresh mushrooms into boiling water, heat and boil for 1-3 min, remove them and immediately put them into cold water to cool
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Detailed Explanation of the Processing Technology of Fangping Xiangming Tea
Fresh leaf harvesting standard: During the one month before and after Qingming (Tomb-Sweeping Day), harvest Fuding Dabaicha (Fuding Great White Tea) from whole buds to one bud with one leaf initially unfurled. Buds are required to be plump, uniform, and fresh. Do not harvest rain-soaked leaves, pest-damaged or diseased buds, or purple buds. Scales, stems, old leaves, and foreign matter must not be included. Spreading: After the buds and leaves arrive at the factory, they must be thinly spread 1-2cm thick on clean bamboo trays. The time should be controlled at 6-8 hours to promote the release of some moisture and grassy odor, until a fresh fragrance emerges. Fixation: Use a Model 50 famous tea fixation machine. When the temperature at 1/3 of the cylinder mouth reaches 12
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Processing technology for gamma-aminobutyric acid tea passes expert appraisal
The "gamma-aminobutyric acid tea processing technology," successfully researched under the leadership of Dr. Lin Zhi of the Tea Research Institute of the Chinese Academy of Agricultural Sciences, recently passed an expert appraisal organized by the Zhejiang Provincial Department of Science and Technology. The appraisal committee listened to the project team's technical research report, evaluated the tea samples, and after careful deliberation unanimously concluded that the technology is comprehensive and systematic, contains multiple innovations, fills a domestic gap, and ranks at the international leading level in similar research. The main research results achieved are as follows: 1. For the first time, 7 tea plant varieties suitable for processing gamma-aminobutyric acid tea were screened out, and the
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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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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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