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2, after finishing the harvested Osmunda, thickness, length and length separately, cut off the lower part of the aging, soaked with cold water, to remove hair. Harvested on the same day and processed on the same day to prevent aging.
3, boil the graded young leaves, respectively, placed in boiling water, boiled, water to dip over the dish, Wu Huo, do not cover, digging, so that it evenly heated. Doing while watching the degree of boiled, to achieve unencrusted, but rotten as well. The dish that has been cooked to the end of the season gives off a scent, and can be torn from the base to the top in two halves. The color is bright green. Remove it and let people cool in cold water.
4. Let the soaked vegetables be washed out on a clean feast. Angels can be dry at 2 to 3 sunny places. The appropriate dish of the heat gradually turns brownish brown, and the cabbage or the overcooked dish gradually turns black. To prevent the rain, dew and mildew.
5, rubbing and rubbing is an important part of processing Osmunda. When the dish is dry to wrinkles on the surface of the skin, it begins to rub for the first time, and gently rubs it on the mat. Be careful not to rub the surface of the skin. Then continue to spread out to dry, dry to the hair and dry for the second time, still with water until the water. However, the rubbing time is shorter than once and the rubbing force is increased. When it is dry to 80% dry, it is cool to dry. It is forbidden to use fire pot or pot to dry. The quality is not good and does not meet the standard.
6. Select and grade the Dried Osmunda after drying. Qualified products should be tan, shiny, curly and wrinkled, dry and full of elasticity; at the same time, the water reduction test should be performed by soaking all dried foods to see if they are all water regained, and unrecoverable products are unqualified products. Choose. Standard of a product: moisture within 13%, color brown or brown red; soft tissue, wrinkles, curled, no aging handle and short crushed vegetables, slightly shiny, elastic, all recovered after soaking , no dead vegetables and broken vegetables; single plant dry not less than 5 cm, the minimum diameter of 2 mm or more, with the taste and smell of this product should be, no odor; no impurities and other wild vegetables, no pests and vegetables Hair; dry, clean, free of dust and dirt.
7. Packing and storage Export corrugated cartons are to be used, lined with a moisture-proof paper package. Each box of dried Osmunda 10 kg, after the carton sealed. Add a belt at each end of the box for reinforcement. Then put it in a ventilated, dry, clean store. Prevent contact with toxic and odorous substances such as pesticides, fertilizers, and petroleum. Prevent smoke.
How to Harvest Osmunda
1. The harvested Osmunda grew faster, and the seasonal harvest was strong. From May to June, when the young petiole grew to about 18 cm, it could be harvested. The second lobe is faster than the first lobe, but the petiole is small. When harvesting, the plants with stout petiole, fresh tenderness, and no pests and diseases should be selected and hand-held from the base of the petiole. In order to prevent the petiole from aging due to water loss, the petiole wound can be wiped on the ground to promote the closure of the wound.