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Processing Methods and Detailed Steps for Dried Lily Bulbs

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Selection of raw materials: Choose lily bulbs that are pure white, large-scaled, and tightly packed; discard those with "thousand-head" type (i.e., bulbs that are small and numerous, with small scales that are packed but not tight), insect damage, yellow spots, rot, or reddened outer skin; use a sharp knife to remove the fibrous roots, remove soil, impurities, and aged outer scales; divide the peeled scales into three grades: large, medium, and small (ratio of large to medium to small is 4:5:1), then rinse the sorted fresh lily material 2-3 times in clean water separately in the order of large, medium, and small. Processing key points: 1. Boiling in water. Wash the lily scales and grade them

Selection of raw materials: Choose lily bulbs that are pure white, large-scaled, and tightly packed; discard those with "thousand-head" type (i.e., bulbs that are small and numerous, with small scales that are packed but not tight), insect damage, yellow spots, rot, or reddened outer skin; use a sharp knife to remove the fibrous roots, remove soil, impurities, and aged outer scales; divide the peeled scales into three grades: large, medium, and small (ratio of large to medium to small is 4:5:1), then rinse the sorted fresh lily material 2-3 times in clean water separately in the order of large, medium, and small.

Processing key points

1. Boiling in water. Place the washed lily scales into a boiling water pot by grade, stir slowly with a wooden board to ensure even boiling. During boiling, the steam pressure in the pot should be about 2 kg/sq cm. The appropriate boiling times for lily scales (timed after the fresh material is placed in the pot) are: about 40 seconds for large scales, about 20 seconds for medium scales, and 5 seconds for small scales.

2. Spreading on trays. Use rectangular special spreading trays made with bamboo strip bottoms and wooden frame edges; the tray dimensions are approximately 75 x 45 x 6 (cm, outer dimensions), and the gaps at the bottom should be dense and uniform, so that the material does not leak through. After scooping the boiled lily scales from the pot, quickly spread them flat in the trays (about 0.8-1 kg of cooked material per tray); spread them without overlapping to ensure the lily dries evenly and quickly.

3. Drying. After fumigating the lily scales with sulfur at 15 g/cubic meter for about 2 hours, hot-air drying can be used for drying. That is, first turn on the steam, then turn on the fan; when the drying room temperature rises to about 70 degrees, the exhaust fan must be turned on to remove moisture, and moisture must be exhausted once every 20-30 minutes; after two hours, the interval between moisture exhausts can be appropriately extended according to the dry/wet condition of the lily (an interval of 40-50 minutes is appropriate); the drying room temperature must be controlled at about 70 degrees (±5 degrees). Drying times are: about 7-8 hours for large scales, about 5-6 hours for medium scales, and about 2-3 hours for small scales. After hot-air drying, the lily should be cooled by natural ventilation, then spotted scales, wet scales, scorched scales, and scales of other grades mixed in should be scraped off. After sieving and graded packaging, it is ready for market @#@136@#@.

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