Processing method of Black Pepper
Black pepper is made by drying or drying the ear directly. After drying the ear for 4 days, the pericarp shrinks, you can use foot or wood to separate the fruit from the pedicel, remove the stalk and then fully dry it into a commercial black pepper, or you can dry the fresh fruit in an artificially heated drying room at a temperature between 4960 ℃ and 24 hours. 50kg fresh fruit can be made into 16mur18kg black pepper.
Black pepper is generally made from ripe fruits and can also be processed with fruits that are not yet fully ripe. Black pepper is required to be fully dry and moisture-proof during storage to prevent the surface of dried fruit from getting moldy and affect the quality. Generally speaking, the water content of black pepper should be about 12%.
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Processing of dehydrated garlic slices and sweet and sour garlic
1. Dehydrated garlic slices are selected into fresh garlic with good maturity, no trauma, no disease, white color and large size. After pedicle removal, peeling and peeling, they are sliced with water, and then rinsed with citric acid aqueous solution to reduce the activity of garlic enzyme. Note that rinsing must be completed within 24 hours after slicing, so as to prevent garlic slices from producing colored pigments due to oxidation and affecting the color of the finished products. The rinsed garlic slices are divided into three stages by using a temperature control dehydrator, which requires that the temperature should be controlled at about 60 ℃ in the early stage, properly increased in the middle stage and 7 in the later stage.
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Excellent varieties of water celery
According to the leaf shape, water celery can be divided into two types: sharp-leaf celery and round-leaf celery. The sharp leaf type variety has sharp leaves and tall plants, so it is suitable for deep water cultivation. The round leaf type variety has nearly round leaves and short plants, so it is suitable for cultivation in shallow water or dry land. The excellent varieties of water celery commonly used in production are: Yuqi rhubarb Yetou Qin local variety Yuqi Town, Xishan District, Wuxi City. More plants are planted in Wuxi, Changzhou and Yixing. The plant height is 60cm to 70cm. Petiole about 50 cm long, light green. Leaflets ovate, leaf blade green. The upper part of the stem is turquoise and the lower part is white-green. Stout stem
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