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Medicinal Value and Processing Methods of Snake Penis
Snake penis is the reproductive organ of the male snake. A complete set of snake penis includes two gonadal testes and two hemipenes, and it contains components such as male hormones and proteins. In traditional Chinese medicine, there is the theory of "tonifying an organ with a corresponding organ, seeking the same qi." According to determinations by relevant scientific research departments, the kidney-tonifying substances contained in snake penis are 10% higher than those in deer penis, and more than about 30% higher than those in sea dog kidney and dog kidney. Snake penis has the functions of tonifying the kidney and strengthening yang, warming the middle and calming the organs, and can treat impotence, kidney deficiency, tinnitus, chronic orchitis, and cold womb infertility in women. Snake penis
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Detailed Explanation of the Processing Techniques and Methods for Deer Sinew
(1) Removal of Deer Sinew Deer sinew refers to the muscle tendons of the deer's four limbs and back. The removal method is as follows: ① For the forelimbs, use a knife to slit open between the back of the metacarpal bone and the muscle tendon, cutting down to the hoof heel below the accessory hoof, leaving the accessory hoof and sesamoid bone on the sinew, then continue slitting upward along the sinew groove to the termination of the fascia at the upper end of the carpal bone and cut it off. The tendon on the front side is also slit open between the front of the metacarpal tendon and the bone, cutting downward to the coronary band with a piece of skin about 5 cm long, then cutting it off, and trimming upward to the upper end of the carpal bone, cutting at the termination of the fascia. ② For the hind limbs, slit open from between the tibia bone and the sinew cavity down to the accessory hoof, cut off at the hoof heel, leaving the accessory hoof and sesamoid bone on the sinew, then continue upward along the sinew groove through the calcaneus to the termination of the tibial muscle tendon and cut it off. The removal of the tendon on the front side of the hind limb is done by slitting open from between the front of the metatarsal bone and the tendon down to above the coronary band, leaving a piece of skin 5 cm long and cutting it off, then trimming upward to the upper end of the metatarsal bone to above the hock joint, cutting open the thick muscle group, and cutting at the termination of the fascia. ③ The muscle tendon of the back refers to the lateral fascia of the longissimus dorsi, which is used to wrap and attach the tendons. First remove the longissimus dorsi, lay it flat on a table with the inner side facing up, then use a knife to remove the intact fascia.
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Introduction to the preparation method and detailed processing flow of dried snake
Dried snake for Chinese medicine is a dried body made by cutting open the abdomen of a medicinal snake, removing the intestines and other internal organs, and then drying it. The processing method for adult dried snake is as follows: after the medicinal snake is caught, kill it by hurling it to the ground or putting it into boiling water; then step on the snake's head and neck with a foot, hold the snake's tail with one hand, and with the other hand use small round-tipped scissors to cut open the abdomen from the cloacal opening forward to the head and neck, remove the internal organs, separate the snake skin from the snake meat at the neck, cut the snake skin, and pull the skin downward with force until the cloacal opening, then cut the snake skin off. With the head as the center, roll the snake meat into a disc shape, insert the tail into the last coil, and
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Detailed Explanation of the Scenting Process for Jasmine Tea
Scented tea is a unique tea category in China, made by scenting tea with fragrant flowers that are either delicately fresh and aromatic or richly sweet-scented. The produced varieties include jasmine tea, magnolia tea, Zhulan tea, bitter orange flower tea, and pomelo flower tea. Among them, jasmine tea is best in quality, largest in quantity, and sells best. According to statistics, it accounts for about 70% of the total scented tea nationwide. To improve the quality of jasmine tea, the relevant scenting techniques are introduced below. 1 Grasp the timing of flower picking Jasmine [Jasminum sambac (L.) Aiton] is a typical effusive-flowering plant, with the strongest fragrance when it has just opened. Because
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Detailed Explanation of the Scenting Process of Jinhua Jasmine Tea
Jinhua jasmine tea, abbreviated as Jinhua scented tea, is produced in Jinhua City, Zhejiang Province, and is made by scenting refined tea with jasmine flowers. It has a production history of more than three hundred years. It is one of the main production areas of scented tea currently sold to the international market in our country. Its varieties include Jasmine Maofeng tea, Jasmine Hongqing scented tea (divided into grades 1 to 6), and Jasmine Chaoqing scented tea (divided into grades 1 to 6), with Jasmine Maofeng having the best quality. The famous production area of jasmine is in Luodian Township, Jinhua City. The soil, rainfall, and climate there are all suitable, and it is further irrigated by the clear spring water of Shuanglong Cave.
