First, the simple storage of camphor cilantro buds should be purple, soft, no fresh stalks fresh, full of aroma, the use of glutinous rice pod harvest before and after the rain, the growth of the citron to no more than 10 ~ 15cm, morning or evening harvest , After harvesting, cool off in a cool place and dry the dew.
1. Quick-freeze method to store citron shall be well-dried citron (do not clean, so as not to damage the stems and leaves, later with the food to wash) tied into a 0.5 kg small, coat the bag, tie the mouth, then quickly frozen, the sooner the better, Can keep until the second year of spring, with food, cold water.
2. Water-scalding method The fragrant clams will be collected after the fragrant clams are harvested. They are put into the hot water of about 85°C without being cleaned, and they are hot-pressed. When they are hot, they must be frequently turned and evenly heated. When the clams are slightly green, they can be drained quickly. Dry the water, pack and store each half-pound bag, freeze-dry it, and store it until the second year.
3, salted storage method 1 first pickled camphor: the fresh shoots taken the same day, rinse with water, dry, with 20 to 25 kg per 100 kilograms of alfalfa sprouts, the camphor buds layered into the cylinder, each layer thickness About 10cm, put a layer of fresh buds and sprinkle a layer of salt to fill the tank. Fresh shoots are crisp and do not step on when you pick it. 2 turn cylinder: 3 to 4 hours after pickling, buds have become moist and soft, when the bud base has lifted the bud tip with a small drop of water, it should turn over the cylinder in time. The base of the scented buds is picked up with both hands and flipped into another cylinder so that the scented buds in the upper and lower layers exchange positions. After the first 5 to 6 hours, the second cylinder is turned over. It is usually marinated in the morning, the first time at noon, and the first time in the evening, the second time in the evening, the next day, in the evening, and once in the evening; at noon on the third day, combined with the cylinder again, about 20 to 30 days Marinated. 3 Spreading: Take out the marinated buds, take them out, spread them on a mat, and let them dry for 1 to 2 days (it must be sunny). After drying a little, sprinkle the accumulated salt solution from the bottom of the cylinder onto the scented buds and spray a small amount of rice vinegar to increase the luster and crispness. And then dry, to 5 to 6 into a dry, sticky, you can seal and increase quality. 4 pickled: The well-dried citron shall be packed in small cylinders, discharged layer by layer, compacted, and sprinkled with a layer of fine salt on the top, with a thickness of about 2 to 3cm, and then tightly closed the cylinder ports, so that air leakage is avoided. Can save 2 to 3 years, during feeding, to follow along with closure. 5 Quality Technology and Requirements: Pickled citron buds are pinched and flexible, with green color, fresh fragrance, and crisp food. The shape of the leaf was thin and rolled, and the tip appeared purple green as the top grade, followed by dark green. When pickled oysters are transported, avoid heavy pressure, rain and moisture, and store them in a cool, cool place.
Second, the clever bud processing
1. Spicy taro buds generally use two axillary buds or scattered leaves, washed, dried, cut into small pieces of about 0.5 ~ 1cm, remove old stems. Use 25kg of salt per 100kg of salt, add it in three times, add 15kg of salt first, mix well and then put it into the cylinder, mix it for about 10 hours, stir the dish and salt evenly, then pour it into another empty tank, and then pour it into another empty tank. Once in the cylinder, the food and salt are mixed evenly to prevent heat from turning yellow. Afterwards, the cylinder is inverted once a day. Rubbing is performed every time the cylinder is inverted. Use red pepper to dry cut into filaments or use fat-free frosted ginger, wash, peel, dry, cut into filaments as accessories. After pickling, the ingredients are blended in the following day and the ingredients are added according to their tastes. They can be added more or less, and when the ingredients are mixed, 5 kg of salt must be added for every 100 kg of raw materials. It can be eaten within 1 week after pickling. For long-term storage, it should be spread in the sun for 1 to 2 days, 100 kg of finished product and then mix in 5 kg of salt, and then into the cylinder compaction, seal pressure, Yin Yin Department can be stored for more than 1 year. When eating, place it in cold water and rinse it slightly. Remove some of the salt and eat it.
