Lily processing technology

Lily is a perennial herb of Liliaceae, which is a valuable specialty for both medicine and food. its underground bulb has the effect of moistening the lungs and relieving cough, clearing the heart and calming the mind, it can not only provide fresh food, but also process a variety of flavor health food, but also export to earn foreign exchange, so that the value of lily doubles. Several processing methods of lily are introduced for reference.

I. dried lilies

The main results are as follows: 1. Select the bulb hypertrophy, fresh, moth-free, non-damaged and high-quality raw materials. Cut off the fibrous root of the bulb, peel off the scales from outside to inside with your hands, or cut a knife across the base of the bulb to separate the scales, pack them separately according to the outer scale, middle scale and chip, then wash them in clean water, pick up and drain the water droplets, ready for use. If the scales are confused, it is difficult to grasp the bubble time and affect the product quality because of the difference between the old and the young.

2. In a clean iron pot, add water with a capacity of 2gamma 3 to boil, classify the scales (the number of scales is not out of the water), turn 1 Muffle up and down with an iron spoon twice, boil it for 7 minutes with a high heat (7 minutes for the outer scales, and 3 minutes for the chip). Watch the changes in the color of the scales frequently. When the edges of the scales are soft, from white to beige and then white, remove them quickly. Cool and rinse in clean water to remove mucus, then pick up and drain the water to dry. Each pot of boiling water can be soaked continuously for 2 murmurs for 3 times. If the boiling water is turbid, it should be changed and soaked again so as not to affect the color of the finished product.

3. Spread the scales evenly and thinly on the mat, dry them in the sun for 3 days, and turn them over when the scales are 60% dry (otherwise, the scales are easy to turn and break) until they are completely dry. In case of cloudy and rainy days, should be spread out in the indoor ventilation place, do not accumulate, in order to prevent mildew; can also be dried by baking method. Dried lily with a long shelf life should be fumigated at 90% of the dry time.

4. After the packaging is dried, the lily slices are graded first, and the scales that are white and complete, large and thick are the top grade, which is suitable for export. Then use food plastic bags, each weighing 500 grams, and then put into cartons or fiber bags, each weighing 25 kilograms, stored in a dry and ventilated room to prevent damp mildew and moth bite. Export products should be packed in accordance with the requirements of the contract.

2. Preserved lily

The main results are as follows: 1. the bulbs with fresh, thick, insect-free, injury-free, especially moldy and mature bulbs are selected as raw materials, and the scales are peeled off layer by layer, layer by layer, and the inner core weighs about 25 grams. Wash them in clean water, remove and drain, stack and set aside respectively.

2. Put the outer, middle and inner scales in boiling water respectively, turn them up and down until they are boiled for 2 minutes, immediately remove the mountain scales and put them in cold water to cool and rinse, then pick up and drain the water.

3. Hardening first use quicklime and water to form 1% lime liquid, pour the lime clarification solution into the cylinder (pool) container, and then put the hot film to soak 6 Mel for 8 hours and turn it once an hour to make it uniformly harden. Then fish the mountain scales, rinse the residual limestone repeatedly with clean water, and then pick up and drain the clear water.

4. With sugar, 16 parts of granulated sugar, 16 parts of glucose and 68 parts of purified water were boiled together to produce 32% sugar solution, and then added 0.3% Mel 0.5% citric acid and sodium benzoate, filtered with four layers of gauze and ready for use.

5. Sugar boil the scales in 32% sugar solution for 5 minutes, add appropriate amount of white sugar to the pot until the sugar solution concentration is 43%, then boil for 3 minutes, remove from the pan and soak in 43% cold sugar water for 12 hours.

6. for drying, the sugar boiled scales are picked up and filtered out, evenly spread on the bamboo curtain and dried in the sun, covered with gauze to prevent mosquitoes and flies from pollution. Second, the glass greenhouse is used to dry naturally, which can not only save energy but also prevent pollution. The third is to spread the scales flat on the baking pan, send them into a constant temperature drying oven or drying room, bake them at 60 ℃ for 14 hours, then bake them twice after 6 hours until they are moistened.

7. When the packaging is baked until the moisture content of the scales is less than 15%, it is removed from the supply plate while it is hot, and then graded according to color and size. After cooling for 24 hours, it is packed with a composite film food bag, that is, the finished product of preserved lily.