Harvest and Processing of Day Lily

Daylily, also known as day lily, is made from dried yellow flower buds and is a common dried vegetable variety. To improve the quality of daylilies, in addition to the use of large buds, yellow or orange varieties, the more important thing is to control the harvesting and processing of lily dishes. First, harvest. The harvest time of day lily is harvested early in the morning and is very time-consuming. It is important to grasp the full development of flower buds, the pods are not released, the middle part of flower buds is golden in color, the two ends are green, and the picking at the top purple point is the best. When harvesting, it is necessary to avoid bruising the stems and florets, and to separate the stalks and buds. Each strain should be collected from the top to the bottom and from the outside to the inside. Second, steaming. The buds harvested must be steamed in time to be best steam boiled. The layers of the collected buds are gently placed in a steamer, and about 1 kg of fresh buds are placed on steamed sieves to hold about 10 kg of fresh buds. In order to maintain the loose state, the steaming sieve is placed on the boiled boiling water pan and the lid is tightly closed. After the temperature in the middle of the steamer reaches 70°C, it is maintained for 10 to 15 minutes. In the first 5 minutes, the fire was to be burned, and then simmered in order to fully steam the daylilies. Generally, the color is changed from the original yellow-green color to yellow, and the hand is pinched with soft, semi-cooked state, and the volume is reduced by about 1/2 when the pan is moderate. Third, baking. After being steamed, the sun cannot be exposed immediately. When drying, use a drying method to remove sunlight from the booth. When the skin is slightly crusted on the surface, turn it over to another seat and then dry it. In good weather conditions, just dry for 2 to 3 days. dry. If it is easy to rot in dark days, it is better to have artificially dried equipment, such as various types of drying rooms. Each steamed dish is equipped with steamed good day lily to 5 kg is appropriate, drying room first warming 85 ~ 90 °C, and then into the dish, due to the hot day lily dishes, so drying room temperature quickly dropped to 60 ~ 65 °C, keep 12 ~ 15 Hours, then reduce the temperature to above 50°C till drying. During the baking process, attention should be paid to the ventilation and humidity, so that the relative humidity in the drying room can be reduced to less than 60%. During the drying process, 2~3 times of dish dumping is performed. Fourth, storage. The sundried or baked lily dish is placed in a large wooden box and it is soft and wet, so that the moisture content is about 15%. It is difficult to break with the handle, and loosening can restore elasticity. Due to the high sugar content of dried lily dishes, it is prone to hygroscopic and mildewing, and it is packed in double-filament sacks. A small amount can be stored in plastic bags, jars or jars in a cool, dry place.

Mulberry Leaf Extract

Herbal Medicine,Herbal Medicine San Diego,Herbal Medicine Degree,Herbal Medicine Books Herbal Medicine,Herbal Medicine San Diego,Herbal Medicine Degree,Herbal Medicine Books

fdhdfhdf , http://www.nbplantextract.com