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Detailed Explanation of the Key Processing Techniques for Sichuan Border Tea
Sichuan border tea has a long production history. Since the Song Dynasty, successive governments have implemented the "Tea-Horse Law." In the Ming Dynasty (1371-1541 AD), "Tea-Horse Offices" were established in Ya'an, Tianquan, and other places in Sichuan to manage the tea-horse exchange. South Road border tea is made by harvesting and processing tea branches and leaves. The fresh leaf raw materials for South Road border tea are relatively coarse and old; they can be hand-picked or knife-cut. Hand-picking involves old leaves or branches and leaves of the current year; knife-cutting involves mature new shoot branches and leaves of the current season or year. South Road border tea is divided into "Maozhuang tea" and "Zuozhuang tea" due to different processing methods. The harvested fresh branches
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A Detailed Explanation of the Picking and Processing Techniques of Keemun Black Tea
The picking and processing craft of Keemun black tea is fine and meticulous. The buds and leaves of one bud with two or three leaves are picked as raw material. After withering, rolling and fermentation, the buds and leaves change from green to purplish copper red, and the aroma is released, after which they are baked over a gentle fire until dry. After the rough black tea is made, it must still undergo refining. The refining process is complex and labor-intensive, and the finished tea is made through rough sifting, shaking sifting, grading sifting, tight-gate sifting, brushing sifting, cutting, air selection, picking and sorting, supplementary firing, clean wind selection, blending and packing. The high-grade Keemun black tea has a tight, fine and slender appearance, a dark glossy color, and after brewing the tea liquor is red and thick, with a fresh, fragrant and richly aromatic scent.
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Detailed Explanation of Harvesting Methods and Primary Processing Techniques for Codonopsis pilosula
1. Harvesting and Storage of Codonopsis pilosula Seeds Although one-year-old Codonopsis pilosula plants can produce a small amount of flowers and seeds, many of the seeds are shriveled and do not easily sprout after sowing, or the seedlings that emerge are weak in growth, so they are not suitable for seed use. Two- to three-year-old Codonopsis pilosula plants produce more flowers and seeds, with plump grains, high yield, and good quality, and the seedlings grown from them are robust, making them suitable for seed use. Codonopsis pilosula seeds are generally harvested from September to October, when the fruits of two- to three-year-old Codonopsis pilosula turn yellowish-white and the seeds turn brown. After harvesting, dry them in the shade, place them in cloth bags or burlap bags, and store them at low temperature; the suitable temperature is below 10°C. 2. Codonopsis pilosula
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Detailed Explanation of Harvesting and Processing Methods for Codonopsis pilosula
For direct-sown fields, harvest in the third year; for transplanted fields, harvest after two years of growth following transplanting. For medicinal Codonopsis pilosula, the harvest period runs from when the aboveground parts wither until before the ground freezes, but the best quality is obtained when harvested within the half-month before and after the White Dew solar term. When harvesting, first remove the support stakes, cut off the stems and vines, then dig up the roots. Take care not to damage the roots while digging, to prevent the loss of sap. Remove the residual stems from the dug roots, wash off the soil, and sort them by size, length and thickness into old, large and medium grades for drying in the sun. After drying until half-dry, briefly blanch in boiling water, then sun-dry or oven-dry (oven-drying must use only a low fire, with the temperature around 60°C
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Key Technical Points for Harvesting and Processing Codonopsis pilosula
(1) Harvesting: Direct-sown Codonopsis pilosula needs 3 years before it can be harvested, while transplanted seedlings are best harvested in the second year after transplanting. In autumn, after the above-ground stems and leaves turn yellow and wither, choose a sunny day and dig carefully and deeply, turning out the whole root, avoiding cuts and breakage so that the sap does not flow out and form black scars, which would reduce quality. (2) Processing: Wash the harvested Codonopsis pilosula, grade it, and process each grade separately. First spread it on a drying mat in the sun for 2-3 days; when the roots become soft from drying, tie each grade of Codonopsis pilosula into small bundles, hold the root head with one hand, and with the other hand rub downward along the root several times. The next day, sun-dry again, and in the evening gather them into ox-horn bundles, each weighing 1
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Detailed Explanation of Harvesting and Processing Techniques for Nameko Mushrooms
7-10 days after the mushroom buds emerge, when the stems are 4-5 cm long and the caps are about to open, they should be harvested promptly. The harvested mushrooms should immediately have their aged root portions cut off, then be sold fresh or sent to a factory to be made into canned products or processed into brine mushrooms. If processing into brine mushrooms, a 10% salt solution can be used; after bringing it to a boil, pour in the fresh mushrooms and stir them up and down for about 10 minutes. When the pot is boiling and rolling, quickly scoop them out, place them in cold water to cool, and finally pickle them in a saturated salt solution of 20 degrees Baume. Alternatively, use salt equal to 35% of the mushroom weight to layer mushrooms and salt in a jar, one layer of mushrooms and one layer of salt. After filling, sprinkle 2
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How to Process Feed for Mink and Foxes? A Detailed Explanation of the Technical Points
Fur animals such as mink and foxes have well-developed canine teeth, a short digestive tract, a small stomach volume, no cecum, and fast food passage through the digestive tract; moreover, their digestive glands secrete little amylase and more lipase. Therefore, their feed should be based mainly on animal-based feed, and especially animal protein feed should account for a very large proportion of the diet. Thus, the feed processing and preparation methods for mink and foxes have distinct characteristics, which are introduced below: 1. Material selection. Large pieces of fat should be removed from meat feed, the gallbladder and thyroid should be removed from livestock and poultry offal, and lumps, impurities or foreign matter should be picked out of dried animal powder and grain powder.
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The Steeping Process and Production Methods of Snake Wine
Using snake wine to treat diseases has a long history. Modern pharmacology has also proven that snake wine has anti-inflammatory, analgesic and sedative effects. It can enhance the human body's immunity and has a marked effect on treating rheumatoid arthritis. Snake wine has a strong effect of dispelling wind and unblocking collaterals, making it a veritable "chief of a hundred medicines." 1. Choosing the liquor The liquor used to make snake wine should be baijiu, which can be distilled liquor or blended liquor. In addition to strictly complying with stipulated standards, the liquor must also meet traditional quality standards; for example, liquors brewed from grains such as sorghum can give the finished snake
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How are candied pear slices processed and made? Detailed method and steps
Candied pear slice production process 1. Process flow: raw material selection → peeling and slicing → salting → rinsing → blanching → sugar soaking → sugar boiling → sugar soaking → drying → finished product. 2. Raw material requirements: all pear varieties can be used. 3. Operation method: remove moldy and rotten fruit, peel, and cut into slices. Use salt at 15%-16% of the raw material weight, and pickle with one layer of fruit slices and one layer of salt. After pickling, because the salt solution has high osmotic pressure and has the effect of inhibiting the activity of microorganisms and enzymes, it can be preserved for a relatively long
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Detailed Explanation of the Processing Technology and Method for Peach Fruit Leather
Process flow: raw material selection → washing → cutting in half and pitting → softening → pulping → concentration → sheet forming → drying → slicing → packaging. Raw material handling: the raw materials can be high-quality fruit or windfall and defective fruit, but they must be sorted, removing insect-damaged, diseased and rotten parts, severely discolored parts, scab, black spots, etc. Wash, cut the fruit in half, and remove the pit. Softening: boil the washed peaches in water for about 10 minutes, until softened. Pulping: use a pulper with 0.6 mm screen holes
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