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Bracken production technology
Bracken, also known as the dragon head food, asparagus, black cicada, mostly wild, distributed throughout the country. As the bracken has a good economic efficiency and a broad market, they began to plant wild domesticated plants. In addition to fresh food, bracken mainly consists of processed bracken and bracken. The stem of bracken can be processed into starch, and can develop and produce a variety of health foods. I. Harvest of fern and fern roots (stems) 1. Harvest of bracken: From March to June is the harvest season. When fern tender seedlings grow 25 to 30 centimeters in length, they are harvested when the faucet is to be opened (ie the leaves are to be opened). The harvest is too early to affect the production; when it is harvested too late, it will affect the quality and affect the production of the next batch. As long as the management of timely, properly harvested, can be taken every year 3 to 4 times, more than 1,500 kilograms of fern every 667 square meters. 2. Harvest of fern roots: After 2 to 3 years of fern planting, underground rhizomes can be harvested. It can be excavated or it can be machined. The harvest season was 2500 kg per 667 square meters before and after the frost fall (dead stem from the ground) until February of the following year (before sprouting). Second, the bracken dry processing l. Process fresh bracken -> cleaning -> Fixing -> drying or drying -> packaging -> quality inspection -> finished 2. Operation points (1) Cleaning: Wash the bracken collected with water to remove dirt and other debris. (2) Fixing: When processing in small batches, use a large pot to boil the clean water, add 1% salt (ie add 1 kg salt per 100 kg of water), and put the washed bracken in boiling water. Cook for 2 to 3 minutes (should be constantly turning, so that the killing is even), promptly picked up, filtered water. When processing in large quantities, the washed fern is placed neatly in the holding box and sent into a steam cabinet. The cabinet door is closed and steam is allowed for 5 to 6 minutes. (3) Baking or drying (ie, dehydration): The bracken after fixing shall be timely sent to the roasting equipment (available in rural flue-cured tobacco houses) and baked until it is completely dry. No baking equipment can be dried to dry (only suitable In small batch processing). The yield of dried bracken is about 10% (ie 10 kg of fresh bracken can be processed into 1 kg of bracken). (4) Packing: After the bracken that has been baked or air-dried, it should be measured and put into the food bag in time after passing the quality inspection. The package should be sealed to prevent mold and mildew. 3. Quality indicators (1) Appearance: Reddish-brown or dark purple strips. (2) Moisture: no more than 8%. Third, fern powder processing 1. Process fresh fern root -> cleaning -> beating -> washing -> filtration -> filtering -> sedimentation separation -> coarse wet starch -> refining -> drying -> smash - > Drying -> Quality Inspection -> Finished Products 2. Operation points (1) Cleaning: Wash the fresh fern root mud with water. (2) Beating: The fern roots washed are fed into a pulper and beaten with fern root pulp. (3) Washing: Wash the fern root pulp with clean water and stir continuously to separate the starch in the water and the root residue. (4) Filtration: The starch liquid is filtered through a filter and the filter cloth is 80 mesh. (5) Sedimentation Separation: When processing in small batches, the starch suspension obtained by filtration can be naturally settled in a sedimentation tank (tank) to separate the starch from the water, and the primary wet starch is obtained after pouring the supernatant water. Large-scale production can be separated with a centrifugal sedimentation separator to obtain primary wet starch. (6) Purification: The primary wet starch is rinsed with clean water, and the mixture is filtered through 180-200 mesh after being stirred. The filtrate is placed in a refining pond to be naturally precipitated or precipitated by centrifugation to obtain purified wet starch. (7) Drying: The wet starch is crushed and sent to a drying facility where it can be dried (small batches can be air-dried). After the crushing, it is sent to a drying facility again for drying. (8) Quality inspection: Quality inspection shall be conducted in accordance with product quality standards and inspection procedures. Qualified products shall be finished products. 3. Quality indicators (1) Sensory indicators: Appearance: pure white dry powder; Odor: Green, green, no odor. (2) physical and chemical indicators: water (%) ≤ 8; mud sand (%) ≤ 0.1; may not infiltrate other plant starch. (3) Health indicators: It should meet the GB11671 standard.