It has a rich aroma, crispy and delicious, rich in nutrients. Each lOOg tender bud contains vitamin C48mg, also rich in carotene, can be cold, stir-fried, if processed by pickling, it can be stored for a long time, and it can be used for a long time. The timely picking and scientific processing of citrons can not only increase the output, improve the quality, but also meet the needs of the market, and can also be exported for foreign exchange. First, the picking of green food taro (a) picking time before and after the bud in the spring, before the sprouts have not been in essence before picking, the first part of the general picking in the area before and after the Qingming to Guyu, especially the best harvest before the rain. During the picking period, because of the fear of sunburn on the branches of the camphor tree, daily picking should be carried out before sunrise in the morning. At this time, there is dew on the dish, the buds are fresh, the color is obvious, and the branch wounds heal quickly. (b) Picking standards are bud color purple and bud length 10-12cm. The earliest harvesting should be carried out earlier. When the buds grow to more than lOcm and do not exceed 15cm, the quality of the harvested clams is best. Although the yield of late picking is high, the quality is poor and the bud base has been lignified. When picking, it will damage the tree and affect the germination and growth of the lower bud. (3) The picking methods are mostly based on the axillary bud method. The buds that will sprout from the new sprout will fall from the base of the bud. The axillary buds harvested this time are the most tender and tender. About 20 days after harvesting, the second shoot was picked when the shoot length of the sprouted lateral shoots was longer than 10 cm. During the second picking, one bud can be harvested from 1-2 buds, or 1-2 leaves can be planted on each branch. Generally only two pods are harvested continuously. (4) Precautions After picking the buds, they should be spread on the banquet table and placed in a cool and ventilated place. The thickness should not exceed 10cm. Do not stack them overnight. Otherwise, they are prone to heat deterioration and cause defoliation. Second, the processing of green food citron (a) process flow chart raw materials → cleaning and drying → marinated → turn over → airing → storage. (B) Process Flow Regulations 1. raw material. The fresh citron that was picked on the day was selected first, separated according to the size of the color and fat, and at the same time, the inedible parts such as old stems, stems and leaves were removed. 2. Washing and drying, wash the selected raw materials with edible fresh water, then spread them on a clean meal, and let them dry in the low light for 3-5 hours until all water on the surface of the buds has dried. 3. Marinated. The well-dried axillary buds are layered into a cylinder, each layer is about lOcm thick, and a layer of salt is sprinkled on it until the cylinder is full. Due to the tender and tender buds, they have been rubbed and rubbed when freshly marinated to avoid breaking and affecting the appearance. Every lOOkg camphor buds use 20-25kg of refined salt. 4. Turn over the cylinder. After 3-4 hours of pickling, the buds are already wet. At this time, pick up from the bud base. If the buds have a small drop of water, they can turn over the cylinder in time and turn the pickled buds in the other cylinder to make the buds from the top and bottom layers. Exchange position. 5 to 6 hours later, the second round of overturning, a total of 5-6 times. It is usually pickled in the morning, and the first round of tumbling is done at noon and the second time in the evening. On the next day, it is turned once in the morning, in the middle and late in the evening. At noon on the third day, combine the cylinders and turn them again. It can be marinated after 20-30 days. Turn-up process should pay attention to: the first two overturned cylinders, can only move up and down by hand, can not rub knead, so as not to break the leaves. Later, the cylinder can be gently rubbed to promote salt penetration into the body. 5. Drying. Remove the marinated taro and spread it on a clean mat. Let it dry for 1-2 days. After it is slightly dry, sprinkle the salt solution accumulated under the jar on the toon bud, and add a small amount of rice vinegar to increase luster and crispness. degree. Let it dry until it is 50% to 60% dry. 6. Storage. Place the dried cilantro buds in the small-mouth cylinders – layer one layer, compact, top layer of salt, thick 2-3cm, and then seal the cylinder. Cylinder cover with wooden cover, brush with clay mud or lime tofu paste (1kg quicklime, add 3kg tofu, stir into a paste) brushed onto mulberry paper or kraft paper, seal cylinder mouth, affixed 2-3 layers, posted In fact, prevent leaks. The cylinder with the same cylinder bottom and cylinder mouth diameter can also be used. The cylinders are piled up on top of each other, and the gap paper and lime bean curd paste are sealed. It is also possible to seal the cylinder mouth with a plastic film so that it can be preserved for 2-3 years. Storage Precautions: (1) There must be no incorporation of oil, flour, etc., nor can it adhere to raw water. (2) Preserved toona sinensis buds have high salt content and excessive water content. They are easily halogenated, discolored, and are not crisp and tender in aquaria. They should not be soaked in brine for a long time. China Agricultural Network Editor
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