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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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Detailed Explanation of Key Points on Lily Storage and Processing Techniques
I. Storage. Freshly harvested lilies have a high moisture content and vigorous respiration; if not stored properly, they are prone to mold, which affects their medicinal efficacy and value. If lilies are stored with fine sand, they can be kept both fresh and of good quality. 1. Raw material handling before storage: Freshly harvested lilies should be placed in a shaded area, avoiding direct sunlight, to prevent the outer scales from discoloring and losing water. After digging out the lily bulbs, soil, stems and fibrous roots should be removed promptly, then complete lily bulbs that are white in color, large, fresh and free of disease spots should be selected and stored by grade. 2. Key operating points of the sand storage method: (1) In a cool room or basement, build a pool or pit of appropriate size with bricks according to the quantity of lilies to be stored. (2) First evenly spread fine sand 6-8 cm thick on the bottom of the pool or pit, then arrange the fresh lily bulbs on the sand, then cover with sand 3-4 cm thick, then arrange another layer of lily bulbs on the sand layer, and repeat this stacking in turn, with a stacking thickness of about 1 m being suitable. The sand covering the lilies should be slightly dry, so as to avoid rooting and moldy rot of the lilies caused by excessive humidity. (3) Cover the surroundings and top of the lilies with soil (or sand, rice straw) 20-30 cm thick; note that it must not be too thin, otherwise the lily bulbs are likely to dehydrate and lose freshness. (4) The storage temperature within the pile should preferably be 6-11°C; during storage, inspections should be carried out frequently to prevent the lilies in the pile from heating up and becoming moldy and rotten. If heating occurs, they should be re-stacked and stored according to the above method.
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Detailed Explanation of Lily Storage Methods and Processing Techniques
(1) Lily Storage Methods Lily is generally stored using the cellar (pit) sand storage method, or the basket (box) indoor storage method can also be used. The specific procedure is: 1. Harvesting. When the lily plant withers and the underground bulb matures, choose a sunny day for digging. The bulbs harvested at this time have high yield, good quality and are resistant to storage. Then cut off the aboveground part and the fibrous roots and seed roots. 2. Pre-cooling. Spread the bulbs evenly in a cool and ventilated indoor area to dissipate heat for 2D3 days. The pile height should preferably be 2D3 fruit bulbs high. The heat dissipation time should not be too long, to prevent the scales from discoloring. 3. Fruit selection. Select
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Detailed Introduction to Traditional Deep-Processing Techniques for Sweet Potato
Sweet potato is grown on a fairly large scale in all parts of our country, and its annual output is very considerable. Because it contains large amounts of polysaccharides and mucin that the human body needs, it can boost human immunity, prevent arteriosclerosis and treat diabetes, and so it is deeply loved by people. But in daily life people often take sweet potatoes straight to the market to sell, which is both inconvenient to transport and low in price. If sweet potatoes are processed into food products for sale, their added value can be greatly increased and better economic returns obtained. 1. Sweet potato chips: Using fresh sweet potato slices as the raw material, through anti-browning and anti-discoloration treatment,
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How to Add Value to Sweet Potato and Rice Through Processing
Sweet Potato Starch Production Technology Wash the sweet potatoes, drain the water, crush them into pieces about 2 cm in size with a crusher, feed them into a stone mill or electric pulp grinder, add 3 to 3.5 times their volume of water, and grind into a starch slurry. Pour the starch slurry into a sieve with a mesh size of 60 and sieve out the potato residue to obtain starch milk. Place the starch milk in a settling tank and let it stand overnight so that the starch settles to the bottom of the tank. Drain off the supernatant, take out the crude starch, repeatedly rinse and settle it with clean water to obtain pure starch, then sun-dry, crush and sieve the starch to obtain
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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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There is a knack to processing dried lilies, and the three observations and three determinations are key
In our province, lilies are mainly sold as dried lilies to coastal areas, and in recent years they have consistently sold well. In particular, large, plump, and pure white high-quality dried lilies are in great demand and fetch high prices. Whether dried lilies are high quality or not, processing is a key step. Some farmers report that their fresh lilies are of good quality, but after processing into dried lilies they become second-grade products, or even inferior products, showing non-white color, thin dried slices, and incomplete slices, and the market price is greatly reduced. This is mainly caused by improper processing. In the lily production bases of Daping, Leijia'ao, Shawan, and other places in Niangxi Town, Xinshao County, lilies are planted year-round.
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