The wild vegetable production season is short, it is not easy to preserve, and it is not timely preserved and processed after harvesting. It is easy to age and harden, lose flavor and even rot. In order to ensure the quality standards for domestic sales of mountain wild vegetables and increase production and income, two effective storage methods are introduced.
1, killing storage. Some wild vegetables, such as bracken, Osmunda, etc., are not processed in time, and the fresh vegetables will soon age and harden. Therefore, they must be boiled with boiling water in a timely manner (that is, they must be kept green, and do not use iron pans to prevent the product from changing. black). This will not only remove astringency, but also inhibit the activity of wild cells, prevent deterioration due to vigorous breathing. Then put it in a plastic bag, add 5% salt water, drain the net tightly and put it in a cool place.
2, pickled storage. In order to preserve the flavor and quality of wild vegetables, pickling storage method can be used. For short-term storage, as long as the wild herbs are washed, directly add 2% to 2.5% of salt water (20 to 25 g of salt water per kilogram of wild 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 is 20% to 30% of the amount of potherb mustard and immersed for 10 days; the second time the amount of salt is 10% to 15% of the amount of potherb mustard and saturated brine (water to salt ratio 100:37 ) Fill the cylinder with a pressure stone after filling the tank and pickle it for 10 to 15 days. Desalt treatment when eating or processing. Ding Xiang
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