After removing the yam rhizomes from the excavated roots of the yam, the roots of the yam are cut off and used to remove the sediment. After removing the fibrous roots, the skin is scraped, the skin is soaked for 24 hours, and then the viscose is washed off and then removed. Dry the surface moisture, smoke it in the sulfur-nitride cabinet to the heart (usually 0.4-0.5 kg per 100 kg of fresh mountain medicinal sulfur), wash it with clear water, and spread it in the sun to expose the skin when it is slightly dry and hard. Into the bamboo raft heap boring, to promote its internal water abuse, accelerated drying, and to prevent the outer dry and wet, boring and then drying, so repeated until the interior is dry (in case of rainy weather, can be placed in the oven Charcoal drying). The goods are of good quality with thick, white, silty, and insect-free molds. The light yam will select Mao yams, remove the smaller individuals, put them into the oysters, and put them into the sulphur cabinet again with a little sulfur. Then put the yam into the water tank and soak in the water (the water must be flooded ) 1 to 2 days, until the bubble through the heart is good. Then wash the skin with water, placed on a bamboo mat to dry to the surface a white frost, dry and wet moderate, soft and hard when appropriate rubbing. Method is: in the flat Put a wooden board with a very smooth surface on the table top, place Mao yam on the board, and then press it with another board that is also smooth on the surface. Rub it back and forth until the root is straight and solid. Knead once per time. After drying for 1 hour, re-enter the jar and cover it with a white cloth for 1 day. Remove and knead again. This repeated many times, until dry and light yam. Commodity to dry, white, cylindrical, both ends of the formation, length 9 to 18 cm, diameter 1.5 to 3 cm, uniform thickness, straight, smooth, powdery feet The quality is good. The export of yam yam is mostly exported to Southeast Asian countries. Before export, it needs further processing and special packaging. The method is: put the rubbing light yam rhizome into clean water and soak it for a while. When the surface is wet, scrape it with thin metal plate or glass. The whole yam is made into a cylindrical shape with the same size up and down, and then the surface of the yam is polished with a copper screen or an emery cloth to make the skin powdery. Finally, the epidermis powder is wiped off with a white cloth, and the two ends of the casket are flat. Put it on a bamboo mat and dry it until it is dry. Storage yam contains a lot of mucus and starch. If it is damp, it will become soft and sticky. It will become moldy in two weeks or so, the skin color will turn yellow, and it will be the most prone to insects. Therefore, moisture should be prevented from invading during storage. Yes: It should be packed in wooden boxes. The inside of the box is covered with kraft paper. The corner of the box is lined with shavings or wood wool. Then the yam is arranged neatly. The top is also covered with paper and the nail box is sealed and placed in a ventilated, cool, dry place. The storage area should be raised slightly and stacked away from the wall to facilitate ventilation; before the mildew season, it should be exposed by the open box and pre-smoked with sulfur and re-smoked during the summer. This will ensure safe summer: late spring to autumn In the beginning, it should be checked once a week. If slight mildew is found, it can be spread in the sun and then removed with a brush, gauze, or sickle, and then mixed with yam powder and dried (if the sun is too strong. Cover the thin paper on top of the yam so as not to cause yellowing in the sun. If insects are found, it is best to use sulphur to fumigate it, kill the insects, and make the yam white.
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