2. The production of oil-flavored oysters is fresh, unimmersed in water, and does not fall out of the leaves. The pedicel is cut off, washed, drained, cut into small pieces, about 1.5cm long, and placed in a box, per kilogram of raw material. Add salt 30g, marinate for 2 days, drain the brine, spread to half dry; 2kg vegetable oil (half dry axillary buds per kilogram amount), with a warm fire to no flavor, put the leaves in batches, fry The cilantro leaves are crispy and uneared when not in focus. Another fried octagonal, air-cooled and fried 椿 together with the bottle into the sealed storage. The oily torreya has brown color, crispy texture, no moisture or mildew, and can be eaten alone. It can also be used as a seasoning to add cold and enhance flavor.
3, the processing of citron powder uses the buds after the third pod, the old leaves and the tender skins of the first and second year branches as raw materials, rinse, dry to the surface of the buds without water, but not wilting, the bark is dry and still soft Immersed in 20% saline for 2 to 3 hours to kill bacteria to prevent decay. Then remove and dry the dried peppers; how much is random, smash and sifted together, and then seal them in plastic bags to prevent them from getting wet and ready to serve as seasonings.
4. The green leaves of the sweet squid snack before the fall can be used as raw materials, but only the green tender leaves can be selected. Select the green leaves with large leaves. Rinse clean. After pickling with 20% brine, remove the drain and put it in a thick and thin layer. Stir in the batter, add a little MSG, a little salt, chopped green onion a little, stir well. Heat oil with warm fire, the oil will go to oil flavor, can be fried, the batter with the batter leaf into the oil, to be removed after coke, fried citron leaves, like a fish, so called "Hong Kong carp." This kind of snack must be eaten with the fried, crispy and delicious, can not be put for a long time.
5. The old leaves of inedible oil, the hard stems of the axillary buds, and the branches of the first and second year are used as raw materials for the scenting of citron oil. The raw materials are smashed, dried, and chopped. The broilers are added and boiled. Increase the firepower at 28°C, boil it then use slow fire, cook until the soup is red and green, and put it in a sealed container to cool it when it smells. Cool the filter and filter out the residue. Add 20kg of salt per 100kg of filtrate. Stored in a container for use as a seasoning or soup seasoning.
Author: Nanzhang Agricultural Technology Station, Rencheng District, Jining City, Shandong Province
1. Quick-freeze method to store citron shall be well-dried citron (do not clean, so as not to damage the stems and leaves, later with the food to wash) tied into a 0.5 kg small, coat the bag, tie the mouth, then quickly frozen, the sooner the better, Can keep until the second year of spring, with food, cold water.
2. Water-scalding method The fragrant clams will be collected after the fragrant clams are harvested. They are put into the hot water of about 85°C without being cleaned, and they are hot-pressed. When they are hot, they must be frequently turned and evenly heated. When the clams are slightly green, they can be drained quickly. Dry the water, pack and store each half-pound bag, freeze-dry it, and store it until the second year.
3, salted storage method 1 first pickled camphor: the fresh shoots taken the same day, rinse with water, dry, with 20 to 25 kg per 100 kilograms of alfalfa sprouts, the camphor buds layered into the cylinder, each layer thickness About 10cm, put a layer of fresh buds and sprinkle a layer of salt to fill the tank. Fresh shoots are crisp and do not step on when you pick it. 2 turn cylinder: 3 to 4 hours after pickling, buds have become moist and soft, when the bud base has lifted the bud tip with a small drop of water, it should turn over the cylinder in time. The base of the scented buds is picked up with both hands and flipped into another cylinder so that the scented buds in the upper and lower layers exchange positions. After the first 5 to 6 hours, the second cylinder is turned over. It is usually marinated in the morning, the first time at noon, and the first time in the evening, the second time in the evening, the next day, in the evening, and once in the evening; at noon on the third day, combined with the cylinder again, about 20 to 30 days Marinated. 3 Spreading: Take out the marinated buds, take them out, spread them on a mat, and let them dry for 1 to 2 days (it must be sunny). After drying a little, sprinkle the accumulated salt solution from the bottom of the cylinder onto the scented buds and spray a small amount of rice vinegar to increase the luster and crispness. And then dry, to 5 to 6 into a dry, sticky, you can seal and increase quality. 4 pickled: The well-dried citron shall be packed in small cylinders, discharged layer by layer, compacted, and sprinkled with a layer of fine salt on the top, with a thickness of about 2 to 3cm, and then tightly closed the cylinder ports, so that air leakage is avoided. Can save 2 to 3 years, during feeding, to follow along with closure. 5 Quality Technology and Requirements: Pickled citron buds are pinched and flexible, with green color, fresh fragrance, and crisp food. The shape of the leaf was thin and rolled, and the tip appeared purple green as the top grade, followed by dark green. When pickled oysters are transported, avoid heavy pressure, rain and moisture, and store them in a cool, cool place.
