Planting konjac farmers from the processing of konjac dry slice of practice recognized the use of natural drying method of sun exposure, susceptible to climatic influences, especially longer rainy weather, poor conditions of the sun, the konjac dry slice of the quality of the impact is great, the most prominent is the color and lustre of the poor, easy to return to the damp deterioration of time-consuming labor and time-consuming and due to poor quality of poor quality of the sales price is low, so that the konjac grower Poor earnings. Therefore, the use of ready-made stoves, slightly modified, artificial heating and drying, the use of furnace anthracite combustion heat and sustained high temperatures, so that the konjac slice, strip, angle in the water contained in the volatilization, reduce the moisture content, so that the fresh konjac by the moisture content of 80-85% down to 15% below (fresh konjac water accounted for about 80-85%, glucomannan) Glucomannan about 7%, starch, fiber, impurities accounted for about 8%). Due to glucomannan adsorption of water is very strong, fresh taro in the water in three states exist, namely free water (also known as natural water), colloid-bound water and chemosynthetic water, drying dehydration is very difficult, in the drying process, should be made in different periods of time for the appropriate temperature regulation, time adjustment, so that free water and colloid-bound water excluded, so as to produce a dry konjac slice, konjac angle, konjac strip, such as referred to as dry slice or konjac angle. Both save time, but also to overcome the shortcomings produced by solar exposure. Local method of baking is a small investment, convenient and simple, immediate results of the primary processing methods, in rural areas with a wide range of adaptability, inexpensive and beautiful can be popularized, affordable and easy to accept.
Fuel: anthracite coal is the most ideal energy for baking, used for processing konjac dried pieces, high-quality anthracite coal burning green flames, can be lumped, fire temperature is high and long-lasting. If the burning can not be lumped, can be mixed with yellow mud. Fire is not big fire temperature is not enough and yellow mud slurry still can not make the lumps of coal can not be used. If there is no high-quality anthracite resources, coal performance and can not be determined, stable, do not blindly start the stove to build a small processing plant.
Operation process: fresh taro → pick taro → cleaning → peeling → slicing (corner, strip) → bleaching → baking → dry slicing (corner, strip) → packaging
Processing methods: stove baking method, roasting tobacco room baking method (hereinafter referred to as the roasting room baking method), oven baking method, mechanical drying method.
(a) stove baking method:
The use of ready-made stoves baking taro chips, in the mountainous areas, a lot of taro farmers due to the simple use of ready-made stoves to dry konjac, equipment is simple, easy to operate. In the poor mountainous areas, the stove along the stove along the hole frame 40 cm to 60 cm high iron frame or brick frame, surrounded by a cylinder. In the iron frame put sieve-like gabion mat or wooden frame several layers, do not use iron sieve. Burning charcoal or anthracite inside the stove, the fire is required to be uniform, so that the temperature around the stove is consistent. Cut taro slices evenly discharged in the gabion mat, do not stick with each other, not stacked, so as not to affect the uniformity of heat. Baking, the beginning of the temperature of 80 ℃, for 30-50 minutes, to be baked to the taro slices surface began to shrink (not sticky to the degree of), one by one, gently turn once, baking the other side. When both sides are beginning to shrink, the baking temperature is reduced to 50-60 ℃, holding temperature 2-3 hours, and then continue to slowly turn the side of the baking, to sixty percent dry; 4-5 hours later, to seventy percent dry can be overlapped with each other, the temperature is reduced to 30-40 ℃, baked with a slight fire until completely dry. In order to improve the quality of baked taro chips, in the baking process, strict control of temperature changes. That is, high temperature - medium temperature - low temperature as a temperature control gradient, baked taro slices of good color, excellent quality, high price.
(ii) baking room baking method:
Use of baking room baking konjac dry piece, can make idle baking room a room for two, baking room slightly improved, used for baking konjac dry piece, can avoid coal, firewood and other combustion materials, such as ash dust on the quality of konjac dry piece of the impact. The purpose of the improvement is to regulate the temperature, humidity and ventilation conditions in the baking room. When the room temperature rises to 80 ℃ or so, holding temperature 20-25 minutes after the discharge of moisture, relative humidity of 40% -75%; when the temperature drops to 60 ℃ or so, holding temperature 8-10 hours, relative humidity of 50% -60%; the first 5 hours to close the doors and windows, along the windows and doors along the outer seams of the paper strips sticker seal; the last 5 hours to gradually open the window to discharge moisture. Observe whether the lower taro pieces of water loss, not sticky hands, if the water has been lost, not sticky hands, the temperature can be reduced to 50 ℃ for 12-15 hours, the first 6 hours to continue to drain moisture, after 5-6 hours of gradual drying. When the lower layer of taro chips have seventy percent dry, the upper layer and the lower layer will swap positions. When the upper and lower dry humidity is basically the same, the temperature can be reduced to about 30 ℃, holding temperature for about 8 hours, until the whole dry. Dry taro chips moisture content of 12% -15%, at this time the doors and windows are completely open, set a day after the collection of taro chips graded and packaged for sale.
(C) oven baking method:
Buy an oven or homemade oven, oven height 5000px, length 2500px, width 2500px, the box is divided into the lower and upper layers, the lower layer of the lower placement of heating stoves, high 2000px, the stoves can be used in iron or self-built stoves, but the top of the iron must be put on an iron plate, so as to avoid the fire set in a single point, uneven heat dissipation, but also to avoid the fire directly above the stove. Stove directly above the taro slices are baked, baked, the upper installation of 12-16 layers of metal mesh, metal mesh layer and layer 200px-250px. baking will be ready taro slices evenly spread on the metal mesh, close the oven door, after a period of time to the upper and lower layers of the opposite, take turns baking until the taro slices are completely dry until the general 10-15 hours can bake a box. -15 hours can bake a box, with honeycomb coal 20-30, each box can produce 12-16 kg of dry chips. The baking method covers an area of small, according to the need to move the oven, less investment, simple operation, baked taro chips white color, high quality. This processing method is simple and easy to implement, low cost, quick results, good results, easy to promote.
(D) mechanical drying method:
Mechanized konjac drying equipment generally tunnel drying equipment, mesh belt drying equipment, vibrating fluid bed drying equipment, air drying equipment, high efficiency and powerful fast dryer. This method is generally not used by farmers.