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Detailed Explanation of Silicon Window Controlled Atmosphere Storage Technology for Garlic Scapes
In the early 1980s, China began large-scale promotion of silicon window controlled atmosphere technology to preserve garlic scapes. It works by embedding a certain area of silicone rubber membrane in a plastic bag to automatically regulate the gas composition inside the bag, achieving the purpose of preservation. It has the characteristics of saving labor, saving time, saving energy, convenient management, stable gas composition, long storage period, low loss, and good quality. The economic benefits are significant, so it was promoted and used on a large scale in a short time. I. Silicon Window Controlled Atmosphere Storage of Garlic Scapes 1. Forms of Silicon Window Use Cold storage silicon window controlled atmosphere has two forms: small packaging fresh-keeping bags and large plastic tents.
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Rice straw return technology is being vigorously promoted and applied.
Vigorously promoting rice straw return is one of the most economical and effective ways to recycle nutrients through the soil-crop-soil cycle. It not only plays a very important role in improving soil and building up soil fertility, but also has great significance for improving soil potassium and silicon nutrient conditions, balancing crop nutrition, and alleviating the contradiction between the shortage of potassium fertilizer resources in our country and the excessively rapid rise in chemical fertilizer prices. 1. Increasing soil organic matter content. Rice straw has a high organic matter content. Generally, dry rice straw has an organic matter content of 40%. After being returned to the field, it is beneficial to the
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Detailed Introduction to Biological Water-Saving Technology in Rice
Biological water-saving technology refers to the use of a plant's own physiological and genetic potential to obtain more output under the same water conditions. Although it is difficult to research and remains underdeveloped, it requires little input and yields high benefits in practice. Using the large amount of germplasm resources obtained over many years, rice breeders have developed a number of strongly drought-resistant varieties through intervarietal hybridization, systematic selection, and introduction and evaluation, and have applied genetic engineering to the breeding of new varieties, continuously providing high-quality, strongly drought-resistant new hybrid rice combinations and new varieties with greater biological potential for water-saving cultivation.
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Detailed Explanation of the Imitation Crab Meat Processing Technology
Imitation crab meat is a convenience food made primarily from Alaska pollock (walleye pollock) with the taste of fresh sea crab. At present, the technology and equipment for imitation crab meat in Shandong Province were introduced from Japan. As an aquatic convenience food, imitation crab meat has broad prospects for development. At present, the product is mainly exported to Japan and the United States. 1. Process flow: frozen surimi -> thawing -> ingredient mixing -> chopping and grinding -> steaming and roasting -> strip rolling and shaping -> sterilization -> cooling -> vacuum packaging -> rapid low-temperature freezing -> boxing -> cold storage 2. Process operation procedures:
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Detailed Explanation of the Large Icefish Processing Technology Series (Part One)
Large icefish, also known as noodlefish, was originally widely distributed in the main stream and affiliated lakes of the middle and lower reaches of the Yangtze River. Its flesh is tender and delicious, rich in nutrients, and eating it carries a special fresh cucumber aroma. Large icefish generally has a body length of about 20 cm, with no bones or spines. It is a small, precious fish species with high economic value and is highly popular in domestic and international markets. Two processing methods for large icefish are introduced here: I. Processing of quick-frozen large icefish. 1. Preservation and transportation of raw fish. Large icefish has a small body and thin skin, making it extremely prone to spoilage.
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A Detailed Explanation of the Processing Technology of Caviar and Fish Roe
The ovaries of various spawning marine fish, shellfish and freshwater fish can be used as food, and in many parts of the world fish roe is considered a very nutritious food, with high protein content, less contaminated raw materials and good-tasting finished products. Therefore, fish roe products are very popular in markets around the world. 1. Caviar processing The term "caviar" is often used to refer to fish roe produced in a special way. In the past, the black caviar was a delicacy in foreign royal courts; now it is a beauty and health recipe for fashion-conscious people and friends who love good food yet still worry about losing weight.
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Detailed Explanation of Key Points and Methods for Conch Aquaculture Technology
Conch Aquaculture Technology
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Detailed Explanation of the Key Points of Dendrobium Cutting Propagation Technology
Dendrobium Cutting Propagation Technology
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Detailed Explanation of the Processing Technology and Method for Kumquat Fruit Tea
(1) Raw materials and formula: Kumquat puree: 10%-15%; carrot puree: 5%-10%; white granulated sugar: 8%-10%; citric acid: 0.10%-0.12%; sodium citrate: 0.05%-0.06%; β-cyclodextrin: 0.05%-0.08%; carboxymethyl cellulose: 0.03%-0.05%; pectin (high-fat): 0.10%-0.12%; potassium sorbate:
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Detailed Explanation of the Processing Technology for Purely Natural Canned Tea Beverages
With economic development and rising living standards, people's demand for purely natural, nutrient-rich, health-promoting beverages is increasing. This technology was developed precisely in response to this market demand. Its key technical points are mainly: 1. A mathematical model was applied to establish the optimal tea infusion extraction scheme; 2. "Cold sterilization" was adopted for microbial removal and preservation, overcoming the drawbacks of traditional methods and better maintaining the natural flavor of the tea beverage; 3. Polysaccharides were used for prior conversion and dissolution, preventing the problem of turbidity and sedimentation after the tea beverage had been stored for a period of time; 4. Natural antioxidants were selected to extend the shelf life to
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