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Detailed explanation of the processing technology for pear juice, the complete process at a glance
(1) Process flow: Feeding → Cleaning → Crushing → Pressing → Coarse filtration → Blending → Separation → Fine filtration → Filling → Sealing → Sterilization → Cooling → Bottle wiping → Quality inspection → Labeling → Finished product (2) Process specifications (1) Raw materials: Harvested pears must undergo after-ripening, and can only be processed when they emit fragrance and begin to soften. If refrigerated fruit is used, the core temperature must be below 15°C before it can be processed and utilized. The material must be cleaned and disinfected with potassium permanganate solution, then rinsed until colorless before processing.
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How is scorpion venom produced? A detailed explanation of its formation process
The medicinal value of scorpions depends mainly on scorpion venom. The poisoning symptoms caused when people are stung by scorpions are also the effect of scorpion venom. The toxicity of scorpion toxin is similar to that of snake toxin and is extremely severe. Scorpion venom acts on frogs, guinea pigs, rabbits and other animals, and can produce poisoning in all of them. Its median lethal dose (LD50) for mice is 1.6 milligrams per kilogram of body weight (male mice) and 1.4 milligrams (female mice). However, its toxicity is destroyed when heated to 100°C for 30 minutes. The pharmacological functions of scorpions depend mainly on scorpion venom. Scorpion venom
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Raccoon Dog Feed Processing Methods and Technical Key Points
Raccoon dog feed includes animal-based feed, plant-based feed and supplemental feed. The supply and composition of feed have a great influence on the health, reproduction and fur quality of raccoon dogs. To practice scientific raccoon dog farming, one must understand the effects of feed nutrients on raccoon dogs, so as to reasonably and correctly formulate and process feed, and obtain the best economic benefits with the least feed consumption. Therefore, the processing and preparation of feed is very important. (1) Processing of fish and meat feed Fresh marine mixed fish, meat, liver, kidney, heart and fresh blood of healthy animals, etc., remove large pieces of fat, fully wash away soil and impurities, then mince and feed raw. Fish and meat feed of poorer quality but still usable must first be fully washed with clean water, then soaked and disinfected in a 0.05% potassium permanganate solution for 5-10 minutes, and washed again with clean water before being minced and fed. Severely spoiled fish and meat are prohibited from being processed and used. The intestines, spleen, lungs and other offal of freshwater fish and poultry must be fed cooked. Cysticercus-infected pork (measly pork) can be processed and used after high-pressure steaming or thorough cooking and removal of fat. Fish meal and meat-and-bone meal should be soaked for 3-4 hours, with water changed 2-3 times, to remove excess salt before being mixed with other feed and fed. Blood meal and liver residue meal should be steamed and cooked before use. Silkworm pupae should be fully soaked, de-alkalized, then steamed, cooked and minced before use.
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There is a knack to processing dried lilies, and the three observations and three determinations are key
In our province, lilies are mainly sold as dried lilies to coastal areas, and in recent years they have consistently sold well. In particular, large, plump, and pure white high-quality dried lilies are in great demand and fetch high prices. Whether dried lilies are high quality or not, processing is a key step. Some farmers report that their fresh lilies are of good quality, but after processing into dried lilies they become second-grade products, or even inferior products, showing non-white color, thin dried slices, and incomplete slices, and the market price is greatly reduced. This is mainly caused by improper processing. In the lily production bases of Daping, Leijia'ao, Shawan, and other places in Niangxi Town, Xinshao County, lilies are planted year-round.
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Key Points and Detailed Operation Methods of Lily Whitening Processing Technology
Lily is one of the important health vegetables. The traditional processing method is to blanch the harvested lily and then dry it in the sun. Lily dried by this method still has a relatively high moisture content, is not resistant to storage, and is prone to discoloration. In the past, people used sulfur fumigation to maintain the whiteness of lily, but lily processed by this method is harmful to people's health. Now the dehydration method is used to dry lily, the moisture content is low, and after color protection, blanching and dehydration, discoloration is not likely to occur, which better solves the quality and safety problem of lily caused by sulfur fumigation.
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Detailed processing method for soy-sauce-flavored oyster mushrooms, with production steps
Select oyster mushrooms at 7-8 maturity, remove the mushroom stems, and wash clean. Using a ratio of 5 kg salt per 100 kg fresh mushrooms, place them in a vat and salt-cure for 3 days, then take them out, drain off the brine, add 10 kg salt to the vat and cure again, take them out after 7-10 days, drain off the brine, then add an appropriate amount of salt for a third curing. At this point the brine has reached 22 degrees Be, becoming a salted base that can be stored long term. Soak every 100 kg of salted base in 400 kg clean water for 8 hours, take out, drain off the water, soak in light fragrant sweet sauce for 8 hours, remove, and drain
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How to do the initial processing of Gastrodia elata? Detailed methods and steps
For sale as fresh produce, after harvesting, Gastrodia elata must be kept from being bumped, dropped, or mechanically damaged, then the silt on the tubers should be gently brushed off with a soft brush, and they can be packed into a wooden box or plastic box lined with soft material. If processing dried Gastrodia elata, it takes longer; generally, the boiling method or the steamer method is used for cooking, followed by drying by oven or sun-drying. In actual production, the steamer method and heated kang drying method are generally used to make dried product. The operation process is: grading Gastrodia elata - washing with clean water - steaming over high heat until cooked - heated kang drying at 50°C for 60 minutes, 60°C for 60 minutes, 70
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How are Gastrodia elata processed and graded?
From early November to early April of the following year, Gastrodia elata is in its dormant period. During this period, Gastrodia elata can all be processed into finished medicinal material for sale. Generally, harvesting, planting and processing are done simultaneously, so that harvesting and planting are closely linked. The harvest period is divided into two seasons, winter and spring. The winter harvest is before the ground freezes, and the spring harvest is after the thaw and before sprouting (mid-April). To process the harvested Gastrodia elata, the following steps must be carried out: Grading: Jianma (arrow-shaped Gastrodia) varies in size. Grade 1 Gastrodia elata should be above 150 g; Grade 2 Gastrodia elata 70 g to 150 g; Grade 3 Gastrodia elata below 70 g; Grade 4 Gastrodia elata is damaged or insect-bored
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Detailed Explanation of the Processing Technology for Fresh-Brined Red Drum Fish Fillets
The scientific name of the red drum (Sciaenops ocellatus) is the spotted weakfish, belonging to the genus Sciaenops, family Sciaenidae, order Perciformes. It is a eurythermal and euryhaline fish, with a suitable temperature of 10-30°C, optimally 18-25°C. It has been reported to tolerate low temperatures of 2°C. Its salinity tolerance range is very wide, and it can grow normally in freshwater, brackish water, and seawater. It is a carnivorous fish. In natural waters, it mainly feeds on shellfish, cephalopods, small fish, etc. In artificial rearing, compound feed can be used. The red drum has few diseases and grows quickly. According to reports,
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Processing Flow and Operating Methods for Making Vinegar from Sweet Potato
1. Process flow: raw material treatment -- adding bran koji and yeast culture -- saccharification and fermentation -- acetic acid fermentation -- adding salt and post-ripening -- leaching vinegar -- aging -- sterilization and blending -- finished product. 2. Key points of process operation: ① Ingredients: 100 kg dried sweet potato, 50 kg coarse rice husk (rice chaff), 40 kg yeast culture, 175 kg fine rice husk (unified rice husk), 50 kg bran koji, 40 kg acetic acid bacteria seed, 3.75-7.5 kg salt. ② Raw material treatment: grind the dried sweet potato into powder. When mixing with the unified rice husk, while mixing
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