Fresh Garlic Description:
1) Size: 4.5 - 5.0cm, 5.0 - 5.5cm, 5.5 - 6.0cm, 6.0 - 6.5cm, 6.5cm and up
Packing:
i) 500g/bag, 5kg/mesh bag
Fresh Garlic Fresh Garlic,Fresh Peeled Garlic,Minced Fresh Garlic,Freezing Fresh Garlic Anqiu Giyafuku Foods Co.,Ltd , http://www.giyafuku.com
3) Supply period: all the year round.
a) Fresh garlic: early June to September.
b) Cold storing garlic: September. to next May.
4) Plump shaped bulbs offer full flavored cloves that have a purplish hue.
5) The shelf life is long and it can be stored for up to 9 months under proper conditions.
6) It can produce wonderful flavors and have the beneficial effect of reducing bacteria,
keeping the heart in good condition and immunity.
a) 10kg/ctn
b) 20kg/ctn
c) 10kg/mesh bag
d) 20kg/mesh bag
2) Small packing:
a) 1kg/bag, 1kg x 10 bags/ctn
b) 500g/bag, 500g x 20 bags/ctn
c) 250g/bag, 250g x 40 bags/ctn
d) 200g/bag, 200g x 50 bags/ctn
e) 3pcs/bag, 10kg/ctn
f) 4pcs/bag, 10kg/ctn
g) 5pcs/bag, 10kg/ctn
h) 1kg/bag, 5kg/mesh bag
All kinds of herbal medicine origin processing
After all types of medicinal herbs are harvested, they must be processed on the spot at the place of origin to prevent them from spoiling and deterioration, facilitate grading, medicinal and concocting, and facilitate storage and transport. Commonly used primary processing methods are as follows: 1. Root and underground stem medicinal materials After processing roots and underground stems, soil, roots, and residual foliage must be removed. Then, grading, washing, scraping or slicing. For hard rhizomes that are difficult to dry, they should be freshly sliced ​​and then dried, such as Salvia miltiorrhiza, Pueraria, Scrophulariaceae, etc.; For the herbs that are difficult to remove after dry, the cork should be freshly peeled, such as bellflower, pinellia, and peony. , Dan Pi, etc.; Some herbs must be cooked first, and then dried, such as Gastrodia, Polygonatum, Huang Jing, fleece-flower root, etc., for some meat, water content of large roots, bulbs and other herbs, such as one hundred, asparagus, wheat Winter, white, etc., should be slightly hot with boiling water, and then slice dried, some types of herbs also need to repeatedly "sweat" (that is, regain), to be completely dry, such as Scrophulariaceae, Dan Pi, white peony and so on. 2. Processing of Fruit Herbs Generally, the fruits can be dried directly after they are harvested. For some of the larger, difficult-to-dried herbs, such as papaya, lime, bergamot, etc., should be sliced ​​first and then dried; Chinese herbs that use pulp or peel as medicine, such as hawthorn, tangerine peel, mirage, etc. should be Remove the nucleus or peel, remove and then dry. In addition, there are a few medicinal herbs that need to be baked and then used for medicinal purposes, such as ebony. 3. Processing of Seed Herbs After harvesting mature fruits, most of them can be directly dried and threshed, and some are to be peeled or seed coats, such as wolfberry and cassia seed. There are also some kinds of medicinal herbs that have to break up the core and remove the seeds for medicinal purposes, such as almonds, peach kernels, and wild jujube kernels. 4. The processing of flowers and herbs is usually placed in a dry, ventilated and dry place directly after harvest. It can also be dried quickly under low temperature conditions. During processing, the flowers should be kept intact, with bright colors, strong aromas and avoidance of loss of active ingredients, such as Chinese rose, rose, and honeysuckle. There are also a few kinds of herbs, such as Chrysanthemum, which need to be steamed and dried. 5. The whole herb and leafy herbs are generally harvested and dried in a dry and ventilated place, dried or dried. Before being completely dried, they are bundled into small bundles and then dried to dryness, such as basil and blood flow. , mint and so on. For some fleshy leaves such as cedar, purslane, etc., due to hypertrophy of the leaves, the water content is higher, need to be hot with boiling water before drying. 6. After peeling bark or root bark of hides and skins, they are usually cut into pieces or pieces and dried directly. However, some species such as Phellodendron, Dan, etc., should immediately remove the cork after harvest, and cinnamon bark, magnolia bark, Eucommia, etc. should be first hot with boiling water, and then remove vertical and horizontal stacking pressure, cover the straw, make it sweat, wait When the cortex turns to a purple-brown color, the cork is then wiped off and cut into filaments or pieces, or rolled into a tube, and finally dried or dried.