From April to June, when the fern is 20-25 cm high and the leafhoppers are not unfolded, they are removed from the ground. In order to prevent the fern from leaving the soil, it is required that the base be soiled with mud. A layer of grass is pre-paved on the bottom of the basket to avoid discoloration of the underlying bracken. Green and purple pods should be basketd separately. When the basket is full, the surface is covered with grass to avoid direct sunlight and accelerate fiber aging. First, pickling processing 1. Pickling for the first time: The cleaned bracken is salted at a ratio of 10:3. Spread a layer of salt approximately 2 cm thick at the bottom of the marinated utensils, and then add a layer of bracken, about 5 cm thick. Then a salty vegetable layer is filled with pickling utensils in order. The top layer is then sprinkled with 2 cm. Thick salt, pressed on stone, marinated for 8 to 10 days. 2. The second pickling: the bracken is removed from the pickle and placed in order from top to bottom in another pickling device. The ratio of fern and salt is 20:1, and a layer of salt and vegetables is placed on the ground. Fill the marinated device with 35% of the mass of salt water. The surface of the bracken is pressed with a weight. The pickled witch is finished for 4 to 16 days. Second, salt processing will clean up the grading bracken barrel salting. Preparation of saline solution: 42 parts by mass of citric acid, 50% of sodium metaphosphate and 8% of alum were crushed, mixed thoroughly, and adjusted to a solution with 10 times water. The acidified water was added to the saturated saline so that the pH of the saline solution reached 3.5 to 4.5 and was used. In the barrel, first add 5% of fern salt and then add bracken. Then add 10% salt of bracken on the surface of the bracken. Fill the bucket with salt solution to drain the air inside the barrel. Seal the salt drum to get the finished product. Third, dry processing will be cleaned and finished fern investment in boiling water 7 to 8 minutes. In the blanching fluid, 0.2% to 0.5% of citric acid and 0.2% of sodium metabisulfite are generally added. When the conditions are met, clean sulfur is used, and sulfur is first burnt and then the blanching is performed. The amount of sulfur per 100 kg of bracken is 0.2-0.4 kg, and the ratio of bracken and blanching liquid is 1:1.5-2; immediately after the end of the blanching, the bracken is cooled to room temperature with flowing water and then dried or dried. In order to prevent the uneven internal and external moisture of bracken, in particular to prevent the fern ray from breaking and breaking, the wet cake and debris should be removed and accumulated for 1 to 3 days to achieve moisture balance. At the same time, the bracken is softened for briquetting or packaging. The bracken finished product is stored under low temperature and low humidity conditions, and the storage temperature is preferably 0 to 2°C. It is not suitable to exceed 10°C and the relative humidity is below 15%.
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