Osmanthus harvesting and processing technology
Osmanthus florescence is relatively short, before and after only 4-5 days. In order to ensure product quality and yield, it is timely harvested. In one area, different varieties have different flowering periods, and in the same variety in different years, the flowering period is different due to the change of climatic conditions. In order to ensure the production and quality of flowers, it should be picked within 3-4 days after the flowering period.
Picking method: first folding branches and then picking flowers. Retire the drooping branches, that is, "see five stay five" three branches off 1-2, that is, "interval to stay in the head," to stay weak, is conducive to the next year branches shoot flowering. Branches and branches take care of picking flowers. First, they are picked and then picked up. From the outside to the inside, picking from the bottom up. The flowers and branches are picked up and piled in the cool place under the shade of trees. The thickness is within 10cm. The way of osmanthus picking determines the number of head flowers. The first flower picking, which accounts for 20% of the whole tree, can be covered with a plastic film under the tree at the time of flowering, avoiding the loss of flowers due to folding. More than 80% of the head flower should be picked in due course, and it is forbidden to shake flowers.
After the flowers were collected, the flower market concentrated in the season and could not be shipped to the processing plant in a timely manner. Temporary measures were taken to remove foliage and debris, and baskets or wooden barrels were moistened with clean water, and flowers were placed on the flowers. The clean wet gauze was covered and sent to the processing plant. Or pick flowers that are soaked in river water or well water and stored for no more than 2 hours.
Long-term preservation of plum sauce preservation method: yellow cooked plum fruit 100kg salt 20kg, placed in the tank flooded. One month later, the plum fruit (along with the Mei brine) was crushed with a beater, and the plum kernels were filtered and exposed to sunlight for 10 days. The flesh turned from green to yellow until the plum sauce was yellow-brown and the jar was sealed. Osmanthus into the clean bamboo basket after harvest, into the clear water, remove the Lek purified water, 100kg flowers plus 20-40kg plum sauce mix, stir, after 12h remove, Lek brine, and then press the ratio of 100kg plum sauce salt 25kg Install the cylinder, each layer is too tight, cover the top of a layer of salt, cover the white cloth, use bamboo compaction to prevent osmanthus from floating up.
Salt, alum preservation method: the salt or alum research into fine, wash the container to dry. The proportion of 100kg flowers plus 10kg alum or 20kg salt is placed in a cylinder, altar, and barrel, a layer of flower, a layer of salt or alum, compacted and filled. Wash the straw and cover it with a lid. The above two methods are suitable for mass production and are not bad. They can preserve the color, smell and taste of flowers and remain unchanged for 3 years. Take out and process at any time to make various products. In addition, there is a simple way to save: 10kg flowers plus 0.15kg citric acid and stir evenly, after 12h filtered brine, add 1.8kg salt and 0.05kg alum cover, and then sealed. Can save for one year.
Wash osmanthus with alum solution, wash off excess water, add sugar by 2 times the weight of sweet-scented osmanthus, add a little salt to seal.
Wash the osmanthus with water, add 5 parts of the flower with a salt, stir well, mix in 0.6-0.75 parts of alum, and keep it in sealed condition.
Processing: Take the sweet-scented osmanthus sauce to squeeze the marinade, rinse in water, rinse off the salty taste and dry it in half. According to 2-3 times accompanied by white sugar, made of disaccharide-gui, or trisaccharide-gui.
Take osmanthus osmanthus into the dill basket, filter marinade, and then put in the tank, 55kg plum sauce osmanthus plus 45kg plum sauce, add 200kg granulated sugar, mix and stir evenly, the sugar dissolves, and serve as sugar sauce sweet-scented osmanthus.
The method is the same as above, adding 35% plum sauce only 15% salt, into salty osmanthus.
The method is the same as above, the plum sauce osmanthus pour into the meilu soaked into clear water sweet-scented osmanthus (meilu is in the process of making plum sauce salted plum fruit, the penetration of plum juice).
Picking method: first folding branches and then picking flowers. Retire the drooping branches, that is, "see five stay five" three branches off 1-2, that is, "interval to stay in the head," to stay weak, is conducive to the next year branches shoot flowering. Branches and branches take care of picking flowers. First, they are picked and then picked up. From the outside to the inside, picking from the bottom up. The flowers and branches are picked up and piled in the cool place under the shade of trees. The thickness is within 10cm. The way of osmanthus picking determines the number of head flowers. The first flower picking, which accounts for 20% of the whole tree, can be covered with a plastic film under the tree at the time of flowering, avoiding the loss of flowers due to folding. More than 80% of the head flower should be picked in due course, and it is forbidden to shake flowers.
After the flowers were collected, the flower market concentrated in the season and could not be shipped to the processing plant in a timely manner. Temporary measures were taken to remove foliage and debris, and baskets or wooden barrels were moistened with clean water, and flowers were placed on the flowers. The clean wet gauze was covered and sent to the processing plant. Or pick flowers that are soaked in river water or well water and stored for no more than 2 hours.
Long-term preservation of plum sauce preservation method: yellow cooked plum fruit 100kg salt 20kg, placed in the tank flooded. One month later, the plum fruit (along with the Mei brine) was crushed with a beater, and the plum kernels were filtered and exposed to sunlight for 10 days. The flesh turned from green to yellow until the plum sauce was yellow-brown and the jar was sealed. Osmanthus into the clean bamboo basket after harvest, into the clear water, remove the Lek purified water, 100kg flowers plus 20-40kg plum sauce mix, stir, after 12h remove, Lek brine, and then press the ratio of 100kg plum sauce salt 25kg Install the cylinder, each layer is too tight, cover the top of a layer of salt, cover the white cloth, use bamboo compaction to prevent osmanthus from floating up.
Salt, alum preservation method: the salt or alum research into fine, wash the container to dry. The proportion of 100kg flowers plus 10kg alum or 20kg salt is placed in a cylinder, altar, and barrel, a layer of flower, a layer of salt or alum, compacted and filled. Wash the straw and cover it with a lid. The above two methods are suitable for mass production and are not bad. They can preserve the color, smell and taste of flowers and remain unchanged for 3 years. Take out and process at any time to make various products. In addition, there is a simple way to save: 10kg flowers plus 0.15kg citric acid and stir evenly, after 12h filtered brine, add 1.8kg salt and 0.05kg alum cover, and then sealed. Can save for one year.
Wash osmanthus with alum solution, wash off excess water, add sugar by 2 times the weight of sweet-scented osmanthus, add a little salt to seal.
Wash the osmanthus with water, add 5 parts of the flower with a salt, stir well, mix in 0.6-0.75 parts of alum, and keep it in sealed condition.
Processing: Take the sweet-scented osmanthus sauce to squeeze the marinade, rinse in water, rinse off the salty taste and dry it in half. According to 2-3 times accompanied by white sugar, made of disaccharide-gui, or trisaccharide-gui.
Take osmanthus osmanthus into the dill basket, filter marinade, and then put in the tank, 55kg plum sauce osmanthus plus 45kg plum sauce, add 200kg granulated sugar, mix and stir evenly, the sugar dissolves, and serve as sugar sauce sweet-scented osmanthus.
The method is the same as above, adding 35% plum sauce only 15% salt, into salty osmanthus.
The method is the same as above, the plum sauce osmanthus pour into the meilu soaked into clear water sweet-scented osmanthus (meilu is in the process of making plum sauce salted plum fruit, the penetration of plum juice).
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