-
Amber Almond Processing Methods and Technical Key Points
(1) Process flow: Raw materials → selection → soaking → sugar boiling → cooling and draining → frying → cooling → oil spinning → packaging. (2) Technical key points: Use a vibrating screen to select almonds of uniform size, and pick out insect-eaten, moldy almonds and other impurities. Soak in warm water at 60°C for more than 5 days, changing the water every day, and prevent the almond skins from falling off during soaking. Drain off the soaking water, drain well, and pick out the almonds whose skins have fallen off. Put the almonds into a sugar liquid with a concentration of 75%, and boil for 15-20 minutes.
-
Harvesting, Processing Methods and Medicinal Uses of Mountain Lily
Harvesting and processing: In September to October, after the aboveground stems and leaves of the lily have withered, dig up the bulbs, remove the residual stems and fibrous roots, and peel off the scales (first cut off the basal plate of the bulb, and the scales will fall off naturally). Wash clean of soil, then boil in boiling water or steam in a steamer for 3 to 5 minutes, until the edges of the scales are soft while the center still retains some rawness, or until extremely small cracks appear on the back; then remove quickly. If there is mucus, rinse with clean water, spread out immediately on a reed mat and sun-dry until completely dry. In case of rainy weather, they may be dried on a heated kang or by artificial drying; when drying by heat, they need to be turned so as to be heated evenly. When turning, lift them with both hands and flip them over quickly to prevent them from forming into pasty clumps. When they are 70 to 80 percent dry, they may be fumigated with sulfur and then sun-dried until fully dry.
-
Detailed Explanation of the Key Technical Points in Propolis Processing and Production
Propolis is hailed as "the guardian angel of human health" and has broad-spectrum antimicrobial effects, so it is also called a "broad-spectrum antimicrobial agent"; propolis can remove harmful substances from the blood, reduce blood viscosity, and effectively prevent and treat cardiovascular diseases, so it is also known as the "scavenger of the blood": propolis has a killing effect on cancer cells and is called "good news for cancer patients": it also has a clear blood sugar-lowering effect and can effectively treat diabetes and its complications, so it is also called "the nemesis of diabetes." However, the amount of propolis produced by each colony is relatively small (about 300 grams).
-
How to comprehensively utilize fish processing by-products
The fish heads, fish tails, minced meat, scales, skin, viscera, bones, gallbladders, etc. left over from fish processing contain large amounts of protein, amino acids, trace elements and vitamins. Using these protein resources, various deeply processed products can be made, including soluble edible fish protein powder, liquid fish protein feed, fish scale glue, fish skin glue, bone paste, fish protein calcium candy, bile pigment calcium salt and bile acid salt, etc. Comprehensive utilization of fish processing by-products can reduce the cost of main products and increase the added value of aquatic products; it can also protect the environment and reduce wastewater and waste emissions, achieving relatively high economic, ecological and social benefits.
-
Harvesting and Processing Methods of Panax notoginseng and Key Technical Points
Harvesting can be done after more than three years of cultivation. Harvesting is divided into two periods: Panax notoginseng harvested in July-August is called "spring notoginseng," and the notoginseng harvested after the flower stalks are removed has the best quality and also high yield; Panax notoginseng harvested from December after the Beginning of Winter to January of the following year is called "winter notoginseng," which has poorer quality and also low yield. After digging out, remove the aboveground stems and wash off the soil. After cutting off the rhizome (sheep intestine head), branch roots, and removing the fibrous roots, it is called "touzi." Repeatedly sun-dry and rub the touzi to make it firm until completely dry, which is "maohuo." Then
-
Detailed Explanation of Key Processing Techniques for Lanzhou Lily
Lanzhou lily is a perennial herbaceous plant of the Liliaceae family, with a long history of cultivation in Lanzhou. Because its underground stem consists of dozens of scale leaves embracing each other, with the characteristic of a hundred pieces combining into one, it implies the meanings of "everything going as wished" and "a harmonious union lasting a hundred years," and it also has medicinal effects such as strengthening the stomach, tonifying deficiency, resolving phlegm, and nourishing yin, so it is deeply loved by consumers. Lanzhou lily is drought-tolerant and suitable for planting in high-cold mountainous areas above 2000 m in altitude. In producing areas with a cool climate, large temperature differences between day and night, and few pests and diseases, the lily accumulates more dry matter, and its color
-
What are the processing technologies for powdered honey?
Because honey is extremely viscous and difficult to dry, and the dried product is highly hygroscopic and inconvenient to use, in order to powder honey or honey-containing foods, it is necessary to add DE1-5 waxy corn starch to them, then spray-dry to powder them, and seal-package them to make honey or honey-containing powdered foods. First prepare DE1-5 enzymatically saccharified waxy corn starch. Adjust a 25%-35% waxy corn starch suspension, then add heat-resistant α-amylase to the suspension, and saccharify it at a temperature of 95°C
-
Detailed Explanation of Black Jujube Processing Methods and Technical Points
Black jujube is also processed from fresh jujubes. The technical points are as follows: 1. Raw material selection: Choose large fruits with small pits, thick and loose flesh, and low juice content, using fresh mature fruits as raw materials, and remove broken and rotten jujubes. 2. Grading: Separate and process according to fruit size, maturity, and variety. 3. Blanching: Put water in a pot and bring to a boil, add fresh jujubes and heat for 5-10 minutes. After boiling until the flesh is slightly soft, take them out to dry, and prepare for smoking. 4. Smoking preparation: Dig a pit underground 180 cm deep,
-
Detailed Explanation of Candied Almond Canning Processing Technology
(1) Overview Almonds are mainly produced in Hebei Province. They are rich in nutrients and have effects such as moistening the lungs, promoting digestion, and relieving stagnant qi. (2) Process Flow Material selection -> cleaning -> soaking -> pre-boiling -> peeling -> debittering -> rinsing -> re-selection -> preparing rock sugar liquid -> exhausting -> sealing -> inspection -> sterilization -> cooling (3) Key Operation Points 1. Soaking: Remove the washed almonds and place them in a container. Add 1.5 times their weight in clean water and soak for 6-8 hours, until the almonds are fully swollen and rehydrated. 2. Pre-boiling
-
Processing technology for licorice olives (also known as fruit-juice olives, chili olives)
(1) Process flow: material selection → skin rubbing → brine curing → soaking → drying in the sun or oven → absorbing flavorings → drying in the sun or oven → finished product. (2) Key operating points: Select moderately ripe green olives (not yet fibrous). First rub off the skin, then add salt to cure the blank. For those requiring longer-term preservation, add more salt. Both wet blanks and dry blanks can be preserved. Before making, first soak in water to remove salt: licorice olives should retain more saltiness, while fruit-juice olives should be soaked until lightly salted. After soaking, they must still be dried in the sun or oven until 80% dry, so as to absorb the flavorings. The production method for all kinds of olives is the same; the difference lies in the blending of flavorings. Licorice olives are based mainly on licorice,
条件筛选