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Detailed Explanation of Low-Sugar Processing Technology for Candied Lion's Mane Mushroom
This product is a new type of candied mushroom, and also a health food with a unique flavor suitable for all ages. The process is as follows: (1) Select fresh mushrooms of a variety with smaller caps, plump fruiting bodies, at 80-90% maturity, with normal color, no off-odor, no damage, and no pests or diseases, as raw material. Immediately put the selected raw material into a 0.03% sodium sulfite solution, and use a stainless steel knife to remove the browned part at the lower part of the cap, so that the lengths are uniform and the sizes are even. (2) Put the trimmed fresh mushrooms into boiling water, heat and boil for 1-3 min, remove them and immediately put them into cold water to cool
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Detailed Guide to Dried Goji Berry Production: Processing Methods from Fresh Fruit to Dried Fruit
I. Sun-Drying Method 1. Mix freshly picked goji berries evenly with alkaline water, then spread them evenly in goji trays ("goji tray": a specialized tool for sun-drying or oven-drying goji berries. Generally, it is a wooden frame nailed together from wooden strips, 90 cm long and 60 cm wide, with window screen nailed to the bottom of the wooden frame, and a crossbar nailed below the window screen. The goji berries are spread on top of the window screen. Note: some use cardboard or bamboo mats, but none have better breathability and ventilation than window screen). Dry in a shaded, well-ventilated place (one day is preferable). Wait
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What are the processing methods for goji berries? A detailed explanation
The harvested fruit is usually sun-dried or oven-dried. ① Sun-drying: Spread the fresh fruit on a bamboo mat or bamboo sieve to a thickness of 2-3 cm. During the first two days of drying, it should not be exposed to strong direct sunlight; dry it in the sun before 10 a.m. and after 3 p.m., and at noon place it in a sunny, well-ventilated spot to air-dry. By the third day, it can be placed in the sun to dry completely. Do not turn it with your hands while drying; generally dry for 8-10 days. ② Oven-drying: Spread the fresh fruit in a bamboo mat or bamboo sieve and place it in a drying room. First dry at 40-50°C for 24-36 hours, until
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A Detailed Guide to Goji Berry Cultivation Techniques and Harvesting and Processing Methods
Goji berries are a commonly used traditional Chinese medicinal material and also a tonic food, with effects such as nourishing the kidneys, moistening the lungs, tonifying the liver, and improving eyesight. They are a good medicine for treating liver-kidney yin deficiency, soreness and weakness of the waist and knees, dizziness and blurred vision, excessive tearing, consumptive cough, and seminal emission. In recent years, they have also been used to make health foods such as candies, wine, canned goods, and beverages, and they are also the main raw material for producing Chinese patent medicines such as "Qiju Dihuang Wan." Their uses are becoming increasingly widespread, and sales are growing day by day. In places with suitable conditions, cultivating goji berries has broad prospects. Goji berries are mainly produced in Ningxia, Gansu, Qinghai, **
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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 Key Points of Goji Leaf Health Tea
Goji leaves are rich in betaine, rutin, and various amino acids and trace elements. Goji leaf tea has health benefits such as nourishing the liver and improving eyesight, and softening blood vessels. Its processing method is as follows: 1. Leaf picking. Pick fresh goji leaves that are tender green in color, free of pests and diseases, and thick and plump. Wash off dust and other dirt from the leaf surfaces with clean water. After draining the water, spread them evenly in a ventilated and dry place for 3 to 4 hours. During the spreading and airing period, turn them 1 to 2 times until the leaves become limp. 2. Fixation. Place the wok used for fixation on a stove built at a 35-degree
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What are the requirements for Pu'er tea processing? These points are key
Pu'er tea refers to loose tea and compressed tea made from large-leaf sun-dried green tea (mao cha) produced within Yunnan Province as raw material, processed through traditional techniques or post-fermentation. Farmer processing refers to tea farmers picking or purchasing fresh leaves themselves, fixing them in iron woks or crucibles, rolling the leaves into strips, and sun-drying them to make sun-dried green tea (mao cha), which is then further processed. 1. Raw material requirements 1. Raw material procurement. The raw material purchased for Pu'er tea must be large-leaf sun-dried green tea (mao cha) that complies with GB9676 "Hygienic Standard for Tea". 2. Raw material transportation. The packaging containers and transport vehicles for holding raw materials shall meet hygiene requirements, and must not be transported together with toxic or harmful substances. Fresh leaves shall be held in clean, well-ventilated bamboo-woven or mesh tea baskets or crates; bags previously used for feed, chemical fertilizer, or pesticides must not be used to hold fresh leaves. The picked tea leaves shall be transported to the tea factory promptly to prevent deterioration of the fresh leaves and contamination by toxic or harmful substances. 3. Raw material storage. The raw material warehouse must be ventilated, dry, and clean, with a level floor, good drainage, and rodent-proof facilities; it shall have dedicated personnel for management, and a management system shall be established.
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A detailed explanation of the processing flow of Xizi Liren tea, explained in one article
Xizi Liren tea is produced in the area of the eastern slope of Dongbai Mountain in the southeast and the Longmen Mountain range in the western mountainous area of Zhuji City, the hometown of Xishi. The main peak of Dongbai Mountain, Taibai Peak, and the main peak of Longmen Mountain, Sanjie Peak, both have elevations higher than 1000 m. Here, mountains surround the area, peaks rise one after another, appearing and disappearing in undulation, with lush trees, year-round shrouding clouds and mist, and ever-flowing clear waters. The entire climate environment forms the high-mountain wonder of "fog everywhere in the morning and evening on clear days, clouds all over the mountain on rainy days." Tea trees grow for a long time under diffused light and are nourished by rain and dew, so the buds and leaves are plump and tender and rich in internal substances, which lays a good material foundation for the unique quality of Xizi Liren tea.
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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 Methods and Technical Key Points of Longnan Biyu Tea
Longnan Biyu Tea is produced in the Longnan tea region at the junction of Gansu, Shaanxi and Sichuan in southern Gansu. The production area has a mild and humid climate; on clear days, fog covers the ground in the morning and evening, while on rainy days, clouds fill the mountains all day long, providing unique growing conditions for tea trees at high latitude and high altitude. Longnan Biyu Tea uses tender buds and leaves of medium- and small-leaf population tea trees picked during the period from Qingming to Guyu as raw materials, and is processed through fixing, carding, drying, refining and other processes. Its appearance is flat, straight, slender, with a jade-green, even and lustrous color, a fresh, high and elegant aroma, a mellow, refreshing and crisp taste, and a tender, even, green and bright infused leaf. 2003
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