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Notice of the Ministry of Agriculture on Promoting the Implementation of Policies and Measures for the Integrated Development of Primary, Secondary and Tertiary Industries in Rural Areas
Notice of the Ministry of Agriculture on Promoting the Implementation of Policies and Measures for the Integrated Development of Primary, Secondary and Tertiary Industries in Rural Areas
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Detailed Explanation of Key Points of Potato Storage and Primary Processing Technology
I. Storage Technology 1. Pit storage. Choose a site with high, dry terrain, and dig a trench 0.8-1.5 m wide and 0.9 m deep. Put potatoes pre-stored in a cool place into the trench for storage when freezing is about to occur, spreading the tubers loosely to a thickness of 40-50 cm, placing a bundle of corn stalks every 1 m to make a ventilation tube, with the ventilation tube extending 0.5 m above the ground, covering with a straw curtain, and covering with soil when the temperature drops, with a thickness not less than the frozen soil layer; the top of the trench should be raised. 2. Stack storage method in a ventilated storage warehouse. The potato pile is 1.3-1.7 m high. 2 m wide, and every 2-3 m a
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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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Detailed Explanation of Key Points in Gastrodia elata Harvesting and Primary Processing
If Gastrodia elata is sold fresh, it is enough to keep it from being bumped, dropped, or mechanically damaged after harvest, then gently brush off the mud and sand on the tubers with a soft brush and pack them into soft-lined wooden boxes or plastic crates. If processing dried Gastrodia elata, the method is more complicated: generally, it is first cooked by boiling in water or steaming in a steamer basket, and then dried by oven or sun. In actual production, the method of steaming in a steamer basket and drying in a kang oven is generally used, and the operational process is: grading - washing - steaming - kang drying. 1. Grading: grade by 50-gram differences according to the weight of Gastrodia elata, that is, place and process separately those below 50 grams, 50-99 grams, 100-150 grams, 151-200 grams, and 201 grams and above, while removing diseased tubers, rotten tubers, and other unqualified products.
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Detailed Explanation of Harvesting Methods and Primary Processing Techniques for Codonopsis pilosula
1. Harvesting and Storage of Codonopsis pilosula Seeds Although one-year-old Codonopsis pilosula plants can produce a small amount of flowers and seeds, many of the seeds are shriveled and do not easily sprout after sowing, or the seedlings that emerge are weak in growth, so they are not suitable for seed use. Two- to three-year-old Codonopsis pilosula plants produce more flowers and seeds, with plump grains, high yield, and good quality, and the seedlings grown from them are robust, making them suitable for seed use. Codonopsis pilosula seeds are generally harvested from September to October, when the fruits of two- to three-year-old Codonopsis pilosula turn yellowish-white and the seeds turn brown. After harvesting, dry them in the shade, place them in cloth bags or burlap bags, and store them at low temperature; the suitable temperature is below 10°C. 2. Codonopsis pilosula
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The era of small-scale farmers' primary processing arrives, and the COA's workshop registration certificate is equivalent to factory registration
The era of small-scale farmers' primary processing has officially arrived! Under the jurisdiction of the COA, obtaining a "workshop registration certificate" is equivalent to "factory registration"
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What are primary branches, secondary branches, and tertiary branches? A foolproof tutorial anyone can understand at a glance
How to develop primary branches, secondary branches, and tertiary branches. Reposted from the Yangzhou Bonsai Tieba post by "Changdi Shuangkong." The original author simply drew a few diagrams; let's take a look together. [Image 1] Sprouting and branch growth [Image 2] Remove excess branches, keeping the branches that are favorable for styling...
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Methods for Training Robust Primary Branches of Young Jujube Trees through Winter Pruning
Methods for Training Robust Primary Branches of Young Jujube Trees through Winter Pruning
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Floor color is the primary factor in home decoration, and matching it with furniture is equally important.
The overall decoration style of the home is the primary factor in determining floor color. Dark-toned floors have a distinctive, strong style, while light-toned floors mostly give a simple, elegant feel. Ceramic tiles have also returned to the mainstream of floor decoration in recent years, with...
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What are the early symptoms of primary and secondary lung cancer
In all types of cancer, there are primary and secondary forms, and secondary cases account for a large proportion of the two, which is why the concept of precancerous lesions exists. Secondary lung cancer and other cancers are relatively complex and difficult to treat, because they are prone to cancer...
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