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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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Schisandra Berry Jelly Processing Methods and Technical Key Points
1. Process flow: raw materials → sorting → washing → pulping and seed removal → boiling → filtering → blending → concentration → filling and sealing → sterilization → cooling → inspection → finished product. 2. Technical key points (1) Raw material handling: select fresh Schisandra berries with good maturity, remove impurities and moldy parts, then wash them clean, then crush them with a crusher while removing the seeds; after boiling, filter to remove the pulp portion. The pulp may also be retained, and after blending, homogenization treatment is required, with a homogenization pressure of 50 MPa. (2) Blending: the juice dosage is 25%-
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Detailed Explanation of the Processing Method for Schisandra Fruit Leather
1. Process flow: raw materials ―→ sorting ―→ washing ―→ pulping and seed removal ―→ boiling ―→ homogenizing ―→ blending ―→ concentrating ―→ spreading into sheets and baking ―→ slicing ―→ drying ―→ packaging ―→ finished product. 2. Technical key points (1) Raw material handling: select fresh Schisandra (Schisandra chinensis) fruits with good ripeness, remove impurities and moldy portions, wash them clean, crush them with a crusher while removing the seeds, and homogenize with a homogenizer or colloid mill for later use. (2) Blending and concentrating: place the Schisandra pulp in a stainless steel
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Processing Methods and Technical Points for Schisandra Fruit Vinegar
Fruits contain abundant sugar resources and are superior raw materials for vinegar brewing. Compared with grain vinegar, fruit vinegar has richer nutritional components, being rich in acetic acid, succinic acid, malic acid, citric acid, various amino acids, vitamins and bioactive substances, with a mellow taste, rich flavor, fresh and refreshing character and unique effects, and can soften blood vessels and lower blood lipids. Fruit vinegar is acidic, but after being absorbed and metabolized by the human body it becomes an alkaline food. Fruit vinegar has the following health benefits: (1) The volatile substances and amino
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Harvesting, Processing Methods, and Main Uses of Schisandra chinensis
Harvesting and processing: After planting, it bears fruit heavily in 4-5 years. In September-October, when the fruits turn purplish red, harvest them as they ripen, dry them in the sun or by heat, rub off the fruit stalks, and pick out the black seeds before storing them in the warehouse. Uses: 1. The ripe fruit is used as medicine: it has the functions of tonifying qi and astringing the lungs, nourishing the kidneys, astringing essence, promoting fluid production, stopping diarrhea and checking sweating. It mainly treats asthma and cough, spontaneous sweating, spermatorrhea, insomnia, chronic diarrhea, fluid depletion and thirst, etc. Formulas: (1) Neurasthenia, insomnia: Schisandra chinensis 15-25k, decocted in water. Or take Schisandra chinensis 50g, crush it, and use 5
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A Detailed Guide to Harvesting and Processing Methods for Schisandra (Schisandra chinensis)
Harvest from late August to early October, picking as they ripen. For processing, they can be sun-dried or oven-dried; keep the room temperature at 60°C, and when the schisandra berries are half-dry, lower the temperature to 40-50°C; when they are 80% dry, move them outdoors to sun-dry until fully dry, then rub off the fruit stalks and pick out the black berries before storing them in the warehouse.
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Traditional Processing Methods and Storage Techniques for Schisandra chinensis
The fruit of Schisandra chinensis is a traditional Chinese medicinal material with a long history of use and is sold well both domestically and internationally. Schisandra chinensis is sour and sweet in taste, warm in nature, and enters the lung, heart, and kidney meridians. It has the effects of astringing the lungs, nourishing the kidneys, promoting fluid production, stopping sweating, and securing the essence. It is used to treat conditions such as cough and asthma due to lung deficiency, dry mouth and thirst, spontaneous sweating, night sweats, emaciation from injury, seminal emission and spermatorrhea, chronic diarrhea and chronic dysentery. It is mainly produced in Liaoning, Jilin, Heilongjiang, and Hebei, among other places. I. Collection and Processing of Schisandra chinensis 1. Raw Schisandra (dried): Every year from September to October, when the fruit of Schisandra chinensis turns
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Detailed Explanation of Harvesting and Processing Methods for Schisandra (Schisandra chinensis)
Large Schisandra seedlings that have been transplanted, with good watering, fertilizing and management after planting, can bear fruit after 2 years, and generally enter the fruiting stage at 4 to 5 years of age. The fruit ripens in September to October, when the peel turns purplish red, appears oily, is soft, and dries easily in the sun. When harvesting, pick off the fruit clusters, remove the individual fruits, spread them out on a mat, and dry them in the sunlight until they form a ball when squeezed by hand and scatter apart when the hand is released. During drying, prevent rain from causing mold and spoilage, which produces black grains and affects quality.
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Detailed Explanation of Key Technical Points for Ganoderma Harvesting and Processing
1. Harvesting and drying. Under normal conditions, it takes about 20 days from the appearance of the primordium to the maturation of the cap. When the cap is fully expanded, releasing a large number of spores, the white edge has disappeared, the thickening is not obvious, and the cap color is crimson red (red Ganoderma), with uniform color, it can be harvested. After harvesting, promptly cut off the culture medium adhering to the base of the stipe from the fruiting body, dry it in sunlight, or place it in a drying room for drying, with the temperature controlled at 55-65°C, until the moisture content of Ganoderma is about 12%. The moisture content of fresh Ganoderma is usually 63%, and the drying ratio is generally 40%-
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Detailed Explanation of the Harvesting and Processing Methods and Uses of Lingzhi (Reishi Mushroom)
Harvesting and Processing: Lingzhi generally requires 50-60 days from inoculation to harvest. When the edge of the cap stops growing and brownish-red basidiospores appear on the hymenium beneath the cap, it indicates that the fruiting body has matured, and it can then be harvested. Cut it off from the middle of the stipe with a small knife, taking care not to crack the cut surface, then spread it out to air-dry or dry it at low temperature. If collecting spore powder, place clean plastic sheeting or smooth, clean paper under the fruiting bodies on the cultivation rack, collect with a bristle brush, and after the spore powder has been sun-dried and dried, store it in plastic bags for medicinal use. Uses:
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