-
Mechanized Processing Flow and Key Technical Points for Flat-shaped Tea
At present, the machinery used for processing flat-shaped tea is mostly the multi-purpose wok-trough machine. This machine is easy to operate, low in cost and high in output, and is well received by the great majority of tea farmers. The processing flow of flat-shaped tea with the multi-purpose wok-trough machine includes spreading fresh leaves -- green-fixing wok (fixing and shaping) -- spreading to cool and regain moisture --
-
A Detailed Guide to the Entire Processing Flow of Dragon Whisker Tea
Dragon Whisker Tea is a special congou black tea created by Ninghong Tea Village in Manjiang Township, Xiushui County, Jiangxi Province, using a unique craft. It rose together with "Ninghong" during the reign of Emperor Daoguang of the Qing Dynasty, and was named for its finished tea "wearing a red robe and shaped like a whisker." Dragon Whisker Tea is particular about material selection, finely made, unique in style, and excellent in quality. In the past, the tea firms (factories) of Manjiang each year would place 5-24 Dragon Whisker Teas as a topping layer in the first batch of high-quality "Ninghong" tea chests for export (commonly known as tribute chests), as a decorative flourish and mark, and the product sold well in Soviet Russia and the countries of Europe and America. This tea is also packed in refined small
-
Key Technical Points for Harvesting and Processing Codonopsis pilosula
(1) Harvesting: Direct-sown Codonopsis pilosula needs 3 years before it can be harvested, while transplanted seedlings are best harvested in the second year after transplanting. In autumn, after the above-ground stems and leaves turn yellow and wither, choose a sunny day and dig carefully and deeply, turning out the whole root, avoiding cuts and breakage so that the sap does not flow out and form black scars, which would reduce quality. (2) Processing: Wash the harvested Codonopsis pilosula, grade it, and process each grade separately. First spread it on a drying mat in the sun for 2-3 days; when the roots become soft from drying, tie each grade of Codonopsis pilosula into small bundles, hold the root head with one hand, and with the other hand rub downward along the root several times. The next day, sun-dry again, and in the evening gather them into ox-horn bundles, each weighing 1
-
A Detailed Guide to the Production and Processing Methods of Candied Carambola
Sour-type carambola is not suitable for fresh eating and is a low-priced raw material. After being candied in sugar, it has a unique sweet-and-sour carambola flavor. With proper handling, it is still an excellent sugar-preserved product. (1) Process flow: raw material selection -> cleaning -> cutting -> color protection and hardening -> rinsing -> sugar processing -> drying -> packaging. (2) Key operating points: 1) Raw material handling: carambola at about 80% maturity. After washing, cut lengthwise along the individual ribs into long rib-shaped thick slices, or cut crosswise into 1.5 cm thick slices, then immediately put them into a 3% alum solution, add a trace amount of turmeric powder to make a suitable yellow soaking liquid, so that the carambola slices take on a bright light yellow color. Soak for 4-6 h, remove, drain off the water, and prepare for spiced sugar processing.
-
A Detailed Guide to the Processing Technology and Methods of Multi-flavor Jujubes
Multi-flavor jujube is a new type of jujube product between candied jujubes and red jujubes, with a variety of flavors, which makes up for the shortcomings of candied jujubes being too sweet with a single flavor and red jujubes having thick skins that are inconvenient to eat. I. Production process flow: raw material selection - washing and grading - scoring and sulfur dipping - sulfur fumigation and rinsing - soaking and draining sugar - baking and packaging. II. Processing key points: 1. Raw material selection: choose fresh jujubes with large fruit, small pit, loose flesh, relatively little juice, thin skin, nine-tenths ripe, white with a touch of red in color, free of pests and diseases, and not sprayed with pesticides within half a month as raw materials.
-
Tuna Fishing and Ice-Fresh Processing Techniques
Tuna is a highly migratory marine fish with delicious meat and high nutritional value, deeply loved by consumers, and has therefore become one of the key fishing targets for fishing nations. I. Handling on Deck 1. Avoid bruising the fish: After the fish is on deck, it must not be allowed to thrash around, to prevent internal bruising. After bruising, it causes damage to 5 times the area of muscle, especially in the belly. The method is: place it on a carpet, press both hands on the fish's eyes, or strike the fish's head with a hammer, but be careful not to
-
Detailed Explanation of the One-Year Three-Harvest Cultivation and Processing Technology for Pinellia (Pinellia ternata)
I. Land Selection and Preparation For planting Pinellia, loose and fertile soil is best. When preparing the land, apply 3000-5000 kg of farmyard manure per mu, 25-30 kg of phosphate fertilizer, and 100 kg of plant ash; do not apply ammonium bicarbonate. Plow deeply and harrow finely, with beds 1.3 m wide and 0.17 m high, and ditches 0.3 m wide; tall crops such as wheat, corn, sorghum, or kenaf can be intercropped in the ditches. II. Sowing Method Usually tuber propagation is used, allowing three plantings and three harvests in one year, namely planting in April and harvesting in July; planting in July and harvesting in October; planting in October and harvesting in April of the following year. The amount of seed tubers used per mu varies with
-
Detailed Explanation of Peach Puree Processing Techniques and Methods
Peach puree production process: raw material selection → cutting → peeling → pit removal → trimming → mincing → ingredient mixing → heating and concentration → canning → sealing → cooling → wiping cans, storage. Production method: 1. Raw material selection: select fruit with moderate ripeness, relatively high acid content and strong aroma as raw material, and remove moldy and underripe substandard fruit. 2. Raw material processing: the processes of cutting, peeling and pit removal are the same as for peaches in syrup canned. 3. Trimming: parts with spots, insect damage, discoloration and bruises
-
How is dried small shrimp processed? A full analysis of dried small shrimp processing technology
Main raw materials: Acetes shrimp, table salt, etc. Equipment and tools: iron wok, baskets, flow-through stove. Production method: Grade and sort the Acetes shrimp; those containing more impurities should be sifted with a sieve; if the raw materials are not clean, they should be washed, and after washing, place them in baskets to drain, with each basket holding about 6 kg of Acetes shrimp. The following methods can be used for cooking: ① Basket-rotating cooking method. That is, fill a large iron wok with a diameter of 90 cm seven-tenths full with fresh water, add 2 kg of table salt, and after bringing to a boil, sprinkle an appropriate amount of table salt onto the shrimp basket after the shrimp have been placed in the basket and drained
-
Detailed explanation of peach juice processing technology and flow
(1) Process flow: feeding → cleaning → cutting into halves → pitting → soaking → pre-boiling → pulping → blending → deaeration → homogenization → sterilization → filling → sealing → cooling → wiping bottles → labeling → quality inspection → boxing → warehousing (2) Process specifications (1) Raw materials: Select canning peach varieties for processing, with large size, small pit, clingstone, white or yellow flesh, and a relatively high degree of ripeness to highlight the peach flavor. Remove diseased, insect-damaged, bruised and rotten fruit, then wash. When washing, pay attention to brushing off the peach fuzz with a brush. If pesticides are present, add dilute hydrochloric acid to
条件筛选