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Dried lily method
Lilies must be harvested before the flower buds are ready for release. The premature yield of the buds is low, and harvesting after bud opening affects quality. To obtain a high yield of daylily and improve the quality of the products, it is necessary to grasp the harvest season and picking time. For example, April flowers in Hunan are harvested in early June, and mid-autumn flowers are not harvested until early September; Jiangsu's big leaves are earlier than the leaflet harvest season. The early leaves of Hunan and the big leaves of Jiangsu must be picked in the morning, and opening the buds later affects the quality. The rapeseed and Jiangsu leaflets are picked at 1 to 2 hours before noon. The harvest season and harvest time of the same variety also vary depending on the climate and geographical environment. After the yellow flower is picked, it must be steamed to a half-cooked state with a steamer. Over-cooking will affect the yield. When the yellow flower is harvested, the quality and color will be poor. Generally dried can be a little steamed, drying can be a little more. When baking, always turn. The yellow color of the dried product is of good quality, and the general luster of baking is poor and the quality is slightly inferior. The first 250 grams of dried daylily require about 4 kilograms of flowers in sunny days and 5 kilograms in rainy days. After the product is dried, it is stored in a closed, dry container. After drying, spraying with 10% alum solution will make the absorption regain moisture, prevent insects and rejuvenation, and will be conducive to preservation. China Agricultural Network Editor