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How the whole process of dog mating takes place
Male dogs have a special baculum (penis bone), so erection is not needed during mating. After the penis is inserted into the female dog's vagina, the corpus spongiosum urethrae and the corpora cavernosa penis rapidly become engorged and swollen, and are locked in place by the female dog's anterior edge of the pubis, so that the corpora cavernosa penis cannot be withdrawn. After 10--45 minutes, ejaculation ends, the corpora cavernosa penis shrink, and only then can the penis be withdrawn. A male dog must not mate more than 1 time per day. In hot weather it should be done in the early morning or in the evening. Do not mate within 2 hours after eating, to avoid reflexive vomiting in the male dog. After mating, do not forget to record the mating date, the male dog's name or number, and the
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A Detailed Explanation of the Medicinal Value and Processing Methods of Snake Penis
Snake penis is the reproductive organ of the male snake. A complete set of snake penis consists of two gonadal testes and two hemipenes, and it contains components such as male hormones and protein. In traditional Chinese medicine there is the theory of "treating an organ with the corresponding organ, seeking like with like." 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, and warming the middle and calming the organs, and can treat impotence, kidney deficiency, tinnitus, chronic orchitis, and cold uterus and infertility in women, etc. Snake penis
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Detailed Explanation of Key Points in Panax notoginseng Cultivation and Processing Techniques
Panax notoginseng, also known as Tianqi, Tiansanqi, Shenqi, Sanshenqi, Shanqi, Jinbuhuan, Dianqi, etc., is a perennial herbaceous plant of the Araliaceae family. Its root is used as medicine; it is neutral in nature and sweet in taste. It functions to invigorate blood circulation and stop bleeding, reduce swelling and relieve pain. Cultivating the medicinal herb Panax notoginseng not only benefits agricultural structural adjustment but also helps farmers increase income. I. Cultivation Techniques 1. Land preparation and basal fertilizer application: Choose sandy loam soil with relatively high terrain, wind-sheltered and sun-facing, deep soil layer, rich in humus, and good drainage. The previous crop should preferably be corn, peanuts, or legumes, and solanaceous crops must never be the previous crop. Plow repeatedly to about 20 cm to
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Harvesting and Processing Methods and Key Technical Points for Panax notoginseng
Harvesting can begin after three or more years of cultivation. Harvesting is divided into two periods. Panax notoginseng harvested in July to August is called "spring Panax notoginseng," and the Panax notoginseng harvested after the flower stalks are removed is the best in quality and also high in yield; Panax notoginseng harvested from December after the Start of Winter to January of the following year is called "winter Panax notoginseng," and is poorer in quality and also low in yield. After digging it up, remove the aboveground stems and wash off the soil. After cutting off the rhizome (yangchangtou), branch roots, and removing the fibrous roots, it is called "touzi." The touzi is repeatedly sun-dried and rubbed so that it becomes firm, until completely dry, and this is "maohuo." Then place the maohuo in a hemp bag
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Detailed Explanation of Harvesting and Processing Methods for Ground Beetles
In zoological terms, ground beetles belong to the class Insecta, subclass Pterygota, order Blattaria. There are many species of ground beetles; according to documented records, these include the Chinese ground beetle, the Ji ground beetle, the Tibetan ground beetle, the Yunnan ground beetle, and the golden-edged ground beetle. Currently, the main species bred artificially are the Chinese ground beetle and the Ji ground beetle. The ground beetle is a traditional Chinese medicinal material. It was first recorded in the Shennong Bencao Jing: "It governs cold and heat in the heart, blood accumulation and abdominal masses, breaks hardness, and removes blood blockage." The Bencao Gangmu records: "It moves postpartum blood accumulation, treats traumatic blood stasis, treats heavy tongue, mouth sores, and children's abdominal pain and night crying." The Fenlei Caoyaoxing
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Detailed Explanation of Shrimp Paste and Its Product Production and Processing Technology
Shrimp paste is one of the traditional shrimp foods of China and the coastal regions of Southeast Asia. Its rich nutrition and unique flavor are deeply favored by diners at home and abroad. (1) Raw material shrimp for shrimp paste production. The shrimp used for shrimp paste are several species of planktonic crustaceans, among which the main varieties are: (1) Acetes chinensis; (2) Acetes japonicus; (3) mysid shrimp; (4) ditch shrimp. The salt used for shrimp paste production must be water-washed edible salt that complies with national hygiene standards. (2) Shrimp paste production process. The modern fermentation method is currently the most scientific production
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Detailed explanation of the production process for canned braised fish: Methods for making seasoned aquatic canned products
The processing of canned braised fish mainly adopts the braising technique characteristic of Chinese cooking. The fish pieces may first be fried and then canned with seasoning liquid poured in; or dehydrated and then canned with seasoning liquid poured in; or directly packed raw and then filled with seasoning liquid; or the fish pieces may be braised and roasted together with the seasoning liquid, then canned and an appropriate amount of seasoning liquid poured in, etc. Depending on the cooking method, the product name also differs. Examples include crispy, braised, and oil-braised. The finished product generally has a relatively large amount of broth, a deep red color, and the flavor of braised fish. Common varieties include canned braised chub mackerel, canned braised common carp, canned braised mixed fish, crispy yellow croaker,
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Detailed Guide to Processing Technology for a Series of Potato Snack Foods
Potatoes have rich nutritional value. They contain protein, phosphorus, iron, inorganic salts, vitamins B1 and B2, and carotene, and their protein quality is relatively good, closest to animal protein, and easy for the human body to absorb. According to determination with an amino acid analyzer, potatoes contain 18 kinds of amino acids required by the human body and various trace elements. Potatoes can also supply the human body with a large amount of mucoprotein. Mucoprotein is a mixture of polysaccharides and proteins, can prevent fat deposition in the cardiovascular system, maintain the elasticity of arterial blood vessels, and prevent
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Processing Technology and Key Operating Points for Potato Shrimp Chips
1. Product characteristics: Crispy and delicious, rich in nutrition. 2. Process flow: Material preparation → slicing → soaking and washing → boiling → sun-drying → finished product. 3. Key production points: Material preparation: Select potatoes free of pests and diseases, mold and rot, and sprouting. Wash them clean with water, drain, and scrape off the skin with a bamboo stick. Slicing: Cut the potatoes into 0.2 cm thick slices with a stainless steel knife, pour them into a water tank, add water, and stir up and down so that the solanine on the slices and the starch adhering to the surface are leached out. Boiling: Pour the soaked potato slices into a pot of boiling water (do not use a raw iron pot),
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Potato waste turned into treasure, can be processed into protein feed
Recently, researchers at Harbin Institute of Technology have made encouraging progress in research on using discarded potato waste to produce single-cell protein feed. The researchers not only screened out an excellent combination of bacterial strains for producing cell protein, but also designed and formulated a complete process route for producing single-cell protein feed from potato waste. The use of potato waste with juice for liquid fermentation to produce cell protein is the first proposal and application of its kind both domestically and internationally. China produces more than 70 million tons of potatoes annually, and more than 3.4 million tons of potato waste remain after starch processing.
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