Drying technology of cauliflower

First of all, the picking petals are strong and full, the middle of the bud is golden, the ends are green, the top is not purple, and the buds are fresh and elastic, and the buds will open but not bloom. Then, the buds are steamed into medium, whose color changes from yellow to green, and the flower stalk becomes soft. Then, use a cauliflower dryer to dry the steamed buds. Finally, store the dried cauliflower in bags.

1. Picking buds: pick buds that are strong and full, golden in the middle, green at both ends, no purple at the top, fresh and elastic, and will open but not bloom. If picked too early, it is easy to blacken when dry; if picked too late, the flower buds have opened, and the nutrition and quality decline after drying. The picking time is usually in the morning-before 10:00, pick with a pedicel, but do not put the bud with a stalk, pick one plant from the top down, and pay attention to picking gently.

2. Select buds: remove the blooming flowers, steam them in time, steam medium, change the color from yellow to green, soften the flower stalk, or use a special machine to kill the green.

3, flower bud drying: using the air energy heat pump cauliflower dryer, put the steamed flower buds evenly in the medium temperature range, bake them to 50% dry at 65 ℃, push them out and soften them, and then dry them for the second time until the moisture content is about 14%. Each batch was dried for about 10 hours, and 4-5KG flowers were dried to get 1KG dried flowers.

4. Bagging and storage: when squeezing cauliflower vigorously, it feels soft and hard, and is loose soon after letting go of the hand, that is, it is moderately dry and dried evenly and thoroughly. The dried cauliflower is graded according to quality, packed in a bag and stored in a cool, ventilated place.