Edit the botanical characteristics of this paragraph.
The stem is erect, and the plant height is 2 ~ 3 meters. It is oblate with irregular protrusions, and the underground tubers are irregular, spherical and spindle-shaped, with red, yellow or white peel. The varieties of Alpinia officinarum are classified according to the skin color of tubers. The leaves are opposite at the base, alternate at the upper part of the stem, rectangular, sharp at the apex, rough on the leaf surface, hairy on the back, serrated on the edge and green. The petiole has narrow wings. There are many heads, which are born at the ends of branches, yellow, with tongue-shaped flowers around them, which are not easy to bear fruit, and tubular flowers are yellow. Achene is wedge-shaped and hairy, with 2 ~ 4 hairy flat awns at the upper end.
Edit the environmental requirements in this paragraph.
Jerusalem artichoke likes a cool and dry climate, which is cold-resistant and drought-tolerant. Tubers germinate at 0 ~ 6℃ and emerge at 8 ~ 10℃. Because the underground tubers of Jerusalem artichoke can overwinter in the cold northern soil and germinate new plants in the next year, they are often mistaken for perennial crops. Its seedlings can tolerate the low temperature of 65438 0 ~ 2℃. Under the conditions of 18 ~ 22℃ and sunshine 12 hours, it is beneficial to tuber formation. Tubers can safely overwinter in the frozen soil at 25 ~ 30℃. Strong adaptability to soil, high yield can be obtained by cultivation in fertile and loose soil.
Edit the cultivation techniques in this section.
(1) The propagation method is tuber propagation. After harvesting tubers in autumn and winter, choose 20-25g tubers for sowing or sand storage for seed preparation. You can also dig out tubers of the right size and sow them after the soil thaws in spring. (2) Sowing in spring. Hole sowing or furrow sowing. The plant spacing is 50 square centimeters. Plant holes, dig loose soil, and sow after applying base fertilizer, but the base fertilizer should not be too much. The sowing depth is about 10 cm. After sowing, cover the soil and level the pit. (3) Emerge about 1 month after field management. Appropriate topdressing and watering after emergence. Then intertillage weeds and cultivate the soil into low ridges. When it is not too dry, you don't need to water it again, and then water it until the tuber expands, in line with the principle of "seeing dry and seeing wet". If the stems and leaves grow too luxuriantly, the tops should be picked to promote tuber expansion. Jerusalem artichoke is rarely damaged by pests and diseases, so there is no need to use pesticides. Aphids may appear in extreme drought and can be eliminated by spraying water.
Edit this harvest
Harvest after autumn frost. After harvesting and digging, it is cleaned up and taken out of the soil for marketing. If it is planted in idle land, if it is necessary to continue planting, small tubers can be selected and buried in the soil during excavation, and interplanting and replanting should be done in time after emergence in the next year.
Edit nutrients and use this paragraph.
