Cinnamon processing methods and skills
2022-10-21 09:04:50
1) Production area processing.
1 cinnamon. Cinnamon peel has a variety of different processing methods, namely baskets and plastic film stuffing method, wooden box stuffing method, pit stuffy method, hot water hot method, air drying method and drying method. After the control experiment, it was found that the squeaking of the basket and plastic film was better. The method is: the peeled bark, soaked in a cold water pool and soaked after one day and night to eliminate the skin and the outside of the dust and mucus, wipe the surface moisture, into the boring basket boring system. The outside of the basket is sealed with plastic film, straw, etc. The inside bottom of the basket is covered with straw, fresh bay leaves and banana leaves to a thickness of 10 cm, and the floor is 5-10 cm thick. After that, the cinnamon is placed vertically in a basket and spread on top. 10cm thick straw, cinnamon leaves and banana leaves, and covered with hessian linen, pressed tightly with bricks, placed indoors or in a cool place, the cinnamon bark was inverted once a day or every other day. So boring to cinnamon within the table from yellow to white brown red degree (takes 6-10 days), remove and dry. Room temperature when suffocating is 17. 5 - 33. 5 °C; relative humidity is 58% -94%; basket temperature is 30-46 °C.
In some places, the pit simmering method is used. The specific method is: using a smelting furnace made of fire bricks, the firewood is burned in the sampan, and the wall of the furnace is burned to a nearly brick-red color, which means a ceasefire until the temperature of the furnace wall drops to 70- After 80 °C, the ash is completely raked out and cleaned. The bottom of the furnace is covered with 3-4 cm thick straw, a layer of rice husks is placed on the grass, and the order of the cinnamon is put into the furnace, a layer of cinnamon, Layer the husk until it is full of broilers. The inner wall is also filled with chaff. A 10-15 cm thick chaff is spread over the dome and covered with straw. The door is blocked with a wooden board or straw curtain and does not leak. After a few days of boring, let the water vapor be distributed. The temperature is usually around 60°C for 15-20 days.
The specifications of processed cinnamon products can be classified into three types: Qiaoli, Bangui and Guangui.
a. Qiui Gui. It is collected from dry skin that is more than 1.2 meters above the ground to the bifurcation. Strip the cinnamon for more than 10 years, cut both ends together, cut off the outer skin of the crucible at one end, and insert it on a special concave and convex plate to expose monotonously or monotonously after processing according to the above method. Formed on both sides of the volume, the central slightly depressed, 30-40 cm long, 4-6 cm wide, 3-6 mm thick cinnamon.
b. Bangui. It is made from thick cinnamon, which is less than 1.2 meters above the ground. The cinnamon was clamped in a bayonet, sun dried to 89%, stacked vertically and horizontally, pressurized, and completely monotonous after about 1 month.
c. Guan Gui. Strip 5-6 years of young trunk and coarse branches of skin, cut and grow about 40 centimeters, tube width 1.5 to 3 centimeters in size, skin thickness 1-3 mm, scrape off the rough outer skin, in addition to the net internal dirt , Sun 1 - 2 days, or dry cylindrical cylinder.
2 Guizhi. Guiqiu the best tender shoots with tail, brown red skin, cross-section yellow and white, taste spicy, the length does not exceed 64 cm, the head of the largest diameter of no more than 8 mm, no dead branches, no insects, no mildew. It is best to slicing when fresh, the sheet is intact, the color is bright, the aroma is strong, and the quality is good.
Guizi is an immature fruit. It is harvested with fruit or fruit vines, or the fruits in the fruit period are cleaned and dried.
Gui ç›… is a monotonous mature fruit's è¼. When harvested ripe fruits are harvested in autumn and winter, they will be picked and dried.
Ginger picking petiole dried and Serve.
The peeled and cracked skin of cinnamon and cassia twigs is called Guiyi, and the crushed crushed end is called Guigui, which is usually not used for medicinal purposes and can be used as a spice.
3 laurel oil. Steamed raw materials for the processing of cinnamon oil are laurel leaves, twigs, crushed cassia bark, and cassia cassia, but they are mainly cinnamon leaves. Guiye is harvested at different times and is split between leaf strips and autumn leaves. Peeling the leaves is to remove the cinnamon from March to June every year. At the same time, the leaves and cassia twigs are collected and dried for use in steaming oil and spring oil. The leaves picked in August-December are called autumn leaves. The steamed oil is called autumn oil. The oil content of the leaf stripping was low (0.02% to 0.26%), but the oil quality was the best, containing 85%-90% of cinnamaldehyde. If it is stored in autumn, the amount of steamed oil containing cinnamic aldehyde is more than 90%, and the height is as high as 95%. Autumn leaves have a higher oil content (0.33% - 0.37%), and the yield is also high, but The amount of cinnamaldehyde is low, usually between 80% and 86%. The leaves collected during the summer, regardless of yield and quality are low, so it is better to pick the leaves in spring and autumn.
