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Detailed Explanation of Harvesting and Processing Techniques for Nameko Mushrooms
7-10 days after the mushroom buds emerge, when the stems are 4-5 cm long and the caps are about to open, they should be harvested promptly. The harvested mushrooms should immediately have their aged root portions cut off, then be sold fresh or sent to a factory to be made into canned products or processed into brine mushrooms. If processing into brine mushrooms, a 10% salt solution can be used; after bringing it to a boil, pour in the fresh mushrooms and stir them up and down for about 10 minutes. When the pot is boiling and rolling, quickly scoop them out, place them in cold water to cool, and finally pickle them in a saturated salt solution of 20 degrees Baume. Alternatively, use salt equal to 35% of the mushroom weight to layer mushrooms and salt in a jar, one layer of mushrooms and one layer of salt. After filling, sprinkle 2
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Key Technical Points for Harvesting and Processing Codonopsis pilosula
(1) Harvesting: Direct-sown Codonopsis pilosula needs 3 years before it can be harvested, while transplanted seedlings are best harvested in the second year after transplanting. In autumn, after the above-ground stems and leaves turn yellow and wither, choose a sunny day and dig carefully and deeply, turning out the whole root, avoiding cuts and breakage so that the sap does not flow out and form black scars, which would reduce quality. (2) Processing: Wash the harvested Codonopsis pilosula, grade it, and process each grade separately. First spread it on a drying mat in the sun for 2-3 days; when the roots become soft from drying, tie each grade of Codonopsis pilosula into small bundles, hold the root head with one hand, and with the other hand rub downward along the root several times. The next day, sun-dry again, and in the evening gather them into ox-horn bundles, each weighing 1
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Detailed Explanation of Harvesting and Processing Methods for Codonopsis pilosula
For direct-sown fields, harvest in the third year; for transplanted fields, harvest after two years of growth following transplanting. For medicinal Codonopsis pilosula, the harvest period runs from when the aboveground parts wither until before the ground freezes, but the best quality is obtained when harvested within the half-month before and after the White Dew solar term. When harvesting, first remove the support stakes, cut off the stems and vines, then dig up the roots. Take care not to damage the roots while digging, to prevent the loss of sap. Remove the residual stems from the dug roots, wash off the soil, and sort them by size, length and thickness into old, large and medium grades for drying in the sun. After drying until half-dry, briefly blanch in boiling water, then sun-dry or oven-dry (oven-drying must use only a low fire, with the temperature around 60°C
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Detailed Explanation of Harvesting Methods and Primary Processing Techniques for Codonopsis pilosula
1. Harvesting and Storage of Codonopsis pilosula Seeds Although one-year-old Codonopsis pilosula plants can produce a small amount of flowers and seeds, many of the seeds are shriveled and do not easily sprout after sowing, or the seedlings that emerge are weak in growth, so they are not suitable for seed use. Two- to three-year-old Codonopsis pilosula plants produce more flowers and seeds, with plump grains, high yield, and good quality, and the seedlings grown from them are robust, making them suitable for seed use. Codonopsis pilosula seeds are generally harvested from September to October, when the fruits of two- to three-year-old Codonopsis pilosula turn yellowish-white and the seeds turn brown. After harvesting, dry them in the shade, place them in cloth bags or burlap bags, and store them at low temperature; the suitable temperature is below 10°C. 2. Codonopsis pilosula
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A Detailed Explanation of the Picking and Processing Techniques of Keemun Black Tea
The picking and processing craft of Keemun black tea is fine and meticulous. The buds and leaves of one bud with two or three leaves are picked as raw material. After withering, rolling and fermentation, the buds and leaves change from green to purplish copper red, and the aroma is released, after which they are baked over a gentle fire until dry. After the rough black tea is made, it must still undergo refining. The refining process is complex and labor-intensive, and the finished tea is made through rough sifting, shaking sifting, grading sifting, tight-gate sifting, brushing sifting, cutting, air selection, picking and sorting, supplementary firing, clean wind selection, blending and packing. The high-grade Keemun black tea has a tight, fine and slender appearance, a dark glossy color, and after brewing the tea liquor is red and thick, with a fresh, fragrant and richly aromatic scent.