The edible rate of Jerusalem artichoke is 100%. Every 100g tuber contains 79.8g of water, 0. 1g of crude protein, 0. 1g of fat, 0.6g of carbohydrate 16.6g of fiber, 2.8g of ash, 49mg of calcium and 65433 of phosphorus. Vitamin b 10. 13 mg, vitamin b20.06 mg, nicotinic acid 0.6 mg, vitamin c 6 mg, and rich in inulin, pentosan, starch and other substances. Sweet, flat and non-toxic. It is beneficial to diuresis and dehumidification, harmonizing the middle energizer and benefiting the stomach, and has the function of clearing heat and detoxifying, so it is a diuretic. Jerusalem artichoke is widely used. (1) As a vegetable, ① fresh tubers can be fried with vegetarian or shredded pork, which is crispy and delicious. (2) Pickling: 50 kilograms of Jerusalem artichoke, washed to remove impurities, put in a crock, put a layer of Jerusalem artichoke and sprinkle with salt, with the salt content of 9 kilograms, and pour in a proper amount of water after putting it away. Pour the jar once a day and once two days later. /kloc-you can eat it in about 0/5 days. It tastes delicious and can be used as a side dish, which has a certain auxiliary effect on diabetes. (2) Used for miscellaneous grains, feed or extracting starch, making alcohol, etc. Working feed can also be added to aboveground stems. (3) Medicinal extract of inulin for treating diabetes. External application of mashed rhizome to treat unknown swelling and mumps. For dietotherapy, Jerusalem artichoke tuber 100g can be washed and chopped, and rice 100g can be washed, boiled with appropriate amount of water, and eaten after adding salt and sesame oil. Suitable for people with diabetes, edema and dysuria. In recent years, it has been found that ginger can regulate blood sugar in both directions, that is, on the one hand, it can reduce blood sugar in diabetic patients, on the other hand, it can increase blood sugar in hypoglycemia patients. Studies have shown that Alpinia officinarum contains a substance whose structure is very similar to human pancreatic endogenous insulin. When urine sugar appears, eating Alpinia officinarum can control urine sugar, indicating that it can lower blood sugar. When people have hypoglycemia, eating ginger can also relieve it.
Edit the processing of this sauce Jerusalem artichoke
(1) Pretreatment of raw materials: Wash raw materials with clear water, discard impurities and rotten, injured, rotten and moldy Jerusalem artichoke tubers, then wash them with clear water and put them into a bamboo basket to drain water. (2) Drying: pile the rinsed raw materials on a bamboo frame or a clean cement board, evenly and thinly spread a layer for direct sunlight. Turn up and down 1 time until you are soft. It usually takes 2 to 3 days. (3) Pickling: 8kg of salt is added to every 100kg of fresh Jerusalem artichoke, and it is pickled in layers, and the thickness of 20 cm ~ 30 cm is 1 layer. Sprinkle salt on each layer, compact it layer by layer, leaving about 20% of the total salt in the top layer, then compact it with stones and marinate it for 7 days ~ 10 days. (4) After the brine is taken out and pickled for the first time, the Jerusalem artichoke can be taken out when it becomes soft and produces fragrance, and the brine is taken out. (5) Re-salting and re-salting are carried out according to the primary salting method, but the cylinder mouth is required to be sealed to avoid air leakage, and semi-finished products are obtained after 30 days of salting. (6) Slicing, rinsing and double-salting Jerusalem artichoke, cutting into thin slices with a thickness of about 0.3cm, rinsing in flowing water for 6-8 hours, taking out and draining. (7) Seasoning: add 5 kg of licorice into 100 kg of water, boil for 40 minutes, then add 30% of first-class soy sauce, 8% of raw salt, 0.8% of monosodium glutamate and 0.05% of potassium sorbate, and pour into the bottle with Jerusalem artichoke while it is hot. (8) Sterilization: sterilizing in a water bath at 85 DEG C for 40 minutes to obtain the finished product.
Edit the processing of preserved Jerusalem artichoke in this section.
(1) raw materials are pre-selected, and large-diameter Jerusalem artichoke is cleaned to remove impurities. (2) Peeling the alkali solution: after boiling with 5% sodium hydroxide, quickly add Jerusalem artichoke, continue boiling for 1 min ~ 2 min, take out and rub the skin, and then soak it in clear water. (3) Slice renovation According to the product requirements and tuber shape, first cut the brown parts of the head, tail and wound into strips, and then quickly immerse them in 0.3% sodium sulfite solution. (4) color protection and pickling: coloring in sodium bisulfite for 2-3 hours, taking out, pickling in 0.3% calcium hydroxide for 4 hours, and blanching in boiling water for 65438+/-00 minutes. (5) Boil sugar and soak sugar. Boil the Jerusalem artichoke slices in a stainless steel pot for three times. The sugar content of the three kinds of boiled sugar was 35%, 45% and 60% respectively, and they were boiled for 20min minutes each. The soaking time was 12h, 10h and 8h respectively. Add 0.5% citric acid and 5% honey when cooking for the last time. (6) The baking is carried out by gradually raising the temperature, specifically at 45℃, 55℃ and 60℃ for 8 hours each time. At the end of baking, the Jerusalem artichoke slices roll in the glucose powder and adhere to the sugar powder to improve the taste of the product. (7) packaging: packaging the preserved Jerusalem artichoke into a transparent composite bag with a vacuum packaging machine to obtain the finished product.
