1. Selection and grading of raw materials: Use fresh mushrooms with no pests and diseases, normal color, cut off the hard roots of aging, keep the tender stems 1 to 3 centimeters, and classify after removing impurities. The first-class mushroom cap is 1 to 2 cm in diameter, with no umbrella; the second mushroom cap has a diameter of 2 to 3 cm and is half-opened; the foreign product is fully opened.
2. Bleaching: Blanching solution with 10% saline, boiled mushrooms for every 50 kg of water once 30 kg, a pot of water can boil 2 or 3 times. Every time, it is necessary to ensure that the mushrooms are boiled under water and boiled as quickly as possible; the mushrooms are cooked without being rotten. When blanching, use a fence to gently and gently flip, do not break the mushroom base film. The blanching time is too short, the body of the mushroom is not cooked, and the salt is sour; if it is too long, the mushroom body becomes rotten and will become soft and soft. The blanching time varies depending on the size of the mushroom and it takes 1 to 3 minutes.
3. Cooling and salting: After blanching, put the mushroom body into cool water (or flowing cold water) and cool it in time. When the temperature of the mushroom body drops to room temperature, remove it and salt it. Salting can be a salting method or secondary salting method.
(1) Once, salting method: This method can also be layered salt layer mushroom method and salt mushroom mix method. Salt layer mushrooms method: in the bottom of the cylinder layer of 1 to 2 cm thick salt, paving layer of 2 to 3 cm thick pearl mushroom, which is layered with a layer of 1 to 2 cm thick salt and 2 to 3 cm Pearl mushroom. According to this layer by layer to full tank. With heavy objects (masonry) compacted, injected into saturated brine to inundate the mushroom body, in order to prevent corrosion rotten discoloration; this method mushroom salt ratio is about 10:7. Marinate for 5-30 days to remove the bucket. Salt mushroom mix method: According to the ratio of 1 kg pearl mushroom and 0.4 kg salt, mix the salt and mushroom well and put it into the jar for pickling. Others deal with the same layer of salt layer mushroom method.
(2) Secondary salting method: The first time salting 10 days after the inverted 1 cylinder (that is, remove the mushroom body, flip the cylinder up and down; or put on a new salt water and then install the cylinder pickled), a total of 20 days salting. The mushroom salt ratio of this method is 10:4 and the other salting method is the same.
Put the pearl mushrooms that are well salted and drained into a plastic bag, 70 kg per bag. Sprinkle the salt evenly and cover the top with salt. Each bag uses 5 kg of salt and is filled with saturated salt water.
4. Acid-adjusting barrels: The acid-adjusting agent is mixed with citric acid, sodium metaphosphate and alum in a weight ratio of 4:50:8 and dissolved in saturated saline. The pH is 3.5-4. In the plastic bag of the body, add saturated salt water, tie the bag mouth with a rope, and put the lid in the iron bucket. The outside of the barrel indicates the product name, grade, gross weight, net weight, and origin, and can be exported.
Chinese medicine believes that the sweet bitter rose, temperature, the most obvious effect is qi stagnation, promoting blood circulation silt and menstruation painkillers. In addition, the medicinal properties of roses are very mild, which can warm people's heart and blood, relieve the body's qi, play a calming, soothing, anti-depressant effect.
Rose Tea can reduce the anger, Yin and beauty, conditioning blood gas, promote blood circulation, beauty beauty, and to eliminate fatigue, heal wounds, protect the liver and gastrointestinal function, long-term drinking can also help to promote metabolism.
Special taboo
1>, rose tea has the effect of convergence, constipation are not suitable for drinking.
2>, the role of rose blood silt is relatively strong, excessive menstrual flow of people should not drink during menstruation.
3>, Wei Han, diarrhea, often feel tired, frail persons should not take.
Rose Tea
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