(1) Treatment of fresh bracken After harvesting, the bracken should be sorted and graded, and weeds and other impurities should be picked up. Bundle together and cut the lower part of the old part with a kitchen knife. The part of the wound should be topped with salt powder. Each weighing 200 grams, a product to retain 25 centimeters long, secondary products to retain 20 centimeters long, respectively, boxed listing.
(2) The method of preventing fibrosis of bracken The fern is not processed after harvest, and the petioles gradually fibrillate from the base, and it will lose its food value if it is left for a long time. The average length of fibrosis at 1 hour after harvest was 4 cm and the weight loss was 17.7%; the longer the time, the greater the loss. Not only does the output suffer losses, but more importantly, it does not meet export standards (export standards are more than 17 cm). To do this, a mixture of salt powder and sodium pyrophosphate is used to treat the wounds for preservation purposes.
(3) Pickling of fern The newly harvested bracken is bundled into 5 to 6 cm in diameter according to the length of its petiole, and the fibration of the base of the petiole is removed with a kitchen knife, and then the jar is salted. First, wash the cylinder clean, and sprinkle 2 cm of salt powder on the bottom of the tank. Put a layer of bracken on it, spread a layer of salt powder, and so on, until it is full of cylinders, then sprinkle it with 2 cm. Thick salt powder; then pre-prepared 23 degrees (Bomer concentration) of salt water poured into the tank until the submergence of bracken; finally with a bamboo curtain on top, pressure on the heavy stone, so that the bracken is fully immersed in salt water Marinated. One week later, the marinated fern can be poured into a wooden barrel with a plastic film inner cover. It can also be filled and sealed with a layer of salt and fern. It can be exported or listed.
(4) The method for processing bracken dried fern, put it in boiling water for 15 minutes, remove it and put it in cold water for 30 minutes, remove and dry it, and dry it. Or for sale or for personal use.
(2) The method of preventing fibrosis of bracken The fern is not processed after harvest, and the petioles gradually fibrillate from the base, and it will lose its food value if it is left for a long time. The average length of fibrosis at 1 hour after harvest was 4 cm and the weight loss was 17.7%; the longer the time, the greater the loss. Not only does the output suffer losses, but more importantly, it does not meet export standards (export standards are more than 17 cm). To do this, a mixture of salt powder and sodium pyrophosphate is used to treat the wounds for preservation purposes.
(3) Pickling of fern The newly harvested bracken is bundled into 5 to 6 cm in diameter according to the length of its petiole, and the fibration of the base of the petiole is removed with a kitchen knife, and then the jar is salted. First, wash the cylinder clean, and sprinkle 2 cm of salt powder on the bottom of the tank. Put a layer of bracken on it, spread a layer of salt powder, and so on, until it is full of cylinders, then sprinkle it with 2 cm. Thick salt powder; then pre-prepared 23 degrees (Bomer concentration) of salt water poured into the tank until the submergence of bracken; finally with a bamboo curtain on top, pressure on the heavy stone, so that the bracken is fully immersed in salt water Marinated. One week later, the marinated fern can be poured into a wooden barrel with a plastic film inner cover. It can also be filled and sealed with a layer of salt and fern. It can be exported or listed.
(4) The method for processing bracken dried fern, put it in boiling water for 15 minutes, remove it and put it in cold water for 30 minutes, remove and dry it, and dry it. Or for sale or for personal use.
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