Chrysanthemum harvesting processing technology
First, harvest It is generally reduced to frost in the winter harvest. When the tubular flower (ie, the flower center) spreads 2/3, it is suitable for harvesting. If all open flowers are picked, the processing quality is poor. Harvesting chrysanthemums should be selected after sunny dew dry, otherwise it will be easily rotted, deteriorated, chromatic, and poor quality. Second, there are many kinds of processed chrysanthemums, and each region has unique traditional processing methods. Chrysanthemum When most of the flowers are in full bloom and the petals are generally white, the stems are cut (folded) and harvested in two or three times. Tie in small bundles and hang upside down in a dry and ventilated place to dry for 3 to 4 weeks. Do not expose to sunlight. Otherwise the aroma is poor. Fast drying color white, dry slow yellow, until the flower has 80% dry, the flowers can be taken off, placed in a smoke room smoked with sulfur. Smoked and then spread for 1 day to dry. Then it is placed in wooden crates or bamboo baskets, lined with kraft paper, and a layer of chrysanthemum is pressed and stored between layers of paper. Generally 50 kg per mu, high yield up to 150 kg. 2. Juju Chrysanthemum is dried and smoked white after drying. When it is dry to 60% dry, the flower head is screened into a spherical shape with a bamboo sieve, and dried until fully dried. Do not flip when the sun hand, can use bamboo chopsticks gently turning dry. 3. Gongju Chrysanthemums are baked and dried in a drying room after cooking, using smokeless charcoal as a fuel. Drying room temperature is controlled between 40 and 50 °C. When baking, Gongju is spread on bamboo curtains. When the first chrysanthemum is dried to 90% dry, it is turned into the second round. The second round of temperature is lower than the first round, about 30 to 40 °C. When the color is baked to ivory, it can be taken out of the drying room and then placed in a dry and ventilated place to dry. This method of processing chrysanthemum, fragrance and sweet taste, bright and white flowers, and volatile oil loss is very small, compared with the sun smoked, steamed processing quality is better. Especially the use of sulfur fumigation, chrysanthemum is contaminated by sulfur and sulfides, seriously affecting the quality and health of chrysanthemum. 4. Hang Ju Chrysanthemum processing uses a method of steaming a small stove. The outer diameter of the wok is more than 50 cm. The chrysanthemum is placed on a steaming disk (the steaming disk is braided with a bamboo raft, the circumference is inclined, about 5 cm in length, the upper edge is about 37 to 39 cm in diameter), and the thickness is about 3 cm. Too thick to steam well. After the pot water is boiled, place 2 to 3 steaming pans and cover the wooden lid. Steamed firepower should be swift and even, adding one hot water once per steaming. Pot water should not be too much, so as not to boil water to the steamed disk, affecting the quality of chrysanthemum. The steaming time is about 4 to 4.5 minutes. Overcooked and overcooked, it becomes “humid rot†and not easy to dry. If the steaming time is too short, raw flowers appear. The petal is not affixed when it comes out of the cage. The color is gray and the wind blows. It turns red brown. Excessive flowering affects quality. Steamed chrysanthemums are dried on bamboo screens. Do not turn the chrysanthemums in the room. Do not press into the room at night. Turn over after 3 days in the sun. After drying for 6-7 days, store it for 1-2 days after storage for several days. The flower core is completely hardened and can be stored.
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