Edit this processing of Jerusalem artichoke sauce.
(1) Raw material pretreatment uses Jerusalem artichoke with small particle size and irregular shape after grading and screening as raw material, and washes away soil and impurities. (2) peeling with alkali solution according to the peeling process of Jerusalem artichoke preserves. (3) Cleaning and shaping the peeled Jerusalem artichoke, rinsing with clear water to remove alkali liquor, and cutting off the browned parts of the head and tail. (4) Steaming for 2 hours or 1MPa for 40 minutes. (5) Pulping with a stainless steel beater, and further micronizing in a colloid mill.
Edit this legend about ginger.
In ancient times, there was a legend that a young man named Liu Ming accidentally got a heart, washed it in water and became a beautiful girl, so they got married. But his sister-in-law thought the girl was a monster, so she broke the bowl with the heart, and when she felt Japanese, she chopped up the heart and buried it on the well platform behind the house. The girl had a dream for Liu Ming, saying that she had become Guizijiang. Every year when she was in bloom, she would meet him on the platform by the well. When Liu Ming went to the well platform, he really saw the dense Guizijiang, so he went to the well platform to see his wife every year and cried bitterly. Moreover, when harvesting Guizijiang every year, he refused to dig it out and let it take root, hoping to see his wife again. Alias: Ginger, Jerusalem Artichoke, Guizijiang, Jerusalem Artichoke, a perennial herb of Compositae. Take tuberous roots, stems and leaves as medicine. Has the effects of treating fever, diarrhea due to intestinal heat, and traumatic injury. Distributed in North China, East China, South China and Central China. It belongs to the genus Helianthus and Panicum. Jerusalem artichoke feeds on underground tubers. The tuber of Jerusalem artichoke is rich in inulin, which is a fructose polymer and has a certain auxiliary effect on diabetes. Extensive planting is promising.
Edit the botanical characteristics of this paragraph.
The stem is erect, and the plant height is 2 ~ 3 meters. It is oblate with irregular protrusions, and the underground tubers are irregular, spherical and spindle-shaped, with red, yellow or white peel. The varieties of Alpinia officinarum are classified according to the skin color of tubers. The leaves are opposite at the base, alternate at the upper part of the stem, rectangular, sharp at the apex, rough on the leaf surface, hairy on the back, serrated on the edge and green. The petiole has narrow wings. There are many heads, which are born at the ends of branches, yellow, with tongue-shaped flowers around them, which are not easy to bear fruit, and tubular flowers are yellow. Achene is wedge-shaped and hairy, with 2 ~ 4 hairy flat awns at the upper end.
Edit the environmental requirements in this paragraph.
Jerusalem artichoke likes a cool and dry climate, which is cold-resistant and drought-tolerant. Tubers germinate at 0 ~ 6℃ and emerge at 8 ~ 10℃. Because the underground tubers of Jerusalem artichoke can overwinter in the cold northern soil and germinate new plants in the next year, they are often mistaken for perennial crops. Its seedlings can tolerate the low temperature of 65438 0 ~ 2℃. Under the conditions of 18 ~ 22℃ and sunshine 12 hours, it is beneficial to tuber formation. Tubers can safely overwinter in the frozen soil at 25 ~ 30℃. Strong adaptability to soil, high yield can be obtained by cultivation in fertile and loose soil.
Edit the cultivation techniques in this section.
