Matricaria-indica grain processing method

Abstract

The processing method of wild chrysanthemum flower for retaining its original colour, appearance and fragrance includes the following steps: drying in the shade, washing, draining, steaming in steaming tank, oven-drying and irradiating by UV ray.

Description

【Technical field】 [0001] The invention relates to a processing method of wild chrysanthemum rice. 【Background technique】 [0002] Wild chrysanthemum rice (wild chrysanthemum flower bud) is pure natural, non-polluting, and is a green treasure in high mountains. Its color is green and yellow like rice, so it is called wild chrysanthemum rice. , the natives pick the pistils and dry them, which are as big as half a mung bean. Physicians of past dynasties also agreed that wild chrysanthemum rice is cold in nature, sweet and bitter in taste, and has the functions of clearing away heat and detoxifying, anti-inflammatory and sterilizing bacteria, cooling blood and removing swelling. Long-term drinking can detoxify and beautify the skin, reduce fire and diuresis, and has a good effect on cardiovascular smoothness of middle-aged and elderly people. The processing of existing wild chrysanthemum rice usually is to directly put the picked wild chrysanthemum rice in the sun for a few da...

AI Technical Summary

Problems solved by technology

The processing of existing wild chrysanthemum rice usually is to directly put the picked wild chrysanthemum rice in the sun for a few days, and then pack it into bags. There are following defects in this processing method: 1) wild chrysanthemum rice grows in the wild environment, and it is exposed to wind and rain. The surface is very dirty, and exposure to the sun cannot remove the dust and dirt on the wild chrysanthemum rice, and it is unhygienic when soaked and drunk; 2) Direct exposure to the sun will not only easily make the appearance of the wild chrysanthemum rice black, affect the appearance color, but also affect the fragrance of the wild chrysanthemum rice Drinking taste, and the dehydration is not complete, the storage period is short, generally no more than 1 year