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Harvesting and Processing Methods and Key Technical Points for Panax notoginseng
Harvesting can begin after three or more years of cultivation. Harvesting is divided into two periods. Panax notoginseng harvested in July to August is called "spring Panax notoginseng," and the Panax notoginseng harvested after the flower stalks are removed is the best in quality and also high in yield; Panax notoginseng harvested from December after the Start of Winter to January of the following year is called "winter Panax notoginseng," and is poorer in quality and also low in yield. After digging it up, remove the aboveground stems and wash off the soil. After cutting off the rhizome (yangchangtou), branch roots, and removing the fibrous roots, it is called "touzi." The touzi is repeatedly sun-dried and rubbed so that it becomes firm, until completely dry, and this is "maohuo." Then place the maohuo in a hemp bag
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Detailed Explanation of Harvesting and Processing Methods for Ground Beetles
In zoological terms, ground beetles belong to the class Insecta, subclass Pterygota, order Blattaria. There are many species of ground beetles; according to documented records, these include the Chinese ground beetle, the Ji ground beetle, the Tibetan ground beetle, the Yunnan ground beetle, and the golden-edged ground beetle. Currently, the main species bred artificially are the Chinese ground beetle and the Ji ground beetle. The ground beetle is a traditional Chinese medicinal material. It was first recorded in the Shennong Bencao Jing: "It governs cold and heat in the heart, blood accumulation and abdominal masses, breaks hardness, and removes blood blockage." The Bencao Gangmu records: "It moves postpartum blood accumulation, treats traumatic blood stasis, treats heavy tongue, mouth sores, and children's abdominal pain and night crying." The Fenlei Caoyaoxing
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Detailed Explanation of Shrimp Paste and Its Product Production and Processing Technology
Shrimp paste is one of the traditional shrimp foods of China and the coastal regions of Southeast Asia. Its rich nutrition and unique flavor are deeply favored by diners at home and abroad. (1) Raw material shrimp for shrimp paste production. The shrimp used for shrimp paste are several species of planktonic crustaceans, among which the main varieties are: (1) Acetes chinensis; (2) Acetes japonicus; (3) mysid shrimp; (4) ditch shrimp. The salt used for shrimp paste production must be water-washed edible salt that complies with national hygiene standards. (2) Shrimp paste production process. The modern fermentation method is currently the most scientific production
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Detailed Guide to Processing Technology for a Series of Potato Snack Foods
Potatoes have rich nutritional value. They contain protein, phosphorus, iron, inorganic salts, vitamins B1 and B2, and carotene, and their protein quality is relatively good, closest to animal protein, and easy for the human body to absorb. According to determination with an amino acid analyzer, potatoes contain 18 kinds of amino acids required by the human body and various trace elements. Potatoes can also supply the human body with a large amount of mucoprotein. Mucoprotein is a mixture of polysaccharides and proteins, can prevent fat deposition in the cardiovascular system, maintain the elasticity of arterial blood vessels, and prevent
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Processing Technology and Key Operating Points for Potato Shrimp Chips
1. Product characteristics: Crispy and delicious, rich in nutrition. 2. Process flow: Material preparation → slicing → soaking and washing → boiling → sun-drying → finished product. 3. Key production points: Material preparation: Select potatoes free of pests and diseases, mold and rot, and sprouting. Wash them clean with water, drain, and scrape off the skin with a bamboo stick. Slicing: Cut the potatoes into 0.2 cm thick slices with a stainless steel knife, pour them into a water tank, add water, and stir up and down so that the solanine on the slices and the starch adhering to the surface are leached out. Boiling: Pour the soaked potato slices into a pot of boiling water (do not use a raw iron pot),
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Detailed explanation of processing technology for almond series products
1. Technical introduction: China is quite rich in almond resources, and most almonds are exported as raw materials with very low economic benefits. This project conducted research on processing methods for almond series leisure foods. The products include fruit-flavored sugar-coated, amber, and crispy-fragrant types, 3 types and 13 products, and are excellent almond health food series. The Institute of Comprehensive Utilization of Agricultural Products, Shanxi Academy of Agricultural Sciences, adopted self-designed almond peeling and debittering methods, making almond peeling clean and debittering rapid without damaging the almonds; in the processing experiment of fruit-flavored sugar-coated almonds, in-depth research was conducted from different aspects such as the preheating temperature of the sugar-coating machine, sugar dissolving conditions, sugar coating process, and temperature change requirements;
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Processing Methods and Technical Key Points for Canned Pears in Syrup
(1) Process flow: Raw material selection → raw material preparation → precooking → filling into cans → exhausting → sealing → sterilization → cooling. (2) Process key points. 1. Raw material selection: Choose varieties that are at 80% maturity, with thick flesh, small core, tender and fine texture, few stone cells, uniform fruit shape, smooth fruit surface, strong aroma, and good flavor. Such as Changba pear, white pear, Ya pear, Laiyang pear, Xuehua pear, etc. 2. Raw material preparation: Grade by fruit transverse diameter. Remove diseased, insect-damaged, moldy, and externally damaged fruit. Wash clean with water, soak in 0.1
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What are the excellent apricot varieties for both fresh eating and processing?
The main apricot varieties for both fresh eating and processing include Dahong Apricot, Yangshao Huang Apricot, Chuanzhi Hong Apricot, Shanhuang Apricot, Shajin Apricot, Jinxi Dahong Apricot, Zhanggongyuan Apricot, Laoshan Hong Apricot, Jinzhen Apricot, etc. (1) Dahong Apricot: also known as Guanyelian, mainly grown in Laoshan, Shandong. The tree is moderately vigorous with medium yield. The fruit weighs 50 g, is orange-red, with fine, relatively crisp and firm flesh, a sweet and slightly sour taste, and aroma. Quality is superior. It is freestone with bitter kernels, stores and ships well, and ripens in late June. (2) Yangshao Huang Apricot: also known as Jidan Apricot, produced in Mianchi County, Henan Province. The tree is relatively
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Detailed Explanation of Fine Sheepskin Flaying Methods and Processing Techniques
Sheepskin has relatively high economic value. Doing a good job of flaying and primary processing of sheepskin can increase economic income and improve the benefits of raising sheep. Here is a brief introduction to sheepskin flaying and primary processing techniques for our readers: Flaying. When slaughtering goats or sheep, most people still use the traditional "big neck slash" method. This method often causes blood to contaminate the hide and wool, affects the integrity of the sheepskin, and lowers pelt quality. A better method for slaughtering sheep is to secure the sheep first, then use a knife to make a longitudinal cut in the skin on the sheep's neck, with an incision of about 7-10
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Processing Technology for High Viscoelastic Surimi Products (Part One)
When processing and making various surimi foods, the choice of fish species and the freshness of the fish are very important; they affect the elasticity of the product, so in surimi raw materials, there is a certain limit to the amount of soybean and wheat protein powder mixed in; too much will weaken the elasticity of the product. In order to solve the elasticity problem of aquatic surimi products, a new method is adopted in which fish protein alone or mixed with plant protein is made into protein fibers, and then mixed with surimi to produce surimi foods with excellent viscoelasticity, which can enhance the elasticity of Grade C low-quality surimi to above Special Grade A. The production method takes the original
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