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Rearing Methods and Processing Techniques for Medicinal Stiff Silkworm
At present, the demand for medicinal stiff silkworm in the Chinese medicinal materials market is growing, and rearing and processing it is profitable. Its rearing and processing methods are: 1. Rearing of mature silkworms. Rearing and processing medicinal stiff silkworm should be carried out professionally in non-cocoon-producing areas, so as to avoid a devastating impact on cocoon silkworms. Rearing and processing can be carried out throughout the year. As for the feed given, apart from a small amount of mulberry leaves, more evening primrose, sword silkworm grass, white clover, cup plant and other substitutes for mulberry leaves can be added, to supplement the shortage of mulberry leaves and reduce rearing costs. For mature silkworms
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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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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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Harvesting, Processing Methods and Technical Key Points of Turtle Shell
Turtle shell, also called turtle plastron, is the dried ventral shell of the turtle, a reptile of the turtle family. This product has the functions of nourishing yin and subduing yang, tonifying the kidney and strengthening the kidney, and nourishing blood and supplementing the heart. It is used for conditions such as yin deficiency with tidal fever, night sweats, convulsions due to yin damage in the late stage of febrile disease, soreness and weakness of the waist and knees, abnormal uterine bleeding, and hemorrhoids with fistula. Turtles are produced in most areas of China, with more in Jiangsu, Zhejiang, Guangxi, Anhui, Hubei, and Henan. In the wild, this animal mostly lives in groups in rivers, marshes, lakes, and ponds, and can be caught throughout the year. For a captured turtle, use a sharp knife to cut and scoop from the tail to the head, then from the other side of the head, cut and scoop
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Detailed Explanation of Mutton Processing Methods and Operating Steps
Cured Mutton: Remove the fat membrane and tendons from the mutton, and cut into long strips along the grain of the meat. Ingredients per 100 kg of mutton: 5 kg salt, 1 kg each of white granulated sugar and baijiu (white liquor), 0.3 kg Sichuan pepper, and 100 g five-spice powder. Evenly spread the well-mixed ingredients over the surface of the meat strips, place in a vat and cure for 3 to 4 days, turning the contents once midway. After removing from the vat, wash off the auxiliary ingredients with clean water, thread with string and hang to air-dry, or place in a drying room and dry until hard and firm to obtain the finished product. Rolled Mutton: Select a meat sheep weighing about 20 kg, slaughter it, skin it, remove the head, hooves and
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A Detailed Guide to the Harvesting, Processing and Storage of Scorpion
Scorpion, also called quanchong, is the dried whole body of the East Asian scorpion of the family Buthidae. 1 Harvesting The time for catching wild scorpions is generally from after they emerge from hibernation to before they enter it. Every year in mid-to-late April, that is, around "Grain Rain". At this time the scorpions have just emerged from hibernation, their bodies are plump and thick, there is no food in their abdomens, and there are few impurities; after processing the quality is good and the weight is high, and they are usually called "spring scorpions". Therefore, Shandong often takes the purchase of "spring scorpions" as the main season. At this time the scorpions have just emerged from hibernation and are not active, and the green grass has just sprouted, so the scorpions are easy to find and easy to catch."
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Brief Introduction to the Processing Technology of Fish Chikuwa
Fish rolls (fish chikuwa) are a type of surimi product. They were rarely seen on the Chinese market in the past; they are a product introduced from Japan. In Japan, grilled fish rolls are called "chikuwa", and fish meat rolls are called "Date-maki". They can be eaten directly, or cut into slices and processed into other fancy varieties or eaten as a side dish. Nowadays this kind of aquatic processed product is sold in large supermarkets across China. 1. Process flow: surimi -> grinding and kneading -> forming -> grilling. 2. Main steps: 1. The production of the raw surimi is the same as for other surimi products; its
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Detailed Explanation of Processing Methods and Making Techniques for Flavored Dried Fish
Using fish such as rays, white eels, and sea catfish, which inherently have an off-odor, as raw materials, a dried fish product is made that has advantages including good appearance, little fishy odor, resistance to mold, good storability, good surface color after heating and preparation, and a strong fish aroma. The production method involves taking fish meat with the head, internal organs, etc. removed and seasoning it by methods such as immersion in a 0.1-0.5% (by weight) xylose aqueous solution (or a mixed seasoning liquid containing 0.1-0.5% xylose). Then it is sun-dried or hot-air dried at 60°C or below to make the dried product.
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Detailed Explanation of the Processing Techniques and Methods for Deer Fetus
Deer fetus refers to the fetus taken from the belly of a doe (including aborted fetuses) and fawns within 3 days of birth. The best quality deer fetus is one that is plump and complete, not rotten, hairless, and with an unbroken fetal membrane. (1) Extracting the fetus: Extracting the fetus means taking the fetus out of the mother's belly. There are two situations: ① For a fetus that has not grown hair, after opening the abdomen and cutting through the uterine wall, do not damage the placenta; take out the placenta, fetus, and amniotic fluid together; ② For a fetus that has already grown hair, cut open the uterus and placenta, then take out the fetus.
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Method and Technology for Processing Waste Silk into Plastic Wrap
The "National Institute of Agrobiological Sciences, Silk and Insect Agricultural Technology Research Institute of Japan" conducted "Research on the Development of Silk Fibrillation and Silk Paper for Packaging." Their fruit and vegetable plastic wrap made from silk as a raw material did indeed achieve certain results. Using inferior cocoons that cannot be reeled or waste silk as raw materials, through processes such as cocoon boiling and reduction treatment, they manually stretched and expanded the cocoon layers into silk strands, then after careful beating, cut the silk fibers to make silk pulp equivalent to papermaking raw material. This was mixed in equal halves with specially made regenerated cellulose, and processed in the manner of washi (Japanese paper) to produce
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