Pollution-free processing Technology of dried Lily slices

Lily is one of the most important health vegetables. The traditional processing method is to blanch the harvested lilies and then dry them in the sun. In this drying method, the water content of dried lily is still high, it is not resistant to storage and is still prone to discoloration. For this reason, some farmers use sulfur fumigation, which affects the safety and quality of lilies. However, after dehydration and drying, the water content of lily is low, and after color protection and blanching, it is not easy to change color, which can better solve the problem of quality and safety of lily affected by sulfur fumigation.

1. Technological process: fresh lily bulb → selection material → cleaning → stripping, color protection → blanching enzyme → rinsing → drain surface moisture → loading → hot air cycle drying → selection graded → packaging → sealing → storage → finished products.

2. Material selection and cleaning: choose a hundred cooperative raw materials with a weight of more than 150 grams, individual hypertrophy, freshness, no discoloration, no moth, no damage and good quality. Wash the sediment and impurities from the surface of the bulb with clean water.

3. Peeling and color protection: remove the outer withered scales and stem chassis manually, peel off the scales, and put the scales of different sizes into the color protection solution in time after classification, so as to avoid the browning of the scales due to exposure to the sun.

4. Blanching enzyme: blanching enzyme is carried out in tilting stainless steel open pot, the amount of water added is generally 4 times that of the scale, and the amount of material should not be too much, otherwise the blanching is uneven. Boil the water in the pot with large steam and mix the scales (preferably in a special bamboo container or stainless steel container in advance). When the water in the pot boils for the second time, the scales should be removed immediately to meet the standard of first ripening. The operation of blanching enzyme should be mastered well, if the blanching temperature and time cannot be reached, it will oxidize and brown in the drying process; if the scalding is too hot, the scales will be boiled, the scales will easily break or form fish scales after drying, and the color will deepen, which will affect the appearance quality of the products.

5. Rinse with cold water: rinse the scalded scales in flowing cold water immediately until cold, remove and drain the surface water.

6. hot air drying: pour the scales that drain the surface moisture into the foil (plate), spread them evenly, install them on the drying truck, and push them into the drying equipment for hot air cycle drying. Control the temperature at 60-70 ℃, turn the car once per hour, dry until the water content of the scale is about 10% (brittleness of the scale by hand), that is, complete the dehydration process.

7. Cooling classification: after the dried lily slices are cooled to room temperature, they are graded by manual selection. The color is white and complete, large and thick as first-grade products, small pieces and fragments as third-grade products, and the rest as second-grade products. Sensory indicators: White or yellowish, meat slightly transparent; scaly, dry, meat slightly tough; with lily-specific taste and smell; moisture not more than 14%, impurities controlled below 0.5%.

8. Packaging and storage: immediately after classification, it is packed and sealed to prevent moisture absorption and bacterial contamination. Put it in a cool and ventilated warehouse to prevent moth and mildew.