Dabie mountain area four kinds of wild vegetable processing technology

Luotian County, located in the southern Dabie Mountains of Hubei Province, is known for its rich natural resources and favorable climate. With abundant rainfall and a temperate environment, the area supports over 14,900 hectares of dense secondary forests and shrublands. These ecosystems naturally produce a variety of traditional edible wild vegetables that have been cherished by local communities for generations. Among these wild edibles are: 1. **Fern (Pteridaceae)** – A perennial herb commonly known as "Ruyi food" or "ferns soup." It is typically consumed using its young, unexpanded leaves. 2. **Nepeta** – A perennial herb from the Nepeta genus, often eaten with its stems and leaves. 3. **Bitter Herb (Patrinia)** – Known for its slightly bitter taste, it is best harvested when young and consumed regularly. 4. **Water Celery (Cinnamomum)** – A perennial herb with young stems and leaves used in various dishes. These wild vegetables grow naturally in remote mountainous areas, free from pesticides, fertilizers, and pollution. They are considered “green foods” due to their organic nature and high nutritional value. In addition to being flavorful, they offer health benefits. For instance, ferns help reduce heat and phlegm, while water celery has antipyretic, diuretic, and anti-hypertensive properties. The harvesting season for these plants runs from March to May, but due to limited transportation and storage capabilities, only about 1-2% of the fresh produce reaches the market. Most remain unused. However, as people's living standards and awareness of healthy eating increase, there's a growing demand for such non-polluted, nutritious wild foods both domestically and internationally. To meet this demand, proper processing techniques are essential. Three effective methods—freezing, canning, and drying—are recommended based on the characteristics of the wild herbs. **Freezing Process:** 1. Select and clean fresh, wild vegetables. 2. Blanch them in a zinc gluconate solution for 2–3 minutes, depending on the type. 3. Rinse with cold water and cool to room temperature. 4. Remove older parts, wash mucus, and pack into containers. 5. Pre-cool at 0°C and freeze at -18°C. 6. Dip in 10°C water to form a thin ice layer. 7. Pack in polyethylene bags and store at -18°C. **Canning Process:** 1. Sort and rinse fresh wild vegetables. 2. Soak in a zinc chloride solution for 3–5 minutes to preserve color and texture. 3. Fill jars with the vegetables and add a soup containing citric acid, salt, and calcium chloride. 4. Seal and sterilize at 100°C for 5–25–15 minutes. 5. Cool and inspect for quality before packaging. **Drying Process:** 1. Wash and blanch the vegetables in a citric acid and sodium metabisulfite solution. 2. Dry at 45–50°C initially, then increase to 60°C. 3. Soften the dried product for 1–3 days. 4. Grade and briquet the dried herbs. 5. Apply insect repellent treatment if necessary. 6. Store in sealed plastic bags at 2–10°C with low humidity. These methods are simple, efficient, and cost-effective. Small-scale producers and households can adopt one or all of these techniques to fully utilize the natural resources of the Dabie Mountains, turning wild edibles into valuable, marketable products.

Garlic Powder

Dehydrated Garlic powder refers to garlic that has been dried and ground into a fine powder. It is commonly used as a seasoning in various cuisines.

Garlic powder 80-100 mesh refers to the particle size of the garlic powder. The mesh size indicates the number of openings per linear inch in a sieve. In this case, the garlic powder has a particle size that ranges between 80 and 100 mesh.

Garlic powder 100-120 mesh, on the other hand, has a slightly finer particle size compared to the 80-100 mesh variant. It ranges between 100 and 120 mesh, meaning the particles are smaller and more finely ground.

The difference in mesh size can affect the texture and dispersibility of the garlic powder when used in cooking. Finer mesh sizes may dissolve more easily in liquids and provide a smoother texture, while coarser mesh sizes may have a slightly grittier texture.

Except for the different mesh size, we have different kinds of garlic powder: such as garlic powder 4-6 clove, garlic powder standard quality, garlic powder EU quality, and garlic powder B grade. And the garlic powder of 4-6 clove have the most pungent garlic flavour in these different kinds of garlic powder.

Garlic powder Air Dried, Garlic powder 80-100 mesh, garlic powder 100-120 mesh

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