How to process dehydrated taro

Xiangxi is rich in nutrients, attractive in flavor and attractive to consumers, especially in wild citrons. However, wild citrons are only found in spring and should be marketed in the first quarter of the year. If the precious wild citrons are processed and stored after sale, they will be sold during festive seasons or off-season, which will not only enrich the market demand but also provide a good price.

1. The harvested citrons can be harvested and processed before they grow into wood. The lunar calendar is best collected from mid-March to early April. At this time, the citron has a plump body, fresh flesh, rich color and rich nutrition. Collect the citron and pick it up, or cut it with a file. After collection, cover with a damp cloth to prevent shrinkage. The day of collection is the best.

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2. Hot boiling water will remove the short crust of the base of the toon, and then put them in batches in one batch to reduce the quality.

3. Dried dried shallots are drained, thinly spread in the sun, turn over the sun, or bake in a fire, remember to protect against dust, impurities and contamination. You can also chop the citron and then dry it to make a powdered citron. Under conditions, it can be dewatered with a JL machine and then dried by freeze-sublimation vacuum drying. The moisture content of dried citrons should be pinched by hand and not easily broken.

4. The packaged dried taro shall be sorted and packaged. It is advisable to use a thickened food packaging bag for frozen vacuum-sealed packaging, or it may be packaged under normal conditions using conventional methods. Store in a cool, dry place afterwards. When soaked in warm water for 3 hours, it can restore the green color.

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