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Detailed Processing Technology of Sulfur-Free Low-Sugar Dried Apricots
Yanggao Jing apricot is one of the four famous apricot varieties in Shanxi Province, with a single fruit weight of 34.8g, containing vitamin C 10.4mg/100g, refractive sugar 13.1%, reducing sugar 4.7%, and acid 2.4%. This variety is the best variety for processing dried apricots; its apricot fragrance is strong, its pit yield is low, and its acid content is high, the highest among all varieties. Yanggao dried apricots are golden-yellow and translucent, with soft flesh and a sweet-sour taste, making them a premium product among preserved fruits. The products were once exported to Southeast Asia, Japan and other countries, and were praised in Japanese supermarkets as "Chinese
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Detailed Explanation of Canned Surimi Processing Technology
Canned surimi processing was developed on the basis of surimi product processing. Products such as boiled fish balls, fried fish balls, and seasoned surimi can all be processed into canned foods. These canned products have the unique flavor of surimi products. Here, seasoned eel surimi canned product is taken as an example. (1) Process flow: raw material handling, mincing, grinding and kneading (with seasonings added) -> filling into cans -> pre-sealing -> vacuum sealing -> sterilization -> cooling. (2) Operating points: 1. Raw materials: select iced fresh or frozen eel with good freshness; deteriorated fish must not be used. 2
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Detailed Explanation of the Processing Technology of Ready-to-Eat Pickled Pepper Plumfish
Plumfish, also known as plum croaker, belongs to the family Sciaenidae and the genus Sciaena. It is an important species in China's marine fishing, with a large yield and a low price. Therefore, plumfish is generally used together with other low-value fish as a raw material for surimi processing. 1. Auxiliary materials: red chili peppers, Sichuan peppercorns, old ginger, garlic, refined salt, pepper powder, star anise, cinnamon, white granulated sugar, peanut oil, etc. 2. Processing flow: cleaning → descaling, gill removal, gutting → cleaning → soaking → seasoning → precooking → cleaning and cooling
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Two Key Techniques for High and Stable Yields of Yellow Catfish: Disease Control and Fishing Technology
In artificial farming of yellow catfish, the key technical measures for high and stable yields should focus on two things - disease control and daily harvesting of yellow catfish. Yellow catfish, also known as yellow catfish, yellow sprout head, yellow ding fish, yellow fish, yellow drum fish, river catfish, ga ya zi, river yellow catfish, Wallace's yellow catfish, mo ding, ounce fish, yellow horn, ga fish, yellow spine fish, yellow ox withered, grass withered, yellow cheek fish, ounce male fish and yellow bone fish, etc., is a small freshwater economic fish and a famous, special and excellent variety. To farm yellow catfish well, the key work lies in doing a good job of disease and pest control for yellow catfish,
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Detailed Explanation of the Processing Technology of Shijiazhuang Braised Chicken
Shijiazhuang Braised Chicken, namely Shijiazhuang Hui Braised Chicken, is one of the famous foods of Hebei, with a history of more than 50 years. After 1947, it also absorbed the production techniques of Dezhou Braised Chicken, which further improved the quality of the product, greatly increased sales, and spread its fame far and wide. Raw material formula: 100 chickens, 5 kg salt, 300 g fresh ginger, 250 g dried tangerine peel, 25 g cardamom, 25 g clove, 150 g cinnamon, 150 g Sichuan pepper, 150 g fennel, 15 g tsao-ko, 35 g long pepper, 30 g amomum fruit, 20 g galangal, 20 g angelica dahurica, 2 g sand ginger
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Detailed Explanation of Key Points of Scientific Chemical Topping Technology for Cotton
Chemical topping of cotton is one of the most difficult techniques for cotton farmers to master. According to research by relevant departments, chemical topping of cotton can affect 30% of cotton yield, but most cotton farmers apply chemical topping blindly, so it is very necessary to promote a simple and easy-to-understand cotton chemical topping technique. The experience accumulated over many years is introduced below. The following is only reference data for Switzerland Reach TM cotton pruning Zhenbuluo; cotton farmers should use it flexibly according to soil fertility, climate and actual growth conditions. 7~10 days after topping (around July 25): use 40 ml per mu diluted in 15
