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Processing Method and Technique for Canned Apricots in Syrup
(1) Process flow: Raw material selection → raw material preparation → color protection → lye peeling → trimming → pre-cooking → sorting → filling into cans → syrup filling → heating and exhausting → sealing and sterilization → cooling → wiping cans → finished product. (2) Key process points: 1. Raw material selection: Select fresh, plump apricots with yellow, dense flesh that are freestone or semi-freestone. Remove insect-damaged, diseased and damaged fruit. The transverse diameter of the apricots must be over 30 mm and the weight over 20 g. 2. Raw material preparation: After washing the qualified apricots clean, use 0.5-1.5% hydrochloric acid or 0
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Detailed Explanation of Bee Pollen Beverage Processing Technology and Production Methods
Bee pollen oral liquid types: The preparation of bee pollen oral liquid generally involves several steps: ① Bee pollen extraction: Water and ethanol are commonly used as solvents, which can extract the active ingredients from pollen and are cheap and readily available. ② Formulation: After the extract is purified and concentrated, additives such as honey juice, fortifiers, and flavoring agents are added. ③ Filtration: The above prepared solution is repeatedly filtered to remove insoluble substances, yielding a clear solution. ④ Filling, sealing, sterilization, light inspection, labeling, packaging, and warehousing.
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Processing Technology and Production Method of Deer Tendon Bone-Strengthening Wine
Deer tendon bone-strengthening wine is scientifically formulated with deer bone, deer tendon and pure grain liquor as the main raw materials, together with safflower, angelica and other medicinal and edible Chinese herbal medicines. Deer bone is extracted under high pressure to obtain small-molecule polypeptides that can be absorbed by the human body; deer tendon and Chinese herbal medicines are extracted by hot reflux and subjected to low-temperature sedimentation. The finished wine body is clear and transparent, lustrous, golden yellow, with a harmonious and mellow taste. Deer tendon bone-strengthening wine has the biological effect of strengthening tendons and bones; the compound deer tendon bone-strengthening wine is based on "nourishing and strengthening, supporting healthy energy and consolidating the constitution" and is used for rheumatic pain and cold arthralgia and other symptoms. This wine is a
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What precautions should be taken during the processing of snake venom?
1. Pay attention to safety when extracting and processing snake venom. To strictly prevent venomous snakes from injuring people, the movements when milking the venom and when releasing the venomous snake after milking must be quick. When putting a snake that has been milked back into the cage, put the snake's body in first, and when the snake's head approaches the edge of the container opening, let go quickly. If you cannot withdraw your hand in time when releasing the snake, you are likely to be bitten fiercely when the snake turns its head back. 2. Venom-milking equipment must be strictly sterilized. 3. If the venomous snake bites the vessel and will not let go, you may gently swing the snake's body; if it still does not release its bite, you may gently twist its neck, or use a small stick or
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Detailed Explanation of Processing and Utilization Techniques for Medicinal Scorpions
There are two methods for processing medicinal finished scorpions: light whole scorpion and salted whole scorpion. 1. Processing of light whole scorpion. Light whole scorpion is also called clear water scorpion. Before processing, soak the scorpions to be processed in clean water for about one hour, while gently stirring to wash off the dirt on the scorpions' bodies and allow them to excrete feces. After removing them, put them into boiling water and cook over high heat for about 30 minutes. The water in the pot should be sufficient to submerge the scorpions. After removing from the pot, spread them on mats and place them in basins to air-dry. 2. Processing of salted whole scorpion. Salted whole scorpion is also called salt water scorpion. Processing of salted whole scorpion
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Detailed Explanation of Deer Tail Processing Techniques: Teaching You the Correct Method for Processing Deer Tail
Deer tail is composed of the caudal vertebrae, cavity, muscle fibers, adipose tissue, caudal gland, connective tissue membrane, and skin. Due to the different species of deer, the shape and size also vary. The red deer tail (Cervus elaphus) is thick and plump, relatively short and wide, with a bluntly rounded tip, and is a superior quality product among deer tails; while the sika deer (Cervus nippon) tail is relatively long and cone-shaped. The female deer tail is relatively short and thick, while the male deer tail is relatively long. Deer tail has been used as a precious tonic and strengthening agent since ancient times in China, and is also a very delicious delicacy. In traditional Chinese medicine, deer tail
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Detailed processing method introduction for butterfly pig head
The butterfly pig head has a cured yellow color, a delicious and mellow aroma, a purplish-red tint, and is fatty but not greasy, and is deeply loved by consumers. (1) Material selection: choose healthy, disease-free pig heads with no injuries or disabilities, a full head, moderate size, and intact ears, nose, and mouth. (2) Ingredients: for every 50 kg of fresh pig head meat, use 4 kg of refined salt, 50 g each of Sichuan pepper, ginger, and star anise, 150 g of baijiu, 25 g of saltpeter, and an appropriate amount of spices. (3) Preparation: debone the pig head, pluck clean the fine hairs, remaining hairs, and hair roots on the scalp, and rinse clean with 40°C warm water. (4) Curing: evenly coat the washed and drained pig head with the ingredients
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How Are Dried Silverfish Made? Processing Methods and Step-by-Step Guide
Dried raw aquatic products refer to products made by directly drying the raw material without salting, seasoning, or boiling. Large, thick, and firm raw materials are not suitable for the production of dried raw products; instead, small products with a small body size, thin flesh, and easy, rapid drying are suitable, such as silverfish, small fish and shrimp, nori, kelp, squid, fish roe, and fish maw. If drying conditions are good, dried raw products undergo relatively little change in tissue structure and quality, and they also rehydrate well, basically retaining their original color, aroma, flavor, and shape after rehydration. The disadvantage is that because there is no sterilization treatment at all during processing, and dehydration alone is used to inhibit bacterial
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What are the new processing techniques for Acetes shrimp? A detailed explanation of the processing methods
Acetes shrimp, namely Acetes chinensis, also known as small white shrimp, water shrimp, etc., belongs to the class Crustacea, family Sergestidae. Its body is laterally compressed and its carapace is thin. The body length is generally 2.5-4 cm. The rostrum is short and small, roughly triangular in side view, with the lower margin oblique and slightly curved, and the upper margin bearing two teeth. The telson is very short, with a rounded end, no spines, and the posterior half of the lateral margins and the terminal margin bearing feathery setae. The first three pairs of walking legs are in the form of tiny pincers, and the latter two pairs are completely degenerated. The body is colorless and transparent, with only the mouthparts and the second antennae flagellum red, the ventral surface of the sixth abdominal segment slightly red, and the base of the inner ramus of the uropod with 3-8 red spots. It lives in
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Processing Method and Production Steps for Candied Ginger Plums
This product is a traditional sugar-preserved food, formerly marketed in Southeast Asia, with a sweet, sour, salty, spicy and distinctive flavor. The processing technology is as follows: 1. Raw material preparation: Prepare ginger powder: use fresh tender ginger and fresh old ginger at a ratio of 4:3, wash both types of ginger thoroughly, scrape off the ginger skin and floating skin, then chop and carry out color protection by soaking in a 0.1% sodium bisulfite solution for 8 hours, then rinse with clean water, put into a pulping machine to make a fine pulp, spread in a drying tray, and dry in a dryer at 65-70 degrees Celsius to obtain dried ginger powder. Add sugar and adjust the powder: use pure
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