-
Processing Methods and Technical Key Points for Pickled Jerusalem Artichoke
Jerusalem artichoke, botanically known as Helianthus tuberosus, is a plant of the Asteraceae family. It can be used to produce health food with a unique flavor. 1. Process flow: raw material processing → sun-drying → initial pickling → removal of brine → second pickling → slicing → rinsing → seasoning → sterilization. 2. Processing key points. 1. Raw material pretreatment: First wash the raw materials with clean water, discard impurities and rotten, damaged, spoiled, or moldy tubers, rinse again with clean water, then place in a bamboo basket to drain. 2. Sun-drying: Spread the rinsed clean raw materials on a bamboo rack or clean cement slab, spread them evenly and thinly, and let them dry in direct sunlight. Turn them once in the morning and once in the afternoon until they feel soft when squeezed by hand; generally dry for 2 days.
-
How is dried small shrimp processed? A full analysis of dried small shrimp processing technology
Main raw materials: Acetes shrimp, table salt, etc. Equipment and tools: iron wok, baskets, flow-through stove. Production method: Grade and sort the Acetes shrimp; those containing more impurities should be sifted with a sieve; if the raw materials are not clean, they should be washed, and after washing, place them in baskets to drain, with each basket holding about 6 kg of Acetes shrimp. The following methods can be used for cooking: ① Basket-rotating cooking method. That is, fill a large iron wok with a diameter of 90 cm seven-tenths full with fresh water, add 2 kg of table salt, and after bringing to a boil, sprinkle an appropriate amount of table salt onto the shrimp basket after the shrimp have been placed in the basket and drained
-
Detailed Explanation of Silverfish Processing Technology and Key Operational Points
Through processing, silverfish can be turned into high-quality fish products that sell well in domestic and international markets, increasing the value of silverfish and thereby enabling the fishery to achieve high economic returns. Therefore, processing is an important component of silverfish and the fishery industry. Because silverfish have a relatively high protein content, the catch spoils easily, requiring that ice be used to keep it fresh during the purchasing and processing stages. At present, silverfish products in China are mainly processed according to export standards into packaging units of 1000 grams, and there are also domestic-sale products processed into 500-gram, 250-gram, and 1
-
A Detailed Guide to the Harvesting and Processing Methods of Camellia Oil
I. Harvesting: There are many varieties of camellia oleifera, and the fruit ripening period is generally from October to early November. Ripe fruit has the following characteristics: the camellia fruit is bright in color, red or yellow, with a glossy sheen; the fuzz on the fruit skin has fallen off completely; the hairs at the base of the fruit are hard and coarse; the fruit shell is slightly split; the seed shell turns black and shiny; and the kernel shows oil. Camellia fruit should be harvested promptly once ripe. For different varieties, harvest early-ripening fruit first and late-ripening fruit later, picking as they ripen; for ripe fruit of the same variety, harvesting should also be completed within about 7 days. The harvested camellia fruit should be piled indoors for 6 to 7 days to let
-
Harvesting, Processing Methods and Technical Key Points for Pinellia ternata
Those propagated from tubers are harvested in the same year or the following year, while those propagated from seeds can only be harvested in the 3rd to 4th year. Harvesting is generally carried out in summer and autumn after the stems and leaves have withered and fallen over. After digging them out, pack them in baskets, wash off the mud and sand while they are still fresh, put them into gunny sacks and rub off the outer skin, then pour them out and wash the outer skin clean with clear water. Scoop them out and dry them in the sun to obtain Pinellia ternata. Generally, the yield of fresh tubers is 500-750 kg per mu, and the drying ratio is about 30%.
-
Detailed Explanation of Harvesting and Processing Methods for Pinellia ternata
I. Harvesting is generally carried out in summer and autumn after the stems and leaves have withered and the plants have fallen over. In the southern provinces, it can be done in July-August. The method is: choose a sunny day, use a hoe to dig a furrow 12-20 cm deep along the rows, dig out the Pinellia ternata tubers one by one, shake off the soil, and remove the coarse skin and fibrous roots from the surface of the medicinal material. II. Processing: Wash the fresh Pinellia ternata clean of mud, grade them into large, medium, and small sizes, put them into burlap sacks separately, first tap them lightly on the ground a few times, then pour them into a vat of clean water and rub them repeatedly, or put the tubers into a bamboo basket and beat them with a wooden stick in running water or use a peeling machine to remove the skin. After washing
-
A Detailed Guide to Post-Harvest Handling and Processing Methods for Wine Cap Mushroom
Wine cap mushroom, also known as King Stropharia, is a domesticated wild mushroom species, and in recent years there has been a trend of gradual expansion. Its mushrooms have a delicate fragrance, crisp and tender flesh, good palatability, high yield, high selling price, and very considerable economic benefits. However, its fresh products have a short storage time and are not easy to preserve. If not sold fresh in time, huge losses will be caused. In order to ensure that economic benefits are not lost, the salting processing and dried product processing techniques for wine cap mushroom are now introduced. 1. Salting processing of wine cap mushroom. 1. Harvesting. The mushroom bodies of wine cap mushroom used for salted export should be at 6-7
-
Detailed explanation of processing techniques for almonds, dried apricots, and apricot juice
The apricot tree is one of the ancient cultivated tree species in our country and is widely distributed. Apricot fruit is a treasure in every part, containing rich vitamins and mineral elements. Every 100g of flesh contains 10g of sugar, 0.9g of protein, 1.79g of carotene, 0.02mg of thiamine, 0.03mg of riboflavin, 0.6mg of nicotinic acid, and 7mg of vitamin C. Almonds contain about 23% protein, 50%-60% fat, with an oil yield of 45.8%, and are rich in phosphorus, calcium, potassium, iron and other nutritional elements needed by the human body
-
Detailed explanation of peach juice processing technology and flow
(1) Process flow: feeding → cleaning → cutting into halves → pitting → soaking → pre-boiling → pulping → blending → deaeration → homogenization → sterilization → filling → sealing → cooling → wiping bottles → labeling → quality inspection → boxing → warehousing (2) Process specifications (1) Raw materials: Select canning peach varieties for processing, with large size, small pit, clingstone, white or yellow flesh, and a relatively high degree of ripeness to highlight the peach flavor. Remove diseased, insect-damaged, bruised and rotten fruit, then wash. When washing, pay attention to brushing off the peach fuzz with a brush. If pesticides are present, add dilute hydrochloric acid to
-
Garlic Processing Methods: How to Make Dehydrated Garlic Flakes and Sweet-and-Sour Pickled Garlic
1. 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 a citric acid aqueous solution to reduce the activity of garlic enzymes. Note that rinsing must be completed within 24 hours after slicing, so that the garlic flakes do not produce colored pigments due to oxidation, which would affect the color of the finished product. Place the rinsed garlic flakes in a temperature-controlled dehydrator and control the temperature in three stages: keep the temperature at around 60°C in the early stage, increase the temperature appropriately in the middle stage, and keep it above 70°C in the later stage, but it must not exceed 7
条件筛选