Introduction of new garlic peeling machine and pneumatic peeling machine
Cheng Shenyan, a technician of the mechanical and electrical industry in Fengxian Economic Development Zone, Jiangsu Province, on the basis of the original rubbing-pressing garlic peeling machine and automatic air-flow garlic peeling machine, after further adjusting the internal structure, fully developed a fully automatic pneumatic garlic peeling machine, and recently obtained the national utility model patent certificate (patent number: ZL2005200687782.2).
The fully automatic pneumatic garlic peeling machine adopts a number of differential pressure technologies, the air pressure process is simple, power-saving, time-saving, labor-saving, drying garlic does not need to add water, no damage to garlic, 250 kg to 500 kg per hour, divided into large and small models, suitable for family factories, vegetable processing plants, supermarkets, hotels and export processing, equivalent to 400 times labor. The rubbing and pressing garlic peeling machine has the advantages of simple and reasonable structure, fast processing speed and high efficiency, so it is suitable for sowing, garlic skin processing and other early operations.
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Characteristics of garlic disease and its prevention and control in this year
Due to the long-term influence of drought, the root system development of garlic in many places is poor, the freezing resistance of garlic seedlings is weak, and the occurrence degree of various diseases is more serious than in previous years. The author recently visited Cangshan, Jinxiang, Shanghe and other garlic towns in Shandong Province, and concluded that the current garlic production should focus on the prevention and control of the following four main diseases: first, garlic virus disease in garlic production in the past, garlic virus disease was ignored by many garlic farmers. This year, due to the influence of the dry weather in the previous period, the incidence of garlic virus disease in some areas is higher than that in some areas.
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Production Technology of garlic Sauce
Garlic is the bulb of the genus Allium in Liliaceae (commonly known as "garlic"). Every 100 grams of fresh garlic contains 4.4 grams of protein, 0.2 grams of fat, 23 grams of carbohydrates, 0.2 grams of crude fiber, 1.3 grams of ash, 70 grams of water, calcium, iron, phosphorus, thiamine, riboflavin, niacin, ascorbic acid and selenium. In addition, garlic also contains substances of sterilization and treatment, health care and cancer prevention, which has high physiological and medicinal value. Garlic can only be eaten raw when it is used for disease prevention and treatment, but garlic is not resistant to storage after a short dormancy.
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