Lily drying
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Lily drying
The lily is dried in order to maintain the original nutritional and medicinal value in the fresh lily, and the dried lily has a long shelf life, a beautiful taste and colour, a small size, light weight, easy to eat and transport, and is favoured by consumers at home and abroad.
The processing of lilies.
Raw material selection → slice cleaning → high temperature boiling → water cooling and draining → plate fumigation → drying and cooling → grading and packaging
1、Selecting raw materials Selecting fresh lilies of good maturity, smooth and delicate, thick flesh, uniform scale size, white and intact, without disease spots and insect eyes.
2、Separate and clean the lily roots with a knife, remove the residual roots, separate the slices and grade them, gently brush and rinse them well. When peeling the scales, be careful and lightly peeled to avoid damage to the scales, at the same time, pay attention to pick out the broken scales to ensure the quality of dried pieces.
3、Boiling at high temperature Boiling is a key part of the baking process and is a guarantee of quality. Use an iron pot to boil water for use, and keep the water boiling and stirring evenly after the lily scales are put into the pot. Boil no more than 10 kg each time, boiling time to raw materials slightly soft, breaking scales with a crisp sound, a strong elasticity as degree, generally need 4 ~ 6 minutes.
4、Water cooling and draining In time, fish out the boiled lily scales, put them into the cold water basin (tank) to cool down and dissipate heat, and keep rushing into the cold water, when the water temperature in the basin (tank) is the same as the injected water temperature, fish out and drain them.
5、Plate fumigation The water-cooled and drained lily scales are evenly spread into the baking tray and placed on the fumigation rack according to the quality level for sealed fumigation. Fumigation time is based on the fumigation method, generally more physical fumigation (i.e. steam fumigation), less chemical fumigation (i.e. pharmaceutical fumigation). If drying in a baking room, fumigate directly on the baking rack in the baking room.
6、Drying and cooling Put the fumigated lily scales, in separate trays, into the oven baking rack, with the temperature controlled at 38℃~45℃, and let them dry. Every 2 hours for a change of plate turning baking. After 28 to 36 hours of drying, take out the baking tray for pre-cooling, and after it is completely cooled down, carry out sub-assembly.
7、Grading and packing After sorting according to the quality level, grade and pack quantitatively, generally 125g per pack, 100 packs per box is appropriate.
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