Sweet potatoes, also known as ground chestnuts, * luan er, etc., are generally cultivated annually, with strong adaptability, the whole growth period is 300-350 days, and the yield per mu is 2.5-3 tons. Let's learn a taro harvesting and primary processing technique together.
1 Harvest time
The harvest of taro is mostly in October, when the taro leaves turn yellow and the root system withers. At this time, we have to harvest according to the situation, according to the needs of the market to see the growth of the taro, the poor growth can be left until February of the following year.
2 Harvesting methods
Harvesting can choose to carry out fine weather, harvesting we should pay attention to, if it is a taro field without taro, you can use the prepared shovel to dig deep into the side of the taro plant, and then use a hard sled, and then use the other hand to pick it up. If it is a field for seeds, it should be paid attention to when harvesting, and it should not hurt the seeds. The method of harvesting the mother taro is the same as above, after harvesting, we must first use a knife or sickle in the field to separate the stems and leaves from the mother taro, and the action must be brisk, so as not to hurt the hand. After harvesting, the stems and leaves should also be well taken care of and intensively treated outside the field, and these stems and leaves can be used as animal feed, or they can be used as base fertilizer for the following year after decay. After the taro is harvested, it can be put into a bag and transported to the processing unit.
3 kinds of taro retention
If it is a field for planting, after harvesting the mother taro, it will leave the seed taro, then there is no need to cut them, the seed taro will naturally overwinter in the field, and then dig it out when it is planted in the second year to be used for seeding.
4 Initial processing
In the processing unit, the mother taro to carry out simple initial processing, first put it into the automatic washing machine to wash off the mud *, after washing out to take out a simple treatment, first of all, the bud head and some whisker roots together with the skin cut off, and then the erosion of the place is also removed, we can see that the white middle is also mixed with some purple texture of the taro, can be cut into pieces according to different needs, according to the size of the three kinds, then also put in 150 degrees of cooking oil for frying. Different sizes, the time of frying is also different, to be fried for 2--3 minutes to fish out, this can ensure the freshness of the taro, but also for the processing of other finished products as raw materials.