Goji Berry is taken as one of the most famous plants, which can be both for medical and eating use. The history of goji berry up-picking and for eating use has a long history of 4000years in China. People from different social hierarchies, from the emperor to ordinary people, take goji berry as a good component of medical prescriptions. Goji berry enjoys a great popularity from ancient to modern times, at home and abroad and it has a long lasting and profound life preservation culture.
Ningxia Goji Berry enjoys a great fame around the global due to its high quality standard; meanwhile, it is the only protected product of geographical identity in China, goji berry has a great popularity describes as "goji berry of the world is in China, goji berry of China is in Ningxia and Ningxia`s goji berry is the best".
Specification:
Ningxia goji berry is categorized into 5 levels for experimental use. The fruit particles are required to have evenness in shape, with juicy fruit but not dry particle with impurities, humidity or bitten by insect.
Top Level:≤ 250grains/50g
Excellent Level:≤ 280grains/50g
Superfine Level:≤ 370grains/50g
First Rate:≤ 580grains/50g
Second Rate:≤ 900grains/50g
2. Identification
Color: The color of Ningxia goji berry should be red or dark red and lack luster.
Shape: Ningxia goji berry has big spindle size in shape with thin skin and full pulp. The particle is somewhat above normal size with style trace at the front of the particle and white stipe trace at the bottom.
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Flavor: Ningxia goji berry is astringent at first bite then sweet, without ill-smell.
Garlic processing method
One, garlic, garlic powder processing options mature, full petal, spicy aroma, head of garlic, cut fibrous roots, cut stem plate, soak 1-2 days, rinse peeled, washed clean cut In thin slices, steam blanched for 5 minutes. Far-infrared drying device is used, loading capacity is 5-6 kg/m2, temperature is 70°C, drying is about 6-7 hours, then it is packaged to moisture content 6-7%, then it is packaged and stored. The production of garlic powder is based on the processing of garlic chips, adding a grinding sifting process to obtain finished products. Second, the processing of garlic bulbs in Sichuan before and after the beginning of summer harvest, cut fibrous roots, peel off the epidermis 2-3 layers, leave a false stem 5 cm, wash and dry. Add 4 kg of salt in 50 kg of water, boil and cool, and add 50 kg of pepper, 1 kg of red pepper, 1.5 kg of ginger and 1.5 kg of wine to make marinade. Then put the whole garlic head into the cylinder or bubble altar, pour the marinade, cover and seal. Normally ferment for 10 days at room temperature. Third, the processing of sweet and sour garlic bulbs remove the skull cap, water washing, cut into small pieces of 3 cm long, into the cylinder processing salt, invert the cylinder twice a day, four or five days after the fish out, on the mat piece gently knead; Into the tank, marinated marinated. (Sausage formula: sugar, vinegar, water mixed boiled, cooled into the cylinder), 10 in one fell, one month Serve. Four, spiced sweet and sour garlic processing garlic 50 kg, salt 2 kg, red (white) sugar 10 kg, 0.5 kg soy sauce, garlic processing with 2. Wash the garlic and dry it. Spread a layer of garlic over a layer of salt. Marinate for a day and night. Re-entry the jar. Add sugar, vinegar, soy sauce, and allspice in the cold water. Marinate it again. Seal it tightly with plastic sheeting. . Rotate the cylinder twice a day, open the cylinder for 4-5 hours on alternate days, and change it to 3 after half a month, once in January.