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Detailed Explanation of Key Points in Panax notoginseng Cultivation and Processing Techniques
Panax notoginseng, also known as Tianqi, Tiansanqi, Shenqi, Sanshenqi, Shanqi, Jinbuhuan, Dianqi, etc., is a perennial herbaceous plant of the Araliaceae family. Its root is used as medicine; it is neutral in nature and sweet in taste. It functions to invigorate blood circulation and stop bleeding, reduce swelling and relieve pain. Cultivating the medicinal herb Panax notoginseng not only benefits agricultural structural adjustment but also helps farmers increase income. I. Cultivation Techniques 1. Land preparation and basal fertilizer application: Choose sandy loam soil with relatively high terrain, wind-sheltered and sun-facing, deep soil layer, rich in humus, and good drainage. The previous crop should preferably be corn, peanuts, or legumes, and solanaceous crops must never be the previous crop. Plow repeatedly to about 20 cm to
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How to process Schisandra seeds? Detailed explanation of the correct processing method
After the Schisandra fruit ripens and is harvested, select plump, large, disease-free Schisandra fruits, soak them in warm water (40-45°C) for 3 days, rub off the flesh, pick out the seeds, then use water separation to remove the shriveled grains, and store them in a ventilated, dry place. After drying, carry out stratification. The stratification method is to fully mix the prepared seeds with 3 times their mass of wet sand; the sand's moisture level should be such that it does not form a ball when squeezed by hand. Dig a pit trench of 60cm×60cm×60cm, with the seed-and-sand mixture at a thickness of 40cm, cover with 15cm of soil, then cover with a
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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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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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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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How to do simple processing of Gastrodia elata? Detailed method and steps
In the processing of Gastrodia elata, the residual stems must first be removed, taking care to keep the arrow buds, wash off the mud and sand, rub off the rhizomorphs and scales, wash clean with clear water, and then steam in a steamer. The heat must be strong and the steamer lid must be tight, so as to quickly kill the cells of the tuber, inhibit enzyme activity in the tuber, and prevent the leakage of sap. Steam large tubers for 30 minutes and small tubers for 15 minutes, until thoroughly cooked (no white core). If any are excessively swollen with gas, pierce them with a raw needle to release the gas, then place them on a heated kang or in a drying room, or sun-dry them. Generally, 4-5 kg of fresh Gastrodia elata is needed to process 1 kg of finished product. 1. Fire
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How to harvest and process Gastrodia elata? A detailed guide to the methods
(1) Harvesting Gastrodia elata should be done during the dormant period. For winter planting, harvest in the second winter (November) or the third spring. For spring planting, harvest in the same winter or the following spring. When harvesting, carefully scrape away the topsoil, taking care not to damage the "medicinal mouth" or tubers. Once the fungal wood is exposed, remove the fungal wood first, then take out the Gastrodia elata, and store the commercial tubers, seed tubers, and small tubers separately. Seed tubers are kept for planting, small tubers continue to be cultivated, and commercial tubers are processed for medicinal use. (2) Processing The harvested arrow-shaped tubers and large white tubers should be processed promptly. During processing, first wash off the soil, then use rice husks or straw with a small amount of
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How to do the initial processing of Gastrodia elata? Detailed methods and steps
For sale as fresh produce, after harvesting, Gastrodia elata must be kept from being bumped, dropped, or mechanically damaged, then the silt on the tubers should be gently brushed off with a soft brush, and they can be packed into a wooden box or plastic box lined with soft material. If processing dried Gastrodia elata, it takes longer; generally, the boiling method or the steamer method is used for cooking, followed by drying by oven or sun-drying. In actual production, the steamer method and heated kang drying method are generally used to make dried product. The operation process is: grading Gastrodia elata - washing with clean water - steaming over high heat until cooked - heated kang drying at 50°C for 60 minutes, 60°C for 60 minutes, 70
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Detailed Introduction to Honeysuckle Processing Techniques
There are 2 processing methods: air-drying and oven-drying. (1) Sun-drying. Before 1970, producers in Shandong generally chose a wind-sheltered, sunny flat surface or stone slab with long sunlight exposure, spread a thin layer of flowers in the morning, and dried and collected them the same day. This method saves labor and time, but windy days and rainy or overcast weather affect quality. Since 1970, the basket-drying method has been used more often. A basket frame about 1.7 m long, about 0.7 m wide and 5-7 cm high is made from wooden rods, with a base of sorghum stalks or a mat (sorghum stalks are not peeled; the mat should be turned over to absorb water better). Each basket dries 2
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How to process licorice kumquat? Detailed methods and steps
This product belongs to the preserved fruit category. The raw material used is salted kumquat base; fresh raw material is generally not used. The processing technique is as follows: 1. Desalting treatment: soak the salted base in water to remove salt, leaving about 2% salt in the base, that is, a slight salty taste is sufficient. 2. Semi-drying: sun-dry or bake. After draining off the water, it can be spread in a drying yard and sun-dried until semi-dry. If conditions permit, a drying room can be used for drying. It only needs to reach the semi-dry state, then set aside for use. 3. Preparing the liquid mixture: Preparation of licorice liquid: 50 kg of salted base requires 1.5-2.5 kg of licorice. If the licorice is of good quality, use 1.5 kg; if of poor quality, use 2.5 kg. Add 35-40 kg of clean water, heat and extract by boiling to draw out the licorice flavor, and continue heating and concentrating until about 12.5 kg remains, then filter to remove the residue. The licorice residue can be kept for continued use next time. Based on the raw material, weigh out 8% salt, 2-2.5% sodium cyclamate, and 1-1.5% food-grade citric acid, add them to the licorice liquid, dissolve them, and bring to a boil. Add the semi-dry raw material and stir so that it fully absorbs the liquid mixture. Generally, it should be left to stand for 8 hours.
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