Osmanthus harvesting and processing technology
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Osmanthus flowering is a brief period, typically lasting only 4–5 days. To ensure the quality and yield of the flowers, timely harvesting is essential. In a particular region, different varieties flower at different times, and even within the same variety, the flowering period can vary from year to year due to changes in weather conditions. Therefore, it is recommended to harvest the flowers within 3–4 days after the blooming period begins.
The picking method involves folding the branches first before collecting the flowers. Drooping branches should be removed, following the principle of "see five stay five," which means cutting three branches while leaving two. This practice helps promote new growth for the next season. When picking, it's important to handle both the branches and flowers carefully. Start by picking from the outside and move inward, beginning from the bottom and working upward. After collection, the flowers should be placed in a cool, shaded area under a tree, with a pile thickness not exceeding 10 cm. The way of picking directly affects the number of head flowers. The first harvest, which makes up about 20% of the total, can be covered with plastic film under the tree during flowering to prevent loss due to falling. More than 80% of the head flowers should be picked in time, and shaking the branches is strictly prohibited.
Once collected, the flowers are often concentrated in the market during peak season, making it difficult to transport them to processing plants immediately. To prevent spoilage, temporary measures include removing leaves and debris, moistening baskets or wooden barrels with clean water, and placing the flowers on top. A clean, wet gauze cover is then used to transport the flowers to the plant. Alternatively, the flowers can be soaked in river or well water and stored for no more than 2 hours.
For long-term preservation, the plum sauce method is commonly used. Take 100 kg of cooked plum fruits and 20 kg of salt, place them in a tank and submerge them in brine. After one month, crush the plums along with the brine using a mixer, filter out the seeds, and expose the flesh to sunlight for 10 days until it turns yellow. Once the plum sauce becomes yellow-brown, seal the jar. After harvesting osmanthus, rinse it in clean water, remove impurities, and mix 100 kg of flowers with 20–40 kg of plum sauce. Stir the mixture for 12 hours, drain the brine, and press the flowers into a cylinder. Add 25 kg of salt per 100 kg of plum sauce, layering the flowers and salt tightly. Cover the top with a layer of salt and a white cloth, and use bamboo to compact the mixture to prevent the osmanthus from floating.
Another preservation method uses salt or alum. Grind the salt or alum finely, and dry the containers before use. Mix 100 kg of flowers with 10 kg of alum or 20 kg of salt, layering them in a cylinder, barrel, or tank. Compact each layer and cover with straw and a lid. These methods are suitable for mass production and can preserve the color, fragrance, and taste of the flowers for up to three years. They can be processed anytime to make various products.
A simpler method involves mixing 10 kg of flowers with 0.15 kg of citric acid, stirring evenly, and letting it sit for 12 hours. Filter the brine, add 1.8 kg of salt and 0.05 kg of alum, then seal the container. This method can preserve the flowers for one year.
To wash osmanthus, use an alum solution to remove excess water, then add sugar equal to twice the weight of the flowers, add a little salt, and seal. Alternatively, wash the flowers with water, mix with 5 parts salt, stir well, and add 0.6–0.75 parts of alum. Store in a sealed container.
For processing, take the sweet-scented osmanthus sauce, squeeze the marinade, rinse in water, and dry until half-dry. Then mix with white sugar 2–3 times, creating either disaccharide-gui or trisaccharide-gui.
Place the osmanthus in a basket, filter the marinade, and put it into a tank. Mix 55 kg of plum sauce osmanthus with 45 kg of plum sauce, add 200 kg of granulated sugar, stir thoroughly, and serve as sugar sauce osmanthus. The same method can be used to make salty osmanthus by adding only 15% salt instead of 35% plum sauce. Finally, pour the plum sauce osmanthus into meilu (a process used in making plum sauce, where plum juice is absorbed) to create a sweet-scented osmanthus product.