What are the processing steps for Gastrodia elata? A clear explanation of every step at once
If Gastrodia elata is piled up for a long time after harvest, it will rot, so Gastrodia elata should be processed promptly after harvest. Its processing steps are as follows:
1. Grading
According to the size of Gastrodia elata, it can be divided into 3 grades. Those above 150 grams are first-grade products, 75-150 grams are second-grade products, and those below 75 grams and those damaged during digging are third-grade products.
2. Washing off soil
Wash the above 3 grades of Gastrodia elata separately with clean water. The washed Gastrodia elata must be processed the same day. If soaked in water overnight, the processed Gastrodia elata will be black, which will affect its medicinal effect and commercial value.
3. Peeling
If Gastrodia elata is to be exported or used as a gift, the outer skin should be completely peeled off, then boiled and dried. Now that Gastrodia elata cultivation has been promoted over a large area, the harvest is large. If all of it were peeled, it would affect the progress of Gastrodia elata processing. Moreover, after peeling, if there is not enough time to steam or boil it, leaving it for too long will cause deterioration and rot. Therefore, except for export or special uses, it is generally not peeled.
4. Steaming or boiling
As an important step in Gastrodia elata processing, if it is directly dried by heat or sun without steaming or boiling, Gastrodia elata will shrink, be non-transparent, and have poor color. In some areas, the steaming method is used, that is, after washing Gastrodia elata, place it on steamer trays according to different grades and steam for 15-30 minutes. This method is suitable for small-batch processing. If the processing volume is relatively large, the boiling method is generally used more often. After the water is brought to a boil, put the Gastrodia elata into the water, then add a small amount of alum. Generally, add 100 grams of alum for 5 kilograms of Gastrodia elata. Large Gastrodia elata above 150 grams is boiled for 10-15 minutes, medium Gastrodia elata of 75-150 grams is boiled for 7-10 minutes, small Gastrodia elata below 100 grams is boiled for 5-8 minutes, and Gastrodia elata outside the grades is boiled for 5 minutes.
5. Fumigation
After Gastrodia elata is boiled, place it in a fumigation room and fumigate with sulfur for 20-30 minutes. The fumigated Gastrodia elata has a clean white color, good quality, and can be protected from insect damage.
6. Baking
Generally, a heated kang is used for baking. The initial temperature should be controlled at 50°C-60°C to facilitate evaporation of water from the Gastrodia elata body. If the temperature is too high at the beginning (above 80°C), the outer layer of Gastrodia elata is likely to form a hard shell because water evaporates too quickly. If the temperature is too low (below 45°C), it will cause Gastrodia elata to rot. When the water content of Gastrodia elata is 70%-80%, take it out and press it flat by hand, then continue baking. At this time, the baking temperature should be about 70°C and must not exceed 80°C, to prevent Gastrodia elata from drying and scorching and deteriorating. After Gastrodia elata is completely dry, it must be taken out of the kang immediately. If left for a long time, it will affect the quality of Gastrodia elata.