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Detailed Explanation of Peach Puree Processing Techniques and Methods
Peach puree production process: raw material selection → cutting → peeling → pit removal → trimming → mincing → ingredient mixing → heating and concentration → canning → sealing → cooling → wiping cans, storage. Production method: 1. Raw material selection: select fruit with moderate ripeness, relatively high acid content and strong aroma as raw material, and remove moldy and underripe substandard fruit. 2. Raw material processing: the processes of cutting, peeling and pit removal are the same as for peaches in syrup canned. 3. Trimming: parts with spots, insect damage, discoloration and bruises
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Harvesting and Processing Methods and Key Technical Points for Pinellia ternata
Those propagated from tubers are harvested in the same year or the following year, while those grown from seeds can only be harvested in the 3rd to 4th year. Harvesting is generally carried out in summer or autumn after the stems and leaves wither and the plants fall over. After digging them out, pack them in baskets, wash off the mud and sand while they are still fresh, put them into gunny sacks and shake off the outer skin, then pour them out and wash the outer skin clean with clean water. Scoop them out and dry them in the sun to obtain raw Pinellia ternata. Generally, the yield of fresh tubers is 500-750 kg per mu, with a drying ratio of about 30%.
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Detailed Explanation of the One-Year Three-Harvest Cultivation and Processing Technology for Pinellia (Pinellia ternata)
I. Land Selection and Preparation For planting Pinellia, loose and fertile soil is best. When preparing the land, apply 3000-5000 kg of farmyard manure per mu, 25-30 kg of phosphate fertilizer, and 100 kg of plant ash; do not apply ammonium bicarbonate. Plow deeply and harrow finely, with beds 1.3 m wide and 0.17 m high, and ditches 0.3 m wide; tall crops such as wheat, corn, sorghum, or kenaf can be intercropped in the ditches. II. Sowing Method Usually tuber propagation is used, allowing three plantings and three harvests in one year, namely planting in April and harvesting in July; planting in July and harvesting in October; planting in October and harvesting in April of the following year. The amount of seed tubers used per mu varies with
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Detailed Explanation of Instant Tea Processing Methods and Production Techniques
Instant tea, also known as extracted tea, dates back to the 18th century when European tea merchants imported from China a dark strip-cake made from concentrated tea extract, each piece weighing about 6 to 7 grams, which dissolved into a drinkable tea. This may be the prototype of today's instant tea. Instant tea is a deep-processed tea product with a wide range of raw material sources, not limited by production area. It can be made directly from low- to mid-grade finished black or green tea, or from fresh leaves or semi-finished products. In instant tea production, the selection of raw materials is crucial, as it not only has an important impact on quality but
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A Detailed Explanation of the Picking and Processing Technique of Haoming Tea
Haoming Tea was developed jointly by the Haoming Tea Company of Yizheng City, Jiangsu Province, and Nanjing University, and is produced in the western part of the ancient city of Yangzhou in the Jiangbei tea region. Influenced by the unique regional environment, its quality is deeply favored by consumers for its emerald green color, flat and straight shape, high and lasting aroma, clear and bright liquor, fresh, mellow and refreshing taste, tender and even brewed leaves, and its resistance to many infusions. In 1990, this tea was designated as the special tea for the rostrum of the main venue of the 11th Asian Games, and in 2000 it won China
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A Detailed Explanation of Black Tea Manufacturing: The Complete Process and Key Steps
Chinese black tea includes congou black tea, broken black tea and souchong black tea. Their manufacturing methods are largely similar, all involving the four processes of withering, rolling, fermentation and drying. The quality characteristics of all kinds of black tea are a red liquor and red leaves, and the formation of their colour, aroma and taste involves similar chemical change processes, differing only in the conditions and degree of the changes. The following uses congou black tea as an example to briefly introduce the manufacturing process of black tea. (1) Withering Withering refers to the process in which fresh leaves lose water over a period of time, causing the somewhat hard and brittle stems and leaves to become limp and wilted. It is the first step in the primary processing of black tea.
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Detailed Explanation of Longjing Tea Processing Techniques and Production Flow
Longjing tea is a tea category unique to Zhejiang. Besides the West Lake Longjing tea area, there is also a small amount of production in Chun'an and Lin'an. In 1960, production of a portion of high-grade Longjing tea was expanded in some areas of Fuyang, Xiaoshan, and Yuhang, with an annual output of 250 tons. In 1965, in order to maintain the reputation of the famous Longjing tea, production was limited to the West Lake Longjing tea area in Hangzhou, the tea produced in the Wenjiayan and Changhe areas of Xiaoshan was renamed "Xianghu Qiqiang," and tea produced in all other areas was no longer regarded as Longjing tea, with output correspondingly reduced. In 1981, in order to meet market demand for Longjing tea,
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A Detailed Explanation of the Manufacturing Process of Nanlubian Tea
Nanlubian Tea is a type of compressed tea produced in Sichuan and sold exclusively to Tibetan areas. In the past it was divided into six varieties: Maojian, Yaxi, Kangzhuan, Jinyu, and Jincang; now it has been simplified to two varieties: Kangzhuan and Jinjian. It was formerly mainly produced in the Ya'an and Leshan regions, and has now expanded to tea areas throughout the province. It is centrally processed at state-owned tea farms (factories) in Ya'an, Yibin, Chongqing, Wanxian and other places. The raw materials of Nanlubian Tea are coarse and old and include a portion of tea stems. Because of different fresh leaf processing methods, the crude tea is divided into two types: after fixation (de-enzyming) without steaming and rolling but
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Detailed Explanation of the Oil-Immersion Smoking Processing Technology for Canned Ribbonfish
(1) Raw material handling: Remove the fins, tail, and belly meat from fresh or frozen (thawed) ribbonfish. Control the tail width at 2.5-3 cm. Blanch in hot water at 70-75°C for 2-6 s, scrape off the scales, cut off the head, and wash away blood, black membrane, and impurities with running water. Split into fillets, remove the backbone, and rinse again with running water for 40 min to remove blood. (2) Salting: Immerse the fillets in 4.5-5.5°B6 brine for salting. The ratio of fillets to brine is 1:2, and the salting time is 20 min. (
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Tuna Fishing and Ice-Fresh Processing Techniques
Tuna is a highly migratory marine fish with delicious meat and high nutritional value, deeply loved by consumers, and has therefore become one of the key fishing targets for fishing nations. I. Handling on Deck 1. Avoid bruising the fish: After the fish is on deck, it must not be allowed to thrash around, to prevent internal bruising. After bruising, it causes damage to 5 times the area of muscle, especially in the belly. The method is: place it on a carpet, press both hands on the fish's eyes, or strike the fish's head with a hammer, but be careful not to
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