The main raw materials used in this process are scorpions and white wine. The necessary equipment includes porcelain bowls, iron buckets (or large cylinders), bamboo sticks, bottles of white wine, clips, and other tools. The production steps include selection, pickling, cooking, sealing, and packaging.
Gardenia is a highly valued ingredient in traditional Chinese medicine, but it must be properly processed before it can be sold. This method involves several key stages:
1. **Harvesting**: First, prepare the porcelain bowls, iron buckets (or large cylinders), bamboo sticks, white wine, and clips. Workers must wear clean shoes, socks, gloves, and ensure their sleeves and pants are tight to prevent contamination. Some medicinal substances should also be prepared. All small openings and vents in the breeding room should be sealed, and the room should be sprayed with white wine before closing the door. After 10–15 minutes, place the porcelain bowls at the entrance of the cave. Once the cave is opened, the scorpions will rush out and fall into the bowls. As they begin to climb over the edge, quickly replace the bowl with an empty one and pour the scorpions into an iron drum or cylinder. Throughout the process, care must be taken to avoid losses due to noise, suffocation, or escape. After harvesting, use the clip to select and retain the male and female scorpions.
2. **Selection and Pickling**: Choose scorpions of uniform size, around 450–500 grams, and combine them with about 0.5 kg of fresh leeks. Prepare a saltwater solution using 0.1 kg of salt per liter of water. Once the salt is fully dissolved, add the scorpions to the tank and let them soak for 5–6 hours. After soaking, remove the scorpions and drain them through a sieve.
3. **Cooking**: Transfer the saltwater from the tank into a pot and bring it to a boil. Place the scorpions in a sieve and press them down with a bamboo stick. Cook on high heat until two-thirds of the scorpions are visible, then uncover and gently stir. Use low heat to continue cooking until the scorpions become stiff and the body is fully cooked. At this point, they are ready for the next step.
4. **Sealing and Packaging**: Place the cooked scorpions in a sieve and allow them to cool slightly. Then, seal them in jars and prepare for packaging. Scorpions with a body length of approximately 5 cm should be packed together. Use wooden boxes lined with good-quality white paper, and insert moisture-proof paper or edible plastic bags inside. Seal the box with white material and ensure each box weighs between 5 and 25 kg.
This detailed process ensures that the scorpions are handled carefully and preserved properly, maintaining their quality and value for medicinal use.
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