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Detailed Explanation of the Key Processing Techniques for Sichuan Border Tea
Sichuan border tea has a long production history. Since the Song Dynasty, successive governments have implemented the "Tea-Horse Law." In the Ming Dynasty (1371-1541 AD), "Tea-Horse Offices" were established in Ya'an, Tianquan, and other places in Sichuan to manage the tea-horse exchange. South Road border tea is made by harvesting and processing tea branches and leaves. The fresh leaf raw materials for South Road border tea are relatively coarse and old; they can be hand-picked or knife-cut. Hand-picking involves old leaves or branches and leaves of the current year; knife-cutting involves mature new shoot branches and leaves of the current season or year. South Road border tea is divided into "Maozhuang tea" and "Zuozhuang tea" due to different processing methods. The harvested fresh branches
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Processing, Application Methods and Techniques for Tea Seed Shells
Oil tea is a woody oil crop unique to China. According to statistics, China currently has more than 3.47 million hectares of oil tea area, with an annual output of 56.6 billion kg of oil tea seeds. Tea seed shells contain 52.15% lignin, 30.27% pentosan, 5.43% saponin, 2.47% tannin, 0.43% water, 0.13% oil, and 9.12% other components. Because tea seed shells are high in lignin and pentosan, research on their utilization is currently focused on the preparation of furfural, activated carbon and xylitol. 1. Tea seeds
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A Detailed Guide to the Entire Processing Flow of Dragon Whisker Tea
Dragon Whisker Tea is a special congou black tea created by Ninghong Tea Village in Manjiang Township, Xiushui County, Jiangxi Province, using a unique craft. It rose together with "Ninghong" during the reign of Emperor Daoguang of the Qing Dynasty, and was named for its finished tea "wearing a red robe and shaped like a whisker." Dragon Whisker Tea is particular about material selection, finely made, unique in style, and excellent in quality. In the past, the tea firms (factories) of Manjiang each year would place 5-24 Dragon Whisker Teas as a topping layer in the first batch of high-quality "Ninghong" tea chests for export (commonly known as tribute chests), as a decorative flourish and mark, and the product sold well in Soviet Russia and the countries of Europe and America. This tea is also packed in refined small
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Detailed Explanation of the Processing Technology for Purely Natural Canned Tea Beverages
With economic development and rising living standards, people's demand for purely natural, nutrient-rich, health-promoting beverages is increasing. This technology was developed precisely in response to this market demand. Its key technical points are mainly: 1. A mathematical model was applied to establish the optimal tea infusion extraction scheme; 2. "Cold sterilization" was adopted for microbial removal and preservation, overcoming the drawbacks of traditional methods and better maintaining the natural flavor of the tea beverage; 3. Polysaccharides were used for prior conversion and dissolution, preventing the problem of turbidity and sedimentation after the tea beverage had been stored for a period of time; 4. Natural antioxidants were selected to extend the shelf life to
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A Detailed Explanation of the Entire Manufacturing Process of Dark Tea
The manufacturing process of dark tea consists of fixation, rolling, pile fermentation, and drying. Among these, pile fermentation is a unique step in dark tea production and the key step that forms the quality of dark tea. (1) Fixation: Because the leaves picked for dark tea are coarse and old with low moisture content, they require high-temperature quick roasting with fast and even turning, until they turn dark green. (2) Rolling: After the fixed leaves are removed from the pan, they are immediately rolled while hot, which makes it easier to shape a good appearance. The rolling method is the same as for ordinary black and green tea. (3) Pile fermentation: The rolled leaves are piled on a bamboo mat in a layer 15
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