Yellow cauliflower after picking season coincides with the rainy period, to improve the physiological dehydration of yellow cauliflower buds, is to determine the quality of the finished yellow cauliflower key. Here is Sara I share with you some yellow cauliflower processing and preservation technology, I hope to be able to help you.

yellow cauliflower processing freshness technology

a, steaming

After picking the buds should first be steamed, the yellow cauliflower stacked in a cage, about 10 cm thick, four sides high, low in the middle, the steaming rack is more than 5 cm from the water. Cover pressure steamer, heating to steam up later, then steam 10-20 minutes can be out of the cage. Steaming fire can not be too large, the first 5?10 minutes of fire can be larger, quickly kill the cellular activity, after 10?15 minutes to burn a small fire, so that the upper and lower layers of heat consistency.

Steaming in time to check the maturity of the buds, when the color of the buds from yellow to light yellow, with the thumb and forefinger gently lift the base of the flower stalk, the buds are slightly downward, the thickness of the buds on the steamer basket down 1 ∕ 2, steaming is complete. Drying rate 20%.

Second, drying

Steamed buds stacked on bamboo mats, the use of residual heat to modulate the steaming degree of ripeness, convergence of sugar, and then spread out to dry overnight after the sun.

Third, fresh storage

Harvest in case of rainy days, can not be sun-dried, can be placed in the fresh vegetables in the tank, sprinkled with 2% salt water or 0.5% alum water, and then pressed with a stone to prevent flowering. Has been steamed not sun-dried vegetables, can be steamed 1-2 times a day, the fire burned to 100 ℃, to kill germs, to prevent rotting, to be sun-dried when the sky is clear.

Fourth, sun-drying

1, sun-drying: steamed buds by drying through the sun, placed in the sun for 2-3 days, and then put it on the mat squashed, squeezed out the water and grease, so that the color yellow piece of large, soft and flexible. After that, continue to dry, but not with smoke. The appropriate dryness of the yellow cauliflower is to hold it in your hand and then release it, the yellow cauliflower can be naturally dispersed, not balled up into a piece, and there is no broken dish.

2, baking: directly with the fire baking, the beginning of the fire a little big, to be seven or eight into the small fire baking, 7?8 hours after the dry.

3, far-infrared drying: made of tin oven, far-infrared heat release, automatic temperature control, can be unsteamed buds into the oven, turn on the power supply, without turning, the beginning of the temperature is adjusted to 75? 80 ℃, baked 45?60 minutes, and then the temperature is controlled in the 60 ℃, baked 24 hours. After taking out and then after a night of stacking storage back to moisture, its moisture content of 15?16% is appropriate.

Fifth, grading

Huanghualibai is generally graded manually. Grade A: bright yellow color, glossy, dried vegetables about 10 cm long, large meat thick, soft and elastic to the touch, fragrant and odorless. Water content water content 15?16%, no mold, no moth, no impurities, flowering not more than 1%. Grade B: yellowish color, even and thin roots, thick flesh, no mold, no moth, no impurities, no more than 3% of the flowering. Grade C: dark yellow, uneven and thin root strips, thin flesh, no mold, no impurities, no moth, no more than 5% of the flowering.

Six, sealed packaging

Sun-dried cauliflower has a strong hygroscopicity, in order to prevent mold and mildew, packed in double plastic bags and squeezed out the air, tightly sealed, to be sold or eaten. Storage focuses on moisture, mildew, library temperature can not be higher than 30 ℃, relative humidity 70?75%.

One, graded picking.

Proper harvesting is the key to ensure that the dried cauliflower products. Should be selected in the buds fully grown but not yet open before harvesting, mature buds were yellowish green, flower body full, petals on the longitudinal groove obvious. Harvesting time is generally 11-17 hours a day is appropriate, rainy days buds open early, can be appropriate early picking. And do it while picking, while grading by maturity, buds should be picked with the steam system, so as not to buds continue to open, affecting the quality.

Second, drying methods

1, cage steaming dry. The harvested buds will be placed in a steamer or mixed water treatment for a few minutes, to be the color of the buds from yellow to light yellow, hand pinch the stalk, the buds can be sagging. Steamed buds should be warmed up in the steamer for about 20 minutes to let them cool naturally. Then use natural exposure or send drying room drying. Natural exposure is generally 2-3 days, to be yellow cauliflower water content down to 15-18%, hand pinch not brittle, and after the release of natural dispersion, mutual non-stick so far.

2, liquid soaking. The use of edible grade 25% sodium metabisulfite on the yellow cauliflower buds directly physiological dehydration. According to the number of yellow cauliflower, choose a large cylinder, in the cylinder according to the ratio of medicine and water 1:20 ratio of the liquid, will just pick the buds lightly loaded cylinder, the amount of liquid to compact the buds, the liquid surface beyond the 1-2 centimeters is appropriate. Soak 4-8 hours later, the buds from the original light yellow to greenish yellow, hand pinch no "giggling" sound. Fish out the buds, so that the liquid natural control dry, grab a sunny day evenly spread on the mat to dry, there are baking conditions can be quickly dried.

3, trellis film medicine steaming. In the absence of shade on the level ground about 15 cm thick straw or wheat straw, and then according to the proportion of each square meter of trellis film steaming fresh yellow flowers 2.5 kg selected trellis film, laying on the straw or wheat straw, will be picked fresh flower buds and medicine at a rate of 50:1 mixing (the same with the use of edible 25% sodium metabisulfite); and then laid in the middle of the folded trellis film, grasp the thickness of buds of 10 cm or so, so that the buds are in the airtight The film in the closed sun steaming. When the temperature inside the film reaches about 50 ℃ and keep 2 hours, can be ripe. Drying in the usual way.

Third, safe storage.

Once the yellow cabbage is not stored well, it is easy to mold and deteriorate. It is generally best to store in a vacuum. Farmers can use small package storage, the dried cauliflower into airtight plastic bags tight mouth, placed in a dry and ventilated place of temporary storage, sunny days can be re-sunshine, and ride the crisp bag. Rainy season, it is best to put into the freezer to keep 0 ℃ temporary storage. At the same time, according to market conditions, can be sold at any time or deep processing.