Detailed Explanation of the Processing Technology and Production Method of Candied Dwarf Lilyturf Root

Candied dwarf lilyturf root is not only sweet and palatable with a unique taste, but also has health benefits such as nourishing yin and promoting fluid production, moistening the lungs and relieving cough, and preventing and treating lung deficiency. The raw materials for candied dwarf lilyturf root are widely available, and the processing technology is simple. The key technical points are as follows.

1. Raw material selection

Select mature, well-developed dwarf lilyturf roots with larger grain shapes as raw materials.

2. Cleaning and peeling

Place the selected dwarf lilyturf roots into a washing tank, wash them clean with running water, remove and drain. Remove the outer skin by abrasion peeling or chemical peeling, wash clean, and place in a 2% salt water solution to soak for 8 to 12 hours.

3. Blanching

Pour clean water into a pot, and after it comes to a boil, place the dwarf lilyturf roots into the boiling water and blanch for 5 to 10 minutes, then cool with cold water.

4. Sugar processing

Use the multiple sugar-boiling method. For the first sugar boiling, take 20 kg of water, put it into a pot and heat to 80°C, then add 20 kg of white granulated sugar and 40 g of citric acid at the same time, and boil for 5 minutes. Take 50 kg of the prepared dwarf lilyturf roots, put them into the sugar liquid, and boil for 10 to 15 minutes. Put the sugar liquid together with the dwarf lilyturf roots into a large vat and soak for 24 hours. For the second sugar boiling, put the sugar liquid and dwarf lilyturf roots from the vat into a pot, heat to boiling, then add 10 kg of white sugar in two batches, and boil until the sugar liquid concentration reaches 55%. Add 20 kg of cold sugar liquid with a concentration of 60%, immediately remove from the heat, and place into a vat to soak for 3 to 5 days.

5. Baking

(1) Baking temperature: After draining off the sugar liquid from the sugar-processed dwarf lilyturf root pieces, arrange them evenly in baking trays and bake at 60 to 65°C. It is ready when, during baking, the surface of the dwarf lilyturf root pieces does not feel sticky to the touch.

(2) Ventilation and moisture removal: When the humidity inside the baking room is higher than 70%, ventilation and moisture removal should be carried out. Generally, the number of ventilation and moisture removal operations is 3 to 5 times, with about 15 minutes each time being appropriate.

(3) Tray rotation: During baking, in addition to ventilation and moisture removal, attention should also be paid to changing the positions of the baking trays and turning the candied pieces in the trays. Generally, during the baking process, rotate the trays 1 to 2 times, which can be done in the early-middle and late stages of baking.

6. Softening, inspection and repair, packaging

The candied dwarf lilyturf root taken out of the baking room should be placed indoors at about 25°C to absorb moisture for 24 to 36 hours, then inspected and repaired: remove impurities, spots and broken residue from the candied pieces, and pick out the unqualified products that are overcooked, shriveled or browned. Qualified products are packaged in non-toxic plastic bags to become finished products.