Osmanthus fragrans contains volatile oil. Normal air drying or microwave oven drying will make a lot of volatile oil lose its rich fragrance. If you make a leather bag, you need to dehydrate it at low temperature. It is suggested to put it in the refrigerator for a period of time after exposure to sunlight, so that it can lose water at low temperature, which can reduce the loss of volatile oil.
Question 2: How can osmanthus be preserved and made into dried flowers?
There are many ways to make dried flowers, but the natural drying method is simple and easy. Generally, after flowers are harvested in the mature season, they are cut and hung in indoor dry and hot air to evaporate water. In order to prevent tissue from shrinking and keep its natural color better, we should try to dry it quickly with hot air and hang the cut flowers head down to keep the top of the stem rigid during drying. We can hang the cut flowers on the wire or on the shelf to dry without plastic bags.
When making dried flowers, they should be cut in dry weather to facilitate drying. The stems should be kept longer and the leaves should be removed, because the leaves prolong the dehydration process and tend to shrink and lose their ornamental value. Large cut flowers (such as delphinium) should be dried individually, and if they are tied into bundles, they will be easily crushed after drying. Generally, cut flowers can be tied into small bundles, and the flower heads are separated from each other so as not to be damaged by squeezing. After a few days, the cut flowers will slowly dry, feel brittle when touched by hand, and the petals will become fibrous. At this time, they have been made into dried flowers and can be used for decoration.
Second, make osmanthus.
1. Fresh osmanthus:
Fresh sweet-scented osmanthus is picked and marinated with a little salt for one night. Then pour out the pickled water, air-dry until it is half dry, and put sugar in osmanthus fragrans in layers according to the ratio of 1: 1. Pick it up, find a clean bottle, put the pickled osmanthus into it, seal it, leave it in the dark for a week, and you can eat it or keep it in the refrigerator.
Tip: 1, fresh osmanthus cannot be washed.
2, salt can sterilize and remove astringency, and better fragrance and sweetness can be obtained in the later stage. You can also make tea with osmanthus, add a slice of lemon, it is sour and sweet, and the taste will not be too good.
2. Dry osmanthus:
Rinse the dried osmanthus fragrans with clear water to remove the dust on the surface, then take out and drain the water, add sugar and steam for 10 minute, and mix to half. After cooling, put it in a clean sealed bottle and put it in the refrigerator for refrigeration. Use a clean spoon when eating.
Tip: 1. If it is made by bees, there is no need to steam osmanthus. Steam osmanthus and marinate it with bees. This can ensure that the nutrition of bees will not be destroyed.
2, it is steamed in a pot, not fried, don't make a mistake.
Question 3: How should osmanthus be preserved? Fresh osmanthus flowers should be picked first and pickled with a little salt. Pour out the pickled water, air dry until it is half-dry, and pickle with osmanthus fragrans layer by layer according to the ratio of 1: 1. Find a clean bottle, put the pickled osmanthus fragrans into it, seal it, keep it away from light for a week, or eat it.
"Tips" 1, fresh osmanthus can't be washed. 2. You can use salt to sterilize and remove astringency, and you can get better fragrance and sweetness in the later stage. You can also make tea with osmanthus and add a slice of lemon, which is sour and sweet, and the taste will not be too good.
Dried osmanthus fragrans: Rinse the dried osmanthus fragrans with clear water to remove the dust on the surface, then take out and drain the water, add sugar and steam for 10 minute, and mix to half. After cooling, put it in a clean sealed bottle and put it in the refrigerator for storage. Take it with a clean spoon when eating.
[Prompt] 1. If it is made by bees, there is no need to steam osmanthus. Just steam the sweet-scented osmanthus and mix it with bees for pickling. This can ensure that the nutrition of bees will not be destroyed. 2, it is steaming in the pot, not cooking, don't make a mistake in this step. "
Question 4: How to preserve fresh osmanthus? What's the use? Wash it first, then soak it in warm water, and then sun it for 1~2 days. Put it in a cool and ventilated place after drying. Osmanthus fragrans can be used as osmanthus wine, Osmanthus Jelly, tea and sachet. ......
Question 5: How can fresh osmanthus be kept fresh to keep fresh yellow osmanthus? There are many ways to save it. After picking osmanthus fragrans, it withered, warmed up and fermented after 6 hours, and the fragrance of osmanthus fragrans gradually distributed and faded. Therefore, the harvest and supply are immediately soaked in salt water, compacted and sealed, taken out and washed with clean water for preparation before food processing. After the clean osmanthus is dried, it can also be pickled with honey or syrup and exposed to the sun. After drying, wrap sweet-scented osmanthus, try not to leave air in it, put it in a jar alone, and put some desiccant in it. In addition, osmanthus fragrans can also be soaked in citric acid water before pickling.
Question 6: How to preserve fresh osmanthus? Sun-dried, and then stuffed jiaozi with brown sugar and white sugar.
Question 7: How to preserve fresh Jin Guihua? First, you can bookmark.
Second, make it into dried flowers.
