-
A Detailed Guide to Scorpion Venom Collection and Processing Methods
I. Scorpion Venom Collection When a scorpion is provoked, out of its instinct for defense or attack, it will release venom from its venom sac. Scorpion venom collection is carried out based on this principle. The commonly used methods for collecting scorpion venom include the tail-cutting method, the artificial stimulation method, and the electrical stimulation method. (1) Tail-cutting method: With one hand, use tweezers to grip both sides of the fifth segment of the scorpion's posterior abdomen; with the other hand, use scissors to cut off the scorpion's tail segment. After crushing it, immerse it in physiological saline to extract the toxic portion. Collect the toxic liquid, place it in a container, and then make it into dried venom powder.
-
How Is Asparagus Tea Made? A Complete Guide to the Production Process
1. Process flow: raw material picking - spreading to air-dry - drum fixation - air cooling - second hot-air fixation - rolling - spreading the batch and cooling - hot-air drying - finished product - packaging. 2. Key operating points: 1. Raw material picking: length 3-3.5 cm, and the cut lengths must be highly uniform. 2. Spreading to air-dry: gather the picked raw material and spread it out flat in a room with good ventilation and air convection; generally use bamboo mats or plastic film as a ground liner, and let the surface moisture dry off under natural conditions. 3. Drum fixation: place the spread
-
A Detailed Guide to Goji Berry Cultivation Techniques and Harvesting and Processing Methods
Goji berries are a commonly used traditional Chinese medicinal material and also a tonic food, with effects such as nourishing the kidneys, moistening the lungs, tonifying the liver, and improving eyesight. They are a good medicine for treating liver-kidney yin deficiency, soreness and weakness of the waist and knees, dizziness and blurred vision, excessive tearing, consumptive cough, and seminal emission. In recent years, they have also been used to make health foods such as candies, wine, canned goods, and beverages, and they are also the main raw material for producing Chinese patent medicines such as "Qiju Dihuang Wan." Their uses are becoming increasingly widespread, and sales are growing day by day. In places with suitable conditions, cultivating goji berries has broad prospects. Goji berries are mainly produced in Ningxia, Gansu, Qinghai, **
-
Detailed Guide to Dried Goji Berry Production: Processing Methods from Fresh Fruit to Dried Fruit
I. Sun-Drying Method 1. Mix freshly picked goji berries evenly with alkaline water, then spread them evenly in goji trays ("goji tray": a specialized tool for sun-drying or oven-drying goji berries. Generally, it is a wooden frame nailed together from wooden strips, 90 cm long and 60 cm wide, with window screen nailed to the bottom of the wooden frame, and a crossbar nailed below the window screen. The goji berries are spread on top of the window screen. Note: some use cardboard or bamboo mats, but none have better breathability and ventilation than window screen). Dry in a shaded, well-ventilated place (one day is preferable). Wait
-
How to Process and Handle Stropharia rugosoannulata After Harvest
Stropharia rugosoannulata, also known as the wine cap stropharia, is a domesticated wild mushroom species, and in recent years there has been a trend of gradual expansion. Its mushrooms have a delicate fragrance, crisp and tender flesh, good palatability, high yield, high selling price, and very considerable economic benefits. However, its fresh product has a short storage life and is not easy to store, and if not sold fresh in time, huge losses will be caused. In order to ensure that economic benefits are not lost, the salt-preservation processing and dried-product processing techniques for Stropharia rugosoannulata are now introduced. I. Salt-preservation processing of Stropharia rugosoannulata 1. Harvesting. The fruiting bodies of Stropharia rugosoannulata used for salt-preserved export should be at 6~7 maturity, that is,
-
A Detailed Guide to the Processing and Making of Persimmon Leaf Tea
Persimmon leaf tea is a new type of health drink made from persimmon leaves. Persimmon leaves contain tannins, choline, protein, minerals, sugars, flavonoids and other substances useful to the human body, and are especially rich in vitamin C, with 1s of vitamin C per 100g of fresh persimmon leaves. Regular drinking of persimmon leaf tea has various health functions such as relieving constipation and promoting urination, purifying the blood, and resisting bacteria and reducing swelling. The key processing techniques are as follows: 1. Harvest leaves at the right time. The best time to collect persimmon leaves is summer and autumn, when the fruit has basically taken shape and the persimmon leaves are thick and large
-
A Detailed Guide to the Harvesting Standards and Processing Methods for Goji Berries
1. Harvesting requirements: Medicinal goji berries (Lycium barbarum) ripen successively from June to November and should be harvested at the right time. They can be picked when the fruit turns from green to red or orange-red and the fruit stalk and flesh become slightly soft. If picked too early, the fruit is not plump and its color after drying is dull; if picked too late, the sugar content is too high and the fruit easily drops off, becoming dark purplish-black after sun-drying or oven-drying (commonly known as oil seeds) and losing its commercial value. Picking is best done after 10 a.m. on a clear day. Never pick fruit after rain or when covered with dew. Handle it gently when picking and remove it together with the fruit stalk. Otherwise, the juice will flow out and affect its internal quality.
-
A Detailed Guide to the Processing Methods and Techniques of Sugar-Coated Ginger Slices
Select fresh ginger, wash and peel it, then cut it into thin slices 3~5 mm thick. Prepare the ingredients in the following proportions: 50 parts ginger, 32 parts white sugar, 4 parts powdered white sugar, and 0.25 parts citric acid. First prepare a citric acid solution equal in weight to the ginger slices, heat it together with the ginger slices until boiling, remove the ginger slices, rinse them clean, and drain off the water. Then prepare a 62%~65% concentrated sugar solution, add 0.15% citric acid, and boil until the sugar is completely dissolved. After filtering out impurities, add the ginger slices and boil again. When the sugar solution becomes thick and a drop forms a bead, stop the heat and remove the ginger slices. After removing the ginger slices, sprinkle with
-
Characteristics of the Fuding Damao Tea Cultivar and an Introduction to the Tea Types It Is Suitable For Processing
It belongs to the clonal propagation line. It is a national-level improved cultivar. It originates from Fuding County, Fujian Province. It has a cultivation history of one hundred years to date. It has been introduced and cultivated in Zhejiang, Jiangsu, Jiangxi, Hubei, Anhui and other provinces. It is one of the high-yield, high-quality cultivars suitable for growing in low-hill red soil. Morphological characteristics: small tree type, large-leaf, early-budding cultivar. The plant is relatively tall and upright, with plump buds and leaves covered in abundant silvery-white downy hairs, and strong tenderness retention. Spring buds sprout in mid-March, and the peak period of one bud and three leaves is in early April, with a hundred-bud weight of 104 grams. It can be processed into famous teas of different appearances. It is not only a premium raw material for processing "
-
A Detailed Guide to the Entire Processing Flow of Dragon Whisker Tea
Dragon Whisker Tea is a special congou black tea created by Ninghong Tea Village in Manjiang Township, Xiushui County, Jiangxi Province, using a unique craft. It rose together with "Ninghong" during the reign of Emperor Daoguang of the Qing Dynasty, and was named for its finished tea "wearing a red robe and shaped like a whisker." Dragon Whisker Tea is particular about material selection, finely made, unique in style, and excellent in quality. In the past, the tea firms (factories) of Manjiang each year would place 5-24 Dragon Whisker Teas as a topping layer in the first batch of high-quality "Ninghong" tea chests for export (commonly known as tribute chests), as a decorative flourish and mark, and the product sold well in Soviet Russia and the countries of Europe and America. This tea is also packed in refined small
条件筛选