The processing of lily is divided into four processes: steaming or pickling, drying, grading and packaging.
First, steaming: Day lily picking should be steamed in a timely manner.
1, steam room construction. The steam room consists of a large iron pan and a small room on the pan. The side and ceiling of the room are closed and the front door is open. The room is divided into 3 to 4 floors with a rack. Each floor is equipped with 2 screens. A thermometer of 0°C to 100°C is inserted on the side of the room and coal is used as a fuel.
2, steaming. First put fresh yellow flowers in the sieve, each sieve put 5 kilograms to 6 kilograms, thickness 12 cm to 15 centimeters, asking for a little higher in the middle, slightly lower around, showing a bread-like shape, and then the middle lightly dig a concave, to be loaded Loose and loose, so that even heating and uniform maturity. After installation, place the sieve in the steam room, close the door, and set the stove on fire. The temperature in the steam room is raised by the hot water in the pot, and when the temperature reaches 70°C to 75°C, the cooking is maintained for 3 minutes to 5 minutes.
3, steamed good food, buds covered with small drops of water. From yellowish green to yellowish green, the fluffy flower bed is immersed in 1/3 to 1/2; the flower body is soft and the pedicel is slightly curved; the buds are buzzing, and are cooked inside and outside; the steamed buds are dried. 16%～20%, 5kg～6kg fresh vegetables, 1kg dried vegetables, good dried vegetable strips with thick meat, golden color, large oiliness, strong rejuvenation, high sugar content, delicious taste, and good commercial property.
Second, pickled
Purchased locally, marinated in place. At the beginning, the additive was added to the water and stirred well, and then the fresh yellow flower was put in for marinating. The specific method is: mix the edible additive sodium metabisulfite with the fresh yellow flower that is picked or purchased, and mix it in a proportion of 3% to 3.5%, mix it in a closed container (big sack or plastic bag), put it in a greenhouse or have sufficient light. Place marinated for 24 hours, remove and control the moisture, then dry. This method is simpler than traditional steaming method, labor-saving, fuel-efficient, golden yellow color after drying, no fritters or blue bars after processing, good commercial quality, processing is not limited by the number, from a few kilograms more Hundreds of kilograms can be carried out, especially in the rainy days, it will not cause a lot of buds and rotten.
Third, pay attention to matters
1. During the salting process, the germination rate increases with increasing temperature in the range of 20°C to 60°C.
2, strictly control the amount of additive sodium metabisulfite, in the rainy day lily can not be dried in time, extended pickling time, sodium metabisulfite should be 4% as well.
3, additive sodium metabisulfite in the salting process decomposition of sulfur dioxide, corrosion of metal equipment, so do not use metal containers and instruments in the processing.
4, before eating, day lily to wash with hot water 2 to 3 times.
Fourth, dry
The dried flower buds are dispersed and the quality is stable, which is convenient for storage and transportation.
1, cool off the sweat. Steamed buds, it is best to maintain the original state, do not immediately sieve out, if the screen is not open when the turnover is not enough, you can also cool down the bud in the sun, but do not reverse the screen. When the sun is spread again, it is not easy to crotch, deform, dry, and sticky. The sieve is placed in a cool and ventilated place for 1 hour to 2 hours. The remaining heat is used to further ripen and make the sugar on the epidermis converge, and the ripeness is uniform and the color is beautiful.
2, dried. A wooden frame is made, which is lowered from the south to the north, nails are prepared, nailed into a sun bed, placed in a well-lit place, and evenly spread the cool daylily or pickled day lily. On the mat, flip 1 or 2 times a day, and use the double-seat to turn over on the first day. That is to say, an empty seat is used to cover the sun bed, and it is clamped and flipped. It is fast and not sticky, and the buds do not bend after being dried. Can not be turned over when it is not half dry, to prevent curling after drying, usually two days to dry. The savory dish is not crispy when held by hand and spreads naturally when loosened.
Fifth, classification
1, a class of vegetables. The color is golden, the oiliness is large, the length of the sliver is uniform, and a small number of cracks does not exceed.
2, second class food. Yellow color, oily, sliver thick uniform, a small amount of cracked mouth does not exceed 1.5 cm, half light oil stick no more than 5%, no mildew, no impurities, no insects.
3rd, third class food. Light yellow color, low oiliness, short slivers, cracked mouth, no more than 10% of half oily vegetables, no mildew, no impurities, no insects.
Six, packaging
Day lily processing is very focused on packaging, first of all graded day lily one by one straight, take 100 grams, 250 grams, 350 grams, 450 grams of packaging, and then 10 bags into a box, very refined and beautiful from the inside out .
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