Export and storage of wild vegetables

Wild vegetables, also known as "forest vegetables," are popular in the domestic and international markets due to their lack of pollution and rich nutrition. Therefore, it is promising to develop export wild products. First, the collection of several major export standard of wild vegetables 1, bracken: selected more than 20 cm, under the decapitation of the first dish. The green stalks and the purple stems were individually put on the basket, and the same length of the dish was put together, and a small 6 cm thick bar was cut. The old part of the hard stem was cut with a knife. Collected every year from April to June. 2, Osmunda: When the petiole unearthed more than 18 cm, the collection does not stretch "slap" of the tender dishes. When the petiole roll hook is half-stretched, it begins to age, ie it stops collecting. After finishing the picking, the coarse and thin vegetables were separated and the aging stems were cut off. Collected every year from April to June. 3. Sprout buds: When the buds grow more than 6 cm, pick the buds that are 6-9 cm long and collect the green buds and purple buds. Then go to the bud bud, pier roots, tied into a 6 cm thick little handle (not long enough for 6 cm). Do not take male buds (the buds are purple, elongated, with hard thorns, inedible). 4. Wild yellow cauliflower: When buds are formed but not yet open, they are selected for more than 10 cm in length and are tender, yellow or orange-yellow, and their buds are complete, clean, unbroken and uncontaminated. The collection time is from June to August each year. Buds and fresh flowers cannot be eaten fresh. Because they contain colchicine, they are poisonous and must be eaten after being dried or pickled. In addition, there are small bamboo shoots, scented peony, E. quinquefolium, turfgrass, Chinese angelica, wild lily, purslane, cucumber, wild Suzi and other wild vegetables can be collected and processed. Second, the storage of wild vegetables 1, to kill green storage: Some wild vegetables, such as bracken, Osmunda, etc. are not processed in time after harvest, fresh vegetables will soon be aging and hardening, so they must be boiled with water in a timely manner (ie, to kill, Be careful not to use wok when fixing to prevent the product from turning black. This will not only remove astringency, but also inhibit the activity of wild cells, prevent deterioration due to vigorous breathing. Then into a plastic bag, add 5% salt water, drain the net, tie the bag tightly, place it in a cool place, and take it out for processing or eating at any time. 2, pickled storage: In order to preserve the flavor and quality of wild vegetables, can be used storage method. For short-term storage, as long as the wild herbs are washed, directly add 2 to 5% of the concentration of salt water (20 to 25 grams of salt per kilogram of vegetables). Use fresh water for desalination when eating. For storage for more than 6 months, two pickling methods should be used. For the first pickling, the amount of salt used was 20-30% of the amount of potherb mustard and immersed for 10 days; the second time the amount of salt was used as 10-15% of the amount of wild herbs, and was filled with saturated salt water (water salt ratio 100:37). Cylinder stamped after full cylinder, pickled 10-15 days. Desalt treatment when eating or processing.