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Detailed Explanation of Key Points in Goji Berry Food Processing Technology
Besides medicinal use, goji berries can also be processed into various nutritious foods. Zhongning goji berries are especially the best in quality. Dried Zhongning goji berries have thin skins and a pure, sweet taste without any bitterness or astringency; the fruit is red or purplish red, the shape is either oval and elongated-flat, the fruit navel is white, and the tip of the fruit body has a small point. The packaging does not clump. People in Ningxia often make "five-spice roasted flour" from goji berries, naked oats, perilla seeds, beef, and barley; use goji berries as the main ingredient to make "eight-treasure porridge"; and make various pastries with goji berries as filling. At present, newly developed goji berry foods on the market are even more dazzling in variety.
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Detailed processing technology of goji berry vegetable rolls
The tender branches and leaves of goji berry can nourish the liver and improve eyesight, tonify the kidney and enhance essence, increase the activity of superoxide dismutase in organs such as the liver and brain, and have antioxidant and anti-aging effects. In addition, goji berry is rich in germanium and also has anti-cancer effects. We made it into a casual snack food. 1. Materials. The tender branches and leaves of goji berry were harvested in spring from the greenhouse of the Department of Horticulture, Beijing Nongxueyuan. Potatoes and carrots were purchased from the market. 2. Experimental methods 1. Vegetable roll process flow. Raw material selection and processing -> blanching
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Detailed Explanation of Key Points of Edible Mushroom Drying and Processing Technology
Almost all edible mushrooms, such as shiitake, wood ear, enoki mushroom, lion's mane, straw mushroom, oyster mushroom, button mushroom, silver ear, etc., can be made into dried products. Drying and processing can be divided into sun drying, oven drying, and hot air drying. Spring has more rainy days, so shiitake and wood ear are often mainly oven-dried; in summer and autumn, with scorching sun and high temperatures, which is the straw mushroom production season, sun drying is often the main method. Hot air drying is not affected by environmental conditions, can be carried out in all four seasons, is suitable for various mushrooms, and produces good drying quality. The quality of drying is also closely related to mushroom harvesting, grading, stem trimming, cleaning, and slicing.
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Key Technical Points and Detailed Process for Processing Seedless Candied Jujubes
(1) Ingredients: 50 kg dried red jujubes, 30 kg soft white sugar, 100 g citric acid. (2) Operating points: 1. Select milky-white stage jujubes that are large, have small pits, thick flesh, and thin skin, and sort them into 3 grades - large, medium, and small - for processing separately. 2. Sharpen one end of a 6-8 mm diameter iron tube, pierce it in from one end of the jujube, and when pulling it out, bring the jujube pit out with it. With continuous operation, the pits are then constantly pushed out from the other end of the iron tube. 3. Soak the pitted jujubes in clean water for 12 hours, until all the wrinkles have expanded. 4. Put 25 kg water into a pot
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Detailed Explanation of Greenhouse Tea Production and Processing Technology in Northern China
Rizhao green tea, as a successful example of "moving southern tea to the north," accounts for more than 50% of the total tea garden area in Shandong Province. It has the unique qualities of "beautiful taste, rich aroma, and resistance to repeated brewing," and is renowned both domestically and internationally. In recent years, with the adjustment of agricultural structure, as an important component of facility agriculture, greenhouse tea production has formed a certain scale, becoming a pillar industry for agricultural development in tea regions and an important way for farmers to increase income. The production and processing technology of winter tea in facility-cultivated greenhouses is introduced as follows: 1 Site selection and greenhouse construction 1.1 Garden site selection Rizhao is located in the north
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What are the traditional processing methods for Pu'er tea?
Pu'er tea is made from the fresh leaves of the Yunnan large-leaf tea tree, and has the characteristics of a strong taste, resistance to repeated brewing, and a mellow aroma. To make loose Pu'er tea, the fresh leaves are first subjected to fixation, rolling, and sun-drying to make sun-dried rough tea, and then made into loose Pu'er tea through moderate watering and pile fermentation, sun-drying, and screening. Loose Pu'er tea can be processed by tea farmers themselves. The specific steps and methods are: 1. Fixation. Pot fixation is mostly used. Because large-leaf tea has a high water content, during fixation the combination of covering and tossing must be used so that the fresh leaves lose water evenly, achieving the purpose of thorough and uniform fixation.
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Processing method for making a beverage from goji leaves
Formula (calculated for 1 ton of product): goji leaf juice 400 kg, gelatin 2 kg, white granulated sugar 10 kg, citric acid 1.5 kg, CMC-Na 2 kg, ethyl maltol 0.02 kg, diluted with water to 1 ton. Key operating points. Selection and washing of raw materials: select tender leaves and tender tips of goji (Lycium barbarum), requiring that the tissue is not shriveled and there is no insect damage; rinse away sand and impurities on the surface of the goji leaves with water, and drain off the water. Blanching and color protection: place the raw materials in a 90°C water bath and hold for 2 minutes, then remove. Crushing and extraction
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Processing Methods and Technical Points for Candied Lion's Mane Mushroom
1. Material selection and handling. Select fresh lion's mane mushrooms (Hericium erinaceus) with normal shape, white or slightly yellow color, no mold, and no scars or damage as raw materials. Mycelium no more than 0.8 cm and diameter no greater than 5 cm is optimal. After harvesting, cut off the base, remove debris and impurities adhering to the spines, and immediately immerse in 2% saline solution; process as quickly as possible. 2. Blanching. Put clean water in a pot, add an appropriate amount of citric acid, place the lion's mane mushrooms in and boil for 5-6 minutes, then scoop out and quickly rinse with cold water. For larger specimens, cut them appropriately to make the mushroom bodies uniform
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Detailed Explanation of the Processing Technology of Fangping Xiangming Tea
Fresh leaf harvesting standard: During the one month before and after Qingming (Tomb-Sweeping Day), harvest Fuding Dabaicha (Fuding Great White Tea) from whole buds to one bud with one leaf initially unfurled. Buds are required to be plump, uniform, and fresh. Do not harvest rain-soaked leaves, pest-damaged or diseased buds, or purple buds. Scales, stems, old leaves, and foreign matter must not be included. Spreading: After the buds and leaves arrive at the factory, they must be thinly spread 1-2cm thick on clean bamboo trays. The time should be controlled at 6-8 hours to promote the release of some moisture and grassy odor, until a fresh fragrance emerges. Fixation: Use a Model 50 famous tea fixation machine. When the temperature at 1/3 of the cylinder mouth reaches 12
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Detailed Explanation of the Processing Technology and Production Methods of Crude Tea
The crude tea processing procedure is a process of repeated operations of sifting, cutting, selecting, picking, and pan-firing. The ordering of each process, the number of repetitions, and so on must all follow certain principles. 1. Sift first, then winnow. Winnowing mainly separates the light and heavy tea leaves and distinguishes superior from inferior quality. Only when the tea material is the same in length, size, and thickness can the light and heavy be separated most effectively and superior from inferior quality be distinguished clearly. Therefore, before winnowing, sifting must be carried out first. 2. Re-fire first, then cut. Generally, the head tea on the sieve surface
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