How to store and handle osmanthus
In the golden autumn, osmanthus fragrance is fragrant. The fresh osmanthus after picking is both a natural spice and a precious ingredient. However, osmanthus osmanthus has the characteristics of "blooming in the morning and fading in the evening." If not preserved properly, it can easily oxidize and discolor and dissipate its aroma. This article will systematically explain the scientific preservation rules of osmanthus from pretreatment to long-term storage. The three golden steps for osmanthus processing impurities screening techniques use a double vegetable washing basket (20 mesh +40 mesh combination) to efficiently separate flower stalks and impurities, and the light screening effect is best at an angle of 30 degrees. It is recommended to operate when the dew is dry in the morning, which can reduce the petal shedding rate by about 40%. The deep cleaning solution is mixed with 0.9% physiological saline (9g salt/1L water) and soaked for 12-15 minutes, and is combined with the three-stage rinsing of the pressurized shower: first rotate counterclockwise, then vibrate up and down, and finally rinse the pedicles at a fixed point., more than 98% of dust mites and eggs can be removed. The dehydration and drying process adopts the cold wind drying method: Lay the osmanthus on the bamboo sieve, keep the hair dryer at a distance of 30cm, set the constant temperature mode of 35 ° C, turn it every 15 minutes, and complete the dehydration within 2 hours. Experimental data shows that this method retains 23% more aromatic substances than the air-drying method. The three advanced solutions for osmanthus storage are ultra-low temperature freezing using food-grade aluminum foil bags, each bag of no more than 100g, and then vacuumized and frozen at-18℃. Gradient heating is required during thawing: first move to a refrigerator at-5℃ for slow release for 6 hours, and then thaw at room temperature. This method can maintain the freshness of osmanthus flowers for 8 months. Key points for making quicklime drying box: Lay 3cm of quicklime on the bottom of the pottery pot and cover it with a rice paper isolation layer. Lay the osmanthus osmanthus to a thickness of no more than 2cm. Replace it with new lime after sealing for 7 days. Comparative experiments show that this method retains 15% more flavonoids than oven drying. Flavor lock freshly pickled osmanthus sauce golden ratio: osmanthus and honey are bottled in layers at a ratio of 1:2, and each layer is sprinkled with a trace amount of sea salt (the total amount does not exceed 0.5%). Invert the bottle for 1 hour every day for the first three days to promote the penetration of honey juice. Adding 0.1% citric acid extends the shelf life to 2 years.
Mastering these osmanthus preservation techniques can not only enjoy fresh osmanthus throughout the year, but also retain its nutrients to the greatest extent possible. It is recommended to choose the storage method according to the usage scenario: dry tea is preferred for drinking, frozen for baking, and pickled for daily seasoning. Scientific storage has increased the value of osmanthus by more than 300%.