Wild fern collection and processing technology

Bracken, also known as dragon claw vegetables, asparagus, etc., mostly wild, is a typical pollution-free forest vegetables. It is widely distributed and extremely rich in resources. If it can be fully exploited and utilized, it will be a good way for mountain farmers to become rich. The fern and fern root collection and processing methods are described below. First, the collection of bracken and fern roots, fern collection. In April-June each year, the local Nenevulus grows to a height of 20-25 cm. When the leaves haven't been deployed, they are picked on roots. In order to prevent the aging of the base, soiled baskets are required, and grass is placed in the bottom of the basket. In order to avoid squeezing the ground bracken caused by discoloration. Green and purple pods should be individually basketd and then covered with grass to avoid direct sunlight and accelerate fiber aging. 2, fern root mining. Before and after the frost fall, the local stems and leaves die until February of the following year. The underground rhizomes are picked up and washed with clean water. Second, processing methods 1, dry processing. The harvested bracken is cut off to the old hard part of the base, cleaned and put into boiling water for 5-6 minutes. The blanching needs to add 0.3-0.5% of citric acid and 0.2% of sodium metabisulfite, or add 1% of it. The ratio of salt, bracken and blanching liquid is 1: (1.5-2). During the blanching process, it should be constantly turned to make it uniform. Then pick up the bracken in water and cool it to room temperature in time, then dry it or dry it. In order to prevent the uneven internal and external moisture of bracken, in particular, to prevent over-drying, the surface of the bracken should be broken and broken, and wet cakes and chips should be removed and accumulated 1-3 days to achieve water balance. Dry bracken is softened to make briquettes or packages. 2, pickled processing. Put the cleaned bracken in the cylinder and marinate it twice. For the first time pickling, the ratio of bracken and salt is 10:3, and a layer of salt in the bracken is placed in the tank. The amount of salt is increased from the bottom layer by layer, and the top layer of salt is more. When full, compact with clean stones. After pickling for 7-10 days, remove the bracken and put it in another tank for secondary pickling. When pickling for the second time, add a layer of salt and bracken at a ratio of 20:1 for bracken and salt, and put more salt in the top layer. Finally, use a saturated salt solution of 30% to fill the marinated tank. Put the weight on the top of the bracken. Place it in the shade and marinate it for 12-15 days. The marinated bracken has a soft feel when caught by hand, and the color is close to fresh. Third, fern powder processing. The fern roots that have been excavated are first washed, sent to a pulper and slurried. After the barrels are filled, they are washed with clear water and continuously agitated. The starch is fully suspended in water and separated from the root residue. The starch solution was filtered through a filter and the filter cloth was 80 mesh. The filtered starch turbidity is then allowed to settle in a sedimentation tank (tank), and the primary starch is obtained by decanting the upper clear water, and the primary wet starch can be separated by a centrifugal sedimentation separator on a large scale. The primary wet starch was rinsed with clean water, and after being homogenized, the precipitate was separated by filtration through 200 meshes to obtain purified wet starch. Then it is crushed and dried.

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