Harvest and storage of day lily
2022-12-18 06:06:34
Lily is a dried stem processed from the yellow flower buds and is a common dry vegetable variety. To improve the quality of daylily, in addition to the use of large buds, yellow or orange varieties, the more important thing is to take the lily harvest and processing off.
First, harvest day lily harvest, early morning harvest, time is very strong, should grasp the full development of flower buds, pods have not put, buds in the middle of golden color, both ends of green, the top of the purple point when the picking is the best . When harvesting, avoid damaging the stems and florets, and cut off at the junction of stems and buds. Each strain should be collected from the top to the bottom and from the outside to the inside.
Second, steaming buds harvested should be steamed in time to steam hot best hot. The layered buds were gently placed in a steamer, and 1 square meter of steamed sieve was used to hold about 10 kilograms of fresh buds. The loose state should be maintained, and then the steaming sieve should be placed on the boiled boiling water pot and covered tightly. After the temperature in the middle of the steamer reaches 70°C, hold it for 10-15 minutes. In the first 5 minutes, the fire is to be burned. Afterwards, the fire is used so that the day lily can be steamed. Generally, the color is changed from the original yellow-green color to yellow, and the hand is pinched with soft, semi-cooked state, and the volume is reduced by about 1/2 when the pan is moderate.
Third, after drying and steaming can not be immediately exposed to the sun to spread the heat naturally. Drying, such as drying method, remove the booth on the exposure, when the sun to the surface slightly crusted, flip to another seat and then sun, in good weather, just 2-3 days of drying can be dry. If it is easy to rot in dark days, it is better to have artificially dried equipment, such as various types of drying rooms. Each dish is steamed with 5 kilograms of dried lily is appropriate, the first room heating temperature 85-90 °C, and then into the dish, due to the absorption of day lily, the drying room temperature quickly dropped to 60-65 °C, keeping 12 -15 hours, then reduce the temperature to above 50°C until it is dry. During the baking process, attention should be paid to ventilation and humidity, so that the relative humidity in the drying room can be reduced to less than 60%. During the drying process, carry out the dish 2-3 times.
Fourth, storage will be dried or baked good day cauliflower in the back of the wooden box is soft and wet, so that the water content of about 15%, with the hand is not easy to break, loose to restore elasticity prevail. Due to the high sugar content of dried day lily, it is prone to hygroscopic and moldy deterioration. A large number of bags are packed in twin-wire sacks, and a small amount can be stored in plastic bags, jars or jars, and placed in a dry and cool place.
First, harvest day lily harvest, early morning harvest, time is very strong, should grasp the full development of flower buds, pods have not put, buds in the middle of golden color, both ends of green, the top of the purple point when the picking is the best . When harvesting, avoid damaging the stems and florets, and cut off at the junction of stems and buds. Each strain should be collected from the top to the bottom and from the outside to the inside.
Second, steaming buds harvested should be steamed in time to steam hot best hot. The layered buds were gently placed in a steamer, and 1 square meter of steamed sieve was used to hold about 10 kilograms of fresh buds. The loose state should be maintained, and then the steaming sieve should be placed on the boiled boiling water pot and covered tightly. After the temperature in the middle of the steamer reaches 70°C, hold it for 10-15 minutes. In the first 5 minutes, the fire is to be burned. Afterwards, the fire is used so that the day lily can be steamed. Generally, the color is changed from the original yellow-green color to yellow, and the hand is pinched with soft, semi-cooked state, and the volume is reduced by about 1/2 when the pan is moderate.
Third, after drying and steaming can not be immediately exposed to the sun to spread the heat naturally. Drying, such as drying method, remove the booth on the exposure, when the sun to the surface slightly crusted, flip to another seat and then sun, in good weather, just 2-3 days of drying can be dry. If it is easy to rot in dark days, it is better to have artificially dried equipment, such as various types of drying rooms. Each dish is steamed with 5 kilograms of dried lily is appropriate, the first room heating temperature 85-90 °C, and then into the dish, due to the absorption of day lily, the drying room temperature quickly dropped to 60-65 °C, keeping 12 -15 hours, then reduce the temperature to above 50°C until it is dry. During the baking process, attention should be paid to ventilation and humidity, so that the relative humidity in the drying room can be reduced to less than 60%. During the drying process, carry out the dish 2-3 times.
Fourth, storage will be dried or baked good day cauliflower in the back of the wooden box is soft and wet, so that the water content of about 15%, with the hand is not easy to break, loose to restore elasticity prevail. Due to the high sugar content of dried day lily, it is prone to hygroscopic and moldy deterioration. A large number of bags are packed in twin-wire sacks, and a small amount can be stored in plastic bags, jars or jars, and placed in a dry and cool place.
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