(1) The propagation method is tuber propagation. After harvesting tubers in autumn and winter, choose 20-25g tubers for sowing or sand storage for seed preparation. You can also dig out tubers of the right size and sow them after the soil thaws in spring. (2) Sowing in spring. Hole sowing or furrow sowing. The plant spacing is 50 square centimeters. Plant holes, dig loose soil, and sow after applying base fertilizer, but the base fertilizer should not be too much. The sowing depth is about 10 cm. After sowing, cover the soil and level the pit. (3) Emerge about 1 month after field management. Appropriate topdressing and watering after emergence. Then intertillage weeds and cultivate the soil into low ridges. When it is not too dry, you don't need to water it again, and then water it until the tuber expands, in line with the principle of "seeing dry and seeing wet". If the stems and leaves grow too luxuriantly, the tops should be picked to promote tuber expansion. Jerusalem artichoke is rarely damaged by pests and diseases, so there is no need to use pesticides. Aphids may appear in extreme drought and can be eliminated by spraying water.
Edit this harvest
Harvest after autumn frost. After harvesting and digging, it is cleaned up and taken out of the soil for marketing. If it is planted in idle land, if it is necessary to continue planting, small tubers can be selected and buried in the soil during excavation, and interplanting and replanting should be done in time after emergence in the next year.
Edit nutrients and use this paragraph.
The edible rate of Jerusalem artichoke is 100%. Every 100g tuber contains 79.8g of water, 0. 1g of crude protein, 0. 1g of fat, 0.6g of carbohydrate 16.6g of fiber, 2.8g of ash, 49mg of calcium and 65433 of phosphorus. Vitamin b 10. 13 mg, vitamin b20.06 mg, nicotinic acid 0.6 mg, vitamin c 6 mg, and rich in inulin, pentosan, starch and other substances. Sweet, flat and non-toxic. It is beneficial to diuresis and dehumidification, harmonizing the middle energizer and benefiting the stomach, and has the function of clearing heat and detoxifying, so it is a diuretic. Jerusalem artichoke is widely used. (1) As a vegetable, ① fresh tubers can be fried with vegetarian or shredded pork, which is crispy and delicious. (2) Pickling: 50 kilograms of Jerusalem artichoke, washed to remove impurities, put in a crock, put a layer of Jerusalem artichoke and sprinkle with salt, with the salt content of 9 kilograms, and pour in a proper amount of water after putting it away. Pour the jar once a day and once two days later. /kloc-you can eat it in about 0/5 days. It tastes delicious and can be used as a side dish, which has a certain auxiliary effect on diabetes. (2) Used for miscellaneous grains, feed or extracting starch, making alcohol, etc. Working feed can also be added to aboveground stems. (3) Medicinal extract of inulin for treating diabetes. External application of mashed rhizome to treat unknown swelling and mumps. For dietotherapy, Jerusalem artichoke tuber 100g can be washed and chopped, and rice 100g can be washed, boiled with appropriate amount of water, and eaten after adding salt and sesame oil. Suitable for people with diabetes, edema and dysuria. In recent years, it has been found that ginger can regulate blood sugar in both directions, that is, on the one hand, it can reduce blood sugar in diabetic patients, on the other hand, it can increase blood sugar in hypoglycemia patients. Studies have shown that Alpinia officinarum contains a substance whose structure is very similar to human pancreatic endogenous insulin. When urine sugar appears, eating Alpinia officinarum can control urine sugar, indicating that it can lower blood sugar. When people have hypoglycemia, eating ginger can also relieve it.
