-
Processing Methods and Key Technical Points for Five-Spice Tea Eggs
After eggs are boiled with tea leaves and spices, the eggshells take on a tiger-skin color, glossy and bright, fresh and savory, with a rich aroma. They are a traditional folk snack egg product. Because they are easy to carry, they are also a delicious food for travel or picnics. 1. Ingredients formula: 1000 g eggs, 25 g tea leaves, 2 g Sichuan peppercorns, 5 g star anise, 5 g cassia bark, 3 g fennel, 10 g refined salt, 50 g soy sauce, 10 g scallion, 5 g ginger. 2. Processing method (1) Boiling eggs: Put the eggs into an aluminum pot, add clean water, and use
-
Detailed Explanation of Gunpowder Tea Processing Methods and Technical Key Points
The product is named for its round, tight, heavy, and solid appearance, with a green, lustrous, frosted color, resembling pearls. Gunpowder tea is one of the major green tea categories exported from Zhejiang and is also a tea category unique to Zhejiang. Gunpowder tea is made from Pingchaoxing (pan-fired green tea) as raw material. Its refining and processing adopt a single-grade input and multi-grade recovery method. Its processing technology is: blending and grading of raw materials, and drawing material through three routes: original body, crushed goods, and Yucha (rain tea). Processing operations are divided into fresh drawing, firing, and clean drawing, and other procedures to produce sieve-grade teas of various sizes, then blending according to samples, and evenly filling boxes to become exported gunpowder tea products. Its products
-
Refined Processing Flow and Technical Key Points of Eyebrow Tea
Its product shape resembles an eyebrow, hence it is called eyebrow tea. Eyebrow tea is one of the bulk export teas of Zhejiang green tea. Eyebrow tea is made from long pan-fired green tea (Hangzhou pan-fired green tea, Suichang pan-fired green tea, Wenzhou pan-fired green tea) as raw material, refined and blended. Its processing technique is: blending and grading of raw materials, taking material from five routes: the body itself, round body, long body, sub-grade bits, and stem and fiber. The processing operations are divided into re-firing and rolling of crude tea, sorting and sifting, beating and sifting, shaking and sifting, strip cutting, picking and removing, fanning, supplementary firing and coloring, clearing wind and cutting off dust; the semi-finished product is piled and stored in the warehouse, then blended according to the sample, evenly piled and packed into boxes to become export eyebrow tea. Its product specifications are based on
-
Detailed Explanation of Tea Seed Storage Methods and Technical Key Points
Technical measures for storing tea seeds so they do not deteriorate and affect the germination rate. Tea seeds are large seeds, and the seed kernel has a relatively high moisture content. Under ordinary temperature, humidity and air conditions, the moisture content of stored tea seeds has a great influence on their viability. When the moisture content is below 20% or above 50%, the germination rate of tea seeds drops significantly, while the germination rate is highest when the moisture content is around 30%. Therefore, during storage of tea seeds, the moisture content should be kept at around 30%. The suitable storage conditions for tea seeds are a temperature of 5-7°C, a relative humidity of 60-65
-
Key Technical Points for Autumn and Winter Management of Mulberry Trees, Tea Trees and Fruit Trees
I. Winter Management of Mulberry Fields Doing a good job of winter management of mulberry fields lays a solid foundation for the growth of mulberry trees in the coming year, and is also an important measure for improving the yield and quality of mulberry fields. 1. Clearing the field: After the mulberry leaves fall, collect all the residual leaves and weeds in the mulberry field to make compost or burn them, so as to eliminate pathogenic bacteria and overwintering pests hidden in the mulberry leaves and weeds. 2. Bundling: Before winter plowing, bundle the mulberry branches together with rice straw, which not only facilitates winter plowing and fertilizing, but also lures pests to hide in the bundled straw to overwinter, making it easier to capture and kill them.
-
Control Methods and Technical Key Points for Diseases of Belgian Azalea
Control of Common Diseases and Pests The physiological disorders among the common diseases of Belgian azalea are mainly caused by differences in water quality between production and sales areas, unsuitable temperatures during transport, or insufficient light when placed indoors at home. The control method is mainly to adjust light, the pH of irrigation water, and temperature according to the physiological habits of Belgian azalea. Common diseases of a pathological nature include: for gray mold, thinning seedlings, reducing humidity, and preserving warmth are the fundamental control measures. For chemical control, iprodione (1500x dilution), mancozeb (500x dilution), procymidone (15
-
Key Technical Points for Hardwood Cutting Propagation of Taxus cuspidata (Japanese Yew)
Taxus cuttings should be taken in May to June, at the turn of spring and summer. Cuttings are selected from mother plants aged 4 years or older and cut into 15 cm slips. Two-year-old young branches used as cuttings give a high survival rate. To promote early rooting, the base of the cuttings can be soaked in a 0.01% naphthaleneacetic acid or 0.01% indoleacetic acid solution for 3 hours, then removed and inserted into the nursery bed. The bed medium consists of vermiculite plus weathered sand (1:1), or river sand and humus soil. Before inserting the cuttings, remove the small branches and needles from the lower part of the cuttings, insert them 3-5 cm deep, with a plant-to-row spacing of 8-10 cm. Water thoroughly after insertion
-
Detailed Explanation of Key Technical Points for Pest and Disease Control in Large-Leaf Privet
Large-leaf privet (Ligustrum lucidum) has strong adaptability and is basically free of pests and diseases; only when its growth is too weak will scale insect damage occur. Control methods: 1. Use a grass bundle or brush to wipe and brush off the overwintering female insects on the trunk and branches and the male pupae inside the cocoons. 2. In May and June, spray for control with 50% malathion 600 times dilution, or 25% imidan 1000-1500 times dilution, or 40% dimethoate emulsifiable concentrate 1000 times dilution, or 10% fenbutatin oxide 400 times dilution.
-
Key Technical Points and Detailed Methods for Salt-Preserving Fresh Mushrooms
1. Mushroom selection: Mushrooms to be salt-preserved should be harvested at the right time, cleaned of impurities, and any diseased, pest-damaged, or moldy specimens removed. For button mushrooms (Agaricus bisporus), the caps should be intact and the base of the stem trimmed off; for oyster mushrooms (Pleurotus ostreatus), the clustered fruiting bodies should be separated one by one and deformed mushrooms discarded; for lion's mane (Hericium erinaceus) and nameko (Pholiota microspora), the aged stipes should be cut off. Harvest and process on the same day; do not leave overnight. 2. Rinsing: First wash off dirt and other impurities from the surface of the mushrooms with a 0.6% salt solution (too strong a solution will turn the mushrooms red), then rinse with a citric acid solution (pH 4.5)
-
Processing Methods and Technical Points for Candied Lion's Mane Mushroom
1. Material selection and handling. Select fresh lion's mane mushrooms (Hericium erinaceus) with normal shape, white or slightly yellow color, no mold, and no scars or damage as raw materials. Mycelium no more than 0.8 cm and diameter no greater than 5 cm is optimal. After harvesting, cut off the base, remove debris and impurities adhering to the spines, and immediately immerse in 2% saline solution; process as quickly as possible. 2. Blanching. Put clean water in a pot, add an appropriate amount of citric acid, place the lion's mane mushrooms in and boil for 5-6 minutes, then scoop out and quickly rinse with cold water. For larger specimens, cut them appropriately to make the mushroom bodies uniform
条件筛选