Fangxian Ge Fen [Hubei Fangxian Specialty]

What is Fangxian Ge Fen? Authentic specialty of Fangxian County, Hubei Province: Fangxian Ge Fen

Summary:Do you want to know what Fangxian Ge Fen is? This article is a detailed introduction to the local specialty of Fangxian County, Hubei Province - Fangxian Ge Fen. It was compiled and edited by the editorial team of China Specialty Network after reviewing and collecting relevant information on Fangxian Ge Fen. The full text takes about 7 minutes to read, mainly including the basic introduction of Fangxian Ge Fen and its nutritional value? How to make Fangxian Ge powder and identify its authenticity? Tasting and eating methods of Fangxian Ge Fen

Basic Introduction of Fangxian Ge Fen

Wild Ge Fen in Fangxian is made by excavating the underground stems of Ge Teng from deep mountains with an altitude of over 800 meters every winter. It is processed using traditional techniques and modern technology. After scientific testing, it is rich in various nutrients such as amino acids, Ge Gen Su, brass, starch, as well as dozens of essential trace elements for the human body such as calcium, iron, copper, etc. It has the effects of clearing the lungs, reducing gallbladder purity, and protecting and nourishing the stomach

Production method of Fangxian Ge powder

Production process of whole Ge 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

1. Under normal circumstances, pure kudzu root powder has a white appearance and a crystalline luster, followed by light yellow kudzu root powder in terms of quality

2. When a small amount of pure kudzu root powder is put into the mouth, the kudzu root powder will quickly and naturally melt in the mouth, with a cool feeling and ginseng flavor. Good kudzu root powder can taste a light sweet taste even without adding sugar and honey, without any other odors. However, kudzu root powder with a sour taste and a fishy odor is not suitable for purchase

3. Pure kudzu root powder is brewed with warm water to form a milky white milk like appearance. After being brewed with warm water, it is heated or brewed with boiling water above 95 degrees Celsius to form a light yellow transparent gel with high adhesion. It can be lifted with a spoon and flow down evenly in a linear shape. However, when brewed with warm water, it is easy to form a transparent paste, and after brewing, the color turns white and it is difficult to form a linear flow. Most of them are adulterated kudzu root powder with other starches or even talcum powder added

Tasting and Eating Methods of Fangxian Ge Fen

(1) To drink raw, take a small spoonful and put it in a cup. Stir well with an appropriate amount of cold water before serving

(2) Cooked food, one packet at a time, mixed with a small amount (one tablespoon) of warm or cold water, then poured into boiling water above 95 ℃ and stirred until it becomes transparent, crystal clear, and thick (add seasoning according to personal taste, honey is especially good). It can be eaten

(3) Frozen food: After using the "cooked food" mixing method, put it in the refrigerator, cool it down, invert the dish, it will be crystal clear, cool and refreshing

(4) Cooking is used for thickening or steaming meat powder, which is rich in nutrients and has a delicious taste