There is a knack to processing dried lilies, and the three observations and three determinations are key

In our province, lilies are mainly sold as dried lilies to coastal areas, and in recent years they have consistently sold well. In particular, large, plump, and pure white high-quality dried lilies are in great demand and fetch high prices. Whether dried lilies are high quality or not, processing is a key step. Some farmers report that their fresh lilies are of good quality, but after processing into dried lilies they become second-grade products, or even inferior products, showing non-white color, thin dried slices, and incomplete slices, and the market price is greatly reduced. This is mainly caused by improper processing. In the lily production bases of Daping, Leijia'ao, Shawan, and other places in Niangxi Town, Xinshao County, lilies are planted year-round, and the lilies they process have pure white color and complete, uniform slices, and are very popular with merchants. In production practice, through exploration and summary, they have accumulated some successful experience in processing high-quality dried lilies, which can be used for reference. Their experience can be summarized as the "three observations and three determinations."

First, observe leaf color to determine the harvest period. The harvest period has a relatively large impact on the quality of processed dried lilies. If harvested too early, there is more moisture, more monosaccharides and less starch in the bulbs; using them to process dried lilies not only gives a low finished-product rate, but the dried slices are also thin and not plump. If harvested too late, there is more rain after autumn, and the temperature gradually drops; the moisture contained in the scales increases, and some nutrients return to the lily shoots, reducing the accumulation of dry matter in the bulbs. Not only does the processing finished-product rate decline, but the dried slices are also thin and not plump. For example, to process 100 kg of dried slices from lilies harvested too late requires 300-320 kg of fresh lilies, while lilies harvested at the right time require only 270-280 kg of fresh lilies to process 100 kg of dried slices. Different varieties and different fertilizer and water conditions have different optimal harvest times. However, the optimal harvest time can be determined according to changes in leaf color. In central Hunan, around the period from Major Heat to Start of Autumn (around July 25 to August 5), when 2/3 of the lily leaves turn yellow, they can be harvested. At this time, the nutrients in the plant have already been transferred to the bulbs, the starch content of the lily bulbs is at its maximum, and the processing rate for dried lilies reaches its highest value. If only 1/3 of the leaves have turned yellow, using them to process dried lilies means harvesting too early; if all the leaves have withered and turned yellow, it means harvesting too late. After digging out the lilies, cut off the fibrous roots, peel off the slices, and package the outer slices and heart slices separately. If rain occurs, the fresh lilies can be stored in a damp place and kept until the weather clears before peeling and processing. Second, observe the color changes of the blanched slices to determine the time to remove them from the pot. When blanching, the ratio of water amount to lily slice weight is preferably 10:3, that is, after 100 kg of water is brought to a boil, 30 kg of slices can be blanched. The amount of slices added should not be too much, or they will not be blanched evenly. In rural areas of Xinshao, lotus leaf iron woks are often used to blanch slices, generally about 15 kg of slices per pot. Before putting the slices into the pot, first bring the water to a rolling boil, then put in the slices that have been washed clean with clear water and drained, stirring with a stick while observing the color changes of the lily slices. This is the key to blanching slices. Determine the time to remove them from the pot according to the color change pattern of the slices: "white-yellow-white." That is, white fresh lilies are poured into the pot for blanching, first turning slightly yellow, and then changing from yellow to white. At this time, when the skin of a slice is scraped with a fingernail, it becomes powdery; when tasted, the slice is crisp and raw; when broken, the cross-section has no white core; and the water in the pot has not become cloudy, indicating that blanching is appropriate, and they should be removed from the pot immediately. If removed too late, it will cause cloudiness; if removed too early, it is easy for them to turn black. Generally speaking, outer slices need about five or six minutes of boiling water rolling upward from yellow to white before they can be removed from the pot, while heart slices need only two or three minutes of rolling, and they can be removed from the pot once the slices turn white. After blanching slices two or three times in each pot of water, the water should be changed. Third, observe the weather to determine the drying method.

Blanching slices and drying should be carried out on sunny days as much as possible. Immediately place the slices removed from the pot into clean cold water to cool, and wash off the sticky substance. Then take them out, drain the water, place them on a drying mat, and spread them out in the sun to dry. The slices should be spread thinly and evenly, and must not be piled up. After spreading them out to dry, do not turn them at first, otherwise the slices are easily broken. Because pure white and complete slices are an important standard of quality, if many slices are broken, their quality is greatly reduced. Generally, they should be spread out to dry for two days and one night, and only when the slices are 60 percent dry can they be turned, until they are completely sun-dried. If after the lilies are harvested there is continuous overcast and rainy weather, then the baking method must be used for drying. When baking, pay attention to controlling the temperature. If the temperature is too high, charring and browning easily occur; if the temperature is too low, the drying time is long and oxidation easily occurs. The drying standard for the slices is: the slices become hard, and when broken by hand they snap with a sound. If longer storage is needed, then other fresh-keeping methods must also be used.