Picking from April to June each year, it is advisable to excavate 20 to 22cm of fresh, tender and tender fist and tender young leaves, and to sort out in time, pick out the sundries, tie the lengths together, and finally cut them off. Inedible hard root.
1 fresh food generally after harvest with boiling water 焯 1 ~ 3min can fry, salad or soup.
2 picking picking stout, no insects, fresh bracken length of 20cm or more. Cut old roots, press the length of 20cm or more, diameter 5 ~ 6cm, weight 250 ~ 260g bar.
The salting method is generally used twice. The first time is dry salting method. The salt ratio of the dish is 100:30. A layer of salt and Vegetables is placed in the container. The salt layer is 2cm thick on top and bottom, and a clean board is placed on the top layer. After 10 days, the stone can no longer fall. The second time is the water salting method. The ratio of vegetables and salt is 100:15. The same layer of salt and a layer of vegetables is placed in the container, covered with wooden board, and the board is pressed with heavy stone and marinated in about 10 to 15 days. .
3 Drying The collected fresh bracken should be washed in boiling water for 3 minutes on the same day, then turned up and down to make it heated evenly, remove it after softening, and quickly cool in cold water to keep the dishes green. Then, the hot bracken should be spread on a ventilated bamboo curtain or a mat to dry, avoiding sunlight exposure. Conditional available mechanical drying process. Finally, it can be vacuum packed in plastic bags and can be kept for more than 6 months.
4 bags of fresh-keeping processing will be collected after the fresh bracken washed with water, soaked in cold water to fresh bracken is appropriate, generally warm day dip overnight, cold day dip can be one and a half. After soaking, it is used to take the tender and put it in a pot for high temperature sterilization. Then using modern technology to sterilize the fresh bracken after taste, make it a delicacy, vacuum packaging according to different specifications such as 150,250,500g per bag, and then put the bracken in the pot to high temperature Bacteria, then pack and store in different sizes.
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