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Introduction to the Processing Methods and Detailed Steps of Dried Shrimp
Dried shrimp is a famous seafood product, made from cooked and dried shrimp such as the spear shrimp, wool shrimp, ridgetail white prawn, and prawns. There are mainly two processing methods for dried shrimp, namely the boiling method and the steam method. The boiling method is the traditional processing method and is currently widely used. Its processing method is as follows. 1. Raw material handling: Before boiling, the raw shrimp must first be sorted by quality and size. Shrimp mixed with sand and dirt must be thoroughly washed clean in clear water, and small shrimp, small fish, and debris must be removed. To avoid the shrimp developing a stuck-skin appearance
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Introduction to the preparation method and detailed processing flow of dried snake
Dried snake for Chinese medicine is a dried body made by cutting open the abdomen of a medicinal snake, removing the intestines and other internal organs, and then drying it. The processing method for adult dried snake is as follows: after the medicinal snake is caught, kill it by hurling it to the ground or putting it into boiling water; then step on the snake's head and neck with a foot, hold the snake's tail with one hand, and with the other hand use small round-tipped scissors to cut open the abdomen from the cloacal opening forward to the head and neck, remove the internal organs, separate the snake skin from the snake meat at the neck, cut the snake skin, and pull the skin downward with force until the cloacal opening, then cut the snake skin off. With the head as the center, roll the snake meat into a disc shape, insert the tail into the last coil, and
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A Detailed Guide to the Processing Techniques and Methods for Making Dried Shrimp
Main raw materials: Acetes shrimp, salt, etc. Equipment and tools: iron wok, baskets, flow-through stove. Production method: Grade and sort the Acetes shrimp; if there is a lot of debris, use a sieve to screen it; if the raw materials are not clean, wash them, then place them in baskets to drain, with each basket holding about 6 kg of Acetes shrimp. The following methods can be used for cooking: ① Basket-rotating cooking method. Fill an iron wok with a diameter of 90 cm seven-tenths full of fresh water, add 2 kg of salt, and after bringing to a boil, sprinkle an appropriate amount of salt onto the basket of drained shrimp (at a ratio of 15 kg of salt per 50 kg of premium-grade Acetes shrimp, 2.5 kg of salt for grade-one shrimp, 3.5 kg of salt for grade-two shrimp, and 4.5 kg of salt for grade-three shrimp), then place it into the wok, cover with a lid, and after it comes to a boil, remove the lid and use a basket needle to prod the basket body so that it rotates, making the shrimp cook evenly; when the shrimp whiskers straighten out, take out the shrimp basket and place it in a ventilated place to cool. Generally, change the water in the wok once every 5-8 baskets cooked, to prevent the wok water from becoming too salty and affecting the quality of the finished product.
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A Detailed Guide to the Processing and Making of Beijing Roast Duck
Beijing Roast Duck is a famous specialty of Beijing, made from Beijing force-fed duck. The product is characterized by golden, glossy skin, white, fine and tender meat, and crisp skin with fragrant meat. Its process flow is: raw material preparation -> scalding the skin and applying color -> air-drying the carcass -> roasting -> removing from the oven and brushing with oil. 1. Raw material preparation: select a healthy duck of 2.5-3 kg, slaughter it by the method of cutting the three tubes, then remove the feathers and internal organs, cut off the duck feet and wings, and wash clean with water. 2. Scalding the skin and hanging color: after pouring boiling water over the duck body 4 times, pour maltose water (maltose:water = 1:6) over it.
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How is potato processed? An introduction to several common processing methods
I. Making jam from potatoes. First wash the potatoes clean, remove any rotten or sprouted parts, then peel off the skin, place them in a steamer and steam until cooked, then take them out and spread them to cool. Next, rub them through a grater into a uniform potato mash and set aside. Put white granulated sugar, water and sour water (that is, the sour water used in a vinegar workshop; mix a small amount of thin rice porridge with bran, place it in a vat, transfer it from vat to vat for one week, once a day, and the filtered sour water is used as a vinegar starter) into a pot and boil until 110°C, then pour the potatoes into the pot, and use an iron shovel to constantly turn them, pressing while stir-frying, until the potatoes
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Detailed Explanation of Coarse Potato Starch Processing Technology
Process flow: Potatoes → washing → grinding → potato residue separation → sedimentation → drying → coarse starch. Key operating points: (1) Grinding into slurry: Select potatoes with high starch content, pick out rotten and diseased potatoes, place them in a washing tank, add clean water and stir with a stick to wash the potato pieces clean. Put the washed potato pieces into a grinder, add water while grinding, grind into starch slurry, and let it flow into a receiving tank. (2) Separation: Use coarse and fine flat screens twice respectively to screen out the potato residue from the starch slurry, or put the starch slurry into a cloth bag, tie the bag opening securely, place it in a tank
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Detailed Explanation of Potato Harvesting, Storage and Processing Techniques
I. Timely harvesting. Potatoes intended for storage are best harvested when dry matter accumulation is at its maximum and the tubers are fully mature. Spring potatoes should be harvested in early to mid-June, while autumn potatoes should be harvested in early November and must not be exposed to frost. Whether spring or autumn potatoes, if rain occurs before harvest, harvesting should wait until the soil has dried appropriately. Freshly dug tubers have tender skins and should be left on the ground to air for 1-2 hours, then collected after the potato skin surface has dried slightly. However, they must not be sun-dried for long periods in summer; after harvest they should be promptly stored in a cool, shaded place. During storage, strict selection should be carried out, removing tubers that are diseased, damaged,
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A Detailed Guide to the Medicinal Value and Processing Methods of Snakes
Snakes belong to the phylum Vertebrata, class Reptilia, suborder Serpentes. Snakes are most abundant in tropical and subtropical regions, fewer in temperate zones, and fewest in cold zones. There are more than 2,500 species of snakes worldwide, of which about 650 are venomous. China has more than 200 species of snakes, of which about 51 are venomous, mainly distributed in the provinces south of the Yangtze River and in the southwest, with the highest numbers in Guangdong, Guangxi, Hainan and other provinces and autonomous regions. The medicinal value of snakes is not limited to snake venom; other parts such as snake meat, snake gall, snake slough, snake skin and their internal organs all have high medicinal value.
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How is candied potato processed? A full breakdown of the detailed processing technique
1. Material selection: Select potato tubers that are uniform in size, plump, smooth on the surface, and free of green spots to make candied potato. 2. Shaping: Wash the soil off the tubers with clean water, remove the skin and wash again, then cut into blank pieces of various shapes as needed. 3. Soaking: Put the shaped blanks into a container, pour in a certain concentration of dilute limewater and soak for 16 hours, then take them out and rinse in clean water 4 times, 2 hours each time. 4. Boiling the blanks: Put the soaked blanks into boiling water and boil for 20 minutes, then put them into clean water
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Introduction to Mushroom Processing Methods and Technical Points
I. Pickled Mushrooms in Soy Sauce 1. Salting the Base: Clean the mushrooms, remove debris, wash and drain them. At a ratio of 10-5 kg of salt per 100 kg, place the mushrooms in brine, just enough to submerge them. Seal and pickle for 1 week, turning them twice during this period so the salt penetrates evenly. 2. Soy Sauce Pickling: Remove the mushrooms and drain off the brine, soak them in clean water for one day, take them out and air-dry, then put them into a soy sauce jar and pickle them in soy sauce at a ratio of 50-70 kg of sweet bean sauce per 100 kg, with the temperature preferably at 20°C. During the soy sauce pickling period, stir once every morning, and after 10 days they can be taken out of the jar. They taste delicious and can be served either as a side dish
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