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A Detailed Guide to the Processing Techniques and Methods for Goji Berries
1. Sun-drying: Place the freshly picked berries in a ventilated, shady spot for 2 days, then dry them in weaker sunlight. At night, cover them well so they are not exposed to dew, and do not turn them by hand, as this can cause the fruit to blister and turn black. 2. Oven-drying: First bake at 40-50°C for 24-36 hours, until the skin is slightly wrinkled; then bake at 45°C-50°C for 36-48 hours, until the fruit has fully shrunk and become wrinkled; finally bake at 50°C-55°C for 24 hours, and it will be thoroughly dry. Well-dried fruit,
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Harvesting and Processing Methods of Panax notoginseng and Key Technical Points
Harvesting can be done after more than three years of cultivation. Harvesting is divided into two periods: Panax notoginseng harvested in July-August is called "spring notoginseng," and the notoginseng harvested after the flower stalks are removed has the best quality and also high yield; Panax notoginseng harvested from December after the Beginning of Winter to January of the following year is called "winter notoginseng," which has poorer quality and also low yield. After digging out, remove the aboveground stems and wash off the soil. After cutting off the rhizome (sheep intestine head), branch roots, and removing the fibrous roots, it is called "touzi." Repeatedly sun-dry and rub the touzi to make it firm until completely dry, which is "maohuo." Then
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Detailed Explanation of the Processing Method and Production Steps of Licorice Mango
It is made from salted mango blanks as the raw material, through desalting, soaking in seasoning, and sun-drying or oven-drying. (1) Process flow: salted mango blanks → desalting → drying → ingredient mixing → pickling → drying → finished product → packaging. (2) Key operating points: ① Desalting and drying: Soak the salted mango blanks in clean water to desalt, with a soaking time of about 6-8h, until the salt content is about 5%, then scoop them out and drain, sun-dry or use a dryer to dry to a semi-dry state, in preparation for soaking in the seasoning. ② Ingredients: 100kg mango blanks, 3kg licorice, 10kg granulated sugar, 45g sodium saccharin,
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Detailed Explanation of the Key Processing Techniques for Licorice Bitter Melon
Remove both ends and the seeds from the bitter melon, split it into two halves, cut it into strips about 4 cm long, blanch them in a pot of boiling water, then soak them in a vat of cold water and take them out the next day to drain. Put them in a vat and add salt, one layer of melon and one layer of salt. After 1 to 2 days, transfer the whole batch, together with the brine, to another vat once, and after another 1 to 2 days, take them out and sun-dry them until fully dry to make dried bitter melon blanks for later use. Pour boiling water equal in weight to the original fresh melon into a vat, then add auxiliary ingredients such as perilla powder and licorice powder and mix well, so that the dried bitter melon is evenly moistened, then take it out and sun-dry until 80 percent dry.
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Processing technology for licorice olives (also known as fruit-juice olives, chili olives)
(1) Process flow: material selection → skin rubbing → brine curing → soaking → drying in the sun or oven → absorbing flavorings → drying in the sun or oven → finished product. (2) Key operating points: Select moderately ripe green olives (not yet fibrous). First rub off the skin, then add salt to cure the blank. For those requiring longer-term preservation, add more salt. Both wet blanks and dry blanks can be preserved. Before making, first soak in water to remove salt: licorice olives should retain more saltiness, while fruit-juice olives should be soaked until lightly salted. After soaking, they must still be dried in the sun or oven until 80% dry, so as to absorb the flavorings. The production method for all kinds of olives is the same; the difference lies in the blending of flavorings. Licorice olives are based mainly on licorice,
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A Detailed Guide to Artificial Cultivation Techniques and Processing Methods for Gastrodia elata
Gastrodia elata is a parasitic herb whose underground tuber is an important medicinal material in great demand on both domestic and international markets. In the past, Gastrodia elata was produced by asexual propagation. Because Gastrodia elata was planted in few areas and easily degenerated, neither its yield nor its quality could meet demand. Using artificial sexual propagation allows for large-scale production, and the quality is good as well. Although Gastrodia elata is a herbaceous plant, it has no chlorophyll throughout its body and must parasitize Armillaria mellea to obtain nutrients. However, Armillaria mellea is a fungus that must also parasitize the bases of certain tree trunks, growing on the initially decaying sap it decomposes. Therefore,