There are many ways to make dried flowers, but the natural drying method is simple and easy. Generally, after flowers are harvested in the mature season, they are cut and hung in indoor dry and hot air to evaporate water. In order to prevent tissue from shrinking and better keep its natural color, we should try to dry them quickly with hot air, and put the cut flowers head down when hanging, so as to keep the top of the stem rigid during drying. We can hang the cut flowers on wire or shelves to dry, instead of plastic bags.
When making dried flowers, they should be cut in dry weather to facilitate drying. The stems should be kept longer and the leaves should be removed, because the leaves prolong the dehydration process and tend to shrink and lose their ornamental value. Large cut flowers (such as delphinium) should be dried individually, and if they are tied into bundles, they will be easily crushed after drying. Generally, cut flowers can be tied into small bundles, and the flower heads are separated from each other so as not to be damaged by squeezing. After a few days, the cut flowers will slowly dry, feel brittle when touched by hand, and the petals will become fibrous. At this time, they have been made into dried flowers and can be used for decoration.
Third, make osmanthus.
1. Fresh osmanthus:
Fresh sweet-scented osmanthus is picked and marinated with a little salt for one night. Then pour out the pickled water, air-dry until it is half dry, and put sugar in osmanthus fragrans in layers according to the ratio of 1: 1. Pick it up, find a clean bottle, put the pickled osmanthus into it, seal it, leave it in the dark for a week, and you can eat it or keep it in the refrigerator.
Tip: 1, fresh osmanthus cannot be washed.
2, salt can sterilize and remove astringency, and better fragrance and sweetness can be obtained in the later stage. You can also make tea with osmanthus, add a slice of lemon, it is sour and sweet, and the taste will not be too good.
2. Dry osmanthus:
Rinse the dried osmanthus fragrans with clear water to remove the dust on the surface, then take out and drain the water, add sugar and steam for 10 minute, and mix to half. After cooling, put it in a clean sealed bottle and put it in the refrigerator for refrigeration. Use a clean spoon when eating.
Tip: 1. If it is made by bees, there is no need to steam osmanthus. Steam osmanthus and marinate it with bees. This can ensure that the nutrition of bees will not be destroyed.
2, it is steaming in the pot, not cooking, don't make a mistake in this step.
Personally, I think the third method is the most delicious.
Question 8: How to keep osmanthus fresh? A simple method: fresh sweet-scented osmanthus is picked and pickled with salt, and the salty taste is removed with clear water when it is used. The sweet-scented osmanthus is bright in color, golden in color and pure in fragrance. I'll give you a set of detailed methods: the fresh-keeping method of osmanthus, the fresh-keeping method of primary processing and the fresh-keeping method of primary processing osmanthus must be kept fresh immediately on the same day, and it is not allowed to pile up overnight, otherwise it will go bad easily. Fresh-keeping methods vary according to different uses of osmanthus fragrans: osmanthus fragrans can be extracted by soaking in a mixed solution of good salt and Paeonia lactiflora, and then transported to a factory for leaching with organic solvents such as petroleum ether special for spices; Those used to brew osmanthus wine can be soaked in good wine, and those used to make preserves, sweets and cakes in food factories can be pickled in plum sauce. Here are some simple fresh-keeping methods: Sprinkler fresh-keeping method: Soak fresh osmanthus in water to moisten lips, drain all the water, soak it in 95% alcohol and seal it. Alcohol content is 25% (that is, 75 kg of flowers, 95% edible alcohol is 25 kg). The ultra-low price of Goldman Sachs will have an impact on the color and fragrance of osmanthus. Fresh osmanthus preserved with alcohol is mainly used to prepare osmanthus wine. It is not suitable to be used as a flavoring agent for other foods. Lemon preservation method citric acid replaces plum sauce for preservation. The specific method is to add 0. 15kg citric acid to 10kg fresh osmanthus fragrans, mix well, take it out after12h, filter out the salt water, add 1.8kg salt and 50g alum to cover the surface, and then put it in a container for sealing. The shelf life is 1 year. Plum preservation method (1) Ingredients Osmanthus fragrans 200kg plums 100kg salt 50kg( 1) Method 1: Make plum sauce. Then use plum paste to preserve osmanthus fragrans, also called plum paste. The preparation method is as follows: 20 kg of salt is added to the yellow ripe plums in a vat. Filter out the plum pit, and then expose the pulp-like plum meat for about 10 days, and the plum meat is made when it changes from cyan to yellowish brown. In addition, put the collected osmanthus fragrans into a bamboo basket, soak it in water, immediately pick it up, drain the water, then put the soaked osmanthus fragrans into a vat filled with plum sauce, and stir it with hands or wooden sticks to fully mix it with plum sauce, generally 100. Drain the water oozing from osmanthus fragrans. At this time, Osmanthus fragrans has absorbed all the plum sauce, and the plum sauce can hardly be seen from the outside. Then, add 30% of the weight of osmanthus fragrans and 15%~20% of salt into the jar and stir evenly. When the jar is full, sprinkle a layer of salt on the top, cover the jar with white cloth and press it firmly with bamboo pieces. The color and fragrance of osmanthus can remain unchanged for three years. (2) dried osmanthus. Screw out 100kg sweet-scented osmanthus with plum sauce by hand or put it in a cloth bag to press out excess water, rinse with clear water to remove salty taste, and then dry it. After drying in the sun, 200~300kg of white sugar is mixed, then weighed and sold in plastic bags. Dry osmanthus needs to be exposed to the sun during processing, and its fragrance is lost. (3) Salted osmanthus. Pour 100kg of osmanthus fragrans and plum sauce into the laundry basket, drain the water, then pour into the vat, add 0.5kg of alum citrate powder and 0 kg of salt, mix well, compact and drain the salt water; Add 35kg plum sauce and 15kg salt, stir well, store for a few days, and then put it in a container for sealing, which will turn the pickled osmanthus into a paste. Salted osmanthus tastes in Xianyang, but its fragrance is slightly stronger than that of osmanthus. (4) Clear water osmanthus. Pour 100kg osmanthus fragrans with plum sauce into the laundry basket, drain the water, and then soak it in 100kg plum dew for several days to get clear osmanthus fragrans. The quality of osmanthus fragrans preserved in Qingshui is the best, the time is longer, and the price is slightly higher than the other two osmanthus products.
