Toona sinensis buds are especially rich in spring colors. In the Sanyang area, picking the pods of pods in the open season is mostly during the period from Qingming to Guyu. At this time, the cilantro buds grow more than half a month after germination. The length of the shoots is more than 10 to 20 cm, and the texture is tender and gluten-free. Therefore, the pickling time of the family should be better between Ching Ming and Gu Yu. In other seasons, picking and pickling time should be determined according to the bud growth potential. The most basic methods of pickling are the following three: Dehydrated processing selected the complete and tender green toadstool bud, and blanched in 0.5% baking soda boiling water for 2 to 4 minutes to kill the enzyme activity of the product to keep green. Immediately after removing, put it in an oven with 0.25% baking soda or a small amount of citric acid, and bake at 70~80°C for 7~12 hours. When you eat it, soak in boiling water for half an hour to restore the original shape. Candied fruit processing The fresh citron buds were washed one by one with 30°C warm water containing 1% baking soda, and then they were soaked in an aqueous solution containing 3% salt and 0.6% ascorbic acid for one hour and compacted. After the cylinder is out, it is air-dried until there is no clear water in the leaves, and then it is soaked in syrup and compacted. Every 3~4 hours, turn the cylinder once. After 10~12 hours, it can be removed and then spread out to dry. When the moisture content drops to 18%, it will not be degraded after 8~10 months. Preserving color and removing astringent pickling process First wash the toadstool bud with warm water of 30°C containing 1% baking soda, then soak in an aqueous solution containing 0.4% ascorbic acid and 0.2% calcium citrate for 30 minutes, remove it and put it in a dry and ventilated place to dry it. . When entering the tank, put a layer of 8 to 10 cm thick axillary buds, sprinkle a layer of salt, use a salt amount of 15 to 20%, marinate for 3 to 4 hours, when the sprouts begin to seep out of water and have been infiltrated, pour in Another cylinder. 5 to 6 hours and then down the cylinder, the next day, early, middle and late cylinder three times. On the third day, the tank is turned once more. Afterwards, it is frequently turned over to make the salt even and prevent mildew. It can be marinated after 20 to 30 days. Remove the pickled products, spread the remaining salt solution on the axillary buds, and sprinkle a small amount of rice vinegar to increase the brightness of the product, cool the sun to 5 ~ 6 into the dry, the product does not touch the hand when packaged into the cylinder seal, can save 1 ~ 2 years. The family pickled camphor buds, and strive to achieve: a fitness, two no, three fine, that is, moderately rubbed; buds before drying drying without water, pickling process without pollution; selected buds, the use of salt, refined vinegar. Special attention is paid to hygiene, so as to ensure that the preserved citron buds are not deteriorated throughout the year and remain natural. Pickled citron is a job that requires patience. It must handle three processes: First, dry, dry only moisture without drying the leaves to maintain the color; second, can be loaded with a layer of pressure, layer Compaction for fermentation; Third, the filled cans are carefully sealed, otherwise they will rot and mold. Cellar or cool place. This preserved pickle can be stored for months to a year. Metal Melting Machine,Gold Smelting Machine,Melting Metal Machine,Mini Gold Melting Machine Dongguan Jinwang Ultrasonic Equipment Co.,Ltd , https://www.jwultrasonic.com