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Detailed Explanation of Licorice Cultivation Techniques and Methods
Licorice is a perennial herbaceous plant of the Fabaceae family, and the medicinal parts are the root and rhizome. It contains 5-11% triterpenoid compounds, glycyrrhizin, followed by flavonoid compounds such as liquiritin, liquiritigenin, isoliquiritin, isoliquiritigenin, etc. It is neutral in nature and sweet in taste, harmonizes the middle and relieves acute conditions, moistens the lungs, removes toxins, and harmonizes all medicines, making it an indispensable herb in many traditional Chinese medicine prescriptions. (1) Site selection and land preparation. Licorice prefers arid climates and is suited to sandy loam with deep soil layers and a low groundwater table, which can achieve high starch content, less fiber, strong sweetness, and good quality.
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Processing Methods and Technical Key Points for Licorice Waxberry
Licorice waxberry is a type of preserved fruit product, and the raw material waxberry is utilized in the form of its finished salted blank. Its processing technology is as follows: 1. Raw material handling: The process of turning fresh waxberry into a semi-finished product is as follows. Cure with 20% salt, one layer of fruit and one layer of salt. Add another layer of salt on top. After curing for more than ten days, scoop the raw material out of the brine and sun-dry it until salt frost appears, which is the semi-finished salted blank. Further process from the salted blank. First, desalt by soaking in water to remove the overly salty taste; the degree of desalting generally leaves about 2% salt, and there is no need to remove the salt completely.
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How to control licorice aphids? Master these methods
They damage tender leaves, tender shoots, flowers and fruits. Adults and nymphs suck plant sap; in severe cases they can cause leaves to turn yellow and drop, affecting seed set and marketable yield. Control methods: ① Avoid planting next to leguminous plants. ② During the occurrence period, spray with 40% dimethoate emulsifiable concentrate at 1000 times dilution.
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Detailed Guide to Seed Selection and Seed Treatment Methods for Licorice
Seed selection: Ural licorice (Glycyrrhiza uralensis), which has higher levels of glycyrrhizic acid and glycyrrhetinic acid, was chosen. Seed treatment: licorice seeds have a hard seed coat that is impermeable to water and air, making them difficult to germinate. Untreated seeds have a germination rate of only 30%-40%, while seeds treated by breaking the seed coat can reach a germination rate of over 90%, so the seeds must be pre-treated before sowing. The method used is: soak the seeds in water at 60°C, then remove them, cover them with a damp cloth for 4 hours to 6 hours to let them absorb water and swell, then air-dry and drain them before sowing.
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What are the control methods for licorice rust disease?
① Pathogen The pathogen of licorice rust (Uromyces glycyrrhizae) belongs to Basidiomycota → Teliomycetes → Uredinales → Pucciniaceae → the genus Uromyces. ② Disease pattern a. Urediniospore stage In the seedling stage of licorice, infected plants show a light brown uredinium at the tip of leaves that have not yet unfolded. As the young leaves flatten and grow, the spore masses appear densely along the leaf tip and the underside of the leaf, and finally the entire underside of the leaf is covered by spore masses, appearing as a sheet of yellow rust color; generally all leaves of the whole plant become diseased, and diseased plants are noticeably dwarfed.
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Symptom Identification and Control Methods of Licorice Rust
Latin scientific name: Uromyces glycyrrhizae Magn. Crops affected: Licorice. Symptoms: Mainly affects leaves. After seedlings emerge in spring, round, grayish-white small blister spots appear on the underside of leaves, and later the surface ruptures to reveal yellow-brown powdery masses, which are the pathogen's uredinia and urediniospores. In the late stage of the disease, the entire leaf is covered by uredinia, causing the aboveground part of the plant to die; the phloem tissue at the junction of the stem base with the root or stem proliferates, latent buds sprout, and the plant becomes clustered and dwarfed. After reinfection by urediniospores,
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Processing Methods and Technical Key Points for Licorice and Sour Plum Ginger
This product is made by candying young ginger with licorice and sour plum juice. It has a sweet-and-sour ginger spicy flavor, stimulates the appetite and promotes saliva secretion, and refreshes the mind. The processing technology is as follows: 1. Raw material proportions: fresh young ginger slices 25 kg, granulated sugar 5 kg, licorice powder 10 kg, clove powder 20 g, sour plum juice 2 kg (or citric acid 150 g plus water 3 kg), sodium cyclamate 200 g, potassium sorbate 15 g. 2. Raw material handling: Select young ginger with thick, tender flesh, wash it, and scrape off the skin. Cut diagonally according to the transverse diameter into 0.
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Harvesting Methods and Technical Key Points for Licorice
For licorice grown from seedlings and transplanted, it is best to harvest at 2-3 years, with autumn harvesting giving the best quality. Before harvesting, the stems and leaves can first be cut off for use as livestock feed. Then harvest with a subsoiler or a special licorice harvesting plow, trying as much as possible to prevent damage to the root bark and premature root breakage. Shake the soil off the dug roots; they must not be washed with water. While still fresh, remove the remaining stems and fibrous roots, cut off the root heads, and grade them according to root thickness; the root strips must not be shorter than 20 cm. After trimming and cutting into sections, dry the licorice in the sun by grade. When sun-drying licorice, pay attention to protecting it from rain, and the drying yard must be free of contamination. When the licorice is half-dried, tie it into
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Processing Methods and Technical Key Points for Licorice Olive
The raw material used for licorice olive is also olive base, with the same processing technique as chili olive, only the formula is different, and of course the flavor is different too. The processing technique is as follows: 1. Raw material treatment: Desalt the olive base. Since the aim is to highlight the licorice flavor, too much salt should not be left during desalting; generally a slight saltiness is sufficient. After desalting, drain the water or bake until semi-dry for later use. 2. Licorice liquid preparation: Use 5% licorice liquid, that is, for 50 kg of olive base use 2.5 kg of licorice, add 50 kg of clean water, boil down into 20-25 kg of licorice liquid, filter and set aside.
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How to process licorice kumquat? Detailed methods and steps
This product belongs to the preserved fruit category. The raw material used is salted kumquat base; fresh raw material is generally not used. The processing technique is as follows: 1. Desalting treatment: soak the salted base in water to remove salt, leaving about 2% salt in the base, that is, a slight salty taste is sufficient. 2. Semi-drying: sun-dry or bake. After draining off the water, it can be spread in a drying yard and sun-dried until semi-dry. If conditions permit, a drying room can be used for drying. It only needs to reach the semi-dry state, then set aside for use. 3. Preparing the liquid mixture: Preparation of licorice liquid: 50 kg of salted base requires 1.5-2.5 kg of licorice. If the licorice is of good quality, use 1.5 kg; if of poor quality, use 2.5 kg. Add 35-40 kg of clean water, heat and extract by boiling to draw out the licorice flavor, and continue heating and concentrating until about 12.5 kg remains, then filter to remove the residue. The licorice residue can be kept for continued use next time. Based on the raw material, weigh out 8% salt, 2-2.5% sodium cyclamate, and 1-1.5% food-grade citric acid, add them to the licorice liquid, dissolve them, and bring to a boil. Add the semi-dry raw material and stir so that it fully absorbs the liquid mixture. Generally, it should be left to stand for 8 hours.
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