First, the oxygen-reducing and cooling method of preserved dried shall be followed by steaming, timely drying, in order to achieve good color, beautiful appearance, high grade. Continuous rainy days should be picked up 2 hours ahead of schedule. After drying, they should be packed into plastic bags and fastened. Each bag of fresh vegetables should be about 30 pounds. In this way, the oxygen in the bag is quickly cut off, and the activity of the enzyme in the flower bud is inhibited, and the growth activity is relatively reduced. After the bag is put into the well water, it is cooled and stored, and the conditional freezing is the best. Second, the Huiguo fumigation method After distillation of the vitality of the lily was killed, but increased a lot of water, the most vulnerable to mildew. If rain does not dry on the next day, the original basket should be put back into the pot and re-distilled. When steaming, the temperature should be controlled at about 100°C to kill mold. After steaming, put the basket in a cool place for ventilation. If it is rainy again on the second and third days, it can still be steamed according to the original method. Steamed daylily should not be overturned and must be steamed. Steamed vegetables 2 to 3 times, as long as the drying method can still be B dishes. For dishes that have been air-dried for 2-3 days, they should be treated according to the above method in the event of rain. Generally, they can still meet the Class A standard when they are steamed once, and they can only reach the Class B standard after steaming 2 or 3 times. Third, brine salting method has been distilling the day lily, if the weather is cloudy and rainy for a long time, marinated with brine, the effect is also very good. Salt water preparation: 100 kg of clear water, 5 kg of salt, dubbed 5% concentration of dilute saline, the amount of formulation depends on the number of dishes and the size of the container. When pickling, first press the wood or bamboo, and then press the stone, make the water 3~5cm higher than the vegetable surface, cut off contact with the air, then add 1% salt water every day, and keep the salt water level does not drop, the weather cleared and then removed Drying. Fourth, the brewing water brewing method such as steaming after a long cloudy rainy days can also be salted and marinated method, with a low concentration of brewing water brewing system. Formula: 100 pounds of water, plus 1 pound. The salted and brewed water dish has a significantly lower drying rate and poor grade. Boil before eating, rinse and eat. Fifth, the drying method can be built in small rooms for indirect heating and drying. At the bottom of the trampoline, there is a back fire trail. Smoke passes through the crossing and outdoor. A thin iron plate is placed on the trampoline so that the tin will emit heat when burnt. The ventilation holes on the wall of the mortuary chamber are convenient for air convection. There are several layers of scaffolding in the mortuary chamber. The dish is placed in the sieve and placed on the rack. The vegetable layer in the sieve must be thin and uniform. Bake up and down a few times when baking. The room temperature starts at 70-80°C, and then it is maintained at 50-60°C. After 24 hours, it can be dried. It takes only 10 hours or more to dry each time. It is better to use the electric oven for drying.
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