The production of spices mainly includes the following methods:
Repair: Remove impurities, excess moisture, and spoiled parts from spices by picking, kneading, scraping, sieving, cooling, cutting, pounding, grinding, weighing, and rolling, etc., to ensure that their size and specifications meet the requirements.
Steaming: Using steam or water to heat fragrant materials, it can be steamed or added with auxiliary materials. The temperature and frequency of steaming are determined according to the needs. This method can transform fragrant materials from raw to ripe, regulate their medicinal properties, and separate fragrant materials.
Boiling: Soak fragrant herbs in water or add ingredients to adjust their medicinal properties and remove odors.
Stir fry: Stir fry with clear or mixed ingredients as needed, and adjust the heat to make it yellow or crispy. One of the methods for making sandalwood is to make it into the size of broken rice grains, stir fry it over low heat until the smoke turns purple and the fishy smell is eliminated.
Roasting: Stir fry fragrant herbs with liquid ingredients to allow the ingredients to penetrate into the herbs and change their medicinal properties. Common auxiliary materials include honey, pear juice, wine, etc.
Pao: Stir fry over high heat, or add sand, custard powder, etc. to stir fry together. The difference between Pao and stir fry lies in the heat.
Baking: Place the fragrant material in a container and heat it to dry.
Milk powder: Grind the crushed fragrant wood with water, then let the liquid settle and dry until fine for later use.
