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一级黄花菜要求色泽淡黄或金黄,具有黄花菜特有的香味,无霉味或其它异味。每公斤干花菜不多于2300根,其中开花菜和油条菜根数不超过总根数的2％,含水量不超过15％。不少农户由于蒸制和干燥方法不当,影响了产量和质量,减少了经济收入。现介绍一套实用的黄花菜蒸焖和干燥技术,此技术简单易学,投资少,便于推广,正常年份可使黄花菜干制一等品率达到95％以上。一、掌握好蒸焖温度和时间 1.蒸焖的锅灶及用具种植面积不超过2亩的农户,为减少投资,可直接利用烧饭锅灶,采用竹筛蒸焖。其主要用具有温度计(100℃)一支,竹筛两个(每次用一个),拱形锅盖一个,木支架一个(见图)。
Grade lily requires light yellow or golden hues, has the unique aroma of lily, no musty or other off-flavors. Not more than 2300 dried kiwi per kilogram, of which the number of flowering vegetables and fried root not more than 2% of the total number of roots, the moisture content of not more than 15%. Due to improper methods of steaming and drying, many farmers affected output and quality and reduced their economic income. Now introduce a set of practical lily steam stewing and drying technology, this technology is easy to learn, less investment, easy to promote, the normal year can make lily first-class rate of more than 95%. First, to master steamed stewing temperature and time 1. stewing cooker and utensils planted area of not more than 2 acres of farmers, in order to reduce investment, can be directly used cooking pot, steamed bamboo steamer. The main use of a thermometer (100 ℃) a bamboo sieve two (each with one), a cambered pot, a wooden bracket (see photo).