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Detailed Explanation of Key Points of Edible Mushroom Drying and Processing Technology
Almost all edible mushrooms, such as shiitake, wood ear, enoki mushroom, lion's mane, straw mushroom, oyster mushroom, button mushroom, silver ear, etc., can be made into dried products. Drying and processing can be divided into sun drying, oven drying, and hot air drying. Spring has more rainy days, so shiitake and wood ear are often mainly oven-dried; in summer and autumn, with scorching sun and high temperatures, which is the straw mushroom production season, sun drying is often the main method. Hot air drying is not affected by environmental conditions, can be carried out in all four seasons, is suitable for various mushrooms, and produces good drying quality. The quality of drying is also closely related to mushroom harvesting, grading, stem trimming, cleaning, and slicing.
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Detailed processing technology of goji berry vegetable rolls
The tender branches and leaves of goji berry can nourish the liver and improve eyesight, tonify the kidney and enhance essence, increase the activity of superoxide dismutase in organs such as the liver and brain, and have antioxidant and anti-aging effects. In addition, goji berry is rich in germanium and also has anti-cancer effects. We made it into a casual snack food. 1. Materials. The tender branches and leaves of goji berry were harvested in spring from the greenhouse of the Department of Horticulture, Beijing Nongxueyuan. Potatoes and carrots were purchased from the market. 2. Experimental methods 1. Vegetable roll process flow. Raw material selection and processing -> blanching
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Detailed Explanation of Key Points in Goji Berry Food Processing Technology
Besides medicinal use, goji berries can also be processed into various nutritious foods. Zhongning goji berries are especially the best in quality. Dried Zhongning goji berries have thin skins and a pure, sweet taste without any bitterness or astringency; the fruit is red or purplish red, the shape is either oval and elongated-flat, the fruit navel is white, and the tip of the fruit body has a small point. The packaging does not clump. People in Ningxia often make "five-spice roasted flour" from goji berries, naked oats, perilla seeds, beef, and barley; use goji berries as the main ingredient to make "eight-treasure porridge"; and make various pastries with goji berries as filling. At present, newly developed goji berry foods on the market are even more dazzling in variety.
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Detailed Explanation of the Processing Technology for Ganoderma Health Tea
Developing Ganoderma health tea can enhance the competitiveness of tea. A brief introduction to the processing technology of Ganoderma health tea is given below. Its process flow: Ganoderma slicing, extraction, filtration, concentration, spray blending (tea leaves must first be re-fired), drying. 1. Ganoderma slicing: Considering overall benefits and the use of mid-to-low-grade tea, it is ideal to select mid-to-low-grade Ganoderma without deterioration as the raw material. After washing the Ganoderma clean with water, cut it into thin slices of about 5 mm, and set aside. 2. Extraction and filtration: Take the prepared thin Ganoderma slices, at a ratio of 100 grams of Ganoderma to 10
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What are the processing technologies for reishi (Ganoderma lucidum) products?
Reishi milk powder I. Raw material formula: fresh milk 300kg, whey powder 25.2kg, refined vegetable oil 10kg, high-fructose corn syrup (70%) 15kg, reishi 8kg, vitamin A 1.2g, vitamin C 60g, vitamin E 1.2g, calcium lactate 5kg, ferrous lactate 62g, zinc gluconate 87g, lecithin 1.2kg. II. Process flow: whey powder, high-fructose corn syrup, vitamin C, etc. -> dissolve -> filter -> vegetable oil VA, VE
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Detailed Explanation of the Mechanized Processing Technology of Qumao-shaped Tea
Qumao tea has a relatively high degree of mechanized processing, and its processing workflow includes fresh leaf spreading - fixation - cooling - rolling - initial drying - shaping - tip raising - full drying. Fixation: The fixation method for fresh leaves used to process Qumao-shaped tea is the same as that for fresh leaves used to process needle-shaped tea. The fixed leaves are required to be evenly and thoroughly fixed, with an emerald green color, and must not turn yellow or dark. The moisture content of the fixed leaves is between 50% and 55%, and a good tea aroma is released. Rolling: Use small rolling machines such as Model 25 and Model 30, with 2000 to 4000 grams of leaves per barrel, rolling lightly without pressure,
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Processing Methods and Technical Key Points for Pine Needle Health Tea
Pine needles contain large amounts of chlorophyll, amino acids, vitamins C and K, rutin, and inorganic salts such as iron, phosphorus, and calcium. Among these, vitamin C can reduce the accumulation of cholesterol in the human body, and vitamin K can promote the body's absorption of calcium and has the function of regulating heart function. Tea made from pine needles has health benefits including nourishing the body, weight control and slimming, boosting immunity, and delaying aging. The technical key points for processing pine needle health tea are presented below for reference. 1. Leaf collection: Select pine trees 5 to 15 years old, and pick their disease-free
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Detailed Explanation of Key Technical Points for Picking and Processing Famous Autumn Tea
(1) Tea leaf picking. Pick lightly and handle lightly. For tea bushes with good growth and a thick layer of green leaves, you may leave fish leaves or pick without leaving leaves. For those with poor growth and a thin layer of green leaves, especially tea bushes that suffered severe early drought, with many fallen leaves and exposed bare branches, the main approach should be to retain and nurture them, and in the later stage adopt the method of tipping and picking while leaving leaves. This allows the tree vigor to recover quickly and benefits a bumper spring tea harvest the following year. (2) Fresh leaf storage. In early autumn, temperatures are high and the climate is dry; fresh leaves have lower moisture content than spring tea. During transport and storage, it is necessary to prevent too-rapid moisture loss and excessive dehydration of fresh leaves. The containers holding fresh leaves must be well
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Detailed Explanation of Mulberry Leaf Tea Production Techniques and Processing Steps
According to experts at the Japanese Institute of Health, mulberry leaves contain 17 amino acids, as well as fats, vitamin C, B1, B2, folic acid, carotene, calcium, phosphorus, iron, manganese, sodium, and more. These nutrients are at their highest levels in mulberry leaves after the first frost. Mulberry leaf tea is a natural health product for maintaining health and strengthening the body, and is especially suitable for long-term drinking by patients with diabetes and high blood pressure. Its production process is as follows: Leaf picking and handling. It is best to pick leaves from the middle and upper parts of late-autumn mulberry trees that are free of pollution, pests, and diseases. In the Qian'an area of Hebei, mid-September is
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Detailed Explanation of the Processing Flow for Frozen Raw Peeled Shrimp
Production Method 1. Raw material selection: The requirements for raw shrimp are fresh quality, with no spoilage and no off-odor in the shrimp body. 2. Thawing: When using frozen shrimp as the raw material to process peeled shrimp, thawing must be done first. Place the frozen shrimp in a thawing bamboo basket and rinse with water. The water volume should be large to speed up thawing. Once the shrimp bodies separate from the frozen block, stop thawing. The amount thawed should be determined according to the peeling capacity, so that there is neither a gap in production nor excessive backlog, to prevent spoilage. 3. Peeling: Hold the shrimp body in the left hand with the tail and belly facing up, gently remove the shrimp head with the right hand, and carefully peel off the shrimp
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