1: will be cleaned, de-emphasized wood ginger seeds made into a paste;
2: the paste of the wood ginger seeds into containers, sealed in 20 ℃ -30 ℃ conditions of fermentation;
3: fermentation of 50 -70 days, add salt to the fermentation product and mix well to get wood ginger seed paste.
4: Due to the application of fermentation process degradation of tannins and pectin in the wood ginger seeds, the resulting wood ginger seed sauce not only retains the original color of the wood ginger seeds, but also maintains a unique original flavor, color, aroma, taste, and extend the preservation of time, solving the problem that the fresh wood ginger is not easy to save and easy to blacken
Second: Chicken pepper is also known as wood fragrant seeds, wood ginger, cangzhi, green bark tree, Cangshan tree, over the mountain incense, mountain pepper, wild pepper, big Chikuzi skin, clarified eggplant, sand sea vine. Distribution in China in addition to high-altitude areas, most of the regions are distributed to the southern region is common, Southeast Asia and South Asian countries also produced
Third: ginger medicinal value:
Roots, stems, leaves and fruits can be used as medicine, have the effect of dispelling wind and cold, swelling and pain. Fruit medicine, Shanghai, Sichuan, Kunming and other places in the traditional Chinese medicine industry called "Bichengjia" (general pharmacological records of "Bichengjia" is a pepper family of plants, the scientific name for Piper cubeba Linn.) Application of "Bi Chengjia" treatment of schistosomiasis, the effect is good. Xingguo people in Jiangxi Province reflected, chicken pepper and oil tea tree mixed planting, can prevent and control the oil tea tree coal black disease.
Question 2: how to do ginger to store a long time with all plants, fresh ginger preservation period is not long, short-term in the refrigerator can be fresh for a period of time, it is best to vacuum or as much as possible to remove the air and sealed. The main use of the plant is its highly volatile oil, so storing it dry is tantamount to nullifying its "kung fu". In addition to the above, it is possible to buy pure oil for use if you prefer to use it. If you can tell us what you use it for, it may be better to answer the question.
Question 3: How do I soak my galangal? A method of making wood ginger seed paste, which includes the following steps: cleaning and removing impurities from wood ginger seeds to make a paste; putting the paste of wood ginger seeds into a container and sealing it for fermentation under the condition of 20℃-30℃; fermenting for 50-70 days, and then adding salt to the fermentation product and mixing it well to get wood ginger seed paste. The present invention provides a method of making wood ginger seed sauce, due to the application of fermentation process degradation of tannin and pectin in wood ginger seed, the resulting wood ginger seed sauce not only retains the unique original flavor of wood ginger seed, color, aroma and taste, and extends the preservation time, solves the problem that fresh wood ginger seed is not easy to preserve; makes the wood ginger seed of wood plants can be vigorously promoted as an economic tree species, is conducive to the development of agricultural economics It has high economic and social benefits. This method of processing technology is simple, do not need to add any chemical preservatives and preservatives in the process, high security, conducive to human health.
The above reproduced
I don't know what kind of bubble method you want? There are soaking wine soaking water soaking vegetables
Selected one, see can be as you like?
Question 4: How to store wood ginger is better 5 points can be dried and stored in a ventilated cool place
can also be pickled and stored
Question 5: How to store wood ginger is not black with all plants, fresh wood ginger preservation period is not long, short-term in the refrigerator can be fresh for a period of time, it is best to draw a vacuum or as much as possible to exclude the air and sealed. The main use of the plant is its oil, which is extremely volatile, so storing it dry is tantamount to nullifying its "martial arts". In addition to the above, it is possible to buy pure oil for use in the presence of ginger berries. If you can tell us what you use it for, it may be better to answer the question.
Question 6: How to keep mountain pepper After harvesting, there are two ways to keep, one is soaked in brine, the other is stored in shade, but it seems that soaking in brine can be kept a little longer.
Question 7: how to pickle wood ginger seeds A method of making wood ginger seed sauce, which includes the following steps: clean wood ginger seeds, remove impurities and then made into a paste; the paste of wood ginger seeds into a container, sealed fermentation at 20 ℃ -30 ℃; fermentation of 50-70 days, in the fermentation product, add salt and mix it well to obtain the wood ginger seed paste. The present invention provides a method of making ginger seed sauce, due to the application of fermentation process to degrade the tannin and pectin in ginger seed, the ginger seed sauce not only retains the unique original flavor of ginger seed, color, aroma and taste, but also prolongs the preservation time, and solves the problem that it is not easy to preserve the fresh ginger seed; it makes the woody plant of ginger seed to be vigorously promoted as an economic tree species, and is conducive to the development of agricultural economy, and has high economic benefits and high quality. It has high economic and social benefits. The method of processing technology is simple, no need to add any chemical preservatives and preservatives in the process, high security, conducive to human health.
Question 8: how to do oil sun-dried wood ginger seeds wood ginger seeds, also known as: mountain pepper, Lamei Chai, slippery leaf tree, mountain ginger seeds. Early summer is the season when mountain pepper is picked in large quantities. It's also just over 1 month. It's fragile and will turn black after a few days of freshness. In order to preserve its unique flavor and texture. We often make an infusion of mountain pepper oil to eat. It can be stored for more than 1 year. The flavor is indescribable. Always love it to the point of eating it with the little green fruits. The whole day is happy. A mouthful of rich, lingering flavor. I can't leave it out of my gazpacho. Cold noodles are a must. You can put a little bit of it in hotpot stew and stir-fry. Make sour soup fish too. You can put a little bit in stir-fry and everything.
1 fresh wood ginger picked in the countryside, it is very fragile. Get it wrong and it turns black.
2 Cut off the branches and leaves of the wood ginger seeds.
3 into a clean pot
4 add chili powder
5 add the right amount of salt
6 heat the oil
7 splash of oil and stir
8 sealed bottled, need to eat at any time to take
The practice is very simple
In fact, it is to wash the wood pulp son, water drained, the oil boiled, wood pulp The son poured in (can add chili), cover the lid, the oil is cold, it is OK
Question 9: What is the impact of eating too much wood ginger seeds Nothing affects everything in moderation, it is recommended that you do not eat more.
Wood ginger seeds fresh fruit containing volatile oil 2.5% -3%, 25% fat oil, the main component of α-citral (α-citral) that is the cow's child aldehyde (geranial), β-citral (β-citral) that is neroli aldehyde (neral), ***80.5%, limonene (limonene) 5.1%, citronellal (citronellal) 3.3%, citronellal (citronellal) 3.3%, citronella (citronellal) 3.3%, citronella (citronellal) 3.3%, citronella (citronellal) 3.3%. citronellal) 3.9%, linalool (linalool) 2.8%, geraniol (geraniol) 1.9% and so on. Seed kernels contain 57.7% oil, the main component is lauric acid (lauricacid) accounted for 85.6%, also contains capric acid (capricacid) 7.5%, myristic acid (myristicacid) 2.8%, oleic acid (oleicacid) 2.6%, linoleic acid (linoleicacid) 1.1%, palmitic acid (palmiticacid) 0.5%. palmiticacid) 0.3%, tetradecenoicacid (tetradecenoicacid) 0.1% and so on.
Effects: Cure cold abdominal pain, cure water diarrhea abdominal pain, cure gua sha gas pain, cure indigestion, chest and abdominal distension, cure joint pain, cure boils.