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Detailed explanation of spicy peach slice processing technology, master the key production points
(1) Product features: The product is crisp but not crumbly, oily but not greasy, spicy with sweetness, and has a unique flavor. It is very popular among consumers, especially children. (2) Process flow: Material selection -> soaking -> blanching -> frying -> mixing with powder seasoning -> packaging -> finished product (3) Explanation of key operation points (1) Material selection: Select peaches that are free from pests and diseases, with flesh that has not rotted and skin that is slightly reddish, and immerse them in water, with the water level slightly higher than the surface of the peaches. Then add alum at 0.06% of the peach weight, and stir continuously
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Detailed Explanation of Processing Methods for Plain Whole Scorpion and Salted Whole Scorpion
Plain whole scorpion is also called clear-water scorpion. Before processing, soak the collected whole scorpions in clean water for about 1 hour, stirring gently at the same time, to wash off mud, sand and dirt from the whole scorpions and to make the whole scorpions 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 preferably cover the whole scorpions. After taking them out of the pot, spread them on a bamboo mat or put them in a basin to air-dry (sun-drying is also acceptable). It should be noted that the cooking time for whole scorpions should not be too long, so as to avoid destroying the effective medicinal components of the scorpion body. Salted whole scorpion is also called brine scorpion. The processing method for salted whole scorpion is to first put the scorpions into
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Silkworm Feed Processing Technology: A Detailed Explanation of Special Feed Production Methods
Wuxi Scientific Research and Design Institute of the Ministry of Internal Trade (Wuxi, Jiangsu 214035) The special feed processing technology comprises three parts: industrial-scale processing of artificial feed for the silkworm, nutritional formulation, and rearing. In processing, a new technique of dry-heat kill-green (de-enzyming) and drying of fresh mulberry leaves was pioneered, and technologies such as micro-grinding, mechatronic integration, addition of feed active substances, anti-corrosion sterilization, and shaping and packaging were adopted, solving technical difficulties of artificial silkworm feed such as fresh-keeping and drying of raw materials, grinding, wet-body mixing, and long-term preservation, producing a new artificial silkworm feed product on a large scale
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What are the key points for fresh-keeping processing of shiitake mushrooms for export?
I. Raw material selection The raw materials must be fresh and of normal color. The mushroom caps must be intact in shape, the stems must be complete and unblemished, and the mushrooms must retain their elegant form as when growing naturally. The flesh must be thick, the cap edges must be evenly inrolled, the partial veil must be unbroken or slightly open, and the caps must not have opened. The cap diameter must be no less than 38 mm. Free of pests and diseases, off-odors, and soil impurities. II. Raw material handling and cold storage 1. Precooling and moisture removal of raw materials To maintain good freshness and color of the raw materials, fresh mushrooms must be promptly placed in a cold store for precooling and temperature reduction after harvest. According to equipment performance and the moisture content of the fresh mushrooms, maintain an appropriate
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Practical Guide to Fresh-keeping and Processing Techniques for Shiitake Mushrooms
1. Drying equipment: Although shiitake drying equipment at home and abroad differs in form, scale and technical level, its principle is basically the same. Generally there are the following models: (1) forced circulation dryer; (2) forced ventilation parallel-flow dryer; (3) heat pump dryer. 2. Drying methods (1) Raw material handling Before drying, trim off the mushroom stalks or stem bases from the freshly picked mushrooms, remove impurities, and process after grading. Mushrooms picked on rainy days or with high moisture content should first be spread out to air-dry so that
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Harvesting, Processing and Storage Methods for Shiitake Mushrooms Cultivated on Substitute Substrate
(1) Harvesting time The time required from the appearance of mushroom buds to harvest varies with temperature and humidity; generally it takes 7-10 days from budding to maturity. Timely harvesting is an important part of shiitake cultivation, as harvesting too late or too early will affect both yield and quality. The harvesting stage should also be determined according to whether the mushrooms are sold fresh or dried. Generally, for dried mushroom sales and fresh mushrooms for the domestic market, it is best to harvest when the fruiting bodies are 60-80% mature, that is, when the veil has already broken and the cap still curls inward slightly; at this stage the quality is good and the value is high. When fresh mushrooms are for export
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Detailed Explanation of Key Points on Shiitake Mushroom Harvesting and Processing Techniques
1. Picking standards for dried mushrooms. The optimal picking period for dried mushrooms is when the caps are 60-80% opened, commonly called "large curled edge" or "copper gong edge." Before rainy weather, all white flower shiitake mushrooms over 3 cm must be picked and immediately dried. 2. Mushroom picking technique: hold the mushroom log with one hand, pinch the base of the stem with the other, first shake left and right, then gently pull upward. Ensure no root remains, no large chunks of substrate are lifted, no damage to the bag film, no bruising of small mushroom buds; harvest mature ones and leave vigorous young ones. 3. Dehydration technique. To make full use of energy, combine sun-drying with oven-drying.
