Lishui City, Zhejiang Province is located in the mountainous area of ​​southwestern Zhejiang Province. It grows more than 5333 hectares of long bean and produces 150,000 tons of long bean. In addition to the fresh soybean meal supply market, there are also some processed dried soybeans, which are exported to major cities such as Beijing and Shanghai and foreign markets. The long cowpea stem is a green food, which is delicious, convenient to eat, easy to transport and long-term preservation, and has a large market demand. However, long cowpeas often suffer from problems such as pickling, poor coloration and poor flavor retention during processing. For this reason, after years of efforts, scientific and technical personnel in Lishui City have developed a set of green food long cowpea dry processing technology. The dried long cowpea stem has the advantages of green color, uniform thickness, good inherent flavor, good commercial quality, and good taste. The economic value is greatly improved. The purchase price per kilogram of long cowpea is 12 yuan, and the drying cost per kilogram of dried cowpea is removed. (About 2.0 yuan for electricity, fuel, labor, etc.), and the purchase price for fresh taro (0.4 yuan/kg). The drying rate of long cowpea dry beans is calculated at an average ratio of 10:1. Each processed 1kg long cowpea Dry net profit can reach 6 yuan. Generally 667 square meters of production value can be more than 2,000 yuan more than the output value of fresh oysters doubled, and improved economic efficiency. The main techniques of long cowpea dry processing are described below for reference. I. Variety Selection Long bean pods are divided into three types: green bark, white peony and red peony. Barley species are tender, slender, and dark green. After processing, the color is dark green, white, and green, and the green, green, or white color of the green pheasant is produced. After processing, the color is dark red and the pods are purple and red, which is not suitable for processing. The most beautiful color is the color of the white peony, so it is better to choose the white peony or the green or light green variety as the raw material for processing. Second, the choice of raw materials, processing selection on the day of harvest, light green, long, straight, uniform, not white soft, fresh noodles, seedlings are not protruding fresh beans, remove disease, residual, old and different color fresh oysters. The pods with the same color, uniform length and uniform maturity were spread out to prevent heat and yellowness from affecting quality. Wash the bean pods with tap water before processing to remove impurities such as sediments. Harvested on the same day, selected the same day, the same day processing. Third, blanching will be equivalent to eight times the weight of the soybean meal water (processing water should meet the standard of ordinary drinking water) in the pot, heat and boil, add 25g of soda Bao green per 200kg of water, and then will be selected beans dumplings Into the boiling water, turn several times to make the pods evenly heated. The blanching process generally grasps 3--5min, and it is required that the bean curd is cooked without being rotten. If the time of the scalding is too short, the color of the bean curd will become black after being dried. If the time of the scalding is too long, it will produce stickiness. Affects quality and should be moderate. Generally, each time the hot 50kg soybean meal is added, it will be eaten soda once. Generally, one pot of water can be used for 3 consecutive times, and then changing the water again to ensure the quality of dried beans. Fourth, cooling will be hot immediately after the soybean meal spread out with a bamboo sieve, when the body is straight and soft. Wherever possible, the fan can be used to blow cold air in the horizontal direction to speed up cooling. After cooling, you can enter the drying process. Fifth, drying cowpea drying can be done with mushrooms drying oven, drying is divided into three steps: 1. The cooled cowpeas were quickly placed in a drying oven, and 6.5 kg of soybean meal was placed on a bamboo screen per square meter. The temperature was controlled at 90-98°C for 40-50 minutes. After the first drying of the soybean meal, two sieves and a sieve, the drying thickness of 13kg per square meter bamboo sieve put soybean meal, the temperature is controlled at 90 - 98 °C, time is 30min; 3. The thickness is the same as in the second step, and the temperature is controlled at 70--80°C until drying, and the time is generally 3--4 h. The drying interval of each step is 1- 2 h. During the drying process, the fire power should be uniform. The bamboo screen should be replaced by the top, bottom, front, and back to make it uniform in heat and uniform in dryness. VI. Soften After drying the dried beans, they are piled up and covered with a thin film to make them soft. The dryness is consistent. The softening time should be determined according to the weather conditions, generally 3-5d. Then pack it. VII. Packed dried bean curd can be packaged after softening, generally processed into small pieces of 6cm long, using plastic film vacuum packaging. Each pack has a basis weight of 250g or 500g, which is convenient for sale and for consumers to carry. China Agricultural Network Editor
The PVC Air Hose/PVC Pump Hose is made of tough PVC mixed with Rubber materials and high tensile polyester reinforcement.This hose has honed surface which is similar as rubber hose surface, it can work under very high working pressure, and light, flexible, durable, anti-erosion, frost resistant, oil resistant and explosion resistant.
Characteristics:The hose is widely used in pneumatic tools, pneumatic washing apparatus, engine components,machine service and civil engineering equipments.
Working Temperature: -10°C-80°C
Pvc Air Hose,Flexible Air Hose ,Duct Hose,Polyurethane Hose,PVC Pump Hose
JiangYin ZhengMei Mechanical Equipment CO.,LTD. , http://www.zm-pvchose.com