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Schisandra Hybrid Seed Production Method and Key Operating Points
First, select in the mountains trees with good tree shape, large fruit yield, large clusters, large berries, and abundant overall fruiting, uniform; harvest the seeds and sow them directly for seedling raising; when they enter the full fruiting stage, go into the orchard and select by the same standards. Sow directly in spring, select during the full fruiting stage, and from these select 2 trees with outstanding performance; label them respectively as the male parent and the female parent, keep them far from the production orchard, and arrange pollinator trees in a 2:1 ratio; when the fruit ripens, go into the orchard to observe whether the overall fruiting across the whole orchard is consistent, whether the cluster ratio is standard, and whether there is any phenomenon of large and small berries; the yield per plant should be more than 5 kg, meeting the above standards.
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Detailed Explanation of the Production Process and Steps of Mushroom Flour Paste
Mushroom flour paste is yellowish-brown, glossy, fresh and sweet in taste, moderately salty, and has a distinctive mushroom aroma. 1. Raw material ratio: mushroom by-products (substandard mushrooms, broken mushrooms, mushroom fragments) 30 kg, flour 100 kg, salt 3.5 kg, five-spice powder 200 g, saccharin 100 g, sodium benzoate 100 g, citric acid 300 g, water 30 L. 3. Key production points (1) Making dough pellets: add 30 L of water to 100 kg of flour, mix evenly, knead into thin long strips, cut into broad bean-sized pieces
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Production Methods and Techniques for Mushroom Noodle Sauce
1. Preparing the raw materials: mushroom trimmings (substandard mushrooms, broken mushrooms, mushroom stems, mushroom scraps, etc.) 30 kg, flour 100 kg, salt 3.5 kg, five-spice powder 0.2 kg, saccharin 0.1 kg, citric acid 0.3 kg, sodium benzoate 0.1 kg, water 30 kg. 2. Production techniques: 1. Mixing the dough. Take 100 kg of flour, add 30 kg of water, and mix evenly to form slender strips or broad-bean-sized granules, then place in a steamer and steam. The standard is that the steamed dough cake is jade-colored, does not stick to the teeth, and has a
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Key Production and Cultivation Techniques for Geraniums
1. Timing Schedule For the zonal geranium series, if grown under suitable conditions in northern regions, the time from potting up rooted cuttings to flowering is: Pot diameter (cm) Weeks 10 7-8 13 9-10 15 11 17 14 Under warm southern conditions, the growing period can be shortened by 1-2 weeks. Climbing series If growing rooted cuttings, pinch 2-3 weeks after potting up: Pot diameter (cm) Weeks 10 11-12 13 13-14 1
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Characteristics of the Lanzhou Fragrant Peach Variety and an Introduction to Its Producing Area
Gansu's Lanzhou is one of the famous peach towns of China. As far back as the early Western Han dynasty, Lanzhou peaches were already renowned. Lanzhou has a great many peach varieties of excellent quality, grown mainly in Anning District in the northwest corner of Lanzhou city. Peaches like light, tolerate drought and prefer sandy loam soil. Anning has mountains to the north and the Yellow River to the south, with abundant sunlight, and its soil is a silty sand with good permeability, suitable for peach trees to grow. Among the local fine varieties are the June Peach, Small-Seeded Cinnabar Pointed Peach, Geda Water Peach, Great Drought Peach, Flat-Topped Clingstone Peach, Small Red Peach, Half-Water Non-Drought Peach, Large-Seeded Cinnabar Pointed Peach, Large Freestone Peach and Late Water Peach. Among them, the half-
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Detailed Explanation of Key Processing Techniques for Minced Fish Canned Products
The processing of minced fish canned products was developed on the basis of minced fish product processing. Such items as boiled fish balls, fried fish balls, seasoned minced fish, etc., can all be processed into canned foods. These canned products have the unique flavor of minced fish products. Here, only the seasoned eel minced fish canning is taken as an example. (1) Process flow: raw material handling - grinding meat, pounding and kneading (adding seasonings) -> filling into cans -> pre-sealing -> vacuum sealing -> sterilization -> cooling. (2) Key operation points: 1. Raw materials: select ice-fresh or frozen eel with good freshness; spoiled fish must not be used.
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Analysis and Suggestions on the Current Status of Soybean Production in Huludao City
Soybean is one of the main crops in Huludao City and also a traditional crop. Soybean is both a protein crop and an oil crop. In recent years, soybean production has developed slowly, with no major breakthroughs. This article analyzes the current status of soybean production in Huludao City for reference. 1. Current status of soybean production. According to statistical data, from 1996 to 2005, the soybean planting area in Huludao City fluctuated considerably, hovering between 10,000 and 26,000 hectares. Among these, 2000 was the highest at 26,000 hectares, and 2005 was the lowest at 10,000 hectares. There were 5 years each in which the planting area exceeded 20,000 hectares and fell below 20,000 hectares. The soybean planting area accounted for about 11% of the total grain and soybean area. Soybean yield per unit was unstable; the lowest yield per unit was in 1999, only 613.0 kg/hectare; the highest yield per unit was in 2004, 2603.6 kg/hectare. Under normal circumstances, the yield per unit is 1700-2100 kg/hectare, which is at the lower-middle level in Liaoning Province.
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Salt-brining of mushrooms can effectively increase product added value.
When fresh mushrooms sell poorly, or the price is low, and they need to be preserved for a long time before sale, salt-brining is the simplest and most effective method. Mushroom salt-brining requires no large fixed capital investment, generally about 200 yuan is enough, and the processing technique is relatively easy to master. 1. Materials: washing vat, color-protecting vat, blanching pot, cooling water vat, salting vat and other containers, plus auxiliary materials such as salt and citric acid. 2. Fresh mushroom preparation: the standard is timely harvesting, removing debris and cutting stems, and sorting by grade. 3. Washing and color protection: fresh mushrooms can be directly soaked and washed in 0.6% salt water.
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Production Techniques and Processing Methods for Mushroom Beverages
1. Ingredients: 420 g of cull mushrooms or dried mushroom stems, 150 g of milk powder, 160 g of white sugar, 50 g of glucose, 46 g of citric acid, 2 g of sorbic acid, 0.5 g of the food colouring carmine, 2 mL of food flavouring, and 10 L of purified water. 2. Preparation: (1) Wash the cull mushrooms and mushroom stems from the mushroom production and processing stages in a 0.05% sodium sulfite solution to remove mud, sand and impurities, then remove them. Soak them in a 0.1% sodium sulfite solution to preserve colour, then rinse with water, and then sun-dry or oven-dry.
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Ten Ways to Increase Soybean Yield, Teaching You to Easily Boost Production
1. Checking seedlings and reseeding When soil moisture is sufficient and time still allows, soak seeds of the original variety for 2-3 hours before reseeding; if soil moisture is sufficient but the farming season is already late, you can germinate seeds before reseeding or use early-maturing varieties for reseeding; if the reseeding time cannot be met, you can as early as possible on a cloudy day or a sunny afternoon take seedlings with no less than one compound leaf and transplant them with soil, watering immediately after planting to help them survive. 2. Pinching the growing tip and removing leaves For soybeans showing a tendency toward excessive vegetative growth or late maturation with prolonged greening, you can pinch off about 2 cm from the top of the main stem at the early flowering stage or full flowering stage. Or use a sharp iron strip about 33 cm long
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