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Introduction to the Processing Methods and Detailed Steps of Dried Shrimp
Dried shrimp is a famous seafood product, made from cooked and dried shrimp such as the spear shrimp, wool shrimp, ridgetail white prawn, and prawns. There are mainly two processing methods for dried shrimp, namely the boiling method and the steam method. The boiling method is the traditional processing method and is currently widely used. Its processing method is as follows. 1. Raw material handling: Before boiling, the raw shrimp must first be sorted by quality and size. Shrimp mixed with sand and dirt must be thoroughly washed clean in clear water, and small shrimp, small fish, and debris must be removed. To avoid the shrimp developing a stuck-skin appearance
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How is swordfish processed? A detailed explanation of swordfish processing techniques
Swordfish (xiphias gladius linnaeus, Common swordfish) is a large deep-sea fish, named for the shape of its upper jaw, which is flat on top and bottom and thick in the middle with thin edges, like a sharp treasured sword. But because of its speed, like an arrow released from the bowstring, it is also called the swordfish. It is distributed in the Indian Ocean, the Atlantic Ocean and the Pacific Ocean. The coast of the Americas in the western Atlantic is the main producing area of swordfish, and it is mainly caught by longline fishing. Most of the individuals caught are about 10-100 kg, and those above 100 kg
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Detailed Explanation of the Processing Technology for Canned Silver Carp in Tomato Sauce
I. Process Flow: Raw Material Inspection --- Raw Material Processing --- Salting --- Flour Mixing --- Frying --- Adding Tomato Sauce --- Filling Cans --- Sealing Cans --- Sterilization --- Incubation Test --- Packaging --- Finished Product. II. Key Operating Points. 1. Raw Material Inspection. (1) Use fresh (iced) or well-frozen silver carp (Hypophthalmichthys molitrix), with the fish body intact, normal odor, clean eyeballs, bright cornea, bright red gills, firm and elastic muscle, and tight connection between bone and flesh. (2) Raw fish weighing over 1000 g per fish.
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Detailed Explanation of the Processing Technology of Taiyuan Liuweizhai Smoked Chicken
Liuweizhai smoked chicken is one of the famous cooked poultry products of Taiyuan City, Shanxi. Ingredients and formula: 100 kg dressed chicken, 3 kg salt, 2 kg scallions, 400 g garlic, 400 g ginger, 100 g Sichuan pepper, 80 g fennel; put the spices into a cloth bag for use. Production method: 1. Material selection: use cockerels of the current year or spent hens 1-2 years old. After slaughtering, de-feathering, opening the cavity and removing the internal organs, soak in clean water for 1-2 hours to remove blood stains. 2. Shaping: break the legs of the dressed chicken with a wooden stick, and use scissors to cut the soft
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How is traditional salted duck modernized in processing?
Salted duck is the duck meat delicacy most loved by people in the Jiangsu-Zhejiang region of China. In recent years, it has gradually spread to all parts of the country. Traditional salted duck has a rather salty taste. When salted duck was first developed, one purpose was to give the duck meat a certain flavor, but the main purpose was still to use salt for preservation, so traditional salted duck has a relatively high salt content. Moreover, the traditional processing method has a long production cycle, is workshop-style production, has poor sanitary conditions, and lacks standardized and unified criteria, so it cannot guarantee the stability of product quality, nor is it convenient for industrialization
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Detailed Processing Technology of Fried Lamb Meatballs
In winter, it is the peak season for residents in northern China to consume lamb, especially households in Shanxi, Inner Mongolia and other places, where people have the habit of eating a whole lamb in winter. Lamb can be eaten in many ways, among which lamb meatballs are one of the favorites of ordinary families, but lamb meatballs are generally made in large batches by big enterprises, while small and medium-sized enterprises make few, and ordinary households make even fewer. Lamb on the market is generally expensive now, and the production cost of pure lamb meatballs is high. Here we introduce a lamb meatball production process that uses lamb as the main ingredient and chicken as a supplement. Because chicken protein content
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Revealing the Birth Process of China's First Cloned Piglet
After more than a year of scientific and technological research, the research group led by Professor Li Ning of China Agricultural University was finally rewarded on August 5, 2006, at Minghui Pig Farming Company in Sanhe City, Hebei Province, where China's first independently completed somatic cell cloned piglet was successfully born. Its birth filled a gap in this field in our country. China is the seventh country to have obtained somatic cell cloned offspring of pigs. At 10:50 a.m. on August 5, at Minghui Pig Farming Company in Sanhe City, Hebei Province, a piglet weighing 1130 grams with glossy black hair
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What are the easily overlooked problems in the process of selecting and retaining replacement gilts?
(1) The selection and retention procedure is unreasonable, and the selection process is simplified: In some pig farms, the selection and retention process for replacement gilts is very simple, with no fixed procedure. It is only after the breeding pigs finish testing that a simple evaluation is made and they are selected and retained. This can easily lead to an imbalance in the number of animals retained from each bloodline and a decline in the production performance of breeding pigs. Therefore, the selection and retention of replacement gilts must rely on a fixed procedure. Generally, the selection and retention of replacement gilts must go through three processes: primary selection, intermediate selection and final selection. Primary selection is when moving from the farrowing stage to the rearing stage, determining a candidate group 4 times the number to be retained for breeding; intermediate selection refers to the period from nursery to fattening
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A Detailed Guide to the Processing Techniques and Methods for Goji Berries
1. Sun-drying: Place the freshly picked berries in a ventilated, shady spot for 2 days, then dry them in weaker sunlight. At night, cover them well so they are not exposed to dew, and do not turn them by hand, as this can cause the fruit to blister and turn black. 2. Oven-drying: First bake at 40-50°C for 24-36 hours, until the skin is slightly wrinkled; then bake at 45°C-50°C for 36-48 hours, until the fruit has fully shrunk and become wrinkled; finally bake at 50°C-55°C for 24 hours, and it will be thoroughly dry. Well-dried fruit,
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Amber Almond Processing Methods and Technical Key Points
(1) Process flow: Raw materials → selection → soaking → sugar boiling → cooling and draining → frying → cooling → oil spinning → packaging. (2) Technical key points: Use a vibrating screen to select almonds of uniform size, and pick out insect-eaten, moldy almonds and other impurities. Soak in warm water at 60°C for more than 5 days, changing the water every day, and prevent the almond skins from falling off during soaking. Drain off the soaking water, drain well, and pick out the almonds whose skins have fallen off. Put the almonds into a sugar liquid with a concentration of 75%, and boil for 15-20 minutes.
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