-
What precautions should be taken during the processing of snake venom?
1. Pay attention to safety when extracting and processing snake venom. To strictly prevent venomous snakes from injuring people, the movements when milking the venom and when releasing the venomous snake after milking must be quick. When putting a snake that has been milked back into the cage, put the snake's body in first, and when the snake's head approaches the edge of the container opening, let go quickly. If you cannot withdraw your hand in time when releasing the snake, you are likely to be bitten fiercely when the snake turns its head back. 2. Venom-milking equipment must be strictly sterilized. 3. If the venomous snake bites the vessel and will not let go, you may gently swing the snake's body; if it still does not release its bite, you may gently twist its neck, or use a small stick or
-
Processing Technology and Production Method of Deer Tendon Bone-Strengthening Wine
Deer tendon bone-strengthening wine is scientifically formulated with deer bone, deer tendon and pure grain liquor as the main raw materials, together with safflower, angelica and other medicinal and edible Chinese herbal medicines. Deer bone is extracted under high pressure to obtain small-molecule polypeptides that can be absorbed by the human body; deer tendon and Chinese herbal medicines are extracted by hot reflux and subjected to low-temperature sedimentation. The finished wine body is clear and transparent, lustrous, golden yellow, with a harmonious and mellow taste. Deer tendon bone-strengthening wine has the biological effect of strengthening tendons and bones; the compound deer tendon bone-strengthening wine is based on "nourishing and strengthening, supporting healthy energy and consolidating the constitution" and is used for rheumatic pain and cold arthralgia and other symptoms. This wine is a
-
Detailed Explanation of Bee Pollen Beverage Processing Technology and Production Methods
Bee pollen oral liquid types: The preparation of bee pollen oral liquid generally involves several steps: ① Bee pollen extraction: Water and ethanol are commonly used as solvents, which can extract the active ingredients from pollen and are cheap and readily available. ② Formulation: After the extract is purified and concentrated, additives such as honey juice, fortifiers, and flavoring agents are added. ③ Filtration: The above prepared solution is repeatedly filtered to remove insoluble substances, yielding a clear solution. ④ Filling, sealing, sterilization, light inspection, labeling, packaging, and warehousing.
-
Processing Method and Technique for Canned Apricots in Syrup
(1) Process flow: Raw material selection → raw material preparation → color protection → lye peeling → trimming → pre-cooking → sorting → filling into cans → syrup filling → heating and exhausting → sealing and sterilization → cooling → wiping cans → finished product. (2) Key process points: 1. Raw material selection: Select fresh, plump apricots with yellow, dense flesh that are freestone or semi-freestone. Remove insect-damaged, diseased and damaged fruit. The transverse diameter of the apricots must be over 30 mm and the weight over 20 g. 2. Raw material preparation: After washing the qualified apricots clean, use 0.5-1.5% hydrochloric acid or 0
-
Detailed Explanation of Apricot Jam Processing Methods and Production Steps
The process flow is as follows: raw material selection -> raw material washing -> cutting in half, pit removal, trimming -> softening, pulping -> heating and concentration -> canning, sealing -> sterilization, cooling -> inspection -> labeling -> finished product. . Operational key points: (1) Raw material selection: select fresh apricots that are free from pests and diseases, free from mold and deterioration, and at eight-to-nine-tenths ripeness. (2) Washing, cutting in half, pit removal, trimming: for peeling, the lye spraying peeling method can be used. Soak the fruit in a 10%-15% sodium hydroxide solution and boil for 5-10 minutes. After peeling, immediately rinse with a large amount of clean water.
-
Processing Methods and Technical Key Points for Honey-Crisp Ginger
This product is a wet-type candied fruit. Although it is mainly purely sweet in flavor, because the product is crisp and has a strong fresh tender ginger flavor, it is a popular candied snack. The processing technology is as follows: 1. Raw material: use the youngest part of fresh young ginger, cut into pieces about the size of a thumb, pink in color; the raw material appears delicate and small and is expensive. 2. Peeling: each piece of young ginger is about 1-2 cm long, and the ginger skin can be removed by manual rubbing. 3. Color protection and hardening measures: soak in 0.1% calcium dichloride and 0.1
-
How is Lycoris radiata processed? These processing methods must be mastered
Lycoris radiata mostly grows in shady, damp forest edges, on embankments, in cemeteries, or beside roads. The underground bulb is broadly elliptical or nearly spherical, with a grayish-black outer skin; the linear leaves grow in clusters, dark green on the surface and glaucous green on the underside. The margins are entire; the flowers appear before the leaves, and in autumn a flower stalk emerges from the bulb, bearing several stalked flowers at the top arranged in an umbel. The flowers are bisexual, with large petals that curl backward, usually bright red or with white edges, and no fragrance; the stamens and pistils are very long and protrude beyond the flower. Lycoris radiata can be dug up year-round; when digging, be careful not to bruise the bulb, or it will easily rot. After digging, it is best to process it immediately.
-
Processing Methods for Black Pepper
Black pepper is made by drying the fruit spikes directly in the sun or by artificial heat. After the fruit spikes have been sun-dried for 3-4 days and the skins have shriveled, they can be trodden with the feet or beaten with a wooden club to separate the berries from the stalks. After the stalks are removed and the berries are thoroughly dried again, they become commercial black pepper. Fresh berries can also be dried in an artificially heated drying room, with the temperature controlled between 49-60°C, for 24 hours. 50 kg of fresh berries can be made into 16-18 kg of black pepper. Black pepper is generally made from ripe berries, but berries that are not yet fully ripe can also be processed. Black pepper requires full
-
Detailed Explanation of the Processing Methods for Dehydrated Garlic Flakes and Sweet-and-Sour Pickled Garlic
I. Dehydrated Garlic Flakes: Select fresh garlic bulbs that are well matured, free of injury, free of pests and diseases, white in color, and large in size. After removing the stem ends, separating the cloves, and peeling, slice them while keeping them wet, then rinse them in an aqueous citric acid solution to reduce the activity of garlic enzymes. Note that rinsing must be completed within 24 hours after slicing, so as to prevent the garlic slices from producing colored pigments due to oxidation, which would affect the color of the finished product. Place the rinsed garlic slices in a temperature-controlled dehydrator and control the temperature in three stages: the temperature in the early stage should be controlled at around 60°C, the temperature should be appropriately increased in the middle stage, and in the late stage it should be controlled at 7
-
Detailed Explanation of the Imitation Crab Meat Processing Technology
Imitation crab meat is a convenience food made primarily from Alaska pollock (walleye pollock) with the taste of fresh sea crab. At present, the technology and equipment for imitation crab meat in Shandong Province were introduced from Japan. As an aquatic convenience food, imitation crab meat has broad prospects for development. At present, the product is mainly exported to Japan and the United States. 1. Process flow: frozen surimi -> thawing -> ingredient mixing -> chopping and grinding -> steaming and roasting -> strip rolling and shaping -> sterilization -> cooling -> vacuum packaging -> rapid low-temperature freezing -> boxing -> cold storage 2. Process operation procedures:
条件筛选