The picking and processing of daylily is a very important part of the production of daylily. Appropriate picking and scientific processing can not only increase production, improve quality, but also meet market demand, accept consumers' strict choices, and improve the international competitiveness and market share of this featured product.

First, the picking of daylily

(1) Picking time: The picking period of daylily begins in late June from the end of June to the end of August, and lasts for more than 40 days. Picking every day during the picking period should be 5-10 in the morning.

(2) Picking method: When picking, use the thumb and forefinger to clamp the flower stalk, gently break from the joint of the flower bud and the moss stalk, and pick it in the sputum.

(3) Standards for picking: Early harvesting, the flower buds are not long, the weight is light, the yield is low, and the strips are fine brown after steaming, and the quality is poor. After the flower buds are cracked or open, after drying, not only the yield is low, but also the quality is poor. Therefore, the flower buds suitable for picking are large and full in appearance, the texture is loose, the flower mouth is cracked, the color is yellow, and the three seams are three seams. Very obvious.

Second, the processing of day lily: processing of day lily in order according to steaming or pickling, drying, grading, packaging four processes.

(1) Steaming: After picking the daylily, it should be steamed in time.

1 steam house construction. The steam room consists of a large iron pot and a small room built on the pot. The side and ceiling of the room are closed, and the front door is opened. The room is divided into 3 to 4 layers, and 2 sieves are placed on each floor. A 0-100 °C thermometer is inserted on the upper and lower sides of the room to use coal as fuel.

2. Steaming. First put the fresh yellow flowers in the sieve, each sieve is placed 5-6kg, the thickness is 12-15cm, the middle is required to be slightly higher, the circumference is slightly lower, the shape is steamed, and then the middle is lightly concave, and it should be loose and loose. In order to be evenly heated, the maturity is consistent. After the installation, put the sieve in the steam room, close the door, and the stove is burning. The hot air is generated by the water in the pot to increase the temperature of the steaming room. When the temperature reaches 70-75 ° C, it is cooked for 3-5 minutes.

3. Steamed good dishes, the flower buds are covered with small drops of water. From yellow green to light yellow light green, fluffy flower pile subsided 1/3-1/5; the flower body is soft, the flower handle is slightly curved; the flower bud has a sound, the inside is cooked; the steamed bud dried vegetables The rate is 16%-20%, 5-6kg fresh vegetables out 1kg of dried vegetables, good dried vegetables are thick, golden color, oily, strong resurgence, sugary, delicious, good commodity.

(2) Pickling: Since 1993, the technology was introduced by Taiwanese businessmen, and it was purchased locally and marinated on the spot. At the beginning, add the additive to the water and mix well, then put the fresh yellow flower into the marinade. In recent years, this technology has been further improved. The specific method is: directly mix the edible additive sodium metabisulfite and the fresh yellow flower picked or purchased in a ratio of 3% to 3.5%, and install it in a closed container (大瓮 or Plastic bags), marinate in the greenhouse or in a well-lit area for 24 hours, remove the water to control, and dry. Compared with the traditional steaming method, this method is simple, labor-saving and fuel-saving. After drying, the yellow color of the yellow flower is golden. After processing, there is no good quality of the fritters or green strips. The processing is not limited by the quantity, and the processing is not more than a few kilograms. One hundred kilograms can be carried out, especially in rainy days, it will not cause a lot of flower buds.

(three) matters needing attention

1. During the curing process, the budding rate increases with increasing temperature in the range of 20-60 °C.

2. Strictly control the amount of additive sodium metabisulfite. In the rainy day, day lily can not be dried in time, prolong the curing time, and sodium pyrosulfate should be 4%.

3. The SO1 decomposed by the additive sodium metabisulfite during the curing process has a corrosive effect on the metal equipment, so do not use metal containers and instruments during processing.

4. Wash the day lily with hot water 2-3 times before eating.

(4) Drying: The dried flower bud water is dispersed and the quality is stable, which is convenient for storage, transportation and sales.

1. Shade and sweat. Steamed flower buds, it is best to keep the original shape, do not immediately screen, if the sieve does not turn around, you can also bud the flower buds down on the drying table, but do not put the sieve down. When the sun is spread again, it is not easy to bun, deform, dry, and the strip is straight and tastes good. The sieve is placed in a cool and ventilated place for 1-2 hours, and the remaining heat is further cooked and cooked to make the sugar on the epidermis converge and transform. Uniformity of maturity and beautiful color.

2. Drying. Made of wooden frame, low in the south and high in the north, nail the prepared banquet, make a drying bed, put it in a well-lit place, and then spread the dried daylily or the marinated daylily evenly. On the table, flip it 1-2 times a day, and use the double seat on the first day. That is to say, use an empty seat to cover the sunbed, and clamp it over, which is fast and non-sticky. After the flower buds are dry, they are not bent. It can't be turned over when it's not too dry, to prevent it from curling after drying. It usually takes two days to dry. The dried vegetables are not crispy by hand, and naturally spread out after releasing the hands.

(5) Grading

1. First class dishes. The color is golden, the oil is large, the sliver is long and thick, and the crack is not more than 1cm. There is no mold, no impurities, no insects.

2. Second class dishes. The color is yellow, oily, the sliver is thick and uniform, a small number of split mouth does not exceed 1.5cm, half of the light fritter does not exceed 5%, no mildew, no impurities, no insects.

3. Third class dishes. The color is yellowish, the oiliness is less, the sliver is short, the split mouth is more, the half-cut fritters are not more than 10%, no mildew, no impurities, no insects.

(VI) Packaging: Packaging is the last process of daylily processing. The quality of packaging is good or bad, which directly affects sales. Good packaging meets the busyness of customers. Especially after joining the WTO, can the good production be in the market? Packing is very important, so packaging is very important in the processing of day lily. First, we will straighten the graded daylily one by one, take 100g, 250g, 350g, 450g packaging, then 10 bags into boxes. It is very refined and beautiful from the inside to the outside. It is sold to all localities with Datong Jincai and Wutian.