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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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Detailed Explanation of Coarse Potato Starch Processing Technology
Process flow: Potatoes → washing → grinding → potato residue separation → sedimentation → drying → coarse starch. Key operating points: (1) Grinding into slurry: Select potatoes with high starch content, pick out rotten and diseased potatoes, place them in a washing tank, add clean water and stir with a stick to wash the potato pieces clean. Put the washed potato pieces into a grinder, add water while grinding, grind into starch slurry, and let it flow into a receiving tank. (2) Separation: Use coarse and fine flat screens twice respectively to screen out the potato residue from the starch slurry, or put the starch slurry into a cloth bag, tie the bag opening securely, place it in a tank
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How is potato processed? An introduction to several common processing methods
I. Making jam from potatoes. First wash the potatoes clean, remove any rotten or sprouted parts, then peel off the skin, place them in a steamer and steam until cooked, then take them out and spread them to cool. Next, rub them through a grater into a uniform potato mash and set aside. Put 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, place 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) into a pot and boil until 110°C, then pour the potatoes into the pot, and use an iron shovel to constantly turn them, pressing while stir-frying, until the potatoes
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Processing and Utilization of Potatoes
I. As Feed Both the tubers and the starch residue of potatoes can be fed to livestock and poultry. According to experiments, feeding 50 kg of potatoes to pigs can increase meat by 2.5 kg; feeding dairy cows can produce 40 kg of milk or 3.5 kg of butter. Feeding each chicken an average of 71 g each of chopped, cooked potatoes and mixed feed per day can increase annual egg production by 30 to 50 eggs and save 20 kg of concentrated feed. II. Extracting Starch Every 100 kg of potatoes generally yields 12.15 kg of starch. The extraction process is relatively simple: first wash the potatoes, then mechanically crush, grind,
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A Detailed Guide to the Processing and Making of Beijing Roast Duck
Beijing Roast Duck is a famous specialty of Beijing, made from Beijing force-fed duck. The product is characterized by golden, glossy skin, white, fine and tender meat, and crisp skin with fragrant meat. Its process flow is: raw material preparation -> scalding the skin and applying color -> air-drying the carcass -> roasting -> removing from the oven and brushing with oil. 1. Raw material preparation: select a healthy duck of 2.5-3 kg, slaughter it by the method of cutting the three tubes, then remove the feathers and internal organs, cut off the duck feet and wings, and wash clean with water. 2. Scalding the skin and hanging color: after pouring boiling water over the duck body 4 times, pour maltose water (maltose:water = 1:6) over it.
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Introduction to the preparation method and detailed processing flow of dried snake
Dried snake for Chinese medicine is a dried body made by cutting open the abdomen of a medicinal snake, removing the intestines and other internal organs, and then drying it. The processing method for adult dried snake is as follows: after the medicinal snake is caught, kill it by hurling it to the ground or putting it into boiling water; then step on the snake's head and neck with a foot, hold the snake's tail with one hand, and with the other hand use small round-tipped scissors to cut open the abdomen from the cloacal opening forward to the head and neck, remove the internal organs, separate the snake skin from the snake meat at the neck, cut the snake skin, and pull the skin downward with force until the cloacal opening, then cut the snake skin off. With the head as the center, roll the snake meat into a disc shape, insert the tail into the last coil, and
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Processing method and key technical points for stuffed roasted dates
Stuffed roasted dates are crisp and sweet, aromatic, and uniquely flavored. The production method is as follows: 1. Material selection: use sun-dried large and medium-sized high-quality red dates as raw material. 2. Pitting: use a pitting machine or pitting drill to remove the pit lengthwise along the date fruit. 3. Stuffing: according to the size of the date, select suitable five-spice peanut kernels and insert them into the pitted dates. 4. Baking: pour the stuffed dates into a specially made baking cage, filling about 70%-75% of the total volume; the cage
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