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Detailed Explanation of Key Points of Cotton Male Sterile Line Seed Production Technology
The cotton male sterile line seed production technology uses the insect-assisted pollination male sterile line hybrid seed production method, which overcomes the shortcomings of the currently widely applied cotton hybrid seed production method - the manual emasculation and pollination hybrid seed production method, such as being time-consuming and labor-intensive, high work intensity, complex management of seed production fields, and high seed production costs. The labor usage can be reduced by more than 50% compared with it, and the purity of hybrid seeds can be further improved. It is the most ideal way to produce cotton hybrid seeds. The cotton male sterile line seed production technology is to breed a transgenic insect-resistant nuclear double recessive male sterile line with a recessive low-gossypol marker trait
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Detailed Explanation of Key Points on Licorice Harvesting and Processing Technology
Harvesting and Processing Licorice is generally harvested after 1-4 years of cultivation. In Hebei and Beijing, it is harvested after 1-2 years of cultivation; in Inner Mongolia; Northeast China, and **, it is harvested after 3-4 years of cultivation. There are currently 2 cultivation methods: one is direct seeding, and the other is raising seedlings in the first year and transplanting in the second year. When transplanting, plant them flat and lay them horizontally in the field to facilitate harvesting. The first method is simpler and requires less labor; the second method is suitable for small-area household planting with intensive cultivation. For large-area planting, harvesting is a problem, and manual digging is very difficult. After many years of testing, a 55-type Iron Ox rubber-tired tractor can be used, with a plowing depth of about 45 cm, plowing one row at a time, and then manually using a four-tooth rake to pick out the licorice roots plowed out, then plowing the second row. One tractor paired with 10 workers can generally harvest about 10 mu per day, and the root damage rate is also somewhat lower than manual digging. The residual roots lost in the field are about below 10%, meeting the requirements, opening a new path for large-area licorice planting. After the harvested licorice roots are dried in the sun for a few days, use manual shears or a guillotine to cut off the rhizome heads and tails, and cut out licorice strips for cutting into oblique slices for export. The rhizome heads, fibrous roots, and tails are tied into bundles and used as hairy licorice for extracting licorice paste. For licorice grown for two years, the general dry weight of licorice strips is about 250-300 kg per mu, and hairy licorice is about 300 kg per mu. The output value per mu can reach about 4000 yuan.
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Key Points of Preservation, Storage and Transportation Technology for Export Shiitake Mushrooms
1. Moisture removal Freshly picked shiitake mushrooms have a relatively high moisture content and must undergo moisture removal treatment. (1) Sun drying. Place the fresh mushrooms on a drying rack, with the caps tilted upward and arranged evenly. Drying time: 3-6 hours for autumn and winter mushrooms; 6-7 hours for spring mushrooms; 1-2 hours for summer mushrooms. (2) Hot air moisture removal. Place the mushrooms with caps facing down and spread evenly on a drying rack, then place them in a homemade hot air rotary kiln and remove moisture in a 40°C environment. (3) Use a moisture removal machine. For fresh mushrooms after moisture removal, when using large packaging, the moisture content must be 70%-80%
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Detailed Explanation of Key Points for Lightweight Cultivation Technology of Substitute-material Shiitake Mushrooms
Since the 1990s, the substitute-material flower shiitake cultivation technology successfully researched by the Qingyuan County Edible Fungi Research Center has been rapidly promoted and applied nationwide, making major contributions to poverty alleviation and prosperity in rural areas and to the transformation of shiitake production from quantity-oriented to quality-oriented. However, in substitute-material shiitake production, processes such as substrate log sterilization, inoculation operations, and manual bag cutting require large labor inputs, and problems such as low substrate log success rates, uneven fruiting, and deformed fruiting bodies have long constrained the development of shiitake production, especially creating major obstacles for intensive production. For this reason, our
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