Lily picking and processing is a very important part of day lily production. The timely picking and scientific processing can not only increase the output, improve the quality, but also satisfy the market demand, accept the strict choice of consumers, and increase the international competitiveness and market share of this characteristic product. First, the picking of day lily (a) picking time day lily picking period, in Datong County, from the end of June to the end of August, which lasted more than 40 days. Picking every day during the picking period should be in the morning 5-10 hours. (b) Picking method When picking, use a thumb and forefinger to grip the flower stalk, and gently break the flower pedicle and the mossy stalk joint, and pick it while picking it. (3) The picking standards were picked early, the buds were not long enough, the weight was light, the yield was low, and the steamed slivers were fine brown and of poor quality. After being harvested, the flower buds have cracked or open, and not only the yield is low, but also the quality is poor. Therefore, the flower buds suitable for picking are large in appearance, loose in texture, unsplit in flower mouth, yellow in color, and three seams. Very obvious. Second, the processing of day lily The processing of day lily is divided into four processes: steaming or pickling, drying, grading and packing. (a) Steamed lily should be steamed in time after picking. 1. Steam room construction. The steam room consists of a large iron pan and a small room on the pan. The sides and ceilings of the rooms are closed, and the front doors are open. The room is divided into 3 to 4 floors, each floor is equipped with 2 sieves, and a 0-100°C thermometer is inserted into the upper and lower sides of the room to use coal as fuel. 2. Steaming. First put fresh yellow flowers in the sieve, each sieve put 5-6kg, thickness 12-15cm, asking the middle slightly higher, slightly lower around, showing a bread-like shape, and then the middle lightly dig a concave, to be filled with fluffy loose, In order to heat evenly, the same degree of maturity. After installation, place the sieve in the steam room, close the door, and set the stove on fire. The hot water is generated in the water in the pan to increase the temperature of the steam room. When the temperature reaches 70-75°C, it is cooked for 3-5 minutes. 3. Steamed Vegetables, buds covered with small drops of water. From yellow-green to light yellowish-green, fluffy flower beds are plunged 1/3–1/5; flower body is soft, and pedicels are slightly curved; pods are buzzing and live inside and outside; steamed buds are dried. Rate of 16% -20%, 5-6kg of fresh vegetables out of 1kg dried vegetables, good dried vegetable strips of thick meat, golden color, oily, strong regain, sugary, beautiful taste, good merchandise. (B) Marinated From the introduction of the technology by Taiwanese businessmen in 1993, it was acquired locally and marinated on the spot. At the beginning, the additive was added to the water and stirred well, and then the fresh yellow flower was put in for marinating. In recent years, this technology has been further improved. The specific method is: mix the edible additive sodium metabisulfite with the fresh yellow flower that is picked or purchased, mix it in a proportion of 3%-3.5%, and mix it in a closed container. Plastic bags), preserved in a greenhouse or in a well-lit place for 24 hours. Remove and control the moisture to dry. This method is simpler than conventional steaming method, saves labor, and saves fuel. The yellow color of the dried yellow flower is golden after processing. There is no commercial nature of the oil stick or the green strip after processing. The number of processing is not limited by the quantity, and the quantity is a few kilograms or more. One hundred kilograms can be carried out, especially on rainy days, it will not cause a lot of buds and rotten. (c) Notes 1. In the process of pickling, the germination rate increases with temperature in the range of 20-60°C. 2. Strict control of the amount of additive sodium metabisulfite, in the rainy day lily can not be dried in time, extended pickling time, sodium metabisulfite should be 4% as well. 3. Additive Sodium metabisulfite, which decomposes during the salting process, has a corrosive effect on metal equipment. Therefore, do not use metal containers and instruments during processing. 4. Before eating, day lily should be washed with hot water 2-3 times. (4) The water buds of dried buds are dispersed and the quality is stable, which is convenient for storage and transportation. 1. Cool and cool off. Steamed buds, it is best to maintain the original state, do not immediately sieve out, if the screen is not open when the turnover is not enough, you can also cool down the bud in the sun, but do not reverse the screen. When the sun is spread again, it is not easy to crotch, deformed, dry and straight, and tastes good. Put the sieve in a cool and well-ventilated place for 1-2 hours, and use the remaining heat to further ripen and make the sugar on the skin converge. Evenness, color and appearance. 2. Sun dried. Make a wooden frame, lower the height of the south, nail the prepared feast, make a sun bed, place it in a well-lit place, and evenly spread the cool day lily or pickled lily. In the seat, it is flipped 1-2 times a day. That is to say, an empty seat is used to cover the sun bed, and it is clamped and flipped. It is fast and not sticky, and the buds do not bend after being dried. Can not be turned over when it is not half dry, to prevent curling after drying, usually two days to dry. The savory dish is not crispy when held by hand and spreads naturally when loosened. (five) Grade 1. First class food. Golden color, oily, sliver long uniform, a small amount of cracked mouth no more than 1cm, no mildew, no impurities, no insects. 2. Second class food. Yellow color, oily, sliver thick uniform, a small amount of crack not more than 1.5cm, half light oil stick not more than 5%, no mildew, no impurities, no insects. 3. Third class food. Light yellow color, low oiliness, short slivers, cracked mouth, no more than 10% of half oily vegetables, no mildew, no impurities, no insects. (VI) Packaging
The packaging is the last process of daylily processing. The quality of the packaging directly affects the sales and good packaging. It caters to the busy customers. Especially after joining the WTO, a good product can have a place in the market. Packaging is It is very important, therefore, the packaging is very important in the processing of daylily. Firstly, the well-graded lily is straightened one by one. It is packed in 100g, 250g, 350g, 450g and then 10 bags into a box, very much from inside to outside. Refined and beautiful, Datong Jincai brand, Wutian brand sent to sales around.
The packaging is the last process of daylily processing. The quality of the packaging directly affects the sales and good packaging. It caters to the busy customers. Especially after joining the WTO, a good product can have a place in the market. Packaging is It is very important, therefore, the packaging is very important in the processing of daylily. Firstly, the well-graded lily is straightened one by one. It is packed in 100g, 250g, 350g, 450g and then 10 bags into a box, very much from inside to outside. Refined and beautiful, Datong Jincai brand, Wutian brand sent to sales around.
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