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What are the processing steps for Gastrodia elata? A clear explanation of every step at once
If Gastrodia elata is piled up for a long time after harvest, it will rot, so Gastrodia elata should be processed promptly after harvest. Its processing steps are as follows: 1. Grading. According to the size of Gastrodia elata, it can be divided into 3 grades. Those above 150 grams are first-grade products, 75-150 grams are second-grade products, and those below 75 grams and those damaged during digging are third-grade products. 2. Washing off soil. Wash the above 3 grades of Gastrodia elata separately with clean water. The washed Gastrodia elata must be processed the same day. If soaked in water overnight, the processed Gastrodia elata will be black, which will affect its medicinal use
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Detailed Explanation of Gastrodia Harvest Season and Processing Methods
Sexual reproduction: sow in June and July, harvest in November of the following year. Asexual reproduction: winter sowing, harvest in November of the following year; spring sowing, harvest in November of the same year or spring of the following year. After digging and harvesting, the large ones are used for medicinal purposes, and the small ones are kept as seed tubers. For medicinal gastrodia, wash off the soil, divide into 2 to 3 grades, put into water (add a little alum), boil the large ones for 10 to 15 min and the small ones for 5 to 10 min, judging by whether they are cooked through; when viewed from a dark place toward a bright place, if there is no black core and they are translucent, they are fully cooked. Then fumigate with sulfur for 20 to
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Detailed Explanation of Key Points in Gastrodia elata Harvesting and Primary Processing
If Gastrodia elata is sold fresh, it is enough to keep it from being bumped, dropped, or mechanically damaged after harvest, then gently brush off the mud and sand on the tubers with a soft brush and pack them into soft-lined wooden boxes or plastic crates. If processing dried Gastrodia elata, the method is more complicated: generally, it is first cooked by boiling in water or steaming in a steamer basket, and then dried by oven or sun. In actual production, the method of steaming in a steamer basket and drying in a kang oven is generally used, and the operational process is: grading - washing - steaming - kang drying. 1. Grading: grade by 50-gram differences according to the weight of Gastrodia elata, that is, place and process separately those below 50 grams, 50-99 grams, 100-150 grams, 151-200 grams, and 201 grams and above, while removing diseased tubers, rotten tubers, and other unqualified products.
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What are the commonly used processing methods for Gastrodia elata?
The processing of Gastrodia elata must be done carefully and meticulously; otherwise, the good Gastrodia elata that was cultivated through hard work will be processed into inferior products, and all the effort will be wasted, failing to achieve good economic returns. There are 3 commonly used methods for processing Gastrodia elata: 1) Basket steaming method: the method of steaming Gastrodia elata in a basket is called the basket steaming method. Gastrodia elata processed by this method has bright color and the best quality. That is, wash the Gastrodia elata clean of surface soil with clean water, divide it into large, medium and small grades, place them separately in a ground basket and steam for 10-20 minutes; the small ones should be steamed for a shorter time, and the large ones slightly longer, with the degree of being steamed through and having no white core as the standard. 2) Rice-washing water boiling method: use 5
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Detailed Explanation of Key Points for Harvesting and Processing Gastrodia elata
Gastrodia elata is a perennial parasitic herbaceous plant. I. Harvesting of Gastrodia elata: For asexually propagated Gastrodia elata planted in winter, it is dug up in the following winter or the spring of the 3rd year. For Gastrodia elata planted in spring, it is dug up in the same winter or the following spring. For sexually propagated Gastrodia elata sown in June of the first year, it is dug up in November of the 2nd year, with 80% being commercial product and 20% being seed tubers. Therefore, the harvesting time for sexually propagated Gastrodia elata can be determined according to production needs. II. Commercial Processing of Gastrodia elata: After fresh Gastrodia elata is harvested, it begins to rot after being piled for 3-5d. Therefore, it must be processed promptly. Before processing, it should first be sorted and graded:
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Detailed Explanation of Gastrodia elata Harvesting, Processing and Storage Techniques
Gastrodia elata is a precious Chinese medicinal herb, and doing a good job of harvesting and processing it is the most critical step in improving the quality of commercial Gastrodia elata. At the same time, Gastrodia elata has high commercial value, so proper grading and storage of commercial Gastrodia elata are also very important. The harvesting, processing, grading and storage methods for Gastrodia elata are introduced as follows: I. Harvesting 1. Harvesting time. The harvesting time for Gastrodia elata is generally from late autumn to early winter (that is, October to November). At this time, Gastrodia elata has stopped growing. Harvesting at this time is not only convenient for processing, but also beneficial for timely cultivation after harvest, and the yield of Gastrodia elata is high and the quality is good.
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Detailed Explanation of Key Points on Oyster Mushroom Harvesting and Processing Techniques
When the caps of oyster mushrooms have fully expanded and have not yet released spores (about 80% mature), they should be harvested in a timely manner. Timely harvesting not only makes them delicious and tasty, but also results in higher yield; delaying the harvesting time not only lowers the quality of the oyster mushrooms, but is also detrimental to the growth of the next flush of oyster mushrooms. In particular, the release of large quantities of spores entering the respiratory tract of the management personnel can cause coughing and affect health; if the spores fall onto the surface of the fruiting bodies and onto the top of the substrate layer, forming a layer of white slime, they will cause the young buds and fruiting bodies to rot. Harvesting method: To ensure the quality of the oyster mushrooms, do not
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Key Processing Techniques and Practical Methods for Oyster Mushrooms Explained
Apart from a portion being sold fresh, oyster mushrooms can also be processed for storage; many methods are used for processing, among which the main ones are divided into two methods: drying and salting, briefly described as follows: 1. Drying method generally uses air-drying, sun-drying, oven-drying, etc. Sun-drying is an economical method that requires no equipment. They can also be air-dried or wind-dried. However, this method is limited by weather conditions. In production, the oven-drying method is commonly used: build a drying room, the heat source can be charcoal fire or coal briquettes, and for drying, refer to the form of a tobacco curing barn. There should be no smoke inside the room, and exhaust equipment is required. Initially, the temperature is controlled at around 35°C
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Brine Processing Method and Technical Key Points for Oyster Mushrooms
Oyster mushroom, also known as abalone mushroom, is an edible fungus that can be eaten fresh or processed into canned goods for export, and is extremely rich in nutrients. Brine processing of oyster mushrooms is simple to operate, easy to transport, and offers relatively high economic returns. Grade standards for oyster mushrooms (divided into 2 grades in total). Grade 1 mushrooms: grayish-white in color, 3-12 cm in diameter, without stems; the few with stems must not exceed 1 cm. The tissue is tender, the shape is complete, the edge of the cap has no severe shrinkage or cracks, no mud, sand or other impurities, no pests or diseases, no shrinkage or deterioration, no off-odor, and must not be soaked in water. Grade 2
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Detailed Explanation of Key Points in Oyster Mushroom Salting Processing Technology
According to previous research results, during sealed storage of packaged bananas, the physiological indicators are: respiration rate below 80 mg carbon dioxide/kg/hour, starch content not less than 9%, soluble sugar content below 2%; the carbon dioxide concentration inside the packaging bag is 5-7%, oxygen not less than 1%, and ethylene below 1 ppm. After bananas are treated with a preservative and then sealed in a plastic film bag, they can also be stored for a relatively long time at room temperature. After removal from storage, the bananas ripen normally and have the characteristic banana flavor. The preservation and freshness retention of bananas is mainly related to pathological
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