Bracken processing technology

The bracken, also known as the dragon claw, is a kind of wild vegetable growing in the mountains. Known as the "king of mountain vegetables" and "green food", it is one of the most popular fruit and vegetable foods exported to Japan and other countries.
There are many varieties of bracken in our country and they are widely distributed. Most of the forest areas are grown and the resources are extremely abundant. It can be fully exploited and used, and it is also one of the roads for mountain people to become rich. In the spring and summer harvesting, the young stems and pods of freshly harvested claws were washed and salted, and 1 ton of fresh produce was able to produce 0.6 to 0.7 tons of salted vegetables. It is characterized by its tenderness, color, and good taste, and is well received by merchants. Now its collection and processing methods are described as follows:
First, harvest: 4 to 6 months each year is the fern harvest season. The tender pod is 20-25 cm high. When the locust leaves are unfolded, they are removed from the ground and the base is soiled with dirt to prevent aging. Put grass on the bottom of the basket to avoid discoloration due to rubbing. Green and purple pods should be individually basketted for graded salting. When the basket is full, it should be covered with grass to avoid sun exposure and aging.
Second, arrange the bundles of bales: Wash the fresh fern on the day, wash the soil, cut out the hardened part, and then put together the color and length, clean rice with a small diameter of about 5 cm, you can salt Stain processing.
Third, pickling processing: the bracken put into a small jar pickled twice. For the first pickling, the ratio of bracken and salt is 10:3. First put a layer of bracken in the tank to put a layer of salt. The amount of salt to be added increases from the bottom up, especially the top layer. After filling, put on the stones and hold it tight. After 8 to 10 days, remove the bracken and put it in another container from top to bottom and pick it again. The brine that has flowed out of the first pickling tank cannot be reused to prevent it from rot. The second pickling is to take out the first pickled bracken and place it in another jar. According to the fern and salt ratio of 20:1, a layer of salt and bracken is put in. The top layer should be put in more. Some salt. At the same time, add 100 kg of water and 35 kg of salt to saturated salt water, fill the marinated jars, cover the wooden lids, press them with stones, place them in the shade, and marinate them for 14 to 16 days. The second time, saturated brine used in pickled bracken can be used for packaging. The pickled bracken has a soft feel when gripped, and the color is close to fresh.
Fourth, packaging for sale: the second pickled fern, according to the green and purple, respectively, packaging, respectively, in the outside of the box labeled green and purple, in order to distinguish. The packing box should be clean, without leaking salt water, to ensure long-distance transportation. For the packaging of exported bracken, one is to use a wooden barrel. First put two layers of nylon bags inside the barrel, put a layer of salt on it, then put the bracken, put a layer of salt on it, and then use the second pickled fern. After the dish is saturated with salt water, tie the bag tightly and cover it with a wooden lid. Net weight 50 kg per barrel. The other is a nylon bag for internal use. The outer packaging is a corrugated box with 10 to 20 kilograms per carton. Put a layer of salt in the bag first, then put the bracken, then put a layer of salt on it after filling, and then fill with saturated salt water, seal the bag into the carton, the cardboard box mouth is sealed with adhesive tape, put on Two belts to facilitate long-distance transportation.
Bracken drying method: the fern picked up on the day, washed with mud and cut hard stems, put in hot water at 95-98°C for about 10 minutes, remove and drain the water, and put it in the sun, When the skin begins to dry, rub it by hand two or three times and dry it in 3 days. Bundles of 100-gram weights are packaged in cartons or plastic bags lined with moisture-proof paper.

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