Question 9: Is it better to pick osmanthus? How to preserve fresh osmanthus fragrans When picking osmanthus fragrans, we must grasp the opportunity: ① Don't pick the ones that are not in bud-the fragrant oil of osmanthus fragrans has not been secreted, and the fragrance is extremely low at this time. ② Just blooming-At this time, the aromatic oil content is the highest, which is the best time to pick osmanthus. (3) After a few days of flowering, most of the highly volatile aromatic oils have dispersed and the quality is poor. _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ Put it in a closed container (iron bucket or plastic bucket with cover), then sprinkle all the fresh osmanthus on the paper bag of quicklime, and seal it tightly for 1-2 days, and the osmanthus will be crisp, and the dried osmanthus will be sealed and stored in a glass bottle. -It has the characteristics of no loss of fragrance and no discoloration. This dried osmanthus can be used in various osmanthus foods. Mechanism: The principle of using quicklime "calcium carbonate" to absorb water and generate hydrated lime "calcium hydroxide" at room temperature. 2) Preservation method of white sugar: Practice: Mix fresh sweet-scented osmanthus with white sugar in the volume ratio of 65,438+0: 65,438+0, and put them in a closed jar or porcelain jar to keep them away from light, which can be used as the fragrance of the Lantern Festival or as a daily dumpling wrapped with sesame seeds, peanuts and walnuts. (Osmanthus fragrans can only be cleaned by removing impurities, and can never be washed with water) Mechanism: saturated semi-solid sugar stains, sterilization and quality assurance. -It has the characteristics of no loss of fragrance. 3) Making Osmanthus fragrans wine: Method: Soak fresh Osmanthus fragrans in one catty of high-alcohol liquor, then add half a catty of rock sugar and two taels of sheep fat (raw), soak for two months and drink (shake 3-4 times in the middle). This osmanthus wine is neither bitter nor spicy, soft and sweet, mellow and has a long aftertaste. Mechanism: Liquor absorbs the essence and aroma of osmanthus fragrans, dissolves pig fat and rock sugar, and makes the wine sweet and delicious. 4) making osmanthus tea:
① Put the green tea into a frying pan heated to 150℃ without oil stain, and stir-fry for about an hour repeatedly to make the green tea fully crisp.
(2) Put the crispy roasted green tea in a closed container and cool it while it is hot (so as not to absorb the moisture in the air again).
(3) Put the fresh osmanthus fragrans, which accounts for about 30% of the total weight of the tea leaves, into a container and shake it tightly with the crisp tea leaves (shake it for another 2-3 hours).
④ After fully absorbing the aroma and moisture 12- 18 hours, the production of osmanthus tea is completed. After sealed storage, you can take a little water to drink at any time. (Note: Fresh osmanthus is as dry as green tea. )
Mechanism: According to the characteristics of dry tea leaves absorbing odor and moisture, green tea leaves are baked from the normal state of normal humidity to the crisp state of water loss, and the fragrant fresh osmanthus leaves are sealed and evenly mixed with crisp tea leaves, so that the tea leaves can absorb the moisture of fresh osmanthus leaves to restore normal humidity, and at the same time, they also absorb the aromatic substances of osmanthus leaves, thus becoming fragrant osmanthus tea (at this time, the dry osmanthus leaves in tea leaves can also be screened out for other purposes). ——————————————————————————————————— Note: Some people suggest pickling osmanthus with alum, so please don't follow suit! ! ! Because alum (also known as alum, chemical name: aluminum sulfate) can not be used as a food additive and a precipitant for water purification, people who consume too much aluminum will have symptoms such as dementia, premature aging and trembling hands and feet. Therefore, aluminum pot, which is harmful to health, is gradually eliminated. Alum salty fried dough sticks are also unhealthy food, so it is best not to eat them or just to taste them occasionally.