-
Key Points of Film-Mulched Cultivation Technology for Autumn Garlic
With film-mulched cultivation, the yield of garlic scapes increased from the original 100-150 kg to 200-300 kg, and the yield of garlic bulbs per mu rose from about 2000 kg to 2500-3000 kg. 1. Variety selection: The Puke garlic from Zhangqiu County, Shandong, is mostly used as the variety for autumn planting and film-mulched cultivation. Varieties suitable for local cultivation may be selected in each area. 2. Land preparation and fertilization: For garlic cultivation, base fertilizer is the main application, requiring more than 5000 kg of mixed farmyard manure per mu, plus 50 kg of superphosphate.
-
Detailed Explanation of Key Points on Off-Season Breeding Technology for Ayu Sweetfish
I. Facilities and Methods (I) Facilities 1. Nursery room. Converted from a plastic shed, 500 cubic meters of water body, black shading net to regulate light intensity, controlling light intensity below 5000 lux. 2. Broodstock rearing pond. Cement pond, rectangular (3 m x 2.65 m), pond depth 1 m, also serves as bait pond and nursery pond. 3. Water supply facilities. Groundwater is used, supplied by pumps through main and branch pipelines. 4. Aeration equipment. 2 ordinary air pumps, one air diffuser stone placed every 1-2 sq m in the nursery pond.
-
Detailed Explanation of Soft-Packaging Quick-Freezing Fresh-Keeping Technology for Oyster Mushrooms
Oyster mushrooms have a tender and crisp texture, making them inconvenient to transport and store. Especially during high-temperature periods and peak harvest seasons, if the processing capacity at the place of origin cannot keep up, exporting becomes difficult, and the problem of "difficulty in selling mushrooms" often arises. Therefore, the problems of oyster mushroom sales, transportation, storage, and processing should be fundamentally solved. There are three main traditional methods for storing oyster mushrooms: First, processing them into salted mushrooms for export and domestic sale. However, from the perspective of domestic sales, due to the high salt content, they need to be soaked repeatedly many times before consumption, which is not only time-consuming and laborious, but they still taste too salty when eaten, and the flavor deteriorates, making it difficult for consumers to
-
Detailed Explanation of Key Production Technology Points for Jujube Flesh-Enriched Beverage
Functions and technical features: This project uses jujube as the main raw material, combined with other natural foods, and adopts an ultra-fine refinement process to produce a nutritious jujube flesh beverage with Chinese characteristics. The development purpose of this beverage is nutritional enrichment. Jujube has the effects of stimulating appetite and strengthening the spleen, calming the nerves and nourishing the blood. Modern medicine has proven that C-AMP in jujube has an inhibitory effect on cancer cells. In order to further improve the nutritional and health-promoting functions of the product, the principle of nutritional complementarity is applied in the formula design, adding a variety of natural nutritional ingredients that are compatible with jujube, complementing and promoting each other, not only
-
Detailed Explanation of Jujube Paste Processing Technology and Production Methods
Select large, thick-fleshed red jujubes, remove moldy and insect-damaged fruit, remove impurities, soak in clean water for 12 hours, then rinse clean with water. In a jacketed kettle, place 50 kg of jujubes and add 25 kg of water, simmer for 2 hours, stirring 1~2 times during the process, until the jujubes are soft and mushy. Use a pulping machine with a 0.2 mm aperture to make pulp, removing the jujube pits and jujube skins. To prevent jujube skin from mixing in, rub off the jujube skin on a nylon sieve. Then, in the jacketed kettle, mix ingredients in the following proportions: 50 kg jujube paste, 37.5 kg white granulated sugar, starch
-
Detailed Explanation of Candied Almond Canning Processing Technology
(1) Overview Almonds are mainly produced in Hebei Province. They are rich in nutrients and have effects such as moistening the lungs, promoting digestion, and relieving stagnant qi. (2) Process Flow Material selection -> cleaning -> soaking -> pre-boiling -> peeling -> debittering -> rinsing -> re-selection -> preparing rock sugar liquid -> exhausting -> sealing -> inspection -> sterilization -> cooling (3) Key Operation Points 1. Soaking: Remove the washed almonds and place them in a container. Add 1.5 times their weight in clean water and soak for 6-8 hours, until the almonds are fully swollen and rehydrated. 2. Pre-boiling
-
Key Points and Methods for Apricot Storage Technology Explained
Apricots intended for storage should be harvested when the fruit is fully swollen, the green color has faded, the characteristic color has appeared, aroma is present, and the flesh is firm rather than soft; harvest with the fruit stalk attached. Under conditions of 0°C and 90% humidity, they can be stored for 1-2 weeks, and after storage they are ripened at a temperature of 18-24°C. Storage by the reduced-pressure method can keep fruit harvested at the firm-ripe stage firm, delay softening, and reduce losses of sugar and acid; after 3 months of storage it can still retain relatively good commercial value.
-
Detailed Explanation of Key Points of Comprehensive Garlic Management Technology
In garlic production management, early-stage management is relatively simple, as the plants rely on the nutrients stored in the seed garlic for growth. When they grow to 5-7 leaves before winter, they only need to survive the winter safely. After spring begins, as temperatures rise, garlic roots undergo their second major root flush. After the mother bulb recedes, the plants immediately enter vigorous growth, and it is during this period that garlic yield is formed; at the same time, this period is also a time of high incidence of pests and diseases. Therefore, spring management of garlic should be strengthened to lay a good foundation for a high garlic yield. 1. Management during the greening stage After "Jingzhe," as
-
Production Technology for Grade A Green Food Garlic in Dongping County
Green food refers to safe, high-quality, nutritious foods that follow the principles of sustainable development, are produced according to specific production methods, are certified by a specialized agency, and are permitted to use the green food label, being free from pollution. Grade A green food refers to products whose production site environmental quality meets the requirements of NY/T391-2000, which are produced in strict accordance with the green food production material use guidelines and production operating procedures, with limited use of restricted chemically synthesized production materials, whose product quality meets green food standards, and which are certified by a specialized agency and permitted to use the Grade A green food label.
-
Processing technology for licorice olives (also known as fruit-juice olives, chili olives)
(1) Process flow: material selection → skin rubbing → brine curing → soaking → drying in the sun or oven → absorbing flavorings → drying in the sun or oven → finished product. (2) Key operating points: Select moderately ripe green olives (not yet fibrous). First rub off the skin, then add salt to cure the blank. For those requiring longer-term preservation, add more salt. Both wet blanks and dry blanks can be preserved. Before making, first soak in water to remove salt: licorice olives should retain more saltiness, while fruit-juice olives should be soaked until lightly salted. After soaking, they must still be dried in the sun or oven until 80% dry, so as to absorb the flavorings. The production method for all kinds of olives is the same; the difference lies in the blending of flavorings. Licorice olives are based mainly on licorice,
条件筛选