The lily drying process follows:
Material Selection and Cleaning: Select high-quality lilies weighing at least 150 grams, large, fresh, free of discoloration, insect damage, or damage. Wash the bulbs with clean water to remove any dirt and impurities from the surface. A roller cleaning machine can be used for batch cleaning.
Peeling and Color Protection: Manually remove the outer, old scales and stem base, then peel the scales. After grading the scales of varying sizes, place them in a color-protecting solution to prevent browning caused by exposure to sunlight. High-temperature Blanching: Blanching is a critical step in the drying process and ensures color preservation. High-temperature blanching can be performed in a stainless steel (pre-boiling) blanching and fixing machine. The blanching and steaming time and temperature can be adjusted, eliminating manual operation and saving labor. The starch content of lilies varies according to season, so the steaming time also varies. The blanching time should be appropriate when the lilies are slightly soft, the scales snap crisply when broken, and have a strong elasticity. High-temperature blanching requires careful control. If the blanching temperature and duration are not met, the scales will oxidize and brown during the drying process. Over-blanching can cause the scales to rot, resulting in cracking or forming fish scales after drying, darkening the color and affecting the product's appearance.

Cold water rinsing: After blanching, the scales are immediately rinsed in cold water in a bubble washer until cool and the surface moisture is drained. Hot air drying: The drained scales are placed in a hopper and fed into the upper layer of the lily dryer via an automatic spreading device for drying. The temperature is controlled at 60-70°C. Driven by a mesh belt, the lily scales move from the upper layer to the lower layer. During operation, the lily scales are stirred by a turning mechanism and fall down multiple times, ensuring a more thorough turning. Finally, the scales are dried until their moisture content reaches approximately 10% (the scales are crisp to the touch). The dried lily scales are then discharged from the discharge port on the bottom layer of the lily dryer.

Cooling and Grading: After the dried lily slices have cooled to room temperature, they are manually selected and graded. White, intact, large, and thick pieces are considered Grade 1, small pieces and fragments are Grade 3, and the rest are Grade 2.

Sensory Characteristics: White or slightly yellowish, with slightly transparent flesh; scaly, dry, and slightly tough; with the characteristic lily flavor and aroma; moisture content not exceeding 14%, and impurities controlled below 0.5%.

Packaging and Storage: After grading, the lily slices are immediately packaged and sealed to prevent moisture absorption and bacterial contamination. They are stored in a well-ventilated, cool warehouse to prevent insect infestation and mold.