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Detailed Guide to Processing Technology for a Series of Potato Snack Foods
Potatoes have rich nutritional value. They contain protein, phosphorus, iron, inorganic salts, vitamins B1 and B2, and carotene, and their protein quality is relatively good, closest to animal protein, and easy for the human body to absorb. According to determination with an amino acid analyzer, potatoes contain 18 kinds of amino acids required by the human body and various trace elements. Potatoes can also supply the human body with a large amount of mucoprotein. Mucoprotein is a mixture of polysaccharides and proteins, can prevent fat deposition in the cardiovascular system, maintain the elasticity of arterial blood vessels, and prevent
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Detailed Explanation of Shrimp Paste and Its Product Production and Processing Technology
Shrimp paste is one of the traditional shrimp foods of China and the coastal regions of Southeast Asia. Its rich nutrition and unique flavor are deeply favored by diners at home and abroad. (1) Raw material shrimp for shrimp paste production. The shrimp used for shrimp paste are several species of planktonic crustaceans, among which the main varieties are: (1) Acetes chinensis; (2) Acetes japonicus; (3) mysid shrimp; (4) ditch shrimp. The salt used for shrimp paste production must be water-washed edible salt that complies with national hygiene standards. (2) Shrimp paste production process. The modern fermentation method is currently the most scientific production
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Detailed Explanation of Harvesting and Processing Methods for Ground Beetles
In zoological terms, ground beetles belong to the class Insecta, subclass Pterygota, order Blattaria. There are many species of ground beetles; according to documented records, these include the Chinese ground beetle, the Ji ground beetle, the Tibetan ground beetle, the Yunnan ground beetle, and the golden-edged ground beetle. Currently, the main species bred artificially are the Chinese ground beetle and the Ji ground beetle. The ground beetle is a traditional Chinese medicinal material. It was first recorded in the Shennong Bencao Jing: "It governs cold and heat in the heart, blood accumulation and abdominal masses, breaks hardness, and removes blood blockage." The Bencao Gangmu records: "It moves postpartum blood accumulation, treats traumatic blood stasis, treats heavy tongue, mouth sores, and children's abdominal pain and night crying." The Fenlei Caoyaoxing
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Harvesting and Processing Methods and Key Technical Points for Panax notoginseng
Harvesting can begin after three or more years of cultivation. Harvesting is divided into two periods. Panax notoginseng harvested in July to August is called "spring Panax notoginseng," and the Panax notoginseng harvested after the flower stalks are removed is the best in quality and also high in yield; Panax notoginseng harvested from December after the Start of Winter to January of the following year is called "winter Panax notoginseng," and is poorer in quality and also low in yield. After digging it up, remove the aboveground stems and wash off the soil. After cutting off the rhizome (yangchangtou), branch roots, and removing the fibrous roots, it is called "touzi." The touzi is repeatedly sun-dried and rubbed so that it becomes firm, until completely dry, and this is "maohuo." Then place the maohuo in a hemp bag
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Detailed Explanation of Key Points in Panax notoginseng Cultivation and Processing Techniques
Panax notoginseng, also known as Tianqi, Tiansanqi, Shenqi, Sanshenqi, Shanqi, Jinbuhuan, Dianqi, etc., is a perennial herbaceous plant of the Araliaceae family. Its root is used as medicine; it is neutral in nature and sweet in taste. It functions to invigorate blood circulation and stop bleeding, reduce swelling and relieve pain. Cultivating the medicinal herb Panax notoginseng not only benefits agricultural structural adjustment but also helps farmers increase income. I. Cultivation Techniques 1. Land preparation and basal fertilizer application: Choose sandy loam soil with relatively high terrain, wind-sheltered and sun-facing, deep soil layer, rich in humus, and good drainage. The previous crop should preferably be corn, peanuts, or legumes, and solanaceous crops must never be the previous crop. Plow repeatedly to about 20 cm to
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A Detailed Explanation of the Medicinal Value and Processing Methods of Snake Penis
Snake penis is the reproductive organ of the male snake. A complete set of snake penis consists of two gonadal testes and two hemipenes, and it contains components such as male hormones and protein. In traditional Chinese medicine there is the theory of "treating an organ with the corresponding organ, seeking like with like." According to determinations by relevant scientific research departments, the kidney-tonifying substances contained in snake penis are 10% higher than those in deer penis, and more than about 30% higher than those in sea dog kidney and dog kidney. Snake penis has the functions of tonifying the kidney and strengthening yang, and warming the middle and calming the organs, and can treat impotence, kidney deficiency, tinnitus, chronic orchitis, and cold uterus and infertility in women, etc. Snake penis
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Detailed Explanation of the Processing Methods and Operating Steps for Stiff Silkworm
Heat the wok, add wheat bran and stir-fry until it smokes, then add the dead silkworms, stir-fry slowly until they turn slightly yellow, then remove from the wok and sift, cool and package to obtain the finished product. Generally, a qualified product is cylindrical, mostly curved and wrinkled, 2-5cm long, 0.4-0.7cm thick, with a slightly yellow body surface; hard and brittle, easy to break, with a flat cross-section, varying brown-black color, mostly glossy, with 4 brown shiny rings; slightly putrid odor, slightly salty.
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Processing Technology and Method for Apricot Pulp Beverage
1. Apricot pulp beverage: (1) Process flow: raw material selection → fruit washing → blanching → crushing → pulping → filtering → blending → deaeration, homogenization → sterilization → canning → sealing. (2) Technical key points: ① Raw material selection: select well-ripened fruit. If the fruit maturity is low, it can be left for a few days for after-ripening before use. Remove diseased, insect-damaged, unripe and rotten fruit. ② Washing: wash the fruit directly with clean water. If there is a lot of dirt on the peel, wash with detergent and then rinse clean with clean water.
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Detailed Explanation of Key Operational Points for Peach Quick-Freezing Processing Technology
(1) Process flow: raw material selection → pitting and color protection → blanching and cooling → peeling → packaging and syrup injection → pre-cooling → quick-freezing → frozen storage. (2) Key operational points: Raw material selection. After peaches are harvested, ripe ones must be processed immediately; hard, unripe fruits need to be ripened. Properly ripened peaches have bright color, rich flavor, and are easy to pit and peel. Pitting and color protection: after the raw materials ripen, remove the pits with a small knife or a pitting machine, and immediately place the flesh into cold water to avoid contact with air and prevent discoloration. The pitting machine has flesh fragments attached,
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Detailed Explanation of Apricot Processing and Utilization Technology
1. Special-flavor Apricot Plum Apricots are nutritious and delicious. Because apricots have a short ripening period, rot easily, and do not store well, in recent years their economic value has mostly been concentrated in the apricot kernels. Especially in more remote mountainous areas, much of the apricot flesh is left to rot. Although some enterprises process dried apricots, in order to extend the processing period they often use unripe apricots to make the preserved fruit, so the products cannot match the nutrition, flavor and mouthfeel of natural apricots. This research and development center has used advanced biological fermentation technology and vacuum cold osmotic pressure technology to develop a product that preserves
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