The bay leaves are picked once every few years, and how to deal with the bay leaves after picking

European bay leaves. Generally, it is put into production 3 years after planting, and can be picked once a year in spring and autumn.

Tsubaki buds. Harvested too early, low yield; Harvested too late and of poor quality. The first stubble bud, that is, the earliest bud that sprouts at the top of the branch, should be harvested at 12 15cm, which is the top grade of Tsubaki bud, and the quality and color are good.

The second stubble bud, that is, the side bud that sprouts and grows after the first stubble bud is harvested, can be harvested at about 20cm, at this time it is not suitable for pruning and harvesting, and 2-3 leaves should be left at the base to form auxiliary branches and restore the tree potential. The focus of Tsubaki bud harvesting is the first stubble bud and the second stubble bud, and the third stubble bud and subsequent buds have low yield and poor quality. The germination of rod buds cultivated in the greenhouse is relatively neat, and it can be picked once in 10 days, and can be picked 4-5 times.

Harvesting method: Harvest Tsubaki buds, it is best to use knives and scissors, try to avoid using hands to distinguish the drops, so as not to hurt the branches and affect the germination again. The picked Tsubaki sprouts are bundled into handfuls and packed in small bags to prevent wilting.

The bay leaves in the five spices are picked and dried when the bay leaves are about to ripen. It is usually picked once a year.

Geranium, the stems and leaves of the geranium geranium, a seedling plant. This plant is native to southern Africa and is cultivated throughout China. Geranium geranium is a perennial erect herb with a woody stem at the base, and the whole plant is densely covered with pale yellow long hairs, with a strong fragrance; Leaves opposites or alternate, petioles longer than leaves, upper nearly equal, leaves broadly heart-shaped to nearly rounded; umbels opposite leaves, stalks, short, erect, flowers small, almost sessile, petals rosy or pink, with purple veins; The capsule is dehisced when ripe, the petals are curled upward, and the flowering and fruiting period is from March to June.

According to different species, seasons and market maturity, bananas can be harvested from 7 to 10 ripe (pink bananas), and the eating quality will not be affected after ripening. Haigong banana and gong banana can be harvested 25 days after budding in summer, and pink banana can be harvested in more than 180 days in winter. According to the date of bud breakage of the ear, tie the rope of different colors, calculate the bagging time, tear the bag of the expired ear, count the number of ears that can be harvested, and arrange the harvest of merchants, individual bananas and post workers.

The production process of the mobile harvesting and packaging line is: padding, cutting bananas, transporting bananas, opening and combing, washing bananas, selecting and grading, weighing bananas, packing, vacuuming, sealing, and loading.

Short-distance banana harvesting and packaging process: pad the picked fruit ears, pick bananas, packing yard weighing table, remove secondary bananas, cut shafts and tails, weigh over, pack and load.

1. Because bay leaves are fat-soluble spices, as we all know, as long as they are fat-soluble spices, they have a characteristic, that is, only under the conditions of steaming or stir-frying, the hyposcopic taste of spices can be sent out and used for ingredients.

2. After the spices are removed from the odor and impurities through pretreatment, they cannot be used directly, but also after a certain amount of frying, otherwise the fragrance can not be fully exerted. There is also a benefit of soaking that the spices have moisture and are not so easy to paste when stir-fried. Aromatic and bitter aromas should be fried separately, and spices should be added when it is cold oil, and some spices themselves are small and easy to fry, so the whole process is low heat.

3. Like star anise, cinnamon and other thicker, slow fragrance should be put in the pot first, fast fragrant such as bay leaves, cumin, etc.