The processing procedure of Gastrodia elata

Gastrodia elata will rot if it is stacked for a long time after harvest, so it should be processed in time after harvest. The processing procedure is as follows:

I. grading

According to the size of Gastrodia elata, it can be divided into three grades. Those above 150 grams are first-class products, those with 75ml 150 grams are second-class products, and those below 75 grams and cut are third-class products.

Second, wash the soil

Rinse the above three grades of Gastrodia elata with water respectively. Washed Gastrodia elata must be processed on the same day. If you soak in water overnight, the processed Gastrodia elata is black, which will affect the medicinal effect and commodity value.

3. Peeling

If Gastrodia elata is exported or used as a gift, peel off the skin, boil and bake dry. Now after the large-scale promotion of Gastrodia elata cultivation, the harvest is large, if all have been peeled, it will affect the processing progress of Gastrodia elata. In addition, it is too late to cook after peeling, and it will deteriorate and rot if it is placed for too long. Therefore, except for export or special purposes, generally do not peel.

IV. Cooking

As an important process of Gastrodia elata processing, if Gastrodia elata is directly dried or dried without cooking, Gastrodia elata will shrink, opaque and poor color. In some areas, the method of steaming is used, that is, Gastrodia elata is washed and put on the drawer for 15 minutes according to different grades for 30 minutes. This method is suitable for small batch processing, if the processing quantity is large, generally adopt the method of boiling. After the water is boiled, put Gastrodia elata into the water and add a little alum. Generally 5 kg Gastrodia elata plus 100 g alum. Boil more than 150 grams of Gastrodia elata for 15 minutes, 75 grams of Gastrodia elata for 10 minutes, 75 grams of Gastrodia elata for 10 minutes, less than 100 grams of small Gastrodia elata for 8 minutes, and other Gastrodia elata for 5 minutes.

5. fumigation

After Gastrodia elata is boiled, put it in the smoking room and fumigate it with sulfur for 30 minutes. The smoked Gastrodia elata is white in color, good in quality and mothproof.

VI. Baking

It is usually baked with a hot Kang. The initial temperature should be controlled at 50 ℃-60 ℃ to facilitate water evaporation in Gastrodia elata. If the temperature is too high at the beginning (more than 80 ℃), the outer layer of Gastrodia elata is easy to form a hard shell because the water evaporates too quickly. Too low temperature (below 45 ℃) will cause Gastrodia elata to rot. When the water content of Gastrodia elata is 70%-80%, take it out and flatten it with your hand and continue baking. At this time, the baking temperature should be about 70 ℃, not more than 80 ℃, to prevent the deterioration of Gastrodia elata dry coke. Leave the Kang immediately after Gastrodia elata is dry. If the director time, it will affect the quality of Gastrodia elata.