The method of steaming the earth oil of cassia oil is to place the hibiscus on a large iron pan, and then put the water in the pot, chop the twigs of the cinnamomum sinensis, press it into the oyster and press it tightly. Cover the aluminum lid with a lid on the lid. The pipe is connected to the lower part of the raw material tank, and the upper pipe of the raw material tank introduces the flowing water. After being heated by the fire, the oleoresin precipitates and evaporates into gas, which is cooled and condensed into liquid by the self-flowing water and collected in the susceptor. Since the relative density of laurel oil is greater than that of water, osmanthus oil is deposited on the bottom of the water.
According to the laboratory analysis, the amount of oil in the crushed osmanthus ranged from 1% to 2%, the fresh leaves were 3% to 4%, and the cassia seed was about 1.5%. The osmanthus with even fruiting stems was used as the raw material and the oil quality was better. However, the actual oil yield is low, such as about 1% of fresh foliage. Modern production uses more advanced mechanical steam equipment, which has higher oil output and better oil quality than soil steam.
(2) concocted.
1 cinnamon. Remove the impurities, scrape off the rough skin, wash it off with clean water, and remove it after running thoroughly. Cut into large pieces, usually 1-1. 2 cm long, 3-6 cm wide and dried. When used, chopped into small pieces and used as medicine. After concocting, the drug is clean and the dosage is accurate.
2 Guizhi. Remove impurities, slightly soak, wash, moisten, slice, and dry.
3 honey twigs. Take honey, add appropriate amount of boiled water to dilute, dip into the net cassia slice and mix well, moisten, place in the frying container, heat it with slow fire, fry until the old yellow, stick out and let cool; per 100 kilograms of cassia With 15 kg of honey.
4 osmanthus. Take this product to pick up impurities and rotten fruit, sieve to remove dust. If it is clean, it can be used for medicinal purposes after micro-sun. If it is not clean, remove it immediately after washing with water and dry it. It should not be washed for a long time.
1 cinnamon. Cinnamon peel has a variety of different processing methods, namely baskets and plastic film stuffing method, wooden box stuffing method, pit stuffy method, hot water hot method, air drying method and drying method. After the control experiment, it was found that the squeaking of the basket and plastic film was better. The method is: the peeled bark, soaked in a cold water pool and soaked after one day and night to eliminate the skin and the outside of the dust and mucus, wipe the surface moisture, into the boring basket boring system. The outside of the basket is sealed with plastic film, straw, etc. The inside bottom of the basket is covered with straw, fresh bay leaves and banana leaves to a thickness of 10 cm, and the floor is 5-10 cm thick. After that, the cinnamon is placed vertically in a basket and spread on top. 10cm thick straw, cinnamon leaves and banana leaves, and covered with hessian linen, pressed tightly with bricks, placed indoors or in a cool place, the cinnamon bark was inverted once a day or every other day. So boring to cinnamon within the table from yellow to white brown red degree (takes 6-10 days), remove and dry. Room temperature when suffocating is 17. 5 - 33. 5 °C; relative humidity is 58% -94%; basket temperature is 30-46 °C.
In some places, the pit simmering method is used. The specific method is: using a smelting furnace made of fire bricks, the firewood is burned in the sampan, and the wall of the furnace is burned to a nearly brick-red color, which means a ceasefire until the temperature of the furnace wall drops to 70- After 80 °C, the ash is completely raked out and cleaned. The bottom of the furnace is covered with 3-4 cm thick straw, a layer of rice husks is placed on the grass, and the order of the cinnamon is put into the furnace, a layer of cinnamon, Layer the husk until it is full of broilers. The inner wall is also filled with chaff. A 10-15 cm thick chaff is spread over the dome and covered with straw. The door is blocked with a wooden board or straw curtain and does not leak. After a few days of boring, let the water vapor be distributed. The temperature is usually around 60°C for 15-20 days.
