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Detailed Explanation of Key Points on Licorice Harvesting and Processing Technology
Harvesting and Processing Licorice is generally harvested after 1-4 years of cultivation. In Hebei and Beijing, it is harvested after 1-2 years of cultivation; in Inner Mongolia; Northeast China, and **, it is harvested after 3-4 years of cultivation. There are currently 2 cultivation methods: one is direct seeding, and the other is raising seedlings in the first year and transplanting in the second year. When transplanting, plant them flat and lay them horizontally in the field to facilitate harvesting. The first method is simpler and requires less labor; the second method is suitable for small-area household planting with intensive cultivation. For large-area planting, harvesting is a problem, and manual digging is very difficult. After many years of testing, a 55-type Iron Ox rubber-tired tractor can be used, with a plowing depth of about 45 cm, plowing one row at a time, and then manually using a four-tooth rake to pick out the licorice roots plowed out, then plowing the second row. One tractor paired with 10 workers can generally harvest about 10 mu per day, and the root damage rate is also somewhat lower than manual digging. The residual roots lost in the field are about below 10%, meeting the requirements, opening a new path for large-area licorice planting. After the harvested licorice roots are dried in the sun for a few days, use manual shears or a guillotine to cut off the rhizome heads and tails, and cut out licorice strips for cutting into oblique slices for export. The rhizome heads, fibrous roots, and tails are tied into bundles and used as hairy licorice for extracting licorice paste. For licorice grown for two years, the general dry weight of licorice strips is about 250-300 kg per mu, and hairy licorice is about 300 kg per mu. The output value per mu can reach about 4000 yuan.
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Detailed Explanation of the Processing Technology and Method for Licorice-Flavored Melon Seeds
1. Ingredients: Use 5% licorice, 3% salt, and 0.05% saccharin, add water and boil into a broth. 2. Method: Wash the black melon seeds, air-dry them, put them into a wok and heat over high heat until hot to the touch. Switch to low heat, and at the same time sprinkle in the prepared broth, stirring while sprinkling, until the melon seed kernels turn yellowish.
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Key Points on Harvesting and Processing Techniques for Licorice (Part Three)
For licorice propagated from seed, harvest in the 4th year; for licorice propagated from rhizomes, harvest in the 3rd year. Harvesting can be done either before Grain in Ear (Mangzhong) or after White Dew (Bailu), but harvesting after White Dew is preferable. After digging them up, cut off the branches and twigs while fresh, sun-dry until half dry, tie into small bundles separately according to thickness, and sun-dry until completely dry. Quality specifications for dry goods: cylindrical in shape, thick at the top and thin at the bottom with no reed head, surface purplish-red or grayish-brown, rough skin, loose and light in texture, cross-section yellow-white, starchy, sweet in taste, free from impurities, insect damage, and mildew. Grade One: length over 60 cm, diameter over 1
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Detailed Guide to Harvesting and Processing Licorice Root (Part Two)
For seed propagation, harvest after 3 to 4 years; for rhizome and division propagation, harvest after 2 to 3 years. Digging can be done from late autumn to early winter and before spring sprouting. Those dug in autumn are the best, with a high glycyrrhizic acid content and a firm texture. After the licorice is dug out, clean off the soil, remove the stem base, branches and fibrous roots, cut into sections of appropriate length, sun-dry until half dry, tie into small bundles, then sun-dry until completely dry.
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Detailed Explanation of Licorice Harvesting and Processing Methods (1)
Key Technical Measures for High-Yield Cultivation Choose fertile, loose-textured, well-drained sandy loam soil for planting. Treat the seeds before sowing to improve the germination rate, water the seedlings to keep them alive, and apply sufficient phosphorus and potassium fertilizer every early spring. Harvesting and Processing 1. Harvesting Licorice propagated from seed generally grows for 4 years after sowing, while that propagated from rhizomes can be harvested after 3 years of growth. Harvesting in autumn each year is best. When harvesting, dig up the licorice roots and rhizomes, shake off the soil, and set them aside for processing. 2. Processing Method Dig
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Harvest Time and Processing Methods for Licorice
The harvest time is generally late autumn to early spring, and it is best after the leaves have fallen and withered in autumn. The licorice roots harvested at this time are firm in texture, heavy in weight, high in powder content, and strong in sweetness. Remove the soil from the dug-up licorice (washing with water is strictly prohibited). While still fresh, use a fodder chopper or a sharp knife to cut off the branch roots from the head and root portions close to the main root. Divide them into first and second grades according to the diameter of the root head, and mao cao. Generally, dried goods with a thick head diameter of more than 1.5 cm are first grade, those with a diameter of 0.3-1.4 cm are second grade, and those smaller than 0.5 cm are placed in mao cao. For first and second grade licorice, the root strips must not be shorter than
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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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A Detailed Guide to Processing and Making Licorice Watermelon Seeds
Ingredients: 500 g watermelon seeds, 10 g peanut oil, 25 g refined salt, 3 g licorice, 50 g quicklime. Method: 1. Pour the quicklime into a large bowl, add 500 ml of clean water, stir well to make lime water, then add the watermelon seeds and soak for 4-5 hours, then remove them, rinse thoroughly with clean water, and remove the mucous membrane on the shells. 2. Put the refined salt and licorice into a pot, pour in 150 ml of clean water, place over high heat and boil for 10-15 minutes, filter out the licorice to make licorice salt brine
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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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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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