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Processing Methods and Technical Points for Schisandra Fruit Vinegar
Fruits contain abundant sugar resources and are superior raw materials for vinegar brewing. Compared with grain vinegar, fruit vinegar has richer nutritional components, being rich in acetic acid, succinic acid, malic acid, citric acid, various amino acids, vitamins and bioactive substances, with a mellow taste, rich flavor, fresh and refreshing character and unique effects, and can soften blood vessels and lower blood lipids. Fruit vinegar is acidic, but after being absorbed and metabolized by the human body it becomes an alkaline food. Fruit vinegar has the following health benefits: (1) The volatile substances and amino
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Study and Discussion on the Extraction Process of Schisandra Extract
Hugan Tablets have the effects of soothing the liver and regulating qi, strengthening the spleen and promoting digestion, and lowering serum alanine aminotransferase. They have significant therapeutic effects on chronic hepatitis, viral hepatitis, persistent hepatitis, and early-stage cirrhosis. This product was originally a variety listed in the ministerial and provincial standards, and was later included in the 1995 edition of the Chinese Pharmacopoeia. Its testing items added "determination of schisandrin B content," but no provisions were made for the extraction process of Schisandra extract. If the Schisandra extract is still extracted according to the original material process, the extraction of schisandrin B would be unreliable. For this reason, based on the properties of schisandrin B, we designed tests using the same method with different concentrations
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Harvesting, Processing Methods, and Main Uses of Schisandra chinensis
Harvesting and processing: After planting, it bears fruit heavily in 4-5 years. In September-October, when the fruits turn purplish red, harvest them as they ripen, dry them in the sun or by heat, rub off the fruit stalks, and pick out the black seeds before storing them in the warehouse. Uses: 1. The ripe fruit is used as medicine: it has the functions of tonifying qi and astringing the lungs, nourishing the kidneys, astringing essence, promoting fluid production, stopping diarrhea and checking sweating. It mainly treats asthma and cough, spontaneous sweating, spermatorrhea, insomnia, chronic diarrhea, fluid depletion and thirst, etc. Formulas: (1) Neurasthenia, insomnia: Schisandra chinensis 15-25k, decocted in water. Or take Schisandra chinensis 50g, crush it, and use 5
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A Detailed Guide to Harvesting and Processing Methods for Schisandra (Schisandra chinensis)
Harvest from late August to early October, picking as they ripen. For processing, they can be sun-dried or oven-dried; keep the room temperature at 60°C, and when the schisandra berries are half-dry, lower the temperature to 40-50°C; when they are 80% dry, move them outdoors to sun-dry until fully dry, then rub off the fruit stalks and pick out the black berries before storing them in the warehouse.
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Processing operation key points and quality control methods for mackerel and Spanish mackerel
Mackerel and Spanish mackerel are rich in nutritional value, with DHA and EPA content second only to tuna, and can enhance the body's immunity. They are also very low in price and are well received by consumers at home and abroad. However, mackerel and Spanish mackerel contain a relatively high amount of histidine. When the fish is not fresh or has spoiled, after the action of decarboxylase produced by bacteria, histidine is decarboxylated to produce histamine. When histamine accumulates to a certain amount, there is a risk of poisoning after human consumption. Therefore, process conditions must be strictly controlled during processing to ensure product quality. 1. Processing operation key points
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Detailed Explanation of the Processing Technology and Production Method of Candied Ophiopogon Root
Ophiopogon root, also known as Maidong, also called dwarf lilyturf or broadleaf ophiopogon, is a commonly used traditional Chinese medicine. It belongs to the genus Ophiopogon and the genus Liriope in the Liliaceae family, and its tuberous roots are used medicinally. Candied ophiopogon root is not only sweet and palatable like other candied fruits and vegetables, but also has health benefits such as nourishing yin and promoting fluid production, moistening the lungs and relieving cough, and preventing and treating lung deficiency. Moreover, its processing technology is simple and its raw materials are easy to obtain. Processing and selling candied ophiopogon root is indeed a new and stable path to wealth. Its processing technology is as follows. 1. Raw material selection: Select mature, well-developed ophiopogon roots with relatively large grain size. 2
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Detailed Explanation of the Processing Technology and Production Method of Candied Dwarf Lilyturf Root
Candied dwarf lilyturf root is not only sweet and palatable with a unique taste, but also has health benefits such as nourishing yin and promoting fluid production, moistening the lungs and relieving cough, and preventing and treating lung deficiency. The raw materials for candied dwarf lilyturf root are widely available, and the processing technology is simple. The key technical points are as follows. 1. Raw material selection: Select mature, well-developed dwarf lilyturf roots with larger grain shapes as raw materials. 2. Cleaning and peeling: Place the selected dwarf lilyturf roots into a washing tank, wash them clean with running water, remove and drain. Remove the outer skin by abrasion peeling or chemical peeling, wash clean, and place in a concentration of
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Breeding Process and Key Cultivation Techniques of Heisimai No. 1
Heisimai No. 1 (formerly coded 02-16) was bred by the Crop Institute of the Qinghai Academy of Agriculture and Forestry Sciences together with Polish experts. It was approved by the Qinghai Provincial Crop Variety Approval Committee on December 9, 2005. Heisimai No. 1 is a new dual-purpose grain-and-forage rye variety of the feed type; its grain yield is more than 20% higher than that of common wheat, its quality is inferior to wheat but superior to the main highland barley cultivars, and both its stem and leaf yield and nutritional quality are higher than those of common wheat and highland barley, making it an excellent forage that all kinds of livestock relish. 1 Breeding process In 1999, the Qinghai Academy of Agriculture and Forestry
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Clever processing of fresh garlic: easily make distinctive garlic products
In the fresh garlic market season, use general practical techniques to process it into a variety of distinctive fresh garlic products. The products are bright and plump, richly fragrant, crisp and tender, and have a certain market potential, suitable for production by households and small and medium-sized enterprises. Tender garlic chili sauce: Ingredients: 7.5 kg of mature, high-quality, large-clove fresh tender garlic; 10 kg of large, bright red, pest- and disease-free pointed chilies; 1.5-2 kg of fermented black beans; 1.5 kg of salt; 1.2 kg of baijiu; 1.2 kg of soy sauce; 20 g of monosodium glutamate. Preparation
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Detailed Explanation of the Processing Technology and Production Method of Ginger Juice Soft Candy
This product sells well on the market because the soft candy carries the flavor of ginger. The processing technology is as follows: 1. Raw material processing: select fresh young ginger, remove rotten ginger, and peel it by manual scraping or rubbing; chop it and put it into a pulping machine to make a slurry. The amount of water added depends on whether the ginger is old or young; older ginger can have a little more water added, while young ginger should have a little less water added. 2. Juice extraction by filtration: use pressing or a cloth bag to remove the residue and obtain ginger juice. The ginger residue can be comprehensively utilized after drying. The ginger juice is heated for sterilization and set aside. 3. Gelling agent treatment: the soft candy uses
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