If Tianma is to be stored for a long time, it should be processed immediately after harvest to prevent spoilage. The following are the detailed processing procedures:
First, sorting
Gastrodia is sorted into three grades based on size. The first-grade products weigh over 150 grams, the second-grade range from 75 to 150 grams, and the third-grade includes those below 75 grams. These are typically used for local consumption or further processing.
Second, cleaning
Each grade of Gastrodia is washed separately with clean water. It's important that the cleaned roots are processed on the same day. Leaving them in water overnight can cause discoloration, turning black, which negatively affects both medicinal quality and market value.
Third, peeling
For export or as premium gifts, the skin must be removed before cooking and drying. However, with the large-scale cultivation of Gastrodia, manual peeling becomes impractical due to time constraints. Additionally, unpeeled Gastrodia tends to preserve better than peeled ones, as peeling can lead to faster spoilage if not handled properly. Therefore, peeling is generally avoided unless required for specific purposes.
Fourth, steaming or boiling
Cooking is a crucial step in processing Gastrodia. If left uncooked, the root may shrink, become opaque, and lose its desirable color. In small-scale operations, steaming is commonly used—washing the roots first, then steaming them for 15 to 30 minutes depending on their size. For larger batches, boiling is more efficient. After the water comes to a boil, the Gastrodia is added along with a small amount of alum (about 100 grams per 5 kg of Gastrodia). Larger roots (over 150g) are boiled for 10–15 minutes, medium-sized ones (75–150g) for 7–10 minutes, and smaller ones (under 100g) for 5–8 minutes. Roots under 5 minutes of boiling are not recommended.
Fifth, smoking
After cooking, the Gastrodia is placed in a smoke room and exposed to sulfur smoke for 20–30 minutes. This process results in a pure white color, improves quality, and helps protect against insect damage.
Sixth, drying
Drying is usually done using fire. The initial temperature should be kept between 50°C and 60°C to allow gradual moisture evaporation. If the temperature is too high at the start (above 80°C), the outer layer may harden, preventing proper drying. On the other hand, if the temperature is too low (below 45°C), the roots may rot. When the moisture content reaches 70%–80%, the Gastrodia is manually flattened and continues to be dried at around 70°C, ensuring it does not exceed 80°C to avoid over-drying and quality loss. Once fully dry, the product must be removed promptly; prolonged storage can affect its quality.
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