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Processing Methods and Key Technical Points for Shiitake Mushrooms After Harvest
After harvesting shiitake mushrooms, processing must be organized promptly, striving to pick and dry them the same day to prevent blackening, deterioration, and rotting. Processing and drying methods: 1. Sun-drying. Sun-drying is the most convenient and easiest method for drying shiitake mushrooms, and sun-dried mushrooms have a higher vitamin D content. The method is: spread the harvested shiitake mushrooms promptly on a sunlit grain-drying yard or cement ground. When drying, first place the caps facing up and the stems facing down, arranging them one by one. After drying until half-dry, turn the stems facing up and the caps facing down, until they are more than ninety percent dry. If
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Harvesting and Processing Techniques for Shiitake, Shaggy Mane, and Tea Tree Mushrooms
I. Scientific Harvesting and Processing Methods for Tea Tree Mushrooms. 1. Scientific harvesting of tea tree mushrooms: The optimal harvest time is when the cap color changes from dark reddish-brown to light flesh-brown and the partial veil has not yet ruptured. If they cannot be sold or processed in time, or if you are unsure about the harvest timing, they should be harvested early. When harvesting, require whole clusters or individual mushrooms to be harvested in one go, and remove the mushroom feet. 2. Scientific processing and storage of tea tree mushrooms: After harvesting, tea tree mushrooms can be sold directly or sold after preservation, or sold after sun-drying or oven-drying. Dried tea tree mushrooms easily absorb moisture and become damp, so they should be sealed in plastic
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Detailed Explanation of Key Points on Licorice Harvesting and Processing Technology
Harvesting and Processing Licorice is generally harvested after 1-4 years of cultivation. In Hebei and Beijing, it is harvested after 1-2 years of cultivation; in Inner Mongolia; Northeast China, and **, it is harvested after 3-4 years of cultivation. There are currently 2 cultivation methods: one is direct seeding, and the other is raising seedlings in the first year and transplanting in the second year. When transplanting, plant them flat and lay them horizontally in the field to facilitate harvesting. The first method is simpler and requires less labor; the second method is suitable for small-area household planting with intensive cultivation. For large-area planting, harvesting is a problem, and manual digging is very difficult. After many years of testing, a 55-type Iron Ox rubber-tired tractor can be used, with a plowing depth of about 45 cm, plowing one row at a time, and then manually using a four-tooth rake to pick out the licorice roots plowed out, then plowing the second row. One tractor paired with 10 workers can generally harvest about 10 mu per day, and the root damage rate is also somewhat lower than manual digging. The residual roots lost in the field are about below 10%, meeting the requirements, opening a new path for large-area licorice planting. After the harvested licorice roots are dried in the sun for a few days, use manual shears or a guillotine to cut off the rhizome heads and tails, and cut out licorice strips for cutting into oblique slices for export. The rhizome heads, fibrous roots, and tails are tied into bundles and used as hairy licorice for extracting licorice paste. For licorice grown for two years, the general dry weight of licorice strips is about 250-300 kg per mu, and hairy licorice is about 300 kg per mu. The output value per mu can reach about 4000 yuan.
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