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Detailed Explanation of the Large Icefish Processing Technology Series (Part One)
Large icefish, also known as noodlefish, was originally widely distributed in the main stream and affiliated lakes of the middle and lower reaches of the Yangtze River. Its flesh is tender and delicious, rich in nutrients, and eating it carries a special fresh cucumber aroma. Large icefish generally has a body length of about 20 cm, with no bones or spines. It is a small, precious fish species with high economic value and is highly popular in domestic and international markets. Two processing methods for large icefish are introduced here: I. Processing of quick-frozen large icefish. 1. Preservation and transportation of raw fish. Large icefish has a small body and thin skin, making it extremely prone to spoilage.
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A Detailed Explanation of the Processing Technology of Caviar and Fish Roe
The ovaries of various spawning marine fish, shellfish and freshwater fish can be used as food, and in many parts of the world fish roe is considered a very nutritious food, with high protein content, less contaminated raw materials and good-tasting finished products. Therefore, fish roe products are very popular in markets around the world. 1. Caviar processing The term "caviar" is often used to refer to fish roe produced in a special way. In the past, the black caviar was a delicacy in foreign royal courts; now it is a beauty and health recipe for fashion-conscious people and friends who love good food yet still worry about losing weight.
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Detailed Explanation of the Processing Technique Flow of Pu'er Tea
When it comes to the unique quality characteristics of Pu'er tea, they are fundamentally determined by two aspects. First, the tea leaves used to make Pu'er tea must be Yunnan large-leaf tea. This is because the content of tea polyphenols, catechins, caffeine, theanine and water extracts in Yunnan large-leaf tea trees is generally higher than in medium- and small-leaf tea trees. Second, the special production technique of Pu'er tea. The production technique of Pu'er tea is divided into traditional technique and modern technique. Regarding the traditional technique of Pu'er tea, the famous Pu'er tea expert and professor Zou Hongjie of Yunnan Agricultural University states in the book "Yunnan Pu'er Tea" that
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Mechanized Processing Flow and Key Technical Points for Flat-shaped Tea
At present, the machinery used for processing flat-shaped tea is mostly the multi-purpose wok-trough machine. This machine is easy to operate, low in cost and high in output, and is well received by the great majority of tea farmers. The processing flow of flat-shaped tea with the multi-purpose wok-trough machine includes spreading fresh leaves -- green-fixing wok (fixing and shaping) -- spreading to cool and regain moisture --
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Detailed Explanation of the Processing Technology and Method for Kumquat Fruit Tea
(1) Raw materials and formula: Kumquat puree: 10%-15%; carrot puree: 5%-10%; white granulated sugar: 8%-10%; citric acid: 0.10%-0.12%; sodium citrate: 0.05%-0.06%; β-cyclodextrin: 0.05%-0.08%; carboxymethyl cellulose: 0.03%-0.05%; pectin (high-fat): 0.10%-0.12%; potassium sorbate:
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Characteristics of the Fuding Damao Tea Cultivar and an Introduction to the Tea Types It Is Suitable For Processing
It belongs to the clonal propagation line. It is a national-level improved cultivar. It originates from Fuding County, Fujian Province. It has a cultivation history of one hundred years to date. It has been introduced and cultivated in Zhejiang, Jiangsu, Jiangxi, Hubei, Anhui and other provinces. It is one of the high-yield, high-quality cultivars suitable for growing in low-hill red soil. Morphological characteristics: small tree type, large-leaf, early-budding cultivar. The plant is relatively tall and upright, with plump buds and leaves covered in abundant silvery-white downy hairs, and strong tenderness retention. Spring buds sprout in mid-March, and the peak period of one bud and three leaves is in early April, with a hundred-bud weight of 104 grams. It can be processed into famous teas of different appearances. It is not only a premium raw material for processing "
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Detailed Explanation of the Processing Technology for Purely Natural Canned Tea Beverages
With economic development and rising living standards, people's demand for purely natural, nutrient-rich, health-promoting beverages is increasing. This technology was developed precisely in response to this market demand. Its key technical points are mainly: 1. A mathematical model was applied to establish the optimal tea infusion extraction scheme; 2. "Cold sterilization" was adopted for microbial removal and preservation, overcoming the drawbacks of traditional methods and better maintaining the natural flavor of the tea beverage; 3. Polysaccharides were used for prior conversion and dissolution, preventing the problem of turbidity and sedimentation after the tea beverage had been stored for a period of time; 4. Natural antioxidants were selected to extend the shelf life to
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A Detailed Guide to the Entire Processing Flow of Dragon Whisker Tea
Dragon Whisker Tea is a special congou black tea created by Ninghong Tea Village in Manjiang Township, Xiushui County, Jiangxi Province, using a unique craft. It rose together with "Ninghong" during the reign of Emperor Daoguang of the Qing Dynasty, and was named for its finished tea "wearing a red robe and shaped like a whisker." Dragon Whisker Tea is particular about material selection, finely made, unique in style, and excellent in quality. In the past, the tea firms (factories) of Manjiang each year would place 5-24 Dragon Whisker Teas as a topping layer in the first batch of high-quality "Ninghong" tea chests for export (commonly known as tribute chests), as a decorative flourish and mark, and the product sold well in Soviet Russia and the countries of Europe and America. This tea is also packed in refined small
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Processing, Application Methods and Techniques for Tea Seed Shells
Oil tea is a woody oil crop unique to China. According to statistics, China currently has more than 3.47 million hectares of oil tea area, with an annual output of 56.6 billion kg of oil tea seeds. Tea seed shells contain 52.15% lignin, 30.27% pentosan, 5.43% saponin, 2.47% tannin, 0.43% water, 0.13% oil, and 9.12% other components. Because tea seed shells are high in lignin and pentosan, research on their utilization is currently focused on the preparation of furfural, activated carbon and xylitol. 1. Tea seeds
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Detailed Explanation of the Key Processing Techniques for Sichuan Border Tea
Sichuan border tea has a long production history. Since the Song Dynasty, successive governments have implemented the "Tea-Horse Law." In the Ming Dynasty (1371-1541 AD), "Tea-Horse Offices" were established in Ya'an, Tianquan, and other places in Sichuan to manage the tea-horse exchange. South Road border tea is made by harvesting and processing tea branches and leaves. The fresh leaf raw materials for South Road border tea are relatively coarse and old; they can be hand-picked or knife-cut. Hand-picking involves old leaves or branches and leaves of the current year; knife-cutting involves mature new shoot branches and leaves of the current season or year. South Road border tea is divided into "Maozhuang tea" and "Zuozhuang tea" due to different processing methods. The harvested fresh branches
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