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Processing Technology for Water Chestnut Products and Health-Promoting Flavored Oil from Edible Fungi
The water chestnut is a perennial herbaceous plant; its edible underground stem is flat and round, with a reddish-brown or dark brown skin and white flesh. Deep processing of water chestnut products can increase their economic value. The processing technologies for these products are described below: (1) Water chestnut flour: Select fresh water chestnuts, discard the damaged and rotten ones, wash them clean with water, cut off the tail ends, mash them, add an equal amount of water, crush them with a grinder, then filter the slurry through gauze to remove the residue. After the water chestnut flour settles, pour off the clear water on top, spread 1 to 2 layers of cotton cloth over the flour, and use clean, dry bricks or tiles to absorb the remaining
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Detailed Explanation of the Processing Method and Production Steps of Apricot Preserves
(l) Main raw materials (calculated for producing 100 jin of finished product): 350-360 jin of apricots, 60-65 jin of granulated sugar. (2) Material selection and pre-processing. The fruit used for producing apricot preserves should be golden yellow in color, easy to separate from the pit, fine-textured, resilient, storable, and should not become soft and mealy after ripening; it should be whole, unblemished fruit free from pests and diseases. In production, "Tiebada" and "Shanhuangxing" are generally considered ideal. After harvesting, crack the fruit open along the suture line, remove the pits and wash clean. However, for green apricots used to produce green plum-style products, they should be soaked in 15% salt water for 3 days,
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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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Detailed Explanation of Key Points for Angelica sinensis Harvesting and Processing Techniques
In early October, when the leaves of Angelica sinensis turn yellow, cut off the aboveground parts so that the sun reaches the ground, promoting root maturation. In late October, dig up the Angelica sinensis, starting from one end of the field and digging as completely as possible. After digging, pick up any missed roots once more while plowing the field. After harvesting and digging out the Angelica sinensis, promptly shake off the wet soil, remove diseased and rotten roots, snap off the remaining leaf stalks, and after the moisture has slightly evaporated, tie them into flat bundles weighing 0.5-1 kg, and place them in a dry, ventilated room or a specially made smoking shed. The smoking shed frame is 1.3-1.7 m high, with bamboo strips laid on top, and the Angelica sinensis bundles are placed flat
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Detailed Explanation of Angelica sinensis Harvesting and Processing Techniques (Part 3)
For autumn direct-seeded plants, harvest in the second year; for transplanted plants, harvest in late October of the same year, when the plants turn yellow and withered. Dig up the whole plant, shake off the mud and sand, and air-dry for 2-3 days until the roots become soft. Then remove the stems, leaves and fibrous roots, sort them by root size, tie them into small bundles, hang them head-down on the curing rack, and smoke and roast them slowly with smoke and fire. During smoking, pay attention to indoor ventilation and turn them frequently. After drying, rub off the fine hairs and fibrous roots, and they are ready as a commercial product. Generally, 667 sq m can produce about 150 kg of dried product. High-yield fields can reach 400 kg.
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What are the processing methods for Angelica sinensis? Read this article to find out
After harvesting, shake off the soil, pick out the rotten roots, remove the remaining leaf stalks, and after the moisture has slightly evaporated, tie them into flat bundles weighing 0.5~1 kg and place them in a smoking shed. Inside the smoking shed, build a 130 cm high rack, lay bamboo strips on top, and place the angelica bundles on it alternately flat and upright, with a thickness of 30~50 cm. Use soybean stalks, wet poplar, willow wood, etc. as fuel; after lighting, spray water so that it only produces smoke and no open flame, smoke them to color, until the surface of the angelica turns reddish red, then switch to coal fire or firewood (grass) fire and smoke for about 10 days, then turn over
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Detailed Explanation of the Key Processing Techniques for Silver Monkey Tea
1. Quality characteristics of Silver Monkey Tea: It resembles a lively little monkey from deep in the mountains, covered in silver down, endearing to behold, with a lasting chestnut aroma, a fresh and brisk taste, a clear green liquor color, and plump, tender brewed leaves. 2. Fine harvesting techniques for Silver Monkey Tea: Silver Monkey Tea uses the young and tender buds and leaves of the Silver Monkey cultivar as raw material. The harvesting period is generally around ten days before and after "Qingming" (Pure Brightness). The standard is one bud with the first leaf just unfurling, requiring the bud to be longer than the leaf, uniform in size, and consistent in tenderness. The buds and leaves picked at this time are made into Special Grade Silver Monkey, and every 500 grams of dry tea contains approximately 35,000 to 38,000 buds and leaves.
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Detailed Explanation of the Key Processing Techniques for Reishi Mushroom Fine Powder
For the processing technology, direct grinding into powder or drying an extract into powder is generally used. For direct grinding into powder, the reishi fruiting bodies are first crushed into small pieces, then repeatedly ground with an electric grinder and sifted to obtain fine powder. For drying an extract into powder, the reishi fruiting bodies are first crushed into granular form, then soaked in warm water. After that, the extract liquid is dried into powder. This kind of fine powder contains no cellulose, has higher commercial value, and has better market prospects. This processing method is described in detail below. 1. Preparatory work: The raw material is dried reishi fruiting bodies selected to be free of soil and dust and free of mold; the equipment includes a grinder, a jacketed reaction tank
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What are the methods for processing edible mushrooms into candied fruit?
Edible mushrooms are nutritious and delicious. Besides being eaten fresh, processed into dried products, or salted or canned, they can also be further processed and utilized to make various uniquely flavored, nutritious candied fruits, seasonings, candies, alcoholic beverages, and more. This is of great benefit to further improving the economic returns of edible mushrooms. Below are several methods for processing edible mushrooms into candied fruit. I. Small white oyster mushroom candied fruit. 1. Formula: 80 kg fresh small white oyster mushrooms, 45 kg white granulated sugar, 0.15 kg citric acid. 2. Material selection: Select grade-qualified raw material that is 80 to 90 percent mature
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Processing method for health-boosting flavored oil from edible fungi
Health-boosting flavored oil from edible fungi retains the unique flavor and aroma of edible fungi. It can be used not only for stir-frying but also for cold dishes, and it stores well and is easy to carry. Processing edible fungus oil requires simple equipment and a simple method, making it a very good way to make money. Raw material selection. For the base oil used in processing, oils with a relatively high content of unsaturated fatty acids, such as rapeseed oil, cottonseed oil, and soybean oil, are better; they can be used alone or processed as a blend. For the oyster mushrooms used in processing, gray varieties are better; for shiitake mushrooms, those cultivated on linden wood or mixed hardwood sawdust are best. The oyster mushrooms should be
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