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Processing Methods and Key Technical Points for Licorice Seeds
In the process of planting licorice (Glycyrrhiza), because the seed coat of licorice seeds is hard and keratinous, the seeds have difficulty absorbing water and will not germinate without treatment, which has become a difficult problem in large-scale licorice cultivation. At present, the sulfuric acid seed dressing method, the warming and repeated soaking method, and the seed coat crushing method have achieved good results in treating licorice seeds. 1. Sulfuric acid treatment method: For each kilogram of clean seeds, use 20-30 milliliters of 80% sulfuric acid and stir evenly. After 4-7 hours of treatment, rinse thoroughly with clean water, but the treated seeds must be dried in the sun before use. The treatment time of the seeds is related to the temperature and the amount of acid added.
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Harvesting and Processing Techniques for Pollution-Free Honeysuckle
Honeysuckle is a perennial, semi-evergreen woody vine of the Caprifoliaceae family, Lonicera genus, also known as Erhua, Shuanghua, etc., and is a precious traditional Chinese medicinal herb. Because of its remarkable heat-clearing and detoxifying effects, as well as its role in lowering blood pressure and delaying aging, it is hailed as a traditional Chinese medicine antibiotic and an elixir of immortality. The production and development of honeysuckle have increasingly attracted people's attention. The harvesting and processing of honeysuckle are the last two "procedures" in the production chain, and also the final guarantee of "high yield, high efficiency, quality, and safety." In recent years, the Fengqiu County Agriculture Bureau of Henan Province, in order to improve
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Detailed Explanation of Mushroom Processing Methods and Technical Key Points
I. Pickled Mushrooms There are many methods for pickling mushrooms, including brine pickling, soybean paste pickling, and wine-lees pickling. 1. Brine pickling: The production process of brined mushrooms: fresh mushroom inspection → color-preservation treatment → rinsing → blanching → cooling → salting, sorting and packaging → adding brine. The color-preservation treatment is to prevent the fresh mushrooms from oxidizing and "browning". First, wash the fresh mushrooms with 0.05% sodium metabisulfite to remove impurities, then soak them for 5 minutes in a mixed color-preservation solution of 0.15% sodium metabisulfite and 0.1% citric acid. Then rinse with clean water
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What issues should be noted during the processing of yellow peaches?
Influenced by international yellow peach market prices, domestic yellow peach prices have been climbing steadily, with purchase prices maintained at 2-3.6 yuan/kg, an average price of 2.6 yuan/kg, and average output value of yellow peach orchards at 7800 yuan/mu, with the highest reaching 10,000 yuan, generally 2-5 times that of ordinary peach orchards, showing very significant economic benefits. 1. Pay attention to selecting excellent varieties: Yellow peach varieties used for canning require non-melting flesh, firm texture, good elasticity, low juice content, clingstone, no red streaks in the flesh, and preferably no
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Processing and Utilization Methods of "Fairy Peach" Protein Powder and Red Peach Square Slices
1. "Fairy Peach" Protein Powder With the gradual rise in society's living standards, modern people have higher demands for youth, health and longevity, which in turn has drawn large amounts of capital into the development and production of health products. For a time, the health products industry became the hottest sector and was hailed as a "sunrise industry." The "Fairy Peach" protein powder is precisely one such health food with development prospects and great promotional value. (1) Product features Peaches have long been known as "fairy peaches" and "peaches of longevity." The Huangdi Neijing (Yellow Emperor's Inner Canon) lists the peach first among the five fruits
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Detailed Explanation of Carambola Drying Processing Methods and Production Flow
The raw material for processing dried carambola is sour carambola, which is processed as a semi-finished product because it remains very sour after drying and needs further processing into other foods. The processing techniques are as follows: 1. Raw material preparation: Peel off the angular edges of fresh carambola, cut lengthwise into two halves, or cut crosswise into five-pointed star slices. 2. Pretreatment: Because the peel portion of the fruit is rich in tannins, during the drying process the tannin substances will oxidize and discolor, causing the product to turn brown or even black. In order to achieve good color, the raw material needs sulfur treatment, and there are two methods
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Detailed Explanation of the Key Processing Techniques for Changshu Braised Chicken
Changshu braised chicken is a traditional famous food from the Changshu area of Jiangsu, with a history of nearly 100 years. Ingredients and formula: 10 chickens, 1 kg refined salt, 750 g soy sauce, 500 g white sugar, 350 g Shaoxing wine, 500 g scallions, 50 g ginger, 25 g fennel, 25 g cassia bark, 25 g dried tangerine peel, 5 g cloves, 3 g amomum. Production method: 1. Material selection: choose healthy, disease-free fresh plump chickens as the main raw material, preferably chickens from the current year. 2. Slaughtering and dressing: slaughter the chickens, drain the blood completely, soak them in hot water, pluck the feathers clean, then split the abdomen open, remove the internal organs,
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Introduction to the Processing Methods and Detailed Steps of Dried Shrimp
Dried shrimp is a famous seafood product, made from cooked and dried shrimp such as the spear shrimp, wool shrimp, ridgetail white prawn, and prawns. There are mainly two processing methods for dried shrimp, namely the boiling method and the steam method. The boiling method is the traditional processing method and is currently widely used. Its processing method is as follows. 1. Raw material handling: Before boiling, the raw shrimp must first be sorted by quality and size. Shrimp mixed with sand and dirt must be thoroughly washed clean in clear water, and small shrimp, small fish, and debris must be removed. To avoid the shrimp developing a stuck-skin appearance
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Detailed Explanation of the Processing Technology for Canned Silver Carp in Tomato Sauce
I. Process Flow: Raw Material Inspection --- Raw Material Processing --- Salting --- Flour Mixing --- Frying --- Adding Tomato Sauce --- Filling Cans --- Sealing Cans --- Sterilization --- Incubation Test --- Packaging --- Finished Product. II. Key Operating Points. 1. Raw Material Inspection. (1) Use fresh (iced) or well-frozen silver carp (Hypophthalmichthys molitrix), with the fish body intact, normal odor, clean eyeballs, bright cornea, bright red gills, firm and elastic muscle, and tight connection between bone and flesh. (2) Raw fish weighing over 1000 g per fish.
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Detailed Explanation of the Processing Technology of Taiyuan Liuweizhai Smoked Chicken
Liuweizhai smoked chicken is one of the famous cooked poultry products of Taiyuan City, Shanxi. Ingredients and formula: 100 kg dressed chicken, 3 kg salt, 2 kg scallions, 400 g garlic, 400 g ginger, 100 g Sichuan pepper, 80 g fennel; put the spices into a cloth bag for use. Production method: 1. Material selection: use cockerels of the current year or spent hens 1-2 years old. After slaughtering, de-feathering, opening the cavity and removing the internal organs, soak in clean water for 1-2 hours to remove blood stains. 2. Shaping: break the legs of the dressed chicken with a wooden stick, and use scissors to cut the soft
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