The specifications of processed cinnamon products can be classified into three types: Qiaoli, Bangui and Guangui.
a. Qiui Gui. It is collected from dry skin that is more than 1.2 meters above the ground to the bifurcation. Strip the cinnamon for more than 10 years, cut both ends together, cut off the outer skin of the crucible at one end, and insert it on a special concave and convex plate to expose monotonously or monotonously after processing according to the above method. Formed on both sides of the volume, the central slightly depressed, 30-40 cm long, 4-6 cm wide, 3-6 mm thick cinnamon.
b. Bangui. It is made from thick cinnamon, which is less than 1.2 meters above the ground. The cinnamon was clamped in a bayonet, sun dried to 89%, stacked vertically and horizontally, pressurized, and completely monotonous after about 1 month.
c. Guan Gui. Strip 5-6 years of young trunk and coarse branches of skin, cut and grow about 40 centimeters, tube width 1.5 to 3 centimeters in size, skin thickness 1-3 mm, scrape off the rough outer skin, in addition to the net internal dirt , Sun 1 - 2 days, or dry cylindrical cylinder.
2 Guizhi. Guiqiu the best tender shoots with tail, brown red skin, cross-section yellow and white, taste spicy, the length does not exceed 64 cm, the head of the largest diameter of no more than 8 mm, no dead branches, no insects, no mildew. It is best to slicing when fresh, the sheet is intact, the color is bright, the aroma is strong, and the quality is good.
Guizi is an immature fruit. It is harvested with fruit or fruit vines, or the fruits in the fruit period are cleaned and dried.
Gui ç›… is a monotonous mature fruit's è¼. When harvested ripe fruits are harvested in autumn and winter, they will be picked and dried.
Ginger picking petiole dried and Serve.
The peeled and cracked skin of cinnamon and cassia twigs is called Guiyi, and the crushed crushed end is called Guigui, which is usually not used for medicinal purposes and can be used as a spice.
3 laurel oil. Steamed raw materials for the processing of cinnamon oil are laurel leaves, twigs, crushed cassia bark, and cassia cassia, but they are mainly cinnamon leaves. Guiye is harvested at different times and is split between leaf strips and autumn leaves. Peeling the leaves is to remove the cinnamon from March to June every year. At the same time, the leaves and cassia twigs are collected and dried for use in steaming oil and spring oil. The leaves picked in August-December are called autumn leaves. The steamed oil is called autumn oil. The oil content of the leaf stripping was low (0.02% to 0.26%), but the oil quality was the best, containing 85%-90% of cinnamaldehyde. If it is stored in autumn, the amount of steamed oil containing cinnamic aldehyde is more than 90%, and the height is as high as 95%. Autumn leaves have a higher oil content (0.33% - 0.37%), and the yield is also high, but The amount of cinnamaldehyde is low, usually between 80% and 86%. The leaves collected during the summer, regardless of yield and quality are low, so it is better to pick the leaves in spring and autumn.
The method of steaming the earth oil of cassia oil is to place the hibiscus on a large iron pan, and then put the water in the pot, chop the twigs of the cinnamomum sinensis, press it into the oyster and press it tightly. Cover the aluminum lid with a lid on the lid. The pipe is connected to the lower part of the raw material tank, and the upper pipe of the raw material tank introduces the flowing water. After being heated by the fire, the oleoresin precipitates and evaporates into gas, which is cooled and condensed into liquid by the self-flowing water and collected in the susceptor. Since the relative density of laurel oil is greater than that of water, osmanthus oil is deposited on the bottom of the water.
According to the laboratory analysis, the amount of oil in the crushed osmanthus ranged from 1% to 2%, the fresh leaves were 3% to 4%, and the cassia seed was about 1.5%. The osmanthus with even fruiting stems was used as the raw material and the oil quality was better. However, the actual oil yield is low, such as about 1% of fresh foliage. Modern production uses more advanced mechanical steam equipment, which has higher oil output and better oil quality than soil steam.
(2) concocted.
1 cinnamon. Remove the impurities, scrape off the rough skin, wash it off with clean water, and remove it after running thoroughly. Cut into large pieces, usually 1-1. 2 cm long, 3-6 cm wide and dried. When used, chopped into small pieces and used as medicine. After concocting, the drug is clean and the dosage is accurate.
2 Guizhi. Remove impurities, slightly soak, wash, moisten, slice, and dry.
3 honey twigs. Take honey, add appropriate amount of boiled water to dilute, dip into the net cassia slice and mix well, moisten, place in the frying container, heat it with slow fire, fry until the old yellow, stick out and let cool; per 100 kilograms of cassia With 15 kg of honey.
4 osmanthus. Take this product to pick up impurities and rotten fruit, sieve to remove dust. If it is clean, it can be used for medicinal purposes after micro-sun. If it is not clean, remove it immediately after washing with water and dry it. It should not be washed for a long time.
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