In order to improve economic efficiency, the rough-processed Chai Yam, which has a diameter of more than 1 cm, can also be picked out for finishing. The technical points of finishing are:
1. Washing: Pour the processed yam that needs to be finished into the pool, wash off the dirt and dust until it turns white. Take it out and spread it on the foil until it feels smooth when touched by hand.
2. Fumigation: Put the dried yam in the basket and put it in the smokehouse for a second fumigation. It usually takes one or two hours to smoke.
3. Loose goods: Pour the smoked yam into a dry pool of one meter deep, covered with sacks, stuffed for an hour or two.
4. Picking up the goods: The boring Chaishan medicinal board is smashed into a cylindrical shape. The thicker the more round, the better.
5. Picking up the goods: Put the good yam yam on the foil to dry, usually dry in the morning, pick the grading in the afternoon, and pack separately.
6. Reverse the box: Put the box in the room, and pour it once every two days, and stick to it for three or four days. When the yam is dried to 70% or 80%, the yam is transported outside to dry until it is dried.
After the above processing, further processing can be further carried out by:
1. Scrape: Soak the dried medicinal water of Chaishan, soak the outer layer, then scrape off the outer skin with a knife and remove the dust.
2. Grinding: honing one by one with fine wood sandpaper to make Chaishan no dry wrinkles, no yellow spots, no pits, ensuring white color, flat surface and round shape.
3. Grinding head: The two ends of Chai Yam are smoothed and ground with sandpaper, and there is no horseshoe shape or potholes.
4. Hanging powder: use green mung bean paste to cook yam.
5. Drying: The yam yam that is smeared with the syrup is then air-dried, dried and put into a moisture-proof box, which can be exported for export.
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