Dehydrated vegetables
Taizhou Hongxin Food Co., Ltd.
Lily of the machining process
Posted: 2012-3-7 changes: 2012-3-7 Click: 536

Lily of the processing sub-order steaming or preserved, drying, grading, packing four processes. A steaming: lily picking should be timely steaming. A steam room construction. The steam room by a large iron pot and a small room built on the stove. Side and ceiling of the room, closed the front door, the room with rack rod in three layers to four layers, each placed two sieve, insert a 0 ° C to 100 ° C thermometer in the room side of the upper and lower coal for fuel. 2, steaming. First bright yellow on the screen, each screen put 5 kg to 6 kg, the thickness of 12 cm to 15 cm, requiring slightly higher than the middle, surrounded by a slightly lower, was the bread-like, and then the middle light Pa concave, to pretend to be Pompon loosely, so that uniform heating, the same maturity. Installed, the screen on the steam room, shut the door, stove a fire. The pot of water to produce heat, to increase the temperature of the steam room, when the temperature reaches 70 ℃ ~ 75 ℃, the maintenance of three minutes to five minutes or cooked. Three good, steaming vegetables, covered with small drops of water in the bud. By the yellow-green to yellowish green, fluffy flower heap subsidence 1/3 to 1/2; touch the flower itself weak, erect pedicel slightly bent; rub bud sound, born outside the cooked; steamed flower buds dried vegetables and 16% ~ 20%, 5 kg to 6 kg of fresh vegetables 1 kg of dried vegetables, dried vegetables, strips of flesh good, golden in color, oily, the resurgence of strong, high sugar content, delicious, good commodity. Two, preserved in situ acquisition of in situ preserved. The beginning of the additive added to the water Stir, then put the bright yellow pickled. The specific method is: food additives, sodium metabisulfite, and picking or acquisition of fresh yellow mix evenly according to the proportion of 3% to 3.5%, directly installed in a closed container (urn or plastic bags), on the greenhouse or lit place marinated 24 hours, remove and control to the water to dry. This method compared with the traditional steaming method is simple, save labor, save fuel, yellow golden color after drying, processing, no donut or green, good commodity, processing is not the number of restrictions, ranging from a few kilograms more than hundreds of kilograms can be carried out, especially rainy days will not cause a large number of buds rotten. Third, pay attention, in the curing process, the range of 20 ° C to 60 ° C with increasing temperature, the budding rate increased. 2, and strictly control the amount of additives, sodium metabisulfite, rainy day lily can not be dried in time, to extend the curing time, sodium metabisulfite should be 4%. 3, the additive decomposition of sodium metabisulfite in the curing process of sulfur dioxide corrosion of metal equipment effect, so do not use metal containers and equipment in the processing. 4, before eating, To lily with hot water 2 or 3 times. Four dry dry bud water distribution, stable quality, easy storage and transportation sales. A cool break sweat. Steamed the bud, it is best to maintain the status quo, do not immediately out of the screen, screen less Zhouzhuanbukai can bud along cool down in the sun gallery through the heart, but do not screen hand. Such re-ted, it is unlikely sour, deformation, dry note straight coarse, tasty. Screen placed in a cool ventilated place one hour to two hours, the use of waste heat to be further cooked evenly cooked, sugar in the epidermis on the convergence of transformation, cooked uniform, beautiful color. 2, and dried. Made of wooden, South and North High ready Weixi nailed, made of sun-bed, on the lit area, and then cold heart of lily or lily evenly spread marinated in reed gallery, turning 1 or 2 times a day, the first day of use pairs of seats on the turn. Cover with an empty seat in the sun bed, clamped flip, fast and non-stick seats, bud dry coarse straight bend. Can not yet semi-handspring, to prevent dry, curl, generally two days to dry. Sun good food crisp hand does not let go after the natural spread. , Grading, first-class cuisine. Golden in color, oily, thick uniform sliver, a small amount of Liezui not exceed. 2, the second dish. Color yellow, oily medium, thick striped uniform, a small amount of Liezui not more than 1.5 cm, half light fritters no more than 5%, no mildew, no impurities, no insects. 3, the third-class cuisine. Light yellow, oily little thin and short, striped, Liezui half donut dish does not exceed 10%, no mildew, no impurities, no insects. Six, packaging lily processing pay attention to packaging first divided into many levels of lily a one stroke straight, take 100 grams, 250 grams, 350 grams, 450 grams of packaging, then 10 bags into a box from the inside out Very refined and beautiful.