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Detailed Explanation of Liquid Fish Protein Feed Processing Methods
Liquid fish protein feed is made from waste or low-value fish from aquatic product processing. After being minced or ground, a certain amount of acid or microorganisms is added for fermentation, and the fish's own enzymes produce autolysis, liquefying it into a slurry product. Because this protein feed has good storage stability, some also call it acid-preserved feed. Lactic acid bacteria fermentation method (molasses fermentation): Natural lactic acid bacteria fermentation: mince raw fish with no pollution source or disease, add molasses or sugarcane sugar-processing byproducts at a ratio of 15% of its weight,
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What are the processing methods for whole scorpion? Explained clearly in one article
Scorpions are traditional medicinal animals. More than 30 kinds of Chinese patent medicines are made with scorpion as the main ingredient. The scorpion is a precious Chinese medicinal material in short supply domestically and abroad. It mainly treats rubella and stroke, hemiplegia, deviated mouth and eyes, difficulty speaking, and spasms of the hands and feet. China is now able to extract scorpion venom and carry out purification and separation, and it has been tentatively used in the treatment of cancer, heart disease, and nervous system diseases. In traditional Chinese medicine, the whole dried scorpion used as medicine is called "whole scorpion" or "whole worm." Whole scorpions sold on the market have two processing methods. 1
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Detailed Explanation of the Cultivation Techniques and Processing Methods of Dog Gallstone
Dog gallstone (gou bao) refers to the gastric stones, bladder stones and gallstones etc. removed from the body of a dog. The main components of dog gallstone are: calcium carbonate, magnesium carbonate, magnesium sulfate, etc. It has the functions of descending adverse qi, relieving stagnation and detoxifying. It is mainly used to treat distension and fullness of the chest and hypochondrium, esophageal cancer, stomach cancer, nausea and vomiting, boils and sores, etc. It is an important raw material for many fine medicines, and together with cow bezoar and cinnabar it is ranked among the "Three Treasures." 1. There are two cultivation methods: the feeding cultivation method and the surgical method. General farmers commonly use the feeding cultivation method. The surgical method must be performed by professional technical personnel. The feeding method is described below.
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Canned Apricot Kernel Processing Methods and Technical Key Points
(1) Process flow: Raw materials → cleaning → shell cracking → material selection → rinsing and soaking → peeling → debittering → color protection → blanching and rinsing → canning → adding broth → exhausting and sealing → sterilization and cooling → heat preservation inspection → finished product (2) Technical requirements 1. Raw materials and cleaning: Select apricot kernels that are large, glossy, fresh, free from mold and damage, and wash them thoroughly with running clean water, then drain. 2. Shell cracking and material washing: Use manual or mechanical shelling to crack the shells and obtain the kernels, selecting high-quality apricot kernels that are plump, free from rot, deterioration and insect damage.
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Detailed Explanation of Fine Processing Methods and Technical Points for Gastrodia elata
Gastrodia elata must be processed as soon as it is dug up and harvested, because if stored for too long, it easily loses its sap, reducing the drying ratio. Spring-harvested Gastrodia elata especially cannot be stored. Spring temperatures are high, and if it is not processed in time, it will also become moldy and rot. During processing, first wash the dug-up Gastrodia elata clean of soil with clean water, then wipe off the moisture with a cloth, and then put it in a pot to stir-fry together with fine sand. According to the size of the pot (No. 1 or No. 2 pot), put fine sand in each pot for stir-frying. According to the size of the pot (No. 1 or No. 2 pot), put 4-7.5 kg of fine sand in each pot and 1.5-2.5 kg of Gastrodia elata. It should be processed according to
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How to do simple processing of Gastrodia elata? Detailed method and steps
In the processing of Gastrodia elata, the residual stems must first be removed, taking care to keep the arrow buds, wash off the mud and sand, rub off the rhizomorphs and scales, wash clean with clear water, and then steam in a steamer. The heat must be strong and the steamer lid must be tight, so as to quickly kill the cells of the tuber, inhibit enzyme activity in the tuber, and prevent the leakage of sap. Steam large tubers for 30 minutes and small tubers for 15 minutes, until thoroughly cooked (no white core). If any are excessively swollen with gas, pierce them with a raw needle to release the gas, then place them on a heated kang or in a drying room, or sun-dry them. Generally, 4-5 kg of fresh Gastrodia elata is needed to process 1 kg of finished product. 1. Fire
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Detailed Explanation of Gastrodia Harvest Season and Processing Methods
Sexual reproduction: sow in June and July, harvest in November of the following year. Asexual reproduction: winter sowing, harvest in November of the following year; spring sowing, harvest in November of the same year or spring of the following year. After digging and harvesting, the large ones are used for medicinal purposes, and the small ones are kept as seed tubers. For medicinal gastrodia, wash off the soil, divide into 2 to 3 grades, put into water (add a little alum), boil the large ones for 10 to 15 min and the small ones for 5 to 10 min, judging by whether they are cooked through; when viewed from a dark place toward a bright place, if there is no black core and they are translucent, they are fully cooked. Then fumigate with sulfur for 20 to
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Detailed Explanation of Key Points in Gastrodia elata Harvesting and Primary Processing
If Gastrodia elata is sold fresh, it is enough to keep it from being bumped, dropped, or mechanically damaged after harvest, then gently brush off the mud and sand on the tubers with a soft brush and pack them into soft-lined wooden boxes or plastic crates. If processing dried Gastrodia elata, the method is more complicated: generally, it is first cooked by boiling in water or steaming in a steamer basket, and then dried by oven or sun. In actual production, the method of steaming in a steamer basket and drying in a kang oven is generally used, and the operational process is: grading - washing - steaming - kang drying. 1. Grading: grade by 50-gram differences according to the weight of Gastrodia elata, that is, place and process separately those below 50 grams, 50-99 grams, 100-150 grams, 151-200 grams, and 201 grams and above, while removing diseased tubers, rotten tubers, and other unqualified products.
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Detailed Explanation of Key Points for Harvesting and Processing Gastrodia elata
Gastrodia elata is a perennial parasitic herbaceous plant. I. Harvesting of Gastrodia elata: For asexually propagated Gastrodia elata planted in winter, it is dug up in the following winter or the spring of the 3rd year. For Gastrodia elata planted in spring, it is dug up in the same winter or the following spring. For sexually propagated Gastrodia elata sown in June of the first year, it is dug up in November of the 2nd year, with 80% being commercial product and 20% being seed tubers. Therefore, the harvesting time for sexually propagated Gastrodia elata can be determined according to production needs. II. Commercial Processing of Gastrodia elata: After fresh Gastrodia elata is harvested, it begins to rot after being piled for 3-5d. Therefore, it must be processed promptly. Before processing, it should first be sorted and graded:
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Key Processing Techniques and Practical Methods for Oyster Mushrooms Explained
Apart from a portion being sold fresh, oyster mushrooms can also be processed for storage; many methods are used for processing, among which the main ones are divided into two methods: drying and salting, briefly described as follows: 1. Drying method generally uses air-drying, sun-drying, oven-drying, etc. Sun-drying is an economical method that requires no equipment. They can also be air-dried or wind-dried. However, this method is limited by weather conditions. In production, the oven-drying method is commonly used: build a drying room, the heat source can be charcoal fire or coal briquettes, and for drying, refer to the form of a tobacco curing barn. There should be no smoke inside the room, and exhaust equipment is required. Initially, the temperature is controlled at around 35°C
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