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Detailed Explanation of Key Points in Panax notoginseng Cultivation and Processing Techniques
Panax notoginseng, also known as Tianqi, Tiansanqi, Shenqi, Sanshenqi, Shanqi, Jinbuhuan, Dianqi, etc., is a perennial herbaceous plant of the Araliaceae family. Its root is used as medicine; it is neutral in nature and sweet in taste. It functions to invigorate blood circulation and stop bleeding, reduce swelling and relieve pain. Cultivating the medicinal herb Panax notoginseng not only benefits agricultural structural adjustment but also helps farmers increase income. I. Cultivation Techniques 1. Land preparation and basal fertilizer application: Choose sandy loam soil with relatively high terrain, wind-sheltered and sun-facing, deep soil layer, rich in humus, and good drainage. The previous crop should preferably be corn, peanuts, or legumes, and solanaceous crops must never be the previous crop. Plow repeatedly to about 20 cm to
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Detailed explanation of potato crispy candy slice processing technology, master all steps and methods
1. Selecting potatoes and slicing: Choose fresh potatoes weighing 50-100g with no pests or diseases, wash the soil off the skin, then place them in a 20% alkaline solution and stir constantly with a wooden stick to peel them. After all the skin has come off, scoop them out, rinse once, and drain for later use. For slicing, cut into diamond-shaped or triangular thin slices 1-2mm thick as needed; after cutting, immediately soak them in clean water to prevent the starch on the surface from discoloring. 2. Boiling and drying: Scoop out the cut slices soaked in water and put them into boiling water to cook. When they are 80% cooked, immediately turn off the heat and dry them. In this step, you must master
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What are the processing methods for geraniums?
Processing of geraniums: Potted geraniums are suitable for placement in public places such as halls, dining cars, and conference venues, creating a warm and lively atmosphere. They are even better for accenting home balconies, windowsills, and desks, blooming continuously all year round and presenting a thriving scene. Planted in scattered groups or arranged in the open ground, decorating rock gardens, flower beds, or flower borders, they can also show off the beauty of the geranium's plant form and color.
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Key Processing Technology Points for Clarified Peach Juice Beverage
(1) Process flow: Raw material selection → fruit washing → pulping → enzymatic hydrolysis → juicing → clarification → blending → degassing, sterilization → filling, sealing. (2) Technical points: ① Raw material selection: Select well-ripened fruit; if ripeness is low, post-ripening is required. Remove diseased, insect-damaged and rotten fruit. Rinse clean with clean water. If there is too much peach fuzz, it can be washed off with detergent, then rinsed clean with clean water. ② Pulping: After washing, the peach fruit is directly pulped with a pulping machine to separate the skin and pit. Alternatively
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Two Practical Potato Processing Techniques Explained in Detail
1. Jam Making Recipe: 4 kg potatoes, 4 kg granulated sugar, 10 g citric acid, a small amount of carmine red pigment and food flavoring, 2-3 g sodium benzoate. Method: First wash the potatoes, steam them until cooked, peel them, spread them out to cool, then mash them into a paste with a pulping machine. Then pour the granulated sugar into a double-layer pot, add an appropriate amount of water and boil to dissolve, pour in the potato paste and stir so that the potato paste and sugar water are mixed, continue heating and stir constantly to prevent scorching. When the slurry temperature reaches 107°C-110°C, use citric acid water to adjust the pH to
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A Comprehensive Guide to Potato Processing Techniques
The potato is one of China's major agricultural products and can be grown all over the country, with enormous production potential. Besides being eaten fresh, processed into starch, or cooked into Chinese and Western fast food, potatoes can also undergo many kinds of further processing. 1. Potato jam First, wash the potatoes clean, remove any rotten or sprouted parts, then peel them, place them in a steamer and steam until cooked, then take them out and spread them to cool. Next, rub them through a sieve into a uniform potato mash and set aside. Take white granulated sugar, water and sour water (that is, the sour water used in a vinegar workshop; mix a small amount of thin rice (porridge) with bran and put it in a vat, transfer it from vat to vat for one week, once a day, and the filtered sour water is used as a vinegar starter), put them into a pot and boil until 110°C, then pour the potatoes into the pot, and use an iron shovel to keep turning them constantly, stirring while pressing, until all the potato mash is broken up, while at the same time preventing the bottom of the pot from scorching. Continue heating to 115°C, then add citric acid and coloring. And control its pH value at 3-3.2. At this point, because the temperature is too high, it is necessary to turn and stir frequently to prevent scorching. Lower the temperature with a low fire, and when the material in the pot reaches 100°C, add the fruit food flavoring and nutritional additives into the pot, stir evenly with an iron shovel, and it becomes potato jam.
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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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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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A Complete Analysis of the Processing Technology and Methods for Fresh Peach Fruit Tea
Fresh peach fruit tea is one of the most popular fruit juice drinks on the market today. Its processing technology is introduced as follows: 1. Raw material selection: Select fully ripe, fresh peaches with good flavor, abundant juice and no pests or diseases. Peaches that are not ripe enough should undergo after-ripening. 2. Raw material pretreatment: 1. Cleaning. After the raw materials are selected, wash and brush them with clean water to remove the fuzz. After cleaning, rinse them in a 1% hydrochloric acid solution or detergent solution to remove residual pesticides, then rinse them again in clean water and drain.
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A Detailed Guide to the Medicinal Value and Processing Methods of Snakes
Snakes belong to the phylum Vertebrata, class Reptilia, suborder Serpentes. Snakes are most abundant in tropical and subtropical regions, fewer in temperate zones, and fewest in cold zones. There are more than 2,500 species of snakes worldwide, of which about 650 are venomous. China has more than 200 species of snakes, of which about 51 are venomous, mainly distributed in the provinces south of the Yangtze River and in the southwest, with the highest numbers in Guangdong, Guangxi, Hainan and other provinces and autonomous regions. The medicinal value of snakes is not limited to snake venom; other parts such as snake meat, snake gall, snake slough, snake skin and their internal organs all have high medicinal value.
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