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How to Make Sweet Potato Soft Candy and Key Technical Points
Soft candy is a type of candy that is soft and slightly elastic, available in transparent and semi-transparent forms. Soft candy has a relatively high moisture content, generally 10%-20%. The vast majority of soft candies are made in fruit flavors, while some are made in milk flavors and refreshing flavors. Their shapes are divided into rectangular or irregular forms depending on the molding process. 1. Process flow: preparing starch milk -- scalding the slurry -- boiling the sugar -- cooling -- molding -- packaging 2. Ingredients: 12 kg starch, 40 kg starch syrup, 50 kg white sugar, citric
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Processing Methods and Technical Key Points for Making MSG from Sweet Potato
The chemical name of MSG is monosodium glutamate, also called sodium glutamate. It is a high-grade seasoning that can both improve cooking flavor and promote appetite and aid digestion. MSG can be produced from sweet potato starch, and the production cost is low. 1. Process flow: preparation of starch hydrolysis sugar -- fermentation -- glutamic acid extraction, neutralization and decolorization -- concentration and crystallization -- drying and sieving -- finished product 2. Key points of process operation: (1) Preparation of starch hydrolysis sugar: add water to sweet potato starch to make a starch slurry with a concentration of 16 Baume,
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Processing Methods and Technical Key Points for Sweet Potato Chips
1. Process flow: raw material selection -- cleaning -- slicing -- color protection -- dehydration -- vacuum frying -- de-oiling -- cooling -- packaging 2. Operating key points: (1) Raw material selection: select fresh, plump, firm-fleshed oval sweet potatoes that are free from mold, rot, pests, diseases and mechanical damage. (2) Cleaning: first soak the sweet potatoes in clean water for 1-2 hours, then remove the sand, mud and debris from the tubers by hand or with a washing machine, then remove the skin layer of the sweet potatoes with a stainless steel knife and quickly immerse them in clean water. (3) Slicing and color protection
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How to Store and Keep Sweet Potatoes Fresh? A Detailed Explanation of Practical Technical Points
I. Building the sweet potato cellar The cellar site should generally be chosen at a corner of the courtyard, with a cellar hole dug 3-5 m deep, the mouth of the hole about 80 cm in diameter, and at the bottom 2-3 storage chambers dug to the side, each 1.7 m high, 1.4 m wide and 3 m deep. If it is an old cellar, the loose soil on the cellar walls needs to be scraped off, and then a fungicide should be sprayed to prepare it for storing the sweet potatoes. II. Preparation before storage and harvesting techniques After Frost's Descent, it is time to harvest sweet potatoes. Harvest should be done on a clear, windless day, taking care to dig, handle and transport gently, and to prevent digging injuries as much as possible.
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Processing Methods and Technical Key Points for Sweet Potato Vermicelli
Vermicelli is mainly processed from starches such as mung bean, pea, broad bean, and sweet potato, among which mung bean is the best. However, sweet potato is a major starch crop, with widely available raw materials, low price, and high starch content; the vermicelli has a good taste after cooking, and the production process for vermicelli is simple, so it has always been popular among people. 1. Process flow: raw material handling -> crushing -> filtering -> sun-drying -> making paste -> extruding noodles -> cooling -> sun-drying -> finished product. 2. Production method (1) Selecting tubers. Select sweet potatoes with smooth surfaces, no pest or disease damage
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Detailed Explanation of Key Technical Points for Polyculture of Soft-shelled Turtles, Crabs, Shrimp and Fish
1. Pond conditions: The pond area is 3.5 mu, the pond bottom is flat, the silt thickness is about 15 cm, and the water depth is 1.5 m. A 40 cm wide glass fence is installed around the pond, equipped with a 1.5 kW paddlewheel aerator. 2. Pond clearing and water fertilizing: After clearing the pond by the dry method with 75 kg of quicklime per mu, expose it to the sun for 5 days. One week before releasing the seedlings, fill with water to a depth of 80 cm, and use Feishuibao and EM original liquid to fertilize the water quality, so that the water transparency is about 30 cm and the water color is tea-brown or yellow-green. 3. Seedling stocking: On May 20, a total of 0.7-0.8
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What are the key technical points for fattening fish, shrimp and crabs in autumn?
1. Rational water exchange and cultivating nutrient-rich water. Starting from May, use "medicated bait" and "medicated liquid" to prevent and control diseases and pests once every month or every 20 days. During the transition period from summer to autumn, pay even more attention to water quality regulation; prevent the pond water from "turning" or becoming "old", and maintain suitable transparency of nutrient-rich water. Keep the transparency of fish ponds at about 25 cm, shrimp ponds between 30 and 36 cm, and crab ponds at 35 to 40 cm. If the pond water transparency is less than the normal requirement for fish, shrimp and crabs, promptly use quicklime at 5 to 7.5 kg per mu to regulate water quality; if it is greater than what is needed for the growth of fish, shrimp and crabs, apply fertilizer as appropriate to enrich the water.
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Harvesting, Processing Methods and Technical Key Points of Turtle Shell
Turtle shell, also called turtle plastron, is the dried ventral shell of the turtle, a reptile of the turtle family. This product has the functions of nourishing yin and subduing yang, tonifying the kidney and strengthening the kidney, and nourishing blood and supplementing the heart. It is used for conditions such as yin deficiency with tidal fever, night sweats, convulsions due to yin damage in the late stage of febrile disease, soreness and weakness of the waist and knees, abnormal uterine bleeding, and hemorrhoids with fistula. Turtles are produced in most areas of China, with more in Jiangsu, Zhejiang, Guangxi, Anhui, Hubei, and Henan. In the wild, this animal mostly lives in groups in rivers, marshes, lakes, and ponds, and can be caught throughout the year. For a captured turtle, use a sharp knife to cut and scoop from the tail to the head, then from the other side of the head, cut and scoop
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Detailed Explanation of Key Technical Points for Environmental Control of Nursery Pigs
1. Keeping Warm 7-8 kg weaned piglets entering the nursery barn should have their appropriate ambient temperature maintained at 24.5°C; at 20-25 kg, the appropriate ambient temperature is 23.0°C-24.5°C (generally the barn temperature is raised by about 2°C-3°C after weaning). 2. Creating Good Environmental Conditions Nursery pigs are highly susceptible to infection by pathogenic bacteria and becoming ill, so the barn should be kept dry, with a clean and hygienic environment and fresh air. Use wooden boards or electric heating plates as bedding to prevent piglets' abdomens from getting cold and to prevent their feet and knees from being worn sore
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How to prevent and treat heatstroke in cattle? A detailed explanation of integrated prevention and treatment technical points
Heatstroke in cattle is a common disease in summer and autumn, especially in draft cattle and calves. If heatstroke in cattle is not prevented and treated in time, it often causes death or seriously affects farm work, so great attention should be paid to it. I. Causes and symptoms. Heatstroke in cattle is the general term for sunstroke and heatstroke. In hot seasons, when the head of cattle is exposed to intense sunlight, it causes congestion of the blood vessels of the brain and meninges and substantive brain lesions, resulting in sunstroke. Narrow, low, stuffy, humid, and poorly ventilated cattle sheds; excessive work and insufficient drinking water; walking for a relatively long time on cement or
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