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Detailed Explanation of Sweet Garlic Processing Techniques and Methods
Garlic should be processed immediately after harvest. Select garlic heads with neat, plump bulbs, white skin color, and fresh, tender flesh as raw materials. First cut off the roots and leaves, leaving a false stem 2 cm long, peel off the thick old garlic skin wrapped outside, namely the scales, wash clean and drain off water, using 5 kg of salt per 50 kg of fresh garlic. In the jar, each time a layer of garlic heads is placed, a layer of salt is sprinkled, until the jar is more than half full. Separately store an empty jar of the same size for changing jars. Changing jars can make the salting degree of the garlic heads in the upper and lower parts uniform and consistent. Change jars once each morning and evening. Continue until the brine can reach
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Detailed Explanation of Canned Surimi Processing Technology
Canned surimi processing was developed on the basis of surimi product processing. Products such as boiled fish balls, fried fish balls, and seasoned surimi can all be processed into canned foods. These canned products have the unique flavor of surimi products. Here, seasoned eel surimi canned product is taken as an example. (1) Process flow: raw material handling, mincing, grinding and kneading (with seasonings added) -> filling into cans -> pre-sealing -> vacuum sealing -> sterilization -> cooling. (2) Operating points: 1. Raw materials: select iced fresh or frozen eel with good freshness; deteriorated fish must not be used. 2
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Detailed Explanation of the Processing Technology of Ready-to-Eat Pickled Pepper Plumfish
Plumfish, also known as plum croaker, belongs to the family Sciaenidae and the genus Sciaena. It is an important species in China's marine fishing, with a large yield and a low price. Therefore, plumfish is generally used together with other low-value fish as a raw material for surimi processing. 1. Auxiliary materials: red chili peppers, Sichuan peppercorns, old ginger, garlic, refined salt, pepper powder, star anise, cinnamon, white granulated sugar, peanut oil, etc. 2. Processing flow: cleaning → descaling, gill removal, gutting → cleaning → soaking → seasoning → precooking → cleaning and cooling
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Detailed Explanation of the Processing Technology of Shijiazhuang Braised Chicken
Shijiazhuang Braised Chicken, namely Shijiazhuang Hui Braised Chicken, is one of the famous foods of Hebei, with a history of more than 50 years. After 1947, it also absorbed the production techniques of Dezhou Braised Chicken, which further improved the quality of the product, greatly increased sales, and spread its fame far and wide. Raw material formula: 100 chickens, 5 kg salt, 300 g fresh ginger, 250 g dried tangerine peel, 25 g cardamom, 25 g clove, 150 g cinnamon, 150 g Sichuan pepper, 150 g fennel, 15 g tsao-ko, 35 g long pepper, 30 g amomum fruit, 20 g galangal, 20 g angelica dahurica, 2 g sand ginger
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Detailed Explanation of Key Points on Licorice Harvesting and Processing Technology
Harvesting and Processing Licorice is generally harvested after 1-4 years of cultivation. In Hebei and Beijing, it is harvested after 1-2 years of cultivation; in Inner Mongolia; Northeast China, and **, it is harvested after 3-4 years of cultivation. There are currently 2 cultivation methods: one is direct seeding, and the other is raising seedlings in the first year and transplanting in the second year. When transplanting, plant them flat and lay them horizontally in the field to facilitate harvesting. The first method is simpler and requires less labor; the second method is suitable for small-area household planting with intensive cultivation. For large-area planting, harvesting is a problem, and manual digging is very difficult. After many years of testing, a 55-type Iron Ox rubber-tired tractor can be used, with a plowing depth of about 45 cm, plowing one row at a time, and then manually using a four-tooth rake to pick out the licorice roots plowed out, then plowing the second row. One tractor paired with 10 workers can generally harvest about 10 mu per day, and the root damage rate is also somewhat lower than manual digging. The residual roots lost in the field are about below 10%, meeting the requirements, opening a new path for large-area licorice planting. After the harvested licorice roots are dried in the sun for a few days, use manual shears or a guillotine to cut off the rhizome heads and tails, and cut out licorice strips for cutting into oblique slices for export. The rhizome heads, fibrous roots, and tails are tied into bundles and used as hairy licorice for extracting licorice paste. For licorice grown for two years, the general dry weight of licorice strips is about 250-300 kg per mu, and hairy licorice is about 300 kg per mu. The output value per mu can reach about 4000 yuan.