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A Detailed Guide to the Processing Techniques and Methods for Making Dried Shrimp
Main raw materials: Acetes shrimp, salt, etc. Equipment and tools: iron wok, baskets, flow-through stove. Production method: Grade and sort the Acetes shrimp; if there is a lot of debris, use a sieve to screen it; if the raw materials are not clean, wash them, then place them in baskets to drain, with each basket holding about 6 kg of Acetes shrimp. The following methods can be used for cooking: ① Basket-rotating cooking method. Fill an iron wok with a diameter of 90 cm seven-tenths full of fresh water, add 2 kg of salt, and after bringing to a boil, sprinkle an appropriate amount of salt onto the basket of drained shrimp (at a ratio of 15 kg of salt per 50 kg of premium-grade Acetes shrimp, 2.5 kg of salt for grade-one shrimp, 3.5 kg of salt for grade-two shrimp, and 4.5 kg of salt for grade-three shrimp), then place it into the wok, cover with a lid, and after it comes to a boil, remove the lid and use a basket needle to prod the basket body so that it rotates, making the shrimp cook evenly; when the shrimp whiskers straighten out, take out the shrimp basket and place it in a ventilated place to cool. Generally, change the water in the wok once every 5-8 baskets cooked, to prevent the wok water from becoming too salty and affecting the quality of the finished product.
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A Detailed Guide to the Processing and Making of Beijing Roast Duck
Beijing Roast Duck is a famous specialty of Beijing, made from Beijing force-fed duck. The product is characterized by golden, glossy skin, white, fine and tender meat, and crisp skin with fragrant meat. Its process flow is: raw material preparation -> scalding the skin and applying color -> air-drying the carcass -> roasting -> removing from the oven and brushing with oil. 1. Raw material preparation: select a healthy duck of 2.5-3 kg, slaughter it by the method of cutting the three tubes, then remove the feathers and internal organs, cut off the duck feet and wings, and wash clean with water. 2. Scalding the skin and hanging color: after pouring boiling water over the duck body 4 times, pour maltose water (maltose:water = 1:6) over it.
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Detailed Explanation of the Key Processing Techniques for Changshu Braised Chicken
Changshu braised chicken is a traditional famous food from the Changshu area of Jiangsu, with a history of nearly 100 years. Ingredients and formula: 10 chickens, 1 kg refined salt, 750 g soy sauce, 500 g white sugar, 350 g Shaoxing wine, 500 g scallions, 50 g ginger, 25 g fennel, 25 g cassia bark, 25 g dried tangerine peel, 5 g cloves, 3 g amomum. Production method: 1. Material selection: choose healthy, disease-free fresh plump chickens as the main raw material, preferably chickens from the current year. 2. Slaughtering and dressing: slaughter the chickens, drain the blood completely, soak them in hot water, pluck the feathers clean, then split the abdomen open, remove the internal organs,
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Processing and Utilization of Potatoes
I. As Feed Both the tubers and the starch residue of potatoes can be fed to livestock and poultry. According to experiments, feeding 50 kg of potatoes to pigs can increase meat by 2.5 kg; feeding dairy cows can produce 40 kg of milk or 3.5 kg of butter. Feeding each chicken an average of 71 g each of chopped, cooked potatoes and mixed feed per day can increase annual egg production by 30 to 50 eggs and save 20 kg of concentrated feed. II. Extracting Starch Every 100 kg of potatoes generally yields 12.15 kg of starch. The extraction process is relatively simple: first wash the potatoes, then mechanically crush, grind,
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How is potato processed? An introduction to several common processing methods
I. Making jam from potatoes. First wash the potatoes clean, remove any rotten or sprouted parts, then peel off the skin, place them in a steamer and steam until cooked, then take them out and spread them to cool. Next, rub them through a grater into a uniform potato mash and set aside. Put white granulated sugar, water and sour water (that is, the sour water used in a vinegar workshop; mix a small amount of thin rice porridge with bran, place it in a vat, transfer it from vat to vat for one week, once a day, and the filtered sour water is used as a vinegar starter) into a pot and boil until 110°C, then pour the potatoes into the pot, and use an iron shovel to constantly turn them, pressing while stir-frying, until the potatoes
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