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1. Acquisition. All camphor buds that have not grown into wood can be used for drying. Generally, the best harvesting period is from early March to early April of the lunar calendar. At this time, the fragrant buds are plump, with fresh flesh, rich aroma and rich nutrition. When harvesting, the sassafras buds can be removed or cut with a squeegee, and the integrity of the carcass should be maintained as far as possible. After harvest, cover with a damp cloth to prevent the buds from shrinking. The day of shipment is processed on the same day and it is no later than 10 hours.
2. Hot water. The short crust of the base of the toon was cut and placed in boiling water in batches for 3 minutes. The ratio of the volume of toon buds and boiling water per burn is 1:2. Put the toon into the boiling water and turn it up and down several times. See the soft turn of the toon and remove it and immediately dip in the cold water at 4°C to ensure that the toon bud does not change color.
3. Dry. Drain the well-flavoured toadstool buds to drain the water, spread them thinly in the sun and turn over the sun; in the case of rainy days, it can also be baked by the fire. Toona fragrant buds should be protected from dust and impurities during the drying process. If conditions permit, it is best to centrifuge the decoy shoots with a water-sweeping machine, and then use a freeze-sublimation vacuum drying process to stabilize the best color and aroma of the toon. The water content of the dry toad buds is not easy to break off the buds.
4. Packing. The dried taro buds were graded and then frozen in a thick plastic food bag for vacuum-sealed packaging (which can also be packaged under natural conditions using conventional methods). Store the dried taro buds in a cool, dry place. As long as the stem is well prepared, storage for 1 to 2 years will not deteriorate. When soaked in warm water for about 2 hours, the original color can be restored.
Dry technology of wild camphor buds
Toona sinensis bud is a kind of woody vegetable, which is favored by consumers because of its rich nutrition and unique flavor. However, wild toona sinensis buds only have a market for one season a year, and it is difficult to keep fresh. Some people in the season season, wild camphor buds were dehydrated and made into dried citrons for storage. The effect was very good. The color, smell, and taste were not different from those of fresh citrons. The processing technology is introduced as follows: