Campanulaceae, alias bell flower, stem grass, etc., is Campanulaceae. The root is succulent and carrot-like. It is rich in nutrients and has a high therapeutic value. The following describes the processing technology of Campanulaceae. First, the process: raw materials → cleaning, peeling → slice → soaking → blanching → cooking → Drain → drying → packaging → finished products. Second, the processing points: (A) raw materials: Select fresh, full of meat, no pests and diseases of Platycodon as raw materials. (B) cleaning, peeling: Platycodon into the washing tank, fully washed with flowing water, remove the net moisture, artificial peeling. (C) Slice: Peeled Campanulaceae obliquely cut into 31.50.5 cm oblique slices with a stainless steel knife, or slice with a slicer. (D) Soaking: Soak the tuber slices in the electrolyte soaking solution for 1 hour. Soaking solution concentration: calcium chloride 0.5%, sodium bisulfite 0.1%. (5) Blanching: Put the soaked bellflower pieces in hot water of 80°C-90°C for 15 minutes and dip them in cold water for 5 minutes. (6) Cooking: Prepare a certain concentration of cooking liquid. The cooking solution consists of 35% sucrose, 0.3% citric acid, 2% salt, and 0.1% β-cyclodextrin. The boiled liquid was heated until boiling, and the bellflower pieces were poured into it and cooked for 75 minutes. (7) Drying: After removing and draining the platycodon tablet, place it evenly on the baking tray and send it to the drying room. Bake at 60°C-65°C for 4-6 hours. Bake until the surface is not sticky or dry. There is a sense of transparency. It can be time. (8) Packing: After the ginseng chips are put into the room and softened, the unqualified products that are boiled, shrank, and severely browned are removed, and then the finished products are vacuum-packed and 50 grams per bag.
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