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A Detailed Guide to Goji Berry Cultivation Techniques and Harvesting and Processing Methods
Goji berries are a commonly used traditional Chinese medicinal material and also a tonic food, with effects such as nourishing the kidneys, moistening the lungs, tonifying the liver, and improving eyesight. They are a good medicine for treating liver-kidney yin deficiency, soreness and weakness of the waist and knees, dizziness and blurred vision, excessive tearing, consumptive cough, and seminal emission. In recent years, they have also been used to make health foods such as candies, wine, canned goods, and beverages, and they are also the main raw material for producing Chinese patent medicines such as "Qiju Dihuang Wan." Their uses are becoming increasingly widespread, and sales are growing day by day. In places with suitable conditions, cultivating goji berries has broad prospects. Goji berries are mainly produced in Ningxia, Gansu, Qinghai, **
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What are the processing methods for goji berries? A detailed explanation
The harvested fruit is usually sun-dried or oven-dried. ① Sun-drying: Spread the fresh fruit on a bamboo mat or bamboo sieve to a thickness of 2-3 cm. During the first two days of drying, it should not be exposed to strong direct sunlight; dry it in the sun before 10 a.m. and after 3 p.m., and at noon place it in a sunny, well-ventilated spot to air-dry. By the third day, it can be placed in the sun to dry completely. Do not turn it with your hands while drying; generally dry for 8-10 days. ② Oven-drying: Spread the fresh fruit in a bamboo mat or bamboo sieve and place it in a drying room. First dry at 40-50°C for 24-36 hours, until
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Detailed Guide to Dried Goji Berry Production: Processing Methods from Fresh Fruit to Dried Fruit
I. Sun-Drying Method 1. Mix freshly picked goji berries evenly with alkaline water, then spread them evenly in goji trays ("goji tray": a specialized tool for sun-drying or oven-drying goji berries. Generally, it is a wooden frame nailed together from wooden strips, 90 cm long and 60 cm wide, with window screen nailed to the bottom of the wooden frame, and a crossbar nailed below the window screen. The goji berries are spread on top of the window screen. Note: some use cardboard or bamboo mats, but none have better breathability and ventilation than window screen). Dry in a shaded, well-ventilated place (one day is preferable). Wait
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Detailed Explanation of Low-Sugar Processing Technology for Candied Lion's Mane Mushroom
This product is a new type of candied mushroom, and also a health food with a unique flavor suitable for all ages. The process is as follows: (1) Select fresh mushrooms of a variety with smaller caps, plump fruiting bodies, at 80-90% maturity, with normal color, no off-odor, no damage, and no pests or diseases, as raw material. Immediately put the selected raw material into a 0.03% sodium sulfite solution, and use a stainless steel knife to remove the browned part at the lower part of the cap, so that the lengths are uniform and the sizes are even. (2) Put the trimmed fresh mushrooms into boiling water, heat and boil for 1-3 min, remove them and immediately put them into cold water to cool
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Processing Methods and Technical Points for Candied Lion's Mane Mushroom
1. Material selection and handling. Select fresh lion's mane mushrooms (Hericium erinaceus) with normal shape, white or slightly yellow color, no mold, and no scars or damage as raw materials. Mycelium no more than 0.8 cm and diameter no greater than 5 cm is optimal. After harvesting, cut off the base, remove debris and impurities adhering to the spines, and immediately immerse in 2% saline solution; process as quickly as possible. 2. Blanching. Put clean water in a pot, add an appropriate amount of citric acid, place the lion's mane mushrooms in and boil for 5-6 minutes, then scoop out and quickly rinse with cold water. For larger specimens, cut them appropriately to make the mushroom bodies uniform
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Detailed Explanation of the Processing Technology of Fangping Xiangming Tea
Fresh leaf harvesting standard: During the one month before and after Qingming (Tomb-Sweeping Day), harvest Fuding Dabaicha (Fuding Great White Tea) from whole buds to one bud with one leaf initially unfurled. Buds are required to be plump, uniform, and fresh. Do not harvest rain-soaked leaves, pest-damaged or diseased buds, or purple buds. Scales, stems, old leaves, and foreign matter must not be included. Spreading: After the buds and leaves arrive at the factory, they must be thinly spread 1-2cm thick on clean bamboo trays. The time should be controlled at 6-8 hours to promote the release of some moisture and grassy odor, until a fresh fragrance emerges. Fixation: Use a Model 50 famous tea fixation machine. When the temperature at 1/3 of the cylinder mouth reaches 12
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Detailed Explanation of the Dark Tea Manufacturing Process and Processing Methods
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 manufacturing 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-frying with fast and even turning until they turn dark green. (2) Rolling: After the fixation leaves are removed from the wok, they should be rolled immediately while hot, which makes it easier to shape a good appearance. The rolling method is the same as that for ordinary black and green tea. (3) Pile fermentation: The rolled leaves are piled on a bamboo mat to a thickness of 15
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A Detailed Guide to the Processing and Making of Persimmon Leaf Tea
Persimmon leaf tea is a new type of health drink made from persimmon leaves. Persimmon leaves contain tannins, choline, protein, minerals, sugars, flavonoids and other substances useful to the human body, and are especially rich in vitamin C, with 1s of vitamin C per 100g of fresh persimmon leaves. Regular drinking of persimmon leaf tea has various health functions such as relieving constipation and promoting urination, purifying the blood, and resisting bacteria and reducing swelling. The key processing techniques are as follows: 1. Harvest leaves at the right time. The best time to collect persimmon leaves is summer and autumn, when the fruit has basically taken shape and the persimmon leaves are thick and large
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Detailed Explanation of Famous Tea Plucking and Fresh Leaf Processing Techniques
The quality of famous tea depends to a large extent on the fresh leaf raw material, but in recent years tea farmers' awareness of product quality has declined somewhat, especially in the plucking stage where standards are not strictly enforced, affecting the quality of famous tea. The plucking and fresh leaf processing techniques for famous tea are now introduced to tea farmers. 1. Plucking of Famous Tea The requirements for fresh leaf raw material of famous tea are extremely strict; the selected raw material must be uniform in thickness, complete, fresh and clean. It is strictly forbidden to mix in diseased or insect-damaged leaves, broken leaves, scales, fish leaves, purple buds, and even less to carry stem bases, tea fruits, old leaves and other debris.
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Processing technology for gamma-aminobutyric acid tea passes expert appraisal
The "gamma-aminobutyric acid tea processing technology," successfully researched under the leadership of Dr. Lin Zhi of the Tea Research Institute of the Chinese Academy of Agricultural Sciences, recently passed an expert appraisal organized by the Zhejiang Provincial Department of Science and Technology. The appraisal committee listened to the project team's technical research report, evaluated the tea samples, and after careful deliberation unanimously concluded that the technology is comprehensive and systematic, contains multiple innovations, fills a domestic gap, and ranks at the international leading level in similar research. The main research results achieved are as follows: 1. For the first time, 7 tea plant varieties suitable for processing gamma-aminobutyric acid tea were screened out, and the
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