Xiaoxing'anling has a unique geographical environment, watering in summer rain, covering with winter snow, nourishing all things. Bracken, since the ages, is both a wild vegetable, can cook delicious food, but also medicine, cure health. Red Star Bracken is a typical green, natural and pollution-free forest vegetable. Its roots are thick and green, the handle leaves are fresh, the taste is fresh and mellow, and the nutritional value is high. It enjoys the reputation of “king of wild vegetables”. In the hot summer, people come to the green forest to enjoy the summer vacation and eco-tourism tour. They can taste the various nutritious wild vegetables in Xiaoxing'anling. The dishes prepared by Red Star Bracken are smooth and tender, which will make people feel unique and unique.

Red Star Bracken Quality Technical Requirements (1) Seed source. Bracken (Latin Pteridum aquilinum) belongs to the family Pteridium. (2) Environmental requirements. The soil type is dark brown soil, the soil pH is 6.4 to 6.8, the organic matter content is ≥6%, and the forest land type is sparse coniferous and broad-leaved mixed forest. (3) Harvesting. Harvested from May to June, when the tender seedlings of the fern are 20cm to 25cm long, the faucet is harvested when the faucet is to be opened (that is, the leaves will be opened), and can be harvested u003c4 times a year. (4) Processing methods. 1. Pickling process: raw materials → finishing → one pickling → secondary pickling of inverted cylinders → finished packaging 2. Key process requirements: (1) Select fresh bracken with a length of 20cm or more. Cut the old root, according to the length of 20cm or more, diameter u003e 5mm, weigh 250g to 260g tie, must be pickled within 24 hours after picking. (2) For the first pickling, the ratio of bracken to salt is 10:3, and the pickling time is 8 to 10 days. (3) The second pickling of the inverted tank, the first pickled fern is 20:1 according to the ratio of bracken to salt, and at the same time, the saturated salt water mixed with 100 kg of water and 35 kg of salt is filled with the pickling tank. Cover it, press it with stones, put it in a cool place, pickle for 14 to 16 days. (4) Finished product: The saturated brine for the second pickled bracken can be reserved for packaging. Pickled bracken has a soft feeling when grasped by hand, and the color is close to fresh. (5) Quality characteristics. 1. Sensory features: pickled fern has a green color and thick roots. Bracken is 20cm to 25cm high and u003e5mm in diameter. The palate is smooth and chewy. 2. Physical and chemical indicators: water / (%) ≤ 90, salt (in terms of NaCl) ≤ 11.0 (g / 100g), protein (g / 100g) ≥ 1.6, vitamin C (mg / 100g) ≥ 35, carbohydrates (g /100g) ≥10g. 3. Safety requirements: Product safety indicators must meet the relevant regulations of the state for similar products.

Apply to：
Producers within the scope of protection of geographical indication products of Red Star Bracken may apply to the Quality and Technical Supervision Bureau of Hongxing District, Yichun City, Heilongjiang Province for the use of “Special Marks for Geographical Indication Products”, which shall be reviewed by the Heilongjiang Provincial Bureau of Quality and Technical Supervision. AQSIQ announced the approval. The statutory testing agency for Red Star Bracken is designated by the Heilongjiang Provincial Bureau of Quality and Technical Supervision.