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Detailed Explanation of the Processing and Production Technology of Barley Grass Extract
The tender leaves of barley and wheat are rich in barley grass extract, enzymes, natural vitamins, minerals, amino acids and other components; barley grass extract is not a medicine, yet it can eliminate toxins that have accumulated in the blood over a long period, and has good auxiliary therapeutic effects on asthma, constipation, diabetes and many other diseases, making it an excellent food therapy product. In addition, barley grass extract can also prevent the occurrence of coronary heart disease, cerebral hemorrhage, liver disease, poor eyesight and many other diseases. Foreign countries have already researched and developed a series of wheat leaf products, such as wheat leaf fiber food, wheat leaf health food, wheat grass juice beverage, barley grass extract cola, etc. Market
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Detailed Explanation of the Oil-Immersion Smoking Processing Technology for Canned Ribbonfish
(1) Raw material handling: Remove the fins, tail, and belly meat from fresh or frozen (thawed) ribbonfish. Control the tail width at 2.5-3 cm. Blanch in hot water at 70-75°C for 2-6 s, scrape off the scales, cut off the head, and wash away blood, black membrane, and impurities with running water. Split into fillets, remove the backbone, and rinse again with running water for 40 min to remove blood. (2) Salting: Immerse the fillets in 4.5-5.5°B6 brine for salting. The ratio of fillets to brine is 1:2, and the salting time is 20 min. (
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A Detailed Explanation of the Manufacturing Process of Nanlubian Tea
Nanlubian Tea is a type of compressed tea produced in Sichuan and sold exclusively to Tibetan areas. In the past it was divided into six varieties: Maojian, Yaxi, Kangzhuan, Jinyu, and Jincang; now it has been simplified to two varieties: Kangzhuan and Jinjian. It was formerly mainly produced in the Ya'an and Leshan regions, and has now expanded to tea areas throughout the province. It is centrally processed at state-owned tea farms (factories) in Ya'an, Yibin, Chongqing, Wanxian and other places. The raw materials of Nanlubian Tea are coarse and old and include a portion of tea stems. Because of different fresh leaf processing methods, the crude tea is divided into two types: after fixation (de-enzyming) without steaming and rolling but
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A Detailed Explanation of Black Tea Manufacturing: The Complete Process and Key Steps
Chinese black tea includes congou black tea, broken black tea and souchong black tea. Their manufacturing methods are largely similar, all involving the four processes of withering, rolling, fermentation and drying. The quality characteristics of all kinds of black tea are a red liquor and red leaves, and the formation of their colour, aroma and taste involves similar chemical change processes, differing only in the conditions and degree of the changes. The following uses congou black tea as an example to briefly introduce the manufacturing process of black tea. (1) Withering Withering refers to the process in which fresh leaves lose water over a period of time, causing the somewhat hard and brittle stems and leaves to become limp and wilted. It is the first step in the primary processing of black tea.
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A Detailed Explanation of the Picking and Processing Technique of Haoming Tea
Haoming Tea was developed jointly by the Haoming Tea Company of Yizheng City, Jiangsu Province, and Nanjing University, and is produced in the western part of the ancient city of Yangzhou in the Jiangbei tea region. Influenced by the unique regional environment, its quality is deeply favored by consumers for its emerald green color, flat and straight shape, high and lasting aroma, clear and bright liquor, fresh, mellow and refreshing taste, tender and even brewed leaves, and its resistance to many infusions. In 1990, this tea was designated as the special tea for the rostrum of the main venue of the 11th Asian Games, and in 2000 it won China
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Detailed Explanation of the One-Year Three-Harvest Cultivation and Processing Technology for Pinellia (Pinellia ternata)
I. Land Selection and Preparation For planting Pinellia, loose and fertile soil is best. When preparing the land, apply 3000-5000 kg of farmyard manure per mu, 25-30 kg of phosphate fertilizer, and 100 kg of plant ash; do not apply ammonium bicarbonate. Plow deeply and harrow finely, with beds 1.3 m wide and 0.17 m high, and ditches 0.3 m wide; tall crops such as wheat, corn, sorghum, or kenaf can be intercropped in the ditches. II. Sowing Method Usually tuber propagation is used, allowing three plantings and three harvests in one year, namely planting in April and harvesting in July; planting in July and harvesting in October; planting in October and harvesting in April of the following year. The amount of seed tubers used per mu varies with
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A Detailed Guide to the Harvesting and Processing Methods of Camellia Oil
I. Harvesting: There are many varieties of camellia oleifera, and the fruit ripening period is generally from October to early November. Ripe fruit has the following characteristics: the camellia fruit is bright in color, red or yellow, with a glossy sheen; the fuzz on the fruit skin has fallen off completely; the hairs at the base of the fruit are hard and coarse; the fruit shell is slightly split; the seed shell turns black and shiny; and the kernel shows oil. Camellia fruit should be harvested promptly once ripe. For different varieties, harvest early-ripening fruit first and late-ripening fruit later, picking as they ripen; for ripe fruit of the same variety, harvesting should also be completed within about 7 days. The harvested camellia fruit should be piled indoors for 6 to 7 days to let
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Detailed Explanation of the Processing Technology of Caviar
I. Raw Materials and Equipment Raw materials: Broad bean chili paste is generally purchased from the market as the main ingredient, with some auxiliary materials added. The auxiliary materials mainly include: vegetable oil, sesame, peanut powder, tomato paste, white sugar, monosodium glutamate (MSG), caviar, etc. Equipment: steam jacketed kettle, high-pressure sterilization kettle, grinder, stainless steel basin, electronic scale, etc. II. Production Process 1. Process flow: boiling vegetable oil -> raw material paste processing -> addition of auxiliary materials (sesame, peanut powder, tomato paste, caviar) -> mixing and blending -> boiling -> cooling -> filling -> steril
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Detailed Explanation of the Processing Method for Liquid Fish Protein Feed
Liquid fish protein feed is made from waste or low-value fish from aquatic product processing, which is minced or ground, then mixed with a certain amount of acid or fermented with microorganisms; through the autolysis produced by the fish's own enzymes, it is liquefied into a slurry product. Because this protein feed has good storage resistance, some people also call it acid-preserved feed. Lactic acid bacteria fermentation method (molasses fermentation). Natural lactic acid bacteria fermentation: mince raw fish with no pollution source or disease, add molasses or sugarcane sugar-processing
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Organic Bacillus thuringiensis subsp. kurstaki found with diphenylamine pesticide contamination, traced to lubricating oil accidentally mixed into the manufacturing process
Investigation into the detection of diphenylamine pesticide contamination in the organic Bacillus thuringiensis subsp. kurstaki product Sulibao finds that lubricating oil accidentally entered the manufacturing process. What is going on here? How could lubricating oil appear in manufacturing? Let's take a look together. The Fushou Bacillus thuringiensis subsp. kurstaki product "Sulibao" was detected with the chemical agent "diphenylamine"
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