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Processing Methods and Technical Key Points for Licorice Waxberry
Licorice waxberry is a type of preserved fruit product, and the raw material waxberry is utilized in the form of its finished salted blank. Its processing technology is as follows: 1. Raw material handling: The process of turning fresh waxberry into a semi-finished product is as follows. Cure with 20% salt, one layer of fruit and one layer of salt. Add another layer of salt on top. After curing for more than ten days, scoop the raw material out of the brine and sun-dry it until salt frost appears, which is the semi-finished salted blank. Further process from the salted blank. First, desalt by soaking in water to remove the overly salty taste; the degree of desalting generally leaves about 2% salt, and there is no need to remove the salt completely.
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Detailed Explanation of the Processing Technology and Preparation Method of Shiitake Roast Chicken
1. Processing the dressed chicken. Soak the dressed chicken in water for half an hour to remove the blood water leached out. After washing clean, use a knife to prick from the body cavity outward, being careful not to pierce the skin (the purpose is to make the chicken marinate evenly). 2. Making the brine. Star anise 50 g, cinnamon 50 g, kaempferia galanga 15 g, tsaoko 35 g, fennel 45 g, amomum villosum 20 g, Sichuan peppercorn 20 g, clove 5 g, bay leaf 3 g, angelica dahurica 25 g, dried tangerine peel 15 g, cassia bark 40 g, cardamom 30 g, zi kou 30 g, shiitake mushroom 15 g, ginger 15 g, galangal 30
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What are the technical key points of scientific processing methods for shiitake mushrooms?
1. Sun-drying method: Sun-drying is the most convenient and easy method. The method is: spread the harvested shiitake mushrooms promptly on a sun-facing grain-drying yard or concrete ground. When drying, first place the caps upward and the stems downward, arranging them one by one. After drying until half-dry, turn the stems upward and the caps downward, until they are more than 90% dry. If rainy weather occurs, supplement with fire-powered drying. 2. Oven-drying method: After the shiitake mushrooms are harvested, they should be placed in small baskets, not packed too full to avoid crushing, and should be baked on the same day. The general method is: spread the harvested shiitake mushrooms on drying trays
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A Detailed Guide to Harvesting and Processing Shiitake Mushrooms
Storage and processing content: Harvesting methods for shiitake mushrooms (1) Harvesting time. It is best to harvest mushrooms on a sunny day, because mushrooms harvested on a sunny day have less moisture and better color; mushrooms harvested on a rainy day have more moisture, are difficult to dry, and are prone to turning black during the baking process, making it difficult to guarantee processing quality. For shiitake mushrooms cultivated indoors with bagged substrate, it is best not to spray water directly on the mushroom logs (blocks) before harvesting. (2) Harvesting method. In winter, temperatures are low, shiitake mushrooms grow slowly, and the harvested mushrooms have thick flesh, a strong aroma, and good quality. In autumn and spring, because temperatures are higher,
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Detailed Explanation of Key Points in Shiitake Mushroom Drying and Processing Technology
Shiitake mushroom is a world-renowned precious edible fungus and also a traditional export commodity of our country. Shiitake mushrooms contain a unique aroma, are rich in nutrients, and have tender and smooth flesh. They are one of the ingredients commonly used in famous Chinese and foreign dishes and are hailed as the king of vegetables. At the same time, shiitake mushroom is also a famous medicinal fungus, with extremely high medicinal value such as tonifying qi, preventing hunger, and activating wind and breaking blood. Modern medicine has proven that long-term consumption of shiitake mushrooms can strengthen the physique; soften blood vessels, lower cholesterol, and even have anti-cancer and cancer-preventing effects. Therefore, shiitake mushrooms are very
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A Detailed Guide to the Processing Techniques and Uses of the Chinese Honey Locust
I. Harvesting and Processing: In autumn, cut off the thorns, slice and sun-dry them. For large Chinese honey locust pods, harvest the ripe fruit in autumn and sun-dry. II. Uses: Landscaping: The Chinese honey locust has a tall and unusual tree form, with a nearly round crown and dense branches and leaves. In May it blooms with pale greenish-white flowers; the fruit is colored in its early stage and ripens into black pods in autumn. As the autumn wind blows, the large black pods knock against each other, producing a cool and pleasant sensation. The wood of the Chinese honey locust is hard and can be used to make various kinds of furniture. The fruit can be used to wash clothing. Medical applications: The Chinese honey locust is pungent in taste and warm in nature; it invigorates the blood and reduces swelling, discharges pus and promotes lactation. Main
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Detailed Explanation of the Key Technical Points for Processing and Utilizing Rhododendrons
I. Harvesting and Processing: Pick the flowers in late spring, the leaves in summer, and the roots in autumn and winter; use them fresh or dry them in the sun for later use. II. Utilization. Landscaping: Rhododendrons have extremely high ornamental value, displaying a beautiful, dignified, and poised tree form throughout the year; not only are the flowers beautiful, but the leaf color of the whole plant is displayed for a longer period, and the plant's form changes with the seasons. Rhododendron stenophyllum var. tungense from Tibet and Rhododendron neriiflorum from Yunnan have a layer of ice-blue bloom on their leaves, which is very spectacular. Rhododendron coriaceum from Yunnan produces yellow-brown new leaves or shiny
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A Detailed Explanation of Processing Techniques and Utilization Methods for Dog By-products
The processed dog skin has good cold-resistant and moisture-proof performance and an attractive fur color, and can be made into vests, mattresses, and so on, and is very effective for the waist soreness and cold legs of elderly people and rheumatism patients. 1. Processing: During processing, first clean the meat, greasy matter, feces, dirt, and blood off the dog skin, lay it flat on a wooden board, and rub it with coarse sandcloth or a brick until the coarse hair roots are slightly visible. Then use 500 g of alum, add 5000 ml of water, boil, pour into a basin, and after it cools, fully immerse the dog skin, take it out after about 24 hours, place it hair-side down on
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A Detailed Guide to Indian Jujube Processing Technology: Practical Methods You Understand at a Glance
On the premise of preserving the fruit's nutrients as much as possible, fully retain the inherent flavor of the Indian jujube, and according to the characteristics of this fruit, process it into a series of products such as canned goods, preserved fruit, jam, jelly, fruit leather, and juice beverages. Because Indian jujube fruit has a very high pectin content, no thickener needs to be added when making jelly, and the gelling effect is still quite good. 1. Processing of canned Indian jujube. 1. Processing technology: material selection -> peeling -> trimming -> pretreatment -> rinsing -> filling into cans -> exhausting -> sealing -> sterilization -> cool
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Detailed Explanation of the Processing Technology of Fermented Almond Yogurt
(1) Product Features The dried seeds of almonds -- bitter almonds -- are used as the main raw material, and a plant protein fermented milk beverage can be made through lactic acid bacteria fermentation. Lactic acid fermentation improves the special aroma of bitter almonds, making them more acceptable to consumers. Bitter almonds are rich in various unsaturated fatty acids, with a protein content of about 24%, and contain abundant vitamins and trace elements such as iron, giving them high nutritional value and health benefits. (2) Main Raw and Auxiliary Materials Bitter almonds, white granulated sugar, skim milk powder, acid-resistant sodium carboxymethyl cellulose
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