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Harvesting and Processing Techniques for Pollution-Free Honeysuckle
Honeysuckle is a perennial, semi-evergreen woody vine of the Caprifoliaceae family, Lonicera genus, also known as Erhua, Shuanghua, etc., and is a precious traditional Chinese medicinal herb. Because of its remarkable heat-clearing and detoxifying effects, as well as its role in lowering blood pressure and delaying aging, it is hailed as a traditional Chinese medicine antibiotic and an elixir of immortality. The production and development of honeysuckle have increasingly attracted people's attention. The harvesting and processing of honeysuckle are the last two "procedures" in the production chain, and also the final guarantee of "high yield, high efficiency, quality, and safety." In recent years, the Fengqiu County Agriculture Bureau of Henan Province, in order to improve
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Processing Methods and Key Technical Points for Licorice Seeds
In the process of planting licorice (Glycyrrhiza), because the seed coat of licorice seeds is hard and keratinous, the seeds have difficulty absorbing water and will not germinate without treatment, which has become a difficult problem in large-scale licorice cultivation. At present, the sulfuric acid seed dressing method, the warming and repeated soaking method, and the seed coat crushing method have achieved good results in treating licorice seeds. 1. Sulfuric acid treatment method: For each kilogram of clean seeds, use 20-30 milliliters of 80% sulfuric acid and stir evenly. After 4-7 hours of treatment, rinse thoroughly with clean water, but the treated seeds must be dried in the sun before use. The treatment time of the seeds is related to the temperature and the amount of acid added.
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Introduction to Mushroom Processing Methods and Technical Points
I. Pickled Mushrooms in Soy Sauce 1. Salting the Base: Clean the mushrooms, remove debris, wash and drain them. At a ratio of 10-5 kg of salt per 100 kg, place the mushrooms in brine, just enough to submerge them. Seal and pickle for 1 week, turning them twice during this period so the salt penetrates evenly. 2. Soy Sauce Pickling: Remove the mushrooms and drain off the brine, soak them in clean water for one day, take them out and air-dry, then put them into a soy sauce jar and pickle them in soy sauce at a ratio of 50-70 kg of sweet bean sauce per 100 kg, with the temperature preferably at 20°C. During the soy sauce pickling period, stir once every morning, and after 10 days they can be taken out of the jar. They taste delicious and can be served either as a side dish
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New tricks for mushroom processing, these practical methods are worth a try
Mushrooms are a nutritious and healthful food that people love. With the large-scale development of mushrooms, new processing methods have emerged. 1. Mushroom pickles - salted base: Remove debris from the mushrooms, wash and drain them, prepare brine at a ratio of 10-15 kg of salt per 100 kg, place the mushrooms in the brine until just submerged, seal and salt for 1 week, turning them twice during this period so the salt penetrates evenly. In soy sauce: Take out the mushrooms, drain off the brine, soak in clean water for one day, remove and dry the surface moisture, then put them into a sauce jar, and use 50-70 kg of sweet bean sauce per 100 kg
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Production Techniques and Processing Methods for Mushroom Beverages
1. Ingredients: 420 g of cull mushrooms or dried mushroom stems, 150 g of milk powder, 160 g of white sugar, 50 g of glucose, 46 g of citric acid, 2 g of sorbic acid, 0.5 g of the food colouring carmine, 2 mL of food flavouring, and 10 L of purified water. 2. Preparation: (1) Wash the cull mushrooms and mushroom stems from the mushroom production and processing stages in a 0.05% sodium sulfite solution to remove mud, sand and impurities, then remove them. Soak them in a 0.1% sodium sulfite solution to preserve colour, then rinse with water, and then sun-dry or oven-dry.
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How to process Schisandra seeds? Detailed explanation of the correct processing method
After the Schisandra fruit ripens and is harvested, select plump, large, disease-free Schisandra fruits, soak them in warm water (40-45°C) for 3 days, rub off the flesh, pick out the seeds, then use water separation to remove the shriveled grains, and store them in a ventilated, dry place. After drying, carry out stratification. The stratification method is to fully mix the prepared seeds with 3 times their mass of wet sand; the sand's moisture level should be such that it does not form a ball when squeezed by hand. Dig a pit trench of 60cm×60cm×60cm, with the seed-and-sand mixture at a thickness of 40cm, cover with 15cm of soil, then cover with a
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How is Acetes processed? A detailed guide to Acetes processing technology
Acetes, namely Acetes chinensis, also known as small white shrimp, water shrimp, etc., belongs to the class Crustacea, family Sergestidae, with a laterally compressed body and a thin shell. 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, rounded at the end, without spines, and the posterior half of the lateral margins and the terminal margin bear feather-like setae. The first three pairs of walking legs are tiny chelate, and the posterior two pairs are completely degenerate. 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 endopod of the uropod bearing 3-8 red spots
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Detailed Explanation of Key Processing Techniques for Minced Fish Canned Products
The processing of minced fish canned products was developed on the basis of minced fish product processing. Such items as boiled fish balls, fried fish balls, seasoned minced fish, etc., can all be processed into canned foods. These canned products have the unique flavor of minced fish products. Here, only the seasoned eel minced fish canning is taken as an example. (1) Process flow: raw material handling - grinding meat, pounding and kneading (adding seasonings) -> filling into cans -> pre-sealing -> vacuum sealing -> sterilization -> cooling. (2) Key operation points: 1. Raw materials: select ice-fresh or frozen eel with good freshness; spoiled fish must not be used.
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Processing Methods and Techniques for Dry-Salted Icefish (Large Icefish)
The processing technique for dry-salted crystal icefish is simple and convenient for storage, and because this processing method preserves the inherent flavor of icefish, it is more welcomed by consumers than salt-dried products. 1. Processing workflow: raw materials → cleaning → alum water soaking → secondary drying → stacking and cooling → packaging → storage. 2. Key operational points: (1) Raw material handling: First remove mixed fish, shrimp and other impurities, pour the icefish into a wooden barrel pre-filled with half a barrel of clean water, add a few drops of edible oil, stir by hand for 2 min
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Detailed Explanation of Value-Added Processing Technology for Potato Starch Waste Liquid
The waste liquid from potato starch production is rich in nutrients, and it is a pity to discard it, while it also pollutes the environment. People have attempted to process potato starch waste liquid for use in the food industry, but have hesitated because the treated starch juice has a peculiar off-flavor unique to potatoes. To effectively utilize potato juice, a new process using glucose invertase treatment has emerged in recent years, which not only effectively removes the unpleasant taste from the juice, but also yields a product rich in sugars, amino acids, organic acids, minerals and other nutrients, which can be used as
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