發布者: 奧伯特(te)烘干 時(shi)間:2020-12-24 17:49:58
黃(huang)(huang)花(hua)(hua)菜(cai)(cai)烘(hong)干工藝:將(jiang)(jiang)烘(hong)盤(黃(huang)(huang)花(hua)(hua)菜(cai)(cai)5千克/平(ping)方米(mi))放入80℃的烘(hong)房中,由(you)于(yu)黃(huang)(huang)花(hua)(hua)菜(cai)(cai)大量吸熱,烘(hong)房溫度會降至60℃-65℃,保持(chi)此溫度10-12小時(shi),然(ran)后自(zi)然(ran)降溫至50℃,直(zhi)至烘(hong)干為止(zhi)。烘(hong)干期間注意排濕,保持(chi)65%以下(xia)的相對濕度。脫水后的黃(huang)(huang)花(hua)(hua)菜(cai)(cai)用手(shou)握緊不(bu)發脆,松手(shou)后又能自(zi)然(ran)散開,以相互之間不(bu)粘(zhan)連為宜。如果再(zai)將(jiang)(jiang)干燥(zao)的黃(huang)(huang)花(hua)(hua)菜(cai)(cai)略曬,可改(gai)善色(se)澤。
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