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Detailed Explanation of Primary Processing Methods and Operating Steps for Gastrodia elata
When Gastrodia elata is sold fresh or delivered for sale, after harvest it should be kept from being bumped, knocked about, or mechanically damaged, then the soil and sand on the tubers should be gently brushed off with a soft brush, and they can be packed into soft-lined wooden boxes or plastic crates. If processing dried Gastrodia elata, it takes longer; generally the boiling method and the steamer method are used for cooking, followed by oven drying or sun drying. In actual production, the steamer method and heated kang drying method are generally used for drying, and the operational process flow is: grading Gastrodia elata -> washing with clean water -> steaming until cooked over high heat -> heated kang drying at 50°C for 60 minutes, at 60°C for 60 minutes, at 70°C for 6
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Detailed Explanation of Fine Processing Methods and Technical Points for Gastrodia elata
Gastrodia elata must be processed as soon as it is dug up and harvested, because if stored for too long, it easily loses its sap, reducing the drying ratio. Spring-harvested Gastrodia elata especially cannot be stored. Spring temperatures are high, and if it is not processed in time, it will also become moldy and rot. During processing, first wash the dug-up Gastrodia elata clean of soil with clean water, then wipe off the moisture with a cloth, and then put it in a pot to stir-fry together with fine sand. According to the size of the pot (No. 1 or No. 2 pot), put fine sand in each pot for stir-frying. According to the size of the pot (No. 1 or No. 2 pot), put 4-7.5 kg of fine sand in each pot and 1.5-2.5 kg of Gastrodia elata. It should be processed according to
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Detailed Explanation of Gastrodia elata Cultivation Techniques and Processing Methods
Gastrodia elata is a herbaceous plant, with its underground tubers used as medicine. It mainly treats high blood pressure, dizziness, headache, facial paralysis, limb numbness, infantile convulsions, hemiplegia and other conditions. It is also used for pilots' brain health care and Alzheimer's disease, etc., and is an ideal medicine for brain and nerve health. 1. Propagation of Gastrodia elata 1.1 Sexual propagation When a few Gastrodia elata plants send up aboveground stems and bloom, the sandy soil should be kept moist, the flowering stems fixed with bamboo poles, and direct sunlight shaded. After the flower buds take shape, the flowers open from bottom to top, one to several per day. If pollinating insects are lacking, @#@255@#@ can be kept nearby or artificial pollination can be carried out: use tweezers to open the corolla, remove the anther cap, take out the pollen mass, and place it on the stigma. Pollination should be done between 10 a.m. and 4 p.m. If pollination is successful, the ovary swells, the corolla withers, and the ovary suture becomes obvious. Once it splits, a large number of seeds will be released. When one fruit splits, cut off 3-5 adjacent fruits and place them in a container to take the seeds after they split naturally. The seeds scattered in the container should be sown immediately and must not be left standing. Lift up the cultured fungal material of the prepared fungal bed, spread broadleaf tree leaves about 1 cm thick underneath, scatter the seeds among the leaf layer, sowing the seeds of 10-20 fruits per square meter, then restore the fungal material to its original state, scatter a layer of leaves, cover with fill, and let it grow strong Gastrodia elata, becoming a high-yielding hybrid seed tuber. When planting Gastrodia elata, make several more fungal beds, do not put in seed tubers, and prepare them for use in sexual propagation of Gastrodia elata.
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A Detailed Guide to Artificial Cultivation Techniques and Processing Methods for Gastrodia elata
Gastrodia elata is a parasitic herb. Its underground tuber is an important medicinal material, in great demand on both domestic and international markets. In recent years, the price of Gastrodia elata has remained firm, holding steady at 260-300 yuan per kilogram. In the past, Gastrodia elata was produced by vegetative propagation; because there was little planting stock of Gastrodia elata and it degenerated easily, both yield and quality could not meet demand, and it was in very short supply. Since last autumn, the market has turned brisk and prices have risen. The market transaction price for domestically grown first-grade Gastrodia elata is 280 yuan per kilogram, close to the historical high. The reasons are the social [market conditions], a sharp surge in demand, a decline in output, and an improvement in the export situation.
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