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Detailed Explanation of the Correct Method and Operating Steps for Bagging Pears
1. Bagging time. Generally, bagging begins 25-30 days after petal fall. 2. Preparation before bagging. Bagging can be done after strict flower and fruit thinning and spraying. When bagging, further select the fruit, choosing drooping side fruit with a long fruit shape and tightly closed calyx end; such fruit tends to grow into large fruit, and because leaves block the sunlight, sunburn can be avoided. After selecting the fruit, carefully remove the petals, sepals and other attachments adhering to the stalk end, because long-term attachment of these substances will cause excessive humidity at the part where the fruit is attached and form water rust. 3-5 days before bagging
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Detailed Explanation of Tea Machine Usage and Key Operating Points
In the mechanized processing of famous and high-quality tea, from the fixation of fresh leaves to the finished product, two relationships must be handled well: first, the relationship between heat and water vapor; second, the relationship between mechanical force and appearance. Heat causes biochemical changes in the tea leaves, while force applies external force to the tea leaves to cause changes in appearance. In specific use, attention should be paid to: 1. Before operation, each machine should be trial-run, and it should be observed whether the temperature and other technical parameters can meet the process requirements for famous and high-quality tea, such as the fixation time of fresh leaves, which is generally 1' to 1'10" for spring tea, 50" to 1' for summer tea, and for Maofeng tea, the drying
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Detailed explanation of mink processing methods and operating steps
1. Main raw material: mink fur. 2. Equipment and tools: knife, wooden board, etc. 3. Production method: First, slaughter the mink. The main methods are as follows: 1. Cervical vertebra breaking method: Hold the mink's neck with one hand and its head with the other, push and bend forcefully from back to front to break the vertebrae. Note: if blood comes from the nostrils, wipe it off immediately. Prevent soiling of the fur. 2. Air injection method: Use a syringe to directly inject 5-10 ml of air into the mink's heart. 3. Lethal injection method: Inject a concentration
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What are the operating steps for producing herbal tea?
1. Medicinal material pretreatment: Remove impurities (small stones, grass, clumps of dirt, etc.) from each Chinese medicinal material raw material as well as deteriorated and non-compliant raw materials (insect-damaged, moldy, etc.). Among these, Mesona chinensis (Chinese mesona) needs to be cut into small sections, and monk fruit needs to be crushed for later use. 2. Weighing: Accurately weigh each raw material (when weighing, select different measuring instruments according to the different amounts of each raw material, and they should be consistent with the measuring instruments selected for re-weighing), and store them separately in different containers for later use. Carefully keep weighing and rechecking records. 3. Rinsing: Place each medicinal material separately
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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 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 Technology and Key Operating Points for Candied Ginger Plums
This product is a traditional sugar-preserved food, formerly marketed in Southeast Asia, with a sweet, sour, salty, spicy and distinctive flavor. The processing technology is as follows: 1. Raw material processing: Prepare ginger powder: use fresh tender ginger and fresh mature ginger at a ratio of 4:3. Wash both types of ginger thoroughly, scrape off the ginger skin and outer peel, then chop and subject to color protection by soaking in a 0.1% sodium bisulfite solution for 8 hours. Then rinse with clean water, put into a pulping machine and beat into a fine pulp, spread in a drying tray, and dry in a dryer at 65-70 degrees Celsius to obtain dried ginger powder.
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Detailed Explanation of New Processing Technology for Shiitake Mushroom Floss and Key Operating Points
1. Raw materials. 100 kg shiitake mushroom stems, 5 kg high-quality soy sauce, 4 kg white sugar, 3 kg peanut oil, 5 kg scallions, 0.2 kg monosodium glutamate (MSG), 4 kg yellow rice wine, 0.6 kg refined salt, appropriate amounts of ginger, fennel, food coloring, and five-spice powder. 2. Raw material processing. Select shiitake mushroom stems free of sawdust, insect damage, and mold. Cut them into pieces about 1 cm long with a chopping machine, wash them clean with water, and soak for 1-2 days to allow them to fully absorb water and soften. 3. Pre-boiling. Place the soaked mushroom stems in a pot, heat to boiling, then simmer over low heat for 3 hours. Then use a wooden
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Detailed Explanation of Mutton Processing Methods and Operating Steps
Cured Mutton: Remove the fat membrane and tendons from the mutton, and cut into long strips along the grain of the meat. Ingredients per 100 kg of mutton: 5 kg salt, 1 kg each of white granulated sugar and baijiu (white liquor), 0.3 kg Sichuan pepper, and 100 g five-spice powder. Evenly spread the well-mixed ingredients over the surface of the meat strips, place in a vat and cure for 3 to 4 days, turning the contents once midway. After removing from the vat, wash off the auxiliary ingredients with clean water, thread with string and hang to air-dry, or place in a drying room and dry until hard and firm to obtain the finished product. Rolled Mutton: Select a meat sheep weighing about 20 kg, slaughter it, skin it, remove the head, hooves and
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Correct Methods and Operating Procedures for Venom Collection from Snakes
There are two methods for collecting snake venom: "dead collection" and "live collection." "Dead collection" is a special *destructive method in which the venom glands are excised from the head of a venomous snake cut off by a processing facility, or from rear-fanged venomous snakes and sea snakes with low venom yield after they have been anesthetized and killed; it is used only occasionally under special circumstances. Generally, the "live collection" method is used so as to make full use of snake resources. Several "live collection" methods are briefly introduced below. (1) Electrical stimulation venom collection method: This method uses a weak electrical stimulation device such as a "needle anesthesia instrument," with a specially made electrode to stimulate the inner wall of the snake's mouth.
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