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Detailed Processing Technology of Honey Bee Pollen Fruit Milk Beverage
(1) Overview Honey, bee pollen, fruit juice and milk powder (or milk) are all natural nutritious products. When processed into a honey bee pollen fruit milk beverage according to a certain process and formula, it is rich and comprehensive in nutrition, novel and unique in taste, and is a premium functional drink with a distinctive flavor. (2) Raw Materials and Formula Bee pollen: 5%; Honey: 5%; Milk powder: 2%; Orange juice: 8%; Potassium sorbate: 0.2%; Emulsified orange flavoring: 0.1
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Processing Methods and Technical Key Points for Peach Crystals
(1) Process flow: raw material selection → washing → crushing → juicing → concentration → adding powdered sugar → stirring → forming → drying → packaging. (2) Technical key points: ① Raw material selection: choose fresh peach fruits with high ripeness, plumpness, abundant juice and strong aroma; remove diseased, insect-damaged, rotten and browned fruits; first soak the fruits in 0.5%-1.5% hydrochloric acid for 2-3 minutes, then rinse them clean with water, and it is best to wash off the peach fuzz. ② Cutting and pit removal: cut the fruits open with a stainless steel knife, then
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A Detailed Explanation of Shark Fin Processing Techniques and Methods
Shark fin is made by processing the dorsal fin, pectoral fin, and the front part of the lower lobe of the caudal fin of sharks. It is rich in nutritional value and has effects such as nourishing the blood, nourishing qi, tonifying the kidney, tonifying the lung, and tonifying the stomach. In order to further standardize shark fin processing techniques, the following introduces the technology for processing fresh shark fins into clear fins. I. Process flow: quick-frozen shark fins -> thawing -> drying -> removal of basal meat -> scalding the sand -> scraping the sand -> washing -> bleaching -> rinsing -> deboning -> sun-drying or oven-drying -> grading -> packaging -> finished clear fins. II. Operating methods. 1. Drying: place in
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A Detailed Guide to the Harvest Time and Processing Methods of Angelica sinensis
This product is the dried root of Angelica sinensis, a plant in the Apiaceae family. (1) Origin: mainly produced in Minxian, Wudu, Zhangxian, Chengxian, Wenxian and other places in Gansu, and also produced in Yunnan, Sichuan, Shaanxi, Hubei and other provinces. It is mainly cultivated. (2) Processing at origin: dug up in late autumn, the fibrous roots and sand and soil are removed, and after the moisture has evaporated slightly, it is tied into small bundles, placed on racks, and slowly smoked dry with smoke and fire. (3) Characteristics: slightly cylindrical, with 3-5 or more branch roots at the lower part, 15-25 cm long. The surface is yellowish-brown to brownish-brown, with longitudinal wrinkles and transversely elongated lenticels. The root head (gui head) is 1.5-4 cm in diameter, with
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Key Harvesting and Processing Techniques for Angelica sinensis (Danggui) (Part One)
(1) Harvesting For direct-sown plants, dig in mid-to-late October of the second year; for seedlings raised in a nursery and then transplanted, dig in mid-to-late October of the same year, when the plants have withered and turned yellow. Digging too early results in roots that are not plump and solid, with low yield and poor quality; digging too late means the soil has already frozen, making digging difficult and prone to breaking the roots. Before harvesting, first cut off the above-ground stems and leaves and sun-dry them for 3-5 days, so that the roots become fuller and more solid; then carefully dig out the entire root. (2) Processing After harvesting, angelica sinensis must not be piled up. First clean off the soil, choose a high, dry, well-ventilated spot, spread the roots out to dry until the roots become soft, or sort them
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Detailed Explanation of the Harvesting and Processing Methods and Uses of Lingzhi (Reishi Mushroom)
Harvesting and Processing: Lingzhi generally requires 50-60 days from inoculation to harvest. When the edge of the cap stops growing and brownish-red basidiospores appear on the hymenium beneath the cap, it indicates that the fruiting body has matured, and it can then be harvested. Cut it off from the middle of the stipe with a small knife, taking care not to crack the cut surface, then spread it out to air-dry or dry it at low temperature. If collecting spore powder, place clean plastic sheeting or smooth, clean paper under the fruiting bodies on the cultivation rack, collect with a bristle brush, and after the spore powder has been sun-dried and dried, store it in plastic bags for medicinal use. Uses:
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Detailed Explanation of Key Technical Points for Ganoderma Harvesting and Processing
1. Harvesting and drying. Under normal conditions, it takes about 20 days from the appearance of the primordium to the maturation of the cap. When the cap is fully expanded, releasing a large number of spores, the white edge has disappeared, the thickening is not obvious, and the cap color is crimson red (red Ganoderma), with uniform color, it can be harvested. After harvesting, promptly cut off the culture medium adhering to the base of the stipe from the fruiting body, dry it in sunlight, or place it in a drying room for drying, with the temperature controlled at 55-65°C, until the moisture content of Ganoderma is about 12%. The moisture content of fresh Ganoderma is usually 63%, and the drying ratio is generally 40%-
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Processing Methods and Storage Tips for Scorpions
In the process of artificial scorpion farming, timely harvesting, processing, storage and selling are important steps for making full use of space, saving feed, speeding up capital turnover and increasing added value; this work should be carried out 7 days before pregnant scorpions give birth, by keeping strong pregnant scorpions and high-quality breeding scorpions, and harvesting and processing the remaining mated male scorpions, female scorpions that have given birth for more than 3 years, and some scorpions with missing limbs, disease or weakness as commercial scorpions. 1 Processing methods 1.1 Processing of "salted whole scorpions" Before processing, first put the scorpions into cold
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Processing Methods and Technical Points for Tremella and Pear Juice
1. Process Flow (1) Pear processing process flow: raw material selection → halving → peeling → coring → trimming → pre-cooking → crushing → colloid milling → interlayer juice storage (2) Tremella processing process flow: raw material → soaking → washing → trimming → pre-cooking → crushing → colloid milling → interlayer juice storage tank (3) Blended finished product process flow: mixing and blending → opening steam and heating → high-pressure homogenization → canning → sealing → sterilization → wiping cans → coating with paraffin oil → packaging → finished product 2. Operating points (1) Pear processing points ① Raw material selection
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Detailed Explanation of the Processing Method and Production Steps of Persimmon Leaf Tea
Persimmon leaf tea is a new product of scientific research. It is not only very popular among domestic consumers, but is also exported to Japan. This is mainly because the leaves of persimmon trees and soft jujube trees have high nutritional value. Every 100 grams of fresh leaves contains about 100 mg of vitamin C, and if dried leaves, it is as high as 3500 mg; in addition, they also contain large amounts of rutin, carotene, choline, flavonoid glycosides, amino acids, etc., which can refresh the mind and improve eyesight, reduce inflammation and relieve fever, cool the blood, stop bleeding and lower blood pressure, and can also increase coronary blood flow in the heart, and have a certain effect on preventing and treating cancers of the digestive system. The production method of persimmon leaf tea is as follows:
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