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The Production Method and Detailed Steps for Goji Berry Wine
Traditional Chinese medicine holds that goji berries have the functions of nourishing weakness, supplementing essence and qi, dispelling cold wind, strengthening yang, stopping tears, and fortifying the waist and legs; regular consumption strengthens the sinews and bones and prolongs life. Modern scientific research has proven that the active component of goji berries is goji polysaccharide, whose main components include arabinose, glucose, galactose, mannose, xylose, and rhamnose. Goji polysaccharide has the effects of enhancing body immunity, resisting tumors, and resisting aging, and also has obvious effects in lowering blood lipids, lowering blood sugar, tolerating hypoxia, and resisting fatigue. It can be processed into goji berry wine and other goji berry
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Detailed Explanation of the Production Process and Processing Methods of Candied Mushrooms
1. Raw material selection: Choose fresh mushrooms with medium-sized caps, natural color, intact shape, and no disease or insect spots as processing raw materials. 2. Pretreatment: ① Brine soaking: Remove attached impurities from the harvested fresh mushrooms and immediately immerse them in 1%-2% salt water for 4-6 hours to increase the firmness of the mushroom bodies. ② Blanching: Pour the cleaned and drained mushroom bodies that have been soaked in brine into boiling water and blanch for 7-9 minutes to destroy enzyme activity and prevent browning of the mushroom bodies. ③ Trimming: In order to make the candied mushrooms neat and attractive,
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Key Points of Jujube Drying Processing Technology and Detailed Production Methods
(1) Process flow: Raw material selection → blanching → drying → packaging. (2) Operating points: Selection of raw materials: Choose varieties with thin skin, thick and dense flesh, high sugar content, and small pits. Before drying red jujubes, generally only a simple sorting is needed, with no other treatment. Blanching: First blanch the jujubes in boiling water for 5-10 min, cool immediately, then spread out to sun-dry, which can improve the quality of the dried jujubes. Natural drying: Sun-drying red jujubes is relatively simple; generally choose
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How are candied ginger slices processed? A detailed explanation of the production method
Select fresh ginger, wash and peel it, then cut it into thin slices 3~5 mm thick. Prepare the ingredients in the proportions of 50 parts ginger, 32 parts white sugar, 4 parts powdered white sugar, and 0.25 part citric acid. First prepare a citric acid solution equal in weight to the ginger slices, heat it together with the ginger slices until boiling, remove the ginger slices, rinse them clean, and drain off the water. Then prepare a 62%~65% concentrated sugar liquid, add 0.15% citric acid, and boil until the sugar is completely dissolved. After filtering out impurities, add the ginger slices and boil again. Boil until the sugar liquid is thick and a drop forms a bead, then stop the heat and remove the ginger slices. After removing the ginger slices,
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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
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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.
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Production Methods and Care Management Techniques for Boxwood Bonsai
Boxwood alias: Japanese spurge, Masaki. Scientific name: Buxus microphylla Sieb. et Zucc. Family and genus: Buxaceae. Tree species characteristics: Boxwood, also known as seed boxwood and thousand-year dwarf, is an evergreen shrub or small tree of the Buxaceae family. The trunk is grayish-white and smooth, the branches are densely grown, and the branchlets are four-angled. The leaves are opposite, leathery, entire, elliptical or obovate, with a rounded or slightly notched tip, bright green on the surface and yellow-green on the underside. The flowers are clustered in the leaf axils or at the branch tips, opening from April to May, and are yellow-green. The capsule is ovoid.
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The Steeping Process and Production Methods of Snake Wine
Using snake wine to treat diseases has a long history. Modern pharmacology has also proven that snake wine has anti-inflammatory, analgesic and sedative effects. It can enhance the human body's immunity and has a marked effect on treating rheumatoid arthritis. Snake wine has a strong effect of dispelling wind and unblocking collaterals, making it a veritable "chief of a hundred medicines." 1. Choosing the liquor The liquor used to make snake wine should be baijiu, which can be distilled liquor or blended liquor. In addition to strictly complying with stipulated standards, the liquor must also meet traditional quality standards; for example, liquors brewed from grains such as sorghum can give the finished snake
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A Detailed Guide to the Production and Processing Methods of Candied Carambola
Sour-type carambola is not suitable for fresh eating and is a low-priced raw material. After being candied in sugar, it has a unique sweet-and-sour carambola flavor. With proper handling, it is still an excellent sugar-preserved product. (1) Process flow: raw material selection -> cleaning -> cutting -> color protection and hardening -> rinsing -> sugar processing -> drying -> packaging. (2) Key operating points: 1) Raw material handling: carambola at about 80% maturity. After washing, cut lengthwise along the individual ribs into long rib-shaped thick slices, or cut crosswise into 1.5 cm thick slices, then immediately put them into a 3% alum solution, add a trace amount of turmeric powder to make a suitable yellow soaking liquid, so that the carambola slices take on a bright light yellow color. Soak for 4-6 h, remove, drain off the water, and prepare for spiced sugar processing.
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Detailed explanation of the processing and production method of almond milk beverage
(1) Process flow: sweet almond (or bitter almond) → disinfection and washing → drying → crushing and oil pressing → grinding → blending → homogenization → pasteurization → canning and sealing → sterilization → cooling and can wiping → heat preservation → inspection → packaging → finished product. (2) Key operation points: ① Almond disinfection: put the washed almonds into peracetic acid at a concentration of 0.35% for disinfection, soak for 10 minutes, then remove, rinse clean with clean water, remove and drain the water, then put the almonds into a drying room for drying. The drying room temperature is 65-70°C, and the drying time is 20
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