Yifeng Wild Ge Powder [Jiangxi Yifeng Specialty]

What is Yifeng wild kudzu powder? Authentic specialty of Yifeng, Jiangxi: Yifeng wild kudzu flour

Content summary:Do you want to know what Yifeng wild kudzu flour is? This article is a detailed introduction to the special product of Yifeng, Jiangxi Province - Yifeng Wild Ge Fen. It was compiled and edited by the editorial team of China Specialty Network after reviewing and collecting relevant information on Yifeng Wild Ge Fen. The full text takes about 5 minutes to read, mainly including the basic introduction of Yifeng Wild Ge Fen and its nutritional value? How to make Yifeng wild kudzu flour and identify its authenticity? Tasting and eating methods of Yifeng wild kudzu powder, etc

Basic introduction of Yifeng wild kudzu powder

Yifeng wild kudzu powder is made from wild kudzu roots that have been grown in the forests of Yifeng Bamboo Township, Jiangxi Province for many years. It is processed and refined through traditional techniques, and the kudzu powder is white or gray white in color, naturally pure

Production method of Yifeng wild kudzu powder

Production process of kudzu whole powder

Raw material selection → cleaning → peeling → slicing → color protection → rinsing → steaming → cleaning → drying → crushing → sieving → finished product

(1) Raw material selection: Select undamaged fresh kudzu root, clean it with tap water, and remove dust and debris attached to the surface

(2) Slicing: Cut the peeled kudzu root into slices of a certain size using a vegetable slicer. The purpose of slicing is to shorten the drying time, and the thickness, length, and width of the slices are all 1 cm. The slicing process should be completed as quickly as possible to control the occurrence of enzymatic browning during the slicing process

(3) Color protection: After cleaning and peeling the kudzu root, use a mixture of 0.35% citric acid and 0.30% sodium metabisulfite to protect the color for 1 hour

(4) Steaming: Color protection inhibits non enzymatic browning, but browning still exists due to the presence of oxidase in kudzu root. Therefore, it is necessary to heat the enzyme and steam for a period of time. After steaming, kudzu root is easy to maintain its color and the whole powder is easy to brew. Steam for 16 minutes

(5) Drying: Use drying equipment to dry to ensure the hygiene of the product. The drying time can be determined according to the size of the kudzu root slices, and the final moisture content is required to be below 6%. Dry in a 60 ℃ blast constant temperature drying oven

(6) Grinding and packaging: Grind the dried kudzu root slices with a traditional Chinese medicine grinder to achieve a fineness of around 80 mesh for the kudzu root powder

How to distinguish the authenticity of Yifeng wild kudzu powder

1. Smell, organic wild kudzu powder has a unique refreshing taste

2. Taste, organic wild kudzu powder has a cool and slightly bitter taste

3. Recognize that organic wild kudzu powder has a bright and viscous color after being cooked, and fake kudzu powder is mostly milky white without the unique aroma of kudzu root. Distinguish between real and fake wild kudzu powder

4. Shine, organic wild kudzu powder reflects in a polygonal shape under sunlight.

Tasting and eating methods of Yifeng wild kudzu flour

1. Prepare a packet of wild kudzu flour, cold water, bowl, and spoon

2. Pour wild kudzu flour into a bowl

3. First, dilute with a small amount of cold water and mix thoroughly until there is no resistance sensation (not too much cold water)

4. Slowly pour in boiling water with a temperature above 95 degrees, and stir continuously with a spoon while pouring water

5. After stirring, the Ge powder becomes a semi transparent paste (if the water temperature is too low, it will become a milky white paste, which can be poured into an iron pot or heated in a microwave to become a transparent paste, and can be used)

6. You can mix the desired flavor according to your own taste (such as adding an appropriate amount of white sugar)