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How is honeysuckle processed? A detailed explanation of processing methods
The processing of honeysuckle includes rough processing and fine processing (deep processing), etc. Here we focus on rough processing. (1) Sulfur fumigation: After removing branches, leaves and impurities from the harvested honeysuckle, it can be fumigated. For a small amount of flowers, small wooden cabinets, water vats, rice steaming baskets, etc. can be used for fumigation; for a large amount of flowers (over 200 jin), a sulfur fumigation pool can be built for fumigation. Two to three layers can be set up inside the pool, with each layer 40 cm apart, and bamboo mats laid on them. Then spread the honeysuckle on the bamboo mats (be careful not to press the honeysuckle tightly), and each layer should have two ventilation holes. Each layer should be covered with burlap
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Straw can be processed into silage. How is it done?
Processing fresh straw into silage that livestock relish is simple, quick and labor-saving. The specific method is: on a harvested rice field or a threshing floor, lay out an extra-large nylon film bag with a thickness of 0.15 cm; then fill the bag with fresh straw, forming it into a haystack shape; finally, tie the bag opening tightly so that no air can enter. After about 1 month, the fresh straw has finished fermenting in the sealed plastic bag and becomes a feed with good palatability, which can replace other silage to feed livestock.
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How is drunken crab processed? A detailed preparation method for you
Take fresh crabs that have been washed and drained, lift the apron, poke a small hole with a bamboo skewer, stuff the inside of the apron with pepper salt, and close it back up. Prepare the curing liquid: fresh crabs 100 kg, white sugar 10 kg, refined salt 10 kg, ginger juice 6 kg, soy sauce 40 kg, Sichuan peppercorns 0.6 kg, yellow rice wine 20 kg. Mix the above ingredients thoroughly, then pour into a ceramic jar for curing, using enough to submerge the crabs. Place a bamboo mat and a weighting stone on top so that the crabs do not float above the curing liquid, and finally seal the mouth of the jar. After 3~4 days, a delicious drunken product is ready, and it can be taken from the jar and sold at any time.
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Shiitake mushroom stems processed into shiitake mushroom floss see their value multiply
1. Raw material formula: 100 kg shiitake mushroom stems, 4-6 kg high-quality soy sauce, 3-4 kg white sugar, 2-3 kg peanut oil, 5 kg scallions, 0.2 kg monosodium glutamate, 4 kg yellow rice wine, 0.6 kg refined salt, appropriate amounts each of ginger, fennel, food coloring, and five-spice powder. 2. Raw material processing: Choose shiitake mushroom stems free of sawdust, insect damage, and mildew, cut them into 1 cm pieces, wash them clean with water, and soak them for 1-2 days so they fully absorb water and soften. 3. Precooking: Put the soaked mushroom stems into a pot and heat to a boil, then
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How are shiitake mushroom seasonings processed? An introduction to several common methods
1. Shiitake mushroom soup base: Take 100g shiitake mushroom powder, 350g table salt, 100g white sugar, 80g monosodium glutamate (MSG), and 1g white pepper powder, and mix thoroughly to make it. This soup base can be used as a seasoning for foods such as noodles, fast food, dumplings, and wontons, and can also be used as a condiment and seasoning for various cold dishes and vegetarian soups. 2. Shiitake mushroom soy sauce ① Raw material formula. 100L shiitake mushroom concentrate, 25kg table salt, 100g Sichuan pepper, 100g pepper, 150g star anise, 750g ginger, 5kg high-quality soy sauce, 0.1kg citric acid
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How Are Candied Jujubes Processed? A Full Breakdown of the Production Flow
Candied jujubes are dried preserves made from fresh jujubes. The processing technique is as follows: 1. Raw material selection: Generally, varieties with large fruit, small pits, loose flesh, thin but tough skin, and relatively little juice should be chosen. The best fruit maturity is when the green color begins to fade and the fruit turns milky white. 2. Grading: Grade the jujube fruits by size, removing deformed fruits, fruits affected by pests or disease, overripe fruits, and damaged fruits. 3. Slitting: To facilitate sugar penetration and flattening into shape, the fruit surface is usually slit. The jujube fruits are fed into the channels of a jujube cutting machine (slitting machine) to be slit, with the cutting depth
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How is lion's mane mushroom processed? A detailed explanation of methods and steps
After the lion's mane mushroom (Hericium erinaceus) has grown to marketable size and is harvested, promptly place the fruiting bodies on a well-ventilated bamboo curtain to sun-dry, or string them together with thread and hang them in a ventilated, sunny spot to air-dry; if rainy weather occurs and the harvest is large, they should be dried over a fire pit (kang) using low heat. However, care should be taken to keep the spines intact so as not to reduce the product quality. Once thoroughly dried, they can be sealed in plastic bags for storage. They can also be preserved by soaking in brine; the method is: trim off the bitter-tasting stem base of the fresh lion's mane mushroom, wash clean with water, remove impurities, place in 0.1% citric acid water and boil for about 10 minutes, then remove
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How are candied ginger slices processed? A detailed explanation of the production method
Select fresh ginger, wash and peel it, then cut it into thin slices 3~5 mm thick. Prepare the ingredients in the proportions of 50 parts ginger, 32 parts white sugar, 4 parts powdered white sugar, and 0.25 part citric acid. First prepare a citric acid solution equal in weight to the ginger slices, heat it together with the ginger slices until boiling, remove the ginger slices, rinse them clean, and drain off the water. Then prepare a 62%~65% concentrated sugar liquid, add 0.15% citric acid, and boil until the sugar is completely dissolved. After filtering out impurities, add the ginger slices and boil again. Boil until the sugar liquid is thick and a drop forms a bead, then stop the heat and remove the ginger slices. After removing the ginger slices,
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How is Lycoris radiata processed? These processing methods must be mastered
Lycoris radiata mostly grows in shady, damp forest edges, on embankments, in cemeteries, or beside roads. The underground bulb is broadly elliptical or nearly spherical, with a grayish-black outer skin; the linear leaves grow in clusters, dark green on the surface and glaucous green on the underside. The margins are entire; the flowers appear before the leaves, and in autumn a flower stalk emerges from the bulb, bearing several stalked flowers at the top arranged in an umbel. The flowers are bisexual, with large petals that curl backward, usually bright red or with white edges, and no fragrance; the stamens and pistils are very long and protrude beyond the flower. Lycoris radiata can be dug up year-round; when digging, be careful not to bruise the bulb, or it will easily rot. After digging, it is best to process it immediately.
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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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