Chai yam's finishing technology

Chai yam's finishing technology

In order to increase economic efficiency, crudely processed Chai yam, which has a diameter of 1 cm or more, can also be selected for finishing. The technical points for finishing are:
1. Washing: Wash the yam that needs to be processed into the water tank, wash away dirt and dust until it is white. Remove and spread to foil and let it dry until the surface feels smooth when touched.
2. Fumigation: Put dried yam yam into the basket and put it into a smoke room for a second fumigation. Generally it takes one or two hours to smoke.
3. Boring goods: Put the smoked yam into a dry pool one meter deep, covered with sacks, and stuffy for an hour or two.
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5. Pulling the goods: Put the good yam yam into the foil and dry it. It is usually aired in the morning and graded in the afternoon and packed separately.
6. Boxing: Place the packed box in the room, empty the box every two days, and stick to it for three or four days. When the yam is to be dried to 70% or 80%, it will be shipped to the outside and dried until it is dried.
After the above processing, you can further deep processing, the method is:
1. Scrape: Soak the sun-dried Chai yam with water, soak the outer layer, and then scrape off the skin with a knife and remove the dust.
2. Grinding: One by one, fine wood sandpaper is used for honing, so that no dry wrinkle, no yellow spots, and no pits are provided for the firewood yam to ensure the color is white, the surface is flat, and the shape is round.
3. Grinding head: Both ends of the Chai yam are smoothed and grinded with sandpaper. Horseshoe-shaped and potholes are not allowed to reach.
4. Hanging powder: Weed yam with green bean paste.
5. Drying: Chai yam, which is topped with a slurry, is then air-dried, dried, and then placed in a moisture-proof box to be sold by Sinotrans.

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