Edit the processing of this sauce Jerusalem artichoke
(1) Pretreatment of raw materials: Wash the raw materials with clear water, discard impurities and rotten, injured, rotten and moldy Jerusalem artichoke tubers, then wash them with clear water and put them into a bamboo basket to drain the water. (2) Drying: pile the rinsed raw materials on a bamboo frame or a clean cement board, evenly and thinly spread a layer for direct sunlight. Turn up and down 1 time until you are soft. It usually takes 2 to 3 days. (3) Pickling: 8kg of salt is added to every 100kg of fresh Jerusalem artichoke, and it is pickled in layers, and the thickness of 20 cm ~ 30 cm is 1 layer. Sprinkle salt on each layer, compact it layer by layer, leaving about 20% of the total salt in the top layer, then compact it with stones and marinate it for 7 days ~ 10 days. (4) After the brine is taken out and pickled for the first time, the Jerusalem artichoke can be taken out when it becomes soft and produces fragrance, and the brine is taken out. (5) Re-salting and re-salting are carried out according to the primary salting method, but the cylinder mouth is required to be sealed to avoid air leakage, and semi-finished products are obtained after 30 days of salting. (6) Slicing, rinsing and double-salting Jerusalem artichoke, cutting into thin slices with a thickness of about 0.3cm, rinsing in flowing water for 6-8 hours, taking out and draining. (7) Seasoning: add 5 kg of licorice into 100 kg of water, boil for 40 minutes, then add 30% of first-class soy sauce, 8% of raw salt, 0.8% of monosodium glutamate and 0.05% of potassium sorbate, and pour into the bottle with Jerusalem artichoke while it is hot. (8) Sterilization: sterilizing in a water bath at 85 DEG C for 40 minutes to obtain the finished product.
Edit the processing of preserved Jerusalem artichoke in this section.
(1) raw materials are pre-selected, and large-diameter Jerusalem artichoke is cleaned to remove impurities. (2) Peeling the alkali solution: after boiling with 5% sodium hydroxide, quickly add Jerusalem artichoke, continue boiling for 1 min ~ 2 min, take out and rub the skin, and then soak it in clear water. (3) Slice renovation According to the product requirements and tuber shape, first cut the brown parts of the head, tail and wound into strips, and then quickly immerse them in 0.3% sodium sulfite solution. (4) color protection and pickling: coloring in sodium bisulfite for 2-3 hours, taking out, pickling in 0.3% calcium hydroxide for 4 hours, and blanching in boiling water for 65438+/-00 minutes. (5) Boil sugar and soak sugar. Boil the Jerusalem artichoke slices in a stainless steel pot for three times. The sugar content of the three kinds of boiled sugar was 35%, 45% and 60% respectively, and they were boiled for 20min minutes each. The soaking time was 12h, 10h and 8h respectively. Add 0.5% citric acid and 5% honey when cooking for the last time. (6) The baking is carried out by gradually raising the temperature, specifically at 45℃, 55℃ and 60℃ for 8 hours each time. At the end of baking, the Jerusalem artichoke slices roll in the glucose powder and adhere to the sugar powder to improve the taste of the product. (7) packaging: packaging the preserved Jerusalem artichoke into a transparent composite bag with a vacuum packaging machine to obtain the finished product.
Edit this processing of Jerusalem artichoke sauce.
(1) Raw material pretreatment uses Jerusalem artichoke with small particle size and irregular shape after grading and screening as raw material, and washes away soil and impurities. (2) peeling with alkali solution according to the peeling process of Jerusalem artichoke preserves. (3) Cleaning and shaping the peeled Jerusalem artichoke, rinsing with clear water to remove alkali liquor, and cutting off the browned parts of the head and tail. (4) Steaming for 2 hours or 1MPa for 40 minutes. (5) Pulping with a stainless steel beater, and further micronizing in a colloid mill.
Edit this legend about ginger.
In ancient times, there was a legend that a young man named Liu Ming accidentally got a heart, washed it in water and became a beautiful girl, so they got married. But his sister-in-law thought the girl was a monster, so she broke the bowl with the heart, and when she felt Japanese, she chopped up the heart and buried it on the well platform behind the house. The girl had a dream for Liu Ming, saying that she had become Guizijiang. Every year when she was in bloom, she would meet him on the platform by the well. When Liu Ming went to the well platform, he really saw the dense Guizijiang, so he went to the well platform to see his wife every year and cried bitterly. Moreover, when harvesting Guizijiang every year, he refused to dig it out and let it take root, hoping to see his wife again.