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薇菜为多年生草本植物,生于山地、林缘、草甸、沟塘等阴湿地带,采收期4～5月份。薇菜是“收之为宝,弃之为草”的大宗山菜,嫩叶柄可食用,味道鲜美,风味独特,营养丰富。主要含有蛋白质、碳水化合物、纤维素、脂肪、矿物质、无机盐和多种维生素等成分。将嫩叶柄加工成薇菜干,食时以沸水浸泡,12小时左右即可泡开,复原后的色泽、滋味不亚于鲜薇菜。薇菜干可大量出口,主销日本,也可内销。薇菜的干制一般需要以下几道工序: 一、原料选择:选取新鲜、粗壮、组织嫩脆、无干
Osmunda japonica is a perennial herb, born in mountainous areas, forest margins, meadows, ditches and other wet areas, harvesting period from April to May. Osmunda japonica is a large mountain delicacy that is “collected as a treasure and discarded as grass”. It has edible petioles with delicious taste, unique flavor and rich nutrition. Mainly contains protein, carbohydrates, cellulose, fat, minerals, inorganic salts and vitamins and other ingredients. Petiole will be processed into savory stem dried, soaked in boiling water when eating, about 12 hours to bubble open, the restored color, taste no less than fresh osmanthus. Osmunda dried a large number of exports, the main selling Japan, but also domestic. Ostryus drying generally requires the following processes: First, the choice of raw materials: Select fresh, thick, tender tissue, dry