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Detailed Introduction to the Processing Technology of the Black-Tailed Rat Snake (Zaocys dhumnades)
(1) Harvesting and Processing ① Harvesting: Capture and collect in summer and autumn; farmed black-tailed rat snakes can be captured and collected at any time. ② Processing: (1) Processing at the place of origin. There are two forms of processing for the black-tailed rat snake: coiled snake and snake stick. ① Coiled snake. After capture, kill the snake by throwing it down, slit open the abdomen from the neck to the anus with a sharp knife or scissors, remove the internal organs, use bamboo needles to string and coil it into a circular shape with the head placed in the center and the tail end inserted into the abdominal cavity, place it on a wire mesh rack, and dry it over charcoal fire; or smoke-dry it over firewood, turning it frequently while smoking, until the surface is slightly black
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Detailed Explanation of the Processing Technology for Sour Carambola in Syrup Canned
(1) Overview Canned sour carambola in syrup is a traditional fruit can, with a refreshingly tart and palatable taste and an excellent flavor. In order to further improve the intrinsic quality of this variety, cans processed with the new technology show basically no change in color after more than 1 year of storage, with the flesh appearing orange-yellow and an excellent mouthfeel and flavor. (2) Process flow Raw material purchase and acceptance → fruit selection and grading → edge trimming and slicing → seed removal → rinsing → hardening → hot blanching in brine → rinsing → filling with sugar syrup → exhausting → heat preservation and sterilization → cooling and can wiping → warehousing (3) Operations
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Detailed Explanation of the Processing Technology and Production Method of Jujube Puree
Jujubes are sweet and delicious, and rich in nutrients. According to measurements, every 100 grams of fresh jujubes contains 380 mg of vitamin C, 0.06 mg of vitamin B1, and 0.04 mg of vitamin B2, with calcium and phosphorus at 41 mg and 23 mg respectively. They also contain relatively large amounts of sugar, protein, and so on, making them a highly prized delicacy among fruits. Traditional Chinese medicine holds that red jujubes warm the middle and nourish, making them an excellent health tonic for the elderly and children. Jujube puree processed from red jujubes is sweet and delicious, rich in nutrients, and is a popular table food among consumers. The jujube
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Peach Tree Technology Home-Study Manual: A Practical Guide for Fruit Growers
1. Variety Introduction 1.1 Early Red Flat Peach (Zaohong Pantao): single fruit weight 110-200 g; the fruit surface is pink-red, beautiful and vivid, firm-fleshed, crisp and juicy, intensely sweet and fragrant, of the highest quality, storage- and transport-tolerant, ripening in mid-June. 1.2 Okubo: average single fruit weight 250 g, large fruit weight 700 g, good flavor, sweet-tart and palatable, freestone, ripening at the end of July. 1.3 Jingyu (Beijing No. 14): fruit elliptical or nearly round. Single fruit weight 195 g, maximum fruit weight 233 g, fruit surface light
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Detailed Explanation of Key Production Technology Points for Almond Products
Almonds are the seeds of the apricot tree. They come in two kinds, bitter and sweet, and are not only delicious but can also be used as medicine. Bitter almonds are good at dispersing and purging; sweet almonds excel at nourishing and moistening. Therefore, regularly eating almond foods can diffuse and descend lung qi, stop coughing and calm wheezing, and nourish the skin, preserve youth, and enhance beauty. Based on the characteristics of almonds and market demand, through our research we have developed the following almond products: 1. Solid beverages (1) Instant brew-and-drink type: similar to instant solid beverages such as "Tang" and "coffee." With almonds as the main raw material,
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Detailed Processing Technology for Wild Apricot Preserves Stuffed with Almonds
(1) Process flow: Raw material selection → washing, soaking → sulfur fumigation → sugar boiling → sugar steeping → baking → shaping and almond stuffing → packaging → finished product (2) Explanation of key operation points (1) Raw material selection: Choose dried wild apricots with thick flesh, large size, low fiber content, slight browning, and free from mold and insect damage as raw materials. For almonds, whole, large, and plump kernels are preferred. (2) Washing and soaking: Thoroughly wash the selected dried wild apricots and almonds with clean water, then soak for 30 minutes.
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Detailed Explanation of the Processing Technology and Production Method of Honey Garlic Milk
Garlic can reduce inflammation, kill bacteria, and prevent and treat high blood pressure and coronary heart disease, and it has a certain therapeutic effect especially in the prevention and treatment of cancer. Honey has the functions of nourishing and strengthening the body, promoting growth and development, and improving immunity. When honey is used together with garlic, it can eliminate the odor produced by garlic, improve the palatability of garlic, and at the same time give full play to the functions of both. 1. Raw material ratio: honey:garlic:egg yolk:sesame:oil=15:20:5:5:8 2. Initial processing of honey: add an appropriate amount of purified water to pure honey
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Detailed Explanation of the Processing Technology and Production Method of Preserved Plum Ginger
Fresh ginger generally only has a spicy ginger taste and ginger flavor. This product, preserved plum ginger, adds preserved plum flavor to the ginger raw material and belongs to the category of preserved fruit foods. The processing technology is as follows: 1. Raw material: The raw material used for this type of preserved fruit product is semi-finished salted ginger base. 2. Desalting: Soak the salted base in a large amount of clean water and change the water as needed. If flowing water is used, the desalting effect is faster, and it can be used where there is an adequate water source. The degree of desalting depends on the need; generally, leaving about 2% salt in the raw material is sufficient. 3
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Detailed Explanation of Rice-Fish-Loach Ecological Agriculture Engineering Technology
1. Environmental conditions of the production area: a good ecological environment, far from pollution sources, good air; high, thick and compact paddy field ridges, relatively clayey soil, relatively high soil fertility, and paddy fields with sustainable development capacity; good irrigation and drainage conditions, relatively sufficient water sources, and fresh water quality. 2. Paddy field engineering facilities: dig a ring-shaped ditch around the paddy field, with a ditch width of 1 m and a depth of 0.5 m; surround the field ridges with anti-escape plastic sheeting (40-50 cm above ground, buried 20-30 cm underground); install double-layer anti-escape blocking nets at the water inlet and outlet. 3. Rice, river crab,
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Detailed Explanation of Key Points in Artificial Forced Molting Technology for Chickens
1. Chemical method: After chickens ingest an excessive or insufficient amount of chemical substances within a certain period, their metabolism is disturbed and the functions of internal organs are disordered, resulting in the hens stopping laying or molting. After the chemical agent is removed, the hens rest and their physique recovers, and under the condition of being fed normal feed, they again recover a second laying period. At present, the most commonly used chemical method is feeding a high-zinc diet. For example, when feed containing 2% zinc is fed in the diet, after 3 days the laying rate of the chickens drops below 50%, and after 6 to 7 days laying stops completely; after removing zinc,
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