Lily is one of the important health vegetables. The traditional method of processing is to blanch the harvested lily and then dry it in the sun. With this drying method, the water content of the dried lily is still high, it is not resistant to storage and it is still prone to discoloration. For this reason, some farmers use sulphur fumigation, thus affecting the safety and quality of lilies. The dehydrated and dried lily has a low moisture content, and after color protection and blanching, the discoloration is not easy to occur, and the problem of the quality and safety of the lily due to sulfur fumigation is solved.
1. Process flow: fresh lily bulbs→selected materials→cleaning→stripping color protection→inactivation enzyme→cold water rinsing→dried surface moisture→loading loading→hot air circulation drying→choosing grade→packing→sealing→storage→ Finished product.
2. Material cleaning: Select one hundred cooperation raw materials with weight over 150 grams, individual hypertrophy, freshness, no discoloration, no insects, no breakage, and good quality. Clean the surface of the bulb with dirt and impurities.
3, peeling film color protection: artificial removal of the old dead scales and stem chassis, and then stripping the scales, the scales of different sizes into the color protection solution in time after the color protection, to avoid the color of the scale due to exposure to sunlight, browning .
4, heat inactivated enzyme: heat insulted enzyme in tilting stainless steel open pot, the amount of water is generally four times the scales, feeding amount should not be too much, or hot uneven. Open the steam and boil the water in the pot, and put the scales into it (the scales are preferably pre-loaded into a special bamboo container or stainless steel container) and mix well. When the water in the pot is boiled for the second time, scales should be removed immediately to reach the beginning Cooked not bad standard. The operation of the heat-burning enzyme must be well mastered. The temperature and time of the blanching cannot be achieved. During the drying process, the browning will be oxidized; if the blanching is excessive, the scales will be boiled and the scales will be easily broken or scales formed after drying. Deepen the quality of the appearance of the product.
5, cold water rinsing: The hot scald scale immediately into the flow of cold water rinsing to cold, remove the water drain surface.
6. Hot air drying: Pour the scales that drain the surface moisture into the tray (pan), spread evenly and put on the bake car, and push it into the drying equipment for hot air circulation and drying. The temperature is controlled at 60-70°C, and the vehicle is turned once per hour, and dried to a scale moisture content of about 10% (the degree of brittleness of the hand touching the scales). The dehydration process is completed.
7. Cooling classification: After the dried lily pieces are cooled to room temperature, they are graded manually. The color is pure and white, and it is large and thick as a first-class product, small pieces and pieces are third-grade products, and the rest are second-grade products. Sensory index: white or yellowish, slightly transparent meat; scales, dry, slightly flesh tough; with a unique taste and smell of lily; moisture does not exceed 14%, impurities controlled at 0.5% or less.
8, packaging storage: immediately sealed after classification, to prevent moisture absorption and bacterial contamination. Store in a cool, ventilated warehouse to prevent insect infestation and mildew.
JIANGMEN EASY TECHNOLOGY CO.,LTD , https://www.easylife-tech.com