Dry dehydration of wild Osmunda

Osmunda has a crisp texture and delicious taste. It is a pure natural green food that has been sold well both at home and abroad. It is also one of the wild vegetables exported to Japan and other countries in recent years. The development and processing of quality Osmunda is a good way for mountain farmers to increase their income. First, the morphological characteristics and distribution Osmunda Asteraceae perennial herb ferns, alias cat fern, cat children and so on. Plant height 50 ~ 100cm. Rhizome thick, short block. Osmunda mainly distributed in China's northeast, Guizhou, Sichuan, Hunan, Guangxi, Fujian, Jiangxi and other provinces (districts), was born in 600 ~ 1800m above sea level on the hillside forest fertile, moist and acidic loam. Second, picking time and methods 1. Picking time. When the average temperature in spring is above 10°C and the soil temperature reaches above 8°C, the young leaves begin to germinate. The specific picking time is from March to May of each year. Among them, the period from Qingming to Guyu grows fast and the yield is high. 2. Picking method. Picking standard is about 7 days of unearthed young leaves, the length is 18cm, the young petiole is reddish-brown, stout, and the top curling has not been expanded and straightened. Prepare a clean and well-preserved container before picking. The young leaves can be broken off by hand from the root. Pay attention to gently picking, and do not break the skin. Osmunda is divided into male and female plants. The curl on the top of the mother plant is spherical, and the curl of the plant is round or ear-shaped. Since the mother plant is a propagule, from the perspective of protecting wild resources, only the public plant with a round or ear-shaped coil at the top is picked, and the mother plant is retained, while the top of the plant is not straightened and has been aged. Third, dehydration dry and packaging 1. Select. The Osmunda cultivar harvested (acquired) will be removed from the head, fluff and the base of the aging part, pick out insects, degenerative and other debris, according to the coarse classification, and soaked with cold water to prevent aging. Note that the Osmunda that was picked on the day must be processed the same day. 2. Twist. Add water and boil in the pot, then put the selected Osmunda into the pot. Note that the water did not use Osmunda. Then the fire boiled the water, turning it sideways and making the dish even. About 4 minutes after the pot is opened, you can remove one and try to tear it from the base. If it can be torn, you can remove it. Otherwise, it will take a while. A pot of water can generally be brewed 3 to 4 times. The dish must be immediately spread out to dry or put into cold water and then cooled to room temperature. 3. Hang it. Place the broiled dish on a clean mat in a timely manner and place it in a well-ventilated area. When drying to purple, flip it over to the other side and rub it when the whole piece turns purple. Rub it lighter for the first time, being careful not to rub the cuticle or rub the Osmunda. Rub the rosemeal stem to soften the degree, then set the sun under the sun, while rubbing the sun side several times. In general when the sun to Wei Chaishou atrophy when the epidermis is rubbed for the second time, when the epidermis is significantly wrinkled for the third time rubbing, when the dish is half dry and then the fourth time rubbing. When rubbing, the strength should be gradually increased, the more times the better, this can play a role in the discharge of water. Each batch of Osmunda must be rubbed more than 7 times before reaching the quality product requirements. 4. Drying. When Osmanthus is harvested, if it encounters rainy days, it should be carefully selected and chopped to keep the dish crisp. The osmanthus osmanthus planted on a pot or mat that can filter water is naturally air-dried for 1 to 2 days in a ventilated place, and is baked after it becomes red. Do not touch smoke directly when baking, and always turn it. While baking, rub it repeatedly until it dries. 5. Packing. Dehydrated dried Osmunda should be fully dry, wrinkled, curved, brown, shiny, flexible, no debris, no old, no black, no smell, no mold is a qualified product. Qualified products can be sold by grading and packaging according to thickness and color.