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Harvesting and Processing Techniques for Shiitake, Shaggy Mane, and Tea Tree Mushrooms
I. Scientific Harvesting and Processing Methods for Tea Tree Mushrooms. 1. Scientific harvesting of tea tree mushrooms: The optimal harvest time is when the cap color changes from dark reddish-brown to light flesh-brown and the partial veil has not yet ruptured. If they cannot be sold or processed in time, or if you are unsure about the harvest timing, they should be harvested early. When harvesting, require whole clusters or individual mushrooms to be harvested in one go, and remove the mushroom feet. 2. Scientific processing and storage of tea tree mushrooms: After harvesting, tea tree mushrooms can be sold directly or sold after preservation, or sold after sun-drying or oven-drying. Dried tea tree mushrooms easily absorb moisture and become damp, so they should be sealed in plastic
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Processing Methods and Key Technical Points for Shiitake Mushrooms After Harvest
After harvesting shiitake mushrooms, processing must be organized promptly, striving to pick and dry them the same day to prevent blackening, deterioration, and rotting. Processing and drying methods: 1. Sun-drying. Sun-drying is the most convenient and easiest method for drying shiitake mushrooms, and sun-dried mushrooms have a higher vitamin D content. The method is: spread the harvested shiitake mushrooms promptly on a sunlit grain-drying yard or cement ground. When drying, first place the caps facing up and the stems facing down, arranging them one by one. After drying until half-dry, turn the stems facing up and the caps facing down, until they are more than ninety percent dry. If
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Detailed Explanation of Key Points on Shiitake Mushroom Harvesting and Processing Techniques
1. Picking standards for dried mushrooms. The optimal picking period for dried mushrooms is when the caps are 60-80% opened, commonly called "large curled edge" or "copper gong edge." Before rainy weather, all white flower shiitake mushrooms over 3 cm must be picked and immediately dried. 2. Mushroom picking technique: hold the mushroom log with one hand, pinch the base of the stem with the other, first shake left and right, then gently pull upward. Ensure no root remains, no large chunks of substrate are lifted, no damage to the bag film, no bruising of small mushroom buds; harvest mature ones and leave vigorous young ones. 3. Dehydration technique. To make full use of energy, combine sun-drying with oven-drying.
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Harvesting, Processing and Storage Methods for Shiitake Mushrooms Cultivated on Substitute Substrate
(1) Harvesting time The time required from the appearance of mushroom buds to harvest varies with temperature and humidity; generally it takes 7-10 days from budding to maturity. Timely harvesting is an important part of shiitake cultivation, as harvesting too late or too early will affect both yield and quality. The harvesting stage should also be determined according to whether the mushrooms are sold fresh or dried. Generally, for dried mushroom sales and fresh mushrooms for the domestic market, it is best to harvest when the fruiting bodies are 60-80% mature, that is, when the veil has already broken and the cap still curls inward slightly; at this stage the quality is good and the value is high. When fresh mushrooms are for export
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Practical Guide to Fresh-keeping and Processing Techniques for Shiitake Mushrooms
1. Drying equipment: Although shiitake drying equipment at home and abroad differs in form, scale and technical level, its principle is basically the same. Generally there are the following models: (1) forced circulation dryer; (2) forced ventilation parallel-flow dryer; (3) heat pump dryer. 2. Drying methods (1) Raw material handling Before drying, trim off the mushroom stalks or stem bases from the freshly picked mushrooms, remove impurities, and process after grading. Mushrooms picked on rainy days or with high moisture content should first be spread out to air-dry so that
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