Second, the clever bud processing
1. Spicy taro buds generally use two axillary buds or scattered leaves, washed, dried, cut into small pieces of about 0.5 ~ 1cm, remove old stems. Use 25kg of salt per 100kg of salt, add it in three times, add 15kg of salt first, mix well and then put it into the cylinder, mix it for about 10 hours, stir the dish and salt evenly, then pour it into another empty tank, and then pour it into another empty tank. Once in the cylinder, the food and salt are mixed evenly to prevent heat from turning yellow. Afterwards, the cylinder is inverted once a day. Rubbing is performed every time the cylinder is inverted. Use red pepper to dry cut into filaments or use fat-free frosted ginger, wash, peel, dry, cut into filaments as accessories. After pickling, the ingredients are blended in the following day and the ingredients are added according to their tastes. They can be added more or less, and when the ingredients are mixed, 5 kg of salt must be added for every 100 kg of raw materials. It can be eaten within 1 week after pickling. For long-term storage, it should be spread in the sun for 1 to 2 days, 100 kg of finished product and then mix in 5 kg of salt, and then into the cylinder compaction, seal pressure, Yin Yin Department can be stored for more than 1 year. When eating, place it in cold water and rinse it slightly. Remove some of the salt and eat it.
2. The production of oil-flavored oysters is fresh, unimmersed in water, and does not fall out of the leaves. The pedicel is cut off, washed, drained, cut into small pieces, about 1.5cm long, and placed in a box, per kilogram of raw material. Add salt 30g, marinate for 2 days, drain the brine, spread to half dry; 2kg vegetable oil (half dry axillary buds per kilogram amount), with a warm fire to no flavor, put the leaves in batches, fry The cilantro leaves are crispy and uneared when not in focus. Another fried octagonal, air-cooled and fried 椿 together with the bottle into the sealed storage. The oily torreya has brown color, crispy texture, no moisture or mildew, and can be eaten alone. It can also be used as a seasoning to add cold and enhance flavor.
3, the processing of citron powder uses the buds after the third pod, the old leaves and the tender skins of the first and second year branches as raw materials, rinse, dry to the surface of the buds without water, but not wilting, the bark is dry and still soft Immersed in 20% saline for 2 to 3 hours to kill bacteria to prevent decay. Then remove and dry the dried peppers; how much is random, smash and sifted together, and then seal them in plastic bags to prevent them from getting wet and ready to serve as seasonings.
4. The green leaves of the sweet squid snack before the fall can be used as raw materials, but only the green tender leaves can be selected. Select the green leaves with large leaves. Rinse clean. After pickling with 20% brine, remove the drain and put it in a thick and thin layer. Stir in the batter, add a little MSG, a little salt, chopped green onion a little, stir well. Heat oil with warm fire, the oil will go to oil flavor, can be fried, the batter with the batter leaf into the oil, to be removed after coke, fried citron leaves, like a fish, so called "Hong Kong carp." This kind of snack must be eaten with the fried, crispy and delicious, can not be put for a long time.
5. The old leaves of inedible oil, the hard stems of the axillary buds, and the branches of the first and second year are used as raw materials for the scenting of citron oil. The raw materials are smashed, dried, and chopped. The broilers are added and boiled. Increase the firepower at 28°C, boil it then use slow fire, cook until the soup is red and green, and put it in a sealed container to cool it when it smells. Cool the filter and filter out the residue. Add 20kg of salt per 100kg of filtrate. Stored in a container for use as a seasoning or soup seasoning.
Author: Nanzhang Agricultural Technology Station, Rencheng District, Jining City, Shandong Province
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