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Processing Methods and Technical Key Points for Bagged Roasted Jujubes
Roasted jujubes, also known as crispy jujubes, are burnt-fragrant and crispy with a unique flavor. Process flow: material selection -> soaking and washing -> pitting -> roasting -> sugar coating -> cooling -> packaging. Main technical key points: 1) Material selection. Choose top-grade red jujubes with large fruit, dense texture and no diseases or insect pests as the raw material. 2) Soaking and washing. Pour the red jujubes into a vat of warm water, wash them clean and let them absorb water and swell. 3) Pitting. Remove the pits with a pitter. 4) Roasting. Pour the pitted jujubes into a specially made jujube roasting cage (a cylindrical mesh cage 80 cm long and 25 cm in radius). The cage
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Large Icefish Processing Technology Part 2: Detailed Methods
II. Processing of Lightly Dried Large Icefish Products The processing technology for lightly dried icefish products is simple and convenient for storage, and because this kind of processing can preserve the inherent flavor of icefish, it is more popular among consumers than salted dried products. 1. Processing workflow Raw materials → cleaning → soaking in alum water → secondary drying → piling and cooling → packaging → storage 2. Key operation points (1) Raw material handling: First remove miscellaneous fish, shrimp and other impurities, pour the icefish into a wooden barrel pre-filled with half a barrel of clean water, add a few drops of cooking oil, stir by hand for 2-3 minutes, and remove foam and mucus.
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Detailed Explanation of the Processing Technology and Production Method of Chestnut Fruit Tea
(I) Overview The chestnut is a famous and high-quality dried fruit in China, rich in nutrients. The chestnut kernel has a high content of amylopectin, with a fine, powdery texture. Eaten raw or cooked, it is sweet, glutinous, fragrant and crisp, with an excellent flavor, and is deeply loved by people. The chestnut also has considerable medicinal and health-promoting effects. According to the ancient text "Dian Nan Ben Cao" (Materia Medica of Yunnan), the chestnut is sweet and warm in nature and flavor, and has the effects of benefiting qi, strengthening the stomach and intestines, tonifying the kidney, strengthening the tendons, and invigorating blood circulation. (II) Raw Materials and Formula Chestnut: 15%; carrot: 3%; granulated sugar: 4%; milk powder: 2.5%; ethyl maltol:
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Detailed Explanation of Key Points on Harvesting and Processing Techniques for Asarum
Harvesting: For Asarum grown by direct seeding, if the density is high, it can be harvested after 3-4 years of growth. If transplanted with 2-year-old seedlings, harvest 3-4 years after planting; if using 3-year-old seedlings, harvest 2-3 years after planting. Sometimes, to collect more seeds, harvesting can be delayed to 5-6 years, but beyond 7 years the plants age and become prone to disease, and the root system becomes dense and twisted into a mat, making harvesting inconvenient. The best harvesting time is mid-September each year. Processing: After harvesting, remove all mud and sand, bind into bundles of 1-2 kg each, and place in a cool, shady area to dry in the shade. Avoid washing with water or sun-drying. After washing with water, the leaves turn black and the roots turn white; after sun-drying, the leaves turn yellow, both of which reduce the aroma and affect quality.
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What are the harvesting and processing methods for Asarum (wild ginger)?
For directly sown Asarum, it can be harvested after 3 to 4 years of growth. For transplanted Asarum, if two-year-old seedlings are planted, harvest 3 to 4 years after planting; if three-year-old seedlings are planted, harvest 2 to 3 years after planting. At present, in order to collect seeds, harvesting can be delayed by 5 to 6 years, collecting more seeds to expand direct sowing of seeds. Wild seedlings can be harvested in the 3rd year after transplanting. The customary harvesting period for wild Asarum is from May to June. For cultivated Asarum, harvesting from August to September gives good quality and high yield. After harvesting, remove all soil, tie every 10 or so plants into a small bundle, twist them into a braid with rope, and dry them in a cool, well-ventilated place under the eaves.
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Processing method for candied straw mushrooms and button mushrooms
First, it is necessary to understand the tissue structure and chemical composition characteristics of edible fungi such as straw mushrooms and button mushrooms. These edible fungi have a high water content and loose, fragile tissue, and are prone to browning during processing, which affects the color of the finished product. Therefore, the processing technology must take these characteristics into account. The processing techniques are as follows: 1. Raw material selection: Remove rotten, diseased, off-color, aged, and opened-cap straw mushrooms and button mushrooms; use fresh materials as much as possible. 2. Pretreatment: After the raw materials are selected and trimmed, color-protection measures should be carried out promptly and quickly by soaking in 1% salt water, or
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Processing Methods and Technical Key Points for Fox, Raccoon Dog and Mink Feed
Fur-bearing animals such as mink and foxes have well-developed canine teeth, a short digestive tract, a small stomach volume and no cecum, food passes through the digestive tract quickly, and their digestive glands secrete little amylase but more lipase. Therefore, their feed should be based mainly on animal feed, and in particular animal protein feed should account for a very large proportion of the daily ration. Thus, the feed processing and preparation methods for mink and foxes have distinctive characteristics, which are introduced below: 1. Material selection. Remove large pieces of fat from meat feed, remove the gallbladder and thyroid from livestock and poultry offal, and pick out lumps, impurities or foreign matter from dry animal powder feed and grain powder.
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A Detailed Guide to the Processing and Preparation Methods of Raccoon Dog Feed
The feed of raccoon dogs includes animal-based feed, plant-based feed and supplementary feed. The supply and composition of feed have a great influence on the health, reproduction and fur quality of raccoon dogs. To practice scientific raccoon dog farming, one must understand the effects of the nutrients in feed on raccoon dogs, so as to reasonably and correctly formulate and process feed, and obtain the best economic benefits with the least feed consumption. Therefore, the processing and preparation of feed is very important. I. Feed Processing (1) Processing of fish and meat feed Fresh marine mixed fish, and the meat, liver,
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What are the methods for processing and utilizing snakes?
A snake is almost entirely treasure, and its comprehensive utilization offers very high economic returns. Its comprehensive utilization mainly includes the following methods. Processing snake skin: To process snake skin, you must first strip off the skin. There are mainly two methods for stripping snake skin: one is the hanging skinning method, in which the stripped skin is cylindrical, then cut vertically along the belly to make it flat; the other is the ground skinning method, in which the stripped skin is flat, that is, the head and tail are cut off and the middle portion is taken. But no matter which skinning method is used, the skin must be spread flat, nailed to a wooden board, dried, and then taken down
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A Complete Guide to Indian Jujube Processing Techniques and Methods
Indian jujube, also known as hairy-leaf jujube, is a new fruit tree variety introduced from Taiwan, China and abroad in recent years, and is widely popular for its early fruiting and high yield. Indian jujube does not store well, generally lasting only 4-5 days, so post-harvest handling directly affects economic returns. Therefore, Indian jujube can be processed into two types of products: candied jujube and preserved fruit (for example, Thailand has popular foods made from processed Indian jujube). The processing techniques are as follows: 1. Candied jujube process flow: material selection -> grading -> washing -> slitting -> sugar boiling -> drying -> shaping -> finished product packaging.
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