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Detailed Explanation of Key Lily Processing Techniques and Practical Methods
Lily belongs to the Liliaceae family as a perennial herbaceous plant, and is a precious specialty used both as medicine and food. Its underground bulb has the effects of moistening the lungs and stopping cough, and clearing the heart and calming the mind. Besides being eaten fresh, it can also be processed into various flavored health foods, and can also be exported to earn foreign exchange, greatly increasing the value of lilies. Several lily processing methods are introduced below for reference. I. Dried Lily 1. Peeling Select plump, fresh, insect-free, undamaged, high-quality lily bulbs as raw material. Trim off the fibrous roots from the bulbs, and peel off the scales by hand from outside to inside, or make a horizontal cut at the base of the bulb to separate the scales.
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Detailed Explanation of the Production and Processing Method of Lily Cake
Making food with baked rice flour has the characteristics of being fragrant and delicious, quick to rehydrate, and easy for the human body to absorb and digest, and is very popular among consumers. 1. Production of baked rice flour. (1) Heating and baking method. Wash the rice clean, remove impurities such as sand and gravel, and drain. Put an appropriate amount of washed fine sand into a pot, add a small amount of cooking oil, heat it over high heat, add the drained rice, and keep stirring until all the rice grains are cooked. Then sift out the fine sand, let the rice grains cool, and pour them into a grinder to grind. The grinding passes through a 100-mesh
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Processing and Storage Techniques for Oyster Mushrooms
Apart from being sold fresh in part, oyster mushrooms can also be processed and stored; many processing methods are used, of which the main ones fall into two categories: drying and salting, briefly described as follows: 1. Drying method: generally uses air-drying, sun-drying, oven-drying, etc. Sun-drying is an economical method that requires no equipment. They can also be air-dried or wind-dried. However, this method is limited by weather conditions. In production, the oven-drying method is commonly used: build a drying room, with charcoal fire or coal briquettes as the heat source, and refer to the form of a tobacco curing barn when drying. There must be no smoke in the room, and exhaust equipment is required. Initially the temperature is controlled at
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Processing Method and Key Technical Points for Oyster Mushroom and Shredded Kelp
Ingredients: 300 g fresh oyster mushrooms, 200 g rehydrated kelp, 50 g carrot, 20 g soy sauce, 10 g cooking wine, 3 g refined salt, 2 g monosodium glutamate (MSG), 10 g scallion, 5 g ginger, 15 g water starch, 5 g sesame oil, 50 g oil, an appropriate amount of clear fresh broth. Method: Wash the oyster mushrooms, remove the root bases, blanch briefly in boiling water, scoop into cold water to cool, squeeze out the water, and cut into shreds. Wash the kelp, cut into shreds, blanch briefly in a pot of boiling water, remove and drain off the water. Wash the carrot and cut into shreds.
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Detailed Experimental Study on Canned Oyster Mushroom Processing Technology
Oyster mushroom is one of the main varieties of edible fungi, belonging taxonomically to the order Agaricales, family Pleurotaceae, genus Pleurotus. Oyster mushroom cultivation involves a simple process with relatively low technical difficulty, and coupled with widely available cultivation substrates, it has become the artificially cultivated variety with the highest output and largest sales volume in China's edible fungi market. It is widely cultivated in China, especially in the north, and has become a pillar industry of local agriculture in some provinces and cities. Many farmers in impoverished areas have found a path to prosperity through oyster mushroom cultivation. It is not difficult to predict that with the
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Detailed Explanation of Primary Processing Methods and Operating Steps for Gastrodia elata
When Gastrodia elata is sold fresh or delivered for sale, after harvest it should be kept from being bumped, knocked about, or mechanically damaged, then the soil and sand on the tubers should be gently brushed off with a soft brush, and they can be packed into soft-lined wooden boxes or plastic crates. If processing dried Gastrodia elata, it takes longer; generally the boiling method and the steamer method are used for cooking, followed by oven drying or sun drying. In actual production, the steamer method and heated kang drying method are generally used for drying, and the operational process flow is: grading Gastrodia elata -> washing with clean water -> steaming until cooked over high heat -> heated kang drying at 50°C for 60 minutes, at 60°C for 60 minutes, at 70°C for 6
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A Detailed Guide to Artificial Cultivation Techniques and Processing Methods for Gastrodia elata
Gastrodia elata is a parasitic herb whose underground tuber is an important medicinal material in great demand on both domestic and international markets. In the past, Gastrodia elata was produced by asexual propagation. Because Gastrodia elata was planted in few areas and easily degenerated, neither its yield nor its quality could meet demand. Using artificial sexual propagation allows for large-scale production, and the quality is good as well. Although Gastrodia elata is a herbaceous plant, it has no chlorophyll throughout its body and must parasitize Armillaria mellea to obtain nutrients. However, Armillaria mellea is a fungus that must also parasitize the bases of certain tree trunks, growing on the initially decaying sap it decomposes. Therefore,
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A detailed guide to chicken floss processing technology, making it easy to learn how to make delicious chicken floss
Ingredients and formula: 50 kg bone-in chicken, 8.5 kg soy sauce, 1.5 kg refined salt, 3 kg white granulated sugar, 250 g ginger, 500 g 50-degree sorghum liquor, 150 g monosodium glutamate. Production method 1. Raw material trimming: Use plump dressed chicken as the raw material, wash it clean, then cut off the head and remove the claws for later use. 2. Boiling: After washing the headless, clawless, fully cleaned dressed chicken, put it into a pot, add ginger and an appropriate amount of water, boil for about 3 hours, and continuously turn it up and down to heat the chicken evenly. Then take it out to debone, remove the skin,
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Detailed Explanation of Liquid Fish Protein Feed Processing Methods
Liquid fish protein feed is made from waste or low-value fish from aquatic product processing. After being minced or ground, a certain amount of acid or microorganisms is added for fermentation, and the fish's own enzymes produce autolysis, liquefying it into a slurry product. Because this protein feed has good storage stability, some also call it acid-preserved feed. Lactic acid bacteria fermentation method (molasses fermentation): Natural lactic acid bacteria fermentation: mince raw fish with no pollution source or disease, add molasses or sugarcane sugar-processing byproducts at a ratio of 15% of its weight,
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What are the excellent varieties of processing apricots?
There are quite a number of apricot varieties suitable for processing, mainly including: Hongyufou, mainly produced in the Licheng, Changqing and Tai'an areas of Shandong; Dahuang Apricot and Xiashan Red Apricot, mainly grown in Laoshan, Shandong; Hongjinzhen Apricot, selected in Zhaoyuan, Shandong; Manao Apricot, introduced from abroad by the Shandong Institute of Pomology; Chuanzhihong Apricot, mainly grown in Julu, Guangzong and other places in Hebei; Shajinhong, mainly produced in Qingxu, Renyi, Pingchuan and other places in Shanxi; Yangshao Yellow Apricot, mainly produced in Mianchi, Henan; Tangwangchuan Dajie Apricot, mainly grown in Dongxiang, Gansu; Jinmama Apricot, mainly produced in Lanzhou, Gansu; Jinxi Dahuang Apricot, mainly produced in Jinxi, Liaoning; and Zhanggong
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