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Detailed Explanation of the Processing Methods and Operating Steps for Stiff Silkworm
Heat the wok, add wheat bran and stir-fry until it smokes, then add the dead silkworms, stir-fry slowly until they turn slightly yellow, then remove from the wok and sift, cool and package to obtain the finished product. Generally, a qualified product is cylindrical, mostly curved and wrinkled, 2-5cm long, 0.4-0.7cm thick, with a slightly yellow body surface; hard and brittle, easy to break, with a flat cross-section, varying brown-black color, mostly glossy, with 4 brown shiny rings; slightly putrid odor, slightly salty.
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Schisandra Hybrid Seed Production Method and Key Operating Points
First, select in the mountains trees with good tree shape, large fruit yield, large clusters, large berries, and abundant overall fruiting, uniform; harvest the seeds and sow them directly for seedling raising; when they enter the full fruiting stage, go into the orchard and select by the same standards. Sow directly in spring, select during the full fruiting stage, and from these select 2 trees with outstanding performance; label them respectively as the male parent and the female parent, keep them far from the production orchard, and arrange pollinator trees in a 2:1 ratio; when the fruit ripens, go into the orchard to observe whether the overall fruiting across the whole orchard is consistent, whether the cluster ratio is standard, and whether there is any phenomenon of large and small berries; the yield per plant should be more than 5 kg, meeting the above standards.
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Correct Methods and Detailed Operating Steps for Medicating Fish Fry Baths
Medicating fish before stocking is simple and safe, with ideal results in preventing and treating fish diseases. Here are several good methods for medicating fish fry baths. 1. Potassium permanganate bath method: Bathe in a 10-20 mg/kg potassium permanganate aqueous solution for 10-30 minutes, which can kill bacteria, protozoa, monogeneans, etc. on the body surface and gills. Potassium permanganate should be prepared and used fresh; the water used for the solution should be clean water containing relatively little organic matter, and the bath should be carried out away from light. 2. Bleaching powder bath method: 10-20
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Detailed Explanation of Primary Processing Methods and Operating Steps for Gastrodia elata
When Gastrodia elata is sold fresh or delivered for sale, after harvest it should be kept from being bumped, knocked about, or mechanically damaged, then the soil and sand on the tubers should be gently brushed off with a soft brush, and they can be packed into soft-lined wooden boxes or plastic crates. If processing dried Gastrodia elata, it takes longer; generally the boiling method and the steamer method are used for cooking, followed by oven drying or sun drying. In actual production, the steamer method and heated kang drying method are generally used for drying, and the operational process flow is: grading Gastrodia elata -> washing with clean water -> steaming until cooked over high heat -> heated kang drying at 50°C for 60 minutes, at 60°C for 60 minutes, at 70°C for 6
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Processing Flow and Operating Methods for Making Vinegar from Sweet Potato
1. Process flow: raw material treatment -- adding bran koji and yeast culture -- saccharification and fermentation -- acetic acid fermentation -- adding salt and post-ripening -- leaching vinegar -- aging -- sterilization and blending -- finished product. 2. Key points of process operation: ① Ingredients: 100 kg dried sweet potato, 50 kg coarse rice husk (rice chaff), 40 kg yeast culture, 175 kg fine rice husk (unified rice husk), 50 kg bran koji, 40 kg acetic acid bacteria seed, 3.75-7.5 kg salt. ② Raw material treatment: grind the dried sweet potato into powder. When mixing with the unified rice husk, while mixing
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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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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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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 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 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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