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Detailed Explanation of Key Techniques for Harvesting and Processing Polygonatum
Polygonatum can be harvested in either spring or autumn, with the best quality obtained from harvests in late autumn and early winter. After digging, remove the stems, leaves, fibrous roots, soil, sand and impurities; large ones can be split into 2 or 3 sections and placed in a steamer or wooden rice steamer to steam for about 12 hours, until they appear glossy and moist, then take them out and sun-dry or oven-dry (requires no smoke and low heat); or place them in water, boil, then remove and sun-dry or oven-dry. However, processing by the steaming method is better (after steaming it is prepared Polygonatum, while after boiling in water and sun-drying it is raw Polygonatum).
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Harvesting, Processing Methods and Medicinal Effects of Polygonatum
Harvesting and processing: Polygonatum grown from transplanted rhizomes is harvested after 1 to 2 years, while plants grown from seed are harvested after 3 to 4 years. In late autumn or early spring, dig out the rhizomes, wash off the soil, remove the fibrous roots and diseased scars, steam for 10 to 20 minutes (until thoroughly steamed), take them out and dry them in the sun, kneading them while drying; after 7 to 10 days of sun-drying they will be dry. Medicinal effects: Polygonatum is sweet in flavor and neutral in nature. It enters the spleen, lung and kidney meridians. It has the effects of tonifying the spleen and moistening the lungs, nourishing yin and promoting fluid production, tonifying the middle and replenishing qi, and strengthening the tendons and bones. It treats consumptive damage with alternating cold and heat, pulmonary tuberculosis with coughing of blood, pulmonary tuberculosis with dry cough and no phlegm, diabetes, hypertension, and post-illness bodily
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Detailed Explanation of Key Points on Straw Mushroom Harvesting and Processing Techniques
After piling the straw and sowing, mushrooms begin to appear in 10-15 days (as quickly as about one week). The appropriate harvest time for commercial straw mushrooms is when the mushroom buds are about to rupture and the caps inside the volva have not yet opened. The specifications for canning are a diameter of 2 cm or more, a neat mushroom shape, an unruptured outer veil, and an unelongated enclosed stipe. The requirements for making dried mushrooms are a diameter of 4 cm or more and an unruptured outer veil. Those with a ruptured outer veil are slightly lower in quality, and those with opened caps are even worse; the latter can only be sold as substandard fresh mushrooms. For dried mushrooms, the mushroom buds should be cut longitudinally into two connected halves, arranged on a bamboo sieve or wire mesh sieve, placed on the racks of a specially made drying room, and dried over a slow fire. The initial drying temperature is 35-40°C, and as the moisture decreases, the temperature is gradually raised to 60-65°C, until the moisture content of the straw mushrooms reaches 12-13%.
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Detailed Explanation of Straw Mushroom Grading Standards and Processing Techniques
I. Straw Mushroom Grading Standards: 1. Fresh mushroom grading: Grade 1: mushroom cap circumference 8-11 cm, solid. Grade 2: mushroom cap circumference 6-8 cm, solid. Grade 3: mushroom cap circumference 6-8 cm, wrapper slightly split. Broken-cap: cap cracking not exceeding 0.5 cm. Substandard: mushroom cap circumference 5-6 cm, with some broken caps. 2. Dried mushroom grading: base trimmed, free of sand and impurities, cap surface mouse-gray or grayish-white, flesh white. No mushrooms with opened veil or expanded cap, moisture content 12%, fragrant, free of insect damage and mold, free of scorched yellow or blackened areas.
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Detailed Explanation of Tulip Harvesting and Processing Techniques
Harvest in late December of the year of planting. Dig out the underground part, pick off the tubers, and wash away the soil. Steam in a steamer until steam is everywhere, and after about 15 min, test the tubers with a finger; if no water comes out and there is no sizzling sound, the tubers are steamed through. Take them out, spread them on a bamboo mat, and sun-dry them. Generally, 667 sq m yields 75-100 kg of dried product.
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A Detailed Guide to Snake Farming Techniques and Processing Methods
Snakes are a precious biological resource. Snakes can be eaten, used for medicine, used to make musical instruments, and so on; the whole body is a treasure, and they are praised as a "mountain delicacy." Snakes sell well and fetch high prices. In China, the purchase price per kilogram of live snakes and snake meat is 40-60 yuan; for the five-paced snake (Deinagkistrodon acutus), it is 250-400 yuan per kilogram; 1 gram of banded krait (Bungarus multicinctus) toxin is priced at 1000 yuan; raw snake gallbladder reaches as much as 2000-3000 yuan per kilogram. On the international market, 5 grams of snake venom is priced at as much as 1000 US dollars, 20 times more expensive than gold. Farming snakes artificially has a short cycle and high returns, and is a good way for farmers to escape poverty
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Feed Formulation and Processing Techniques for Medicinal Silkworm Larvae Infected with Beauveria bassiana
Currently, medicinal silkworm larvae infected with Beauveria bassiana are in strong demand on the Chinese medicinal herb market, and raising and processing them is profitable. The methods for raising and processing them are: 1. Rearing the mature silkworms. Raising and processing medicinal silkworm larvae infected with Beauveria bassiana should be carried out as a specialized operation in non-cocoon-producing areas, so as to avoid a devastating impact on cocoon silkworms. The raising and processing can be carried out throughout the year. As for the feed, besides a small amount of mulberry leaves, more evening primrose, Jiancan grass, white clover, cup plant (Silphium perfoliatum) and the like can be added to replace mulberry leaves, so as to supplement the shortage of mulberry leaves and reduce feeding costs. For
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Detailed Explanation of the Processing Methods and Technical Key Points for Crystal Jujubes
1. Material selection: Choose fresh jujubes harvested at the white-ripe or crisp-ripe stage as the raw material, ones that are free from damage, free from insect borers, free from wrinkles, uniform in size, and moderate in size. 2. Peeling: Add an appropriate amount of 7%-8% alkaline water solution to a pot resistant to alkali corrosion, heat to boiling, pour the fresh jujubes into the pot, and cook while stirring for 3-5 minutes. When the skins turn brown, immediately scoop them into a vat of 6% dilute sulfuric acid aqueous solution for acid-base neutralization for 10-15 minutes. When neutralized to pH 6-7, scoop out the jujubes, wash them clean with water
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Two Methods for Processing Fresh Peach Flavor Explained in Detail
The process flow for canned peach jam is: material selection → processing → grinding → blending → softening and concentration → canning → sterilization. 1. Raw material selection: Choose fully ripe peaches with relatively high acid content and a strong aroma as raw materials. 2. Raw material processing: Remove diseased, insect-damaged, and rotten fruits from the raw materials. Wash the good peaches in 0.5% alum water to remove fuzz, then rinse clean with clear water, cut in half, peel, and remove the pits. 3. Grinding: Grind the trimmed and washed peach pieces with a meat grinder with a plate hole diameter of 8-10 mm.
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Detailed Explanation of the Processing and Production Method for Salted Sour Carambola (Starfruit) Brine Preserves
Carambola (starfruit) falls into two major types: one is crisp, clean and sweet, suitable for eating fresh or for processing into carambola juice, carambola in syrup canned goods, and the like. Whether eaten fresh or processed, its quality and flavor are quite good. The other type is extremely sour and astringent, mostly grown in mountainous areas without any special cultivation by people. Because of its strong sourness, this kind of sour carambola is not suitable for eating fresh, but it can serve as a raw material for sugar-preserved products. To store the raw material, it can first be made into a semi-finished salted brine preserve. There are two methods for making the salted brine preserve. One is the brine curing method: prepare a 5-8% salt solution to
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