Tshuaj yej tshuab ziab khaub ncawsyog ib lub tshuab siv feem ntau hauv tshuaj yej ua. Muaj peb hom tshuaj yej kom qhuav cov txheej txheem: ziab, kib thiab hnub ziab. Cov txheej txheem tshuaj yej drying yog raws li nram no:

Cov txheej txheem ziab ntawm cov tshuaj yej ntsuab feem ntau ziab ua ntej thiab tom qab ntawd kib. Vim tias cov dej ntsiab lus ntawm cov tshuaj yej nplooj tom qab dov tseem yog siab heev, yog tias lawv tau kib thiab qhuav ncaj qha, lawv yuav sai sai tsim cov clumps.Tshuaj yej Roasting Tshuab, thiab cov kua tshuaj yej yuav yooj yim lo rau ntawm phab ntsa ntawm lub lauj kaub. Yog li ntawd, cov tshuaj yej nplooj qhuav ua ntej kom txo cov dej noo kom tau raws li qhov yuav tsum tau ua rau lub lauj kaub frying.

Kev ziab ntawm cov tshuaj yej dub yog txheej txheem uas cov tshuaj yej puag fermented los ntawmtshuaj yej fermentation tshuabyog roasted ntawm high kub kom sai evaporate cov dej kom ua tau zoo-preserving dryness.

Nws lub hom phiaj yog peb zaug: siv qhov kub thiab txias kom sai sai inactivate enzyme kev ua si thiab nres fermentation; kom evaporate dej, txo qhov ntim, kho cov duab, thiab tswj kom qhuav kom tsis txhob muaj mildew; kom emit feem ntau ntawm cov qis-boiling point nyom tsw, intensify thiab khaws high-boiling point aromatic tshuaj, thiab tau lub cim qab zib aroma ntawm dub tshuaj yej.

Dawb tshuaj yej yog ib yam khoom tshwj xeeb ntawm Tuam Tshoj, feem ntau yog tsim nyob rau hauv Fujian xeev. Txoj kev tsim cov tshuaj yej dawb siv cov txheej txheem hnub ci kom qhuav yam tsis muaj kib lossis kneading.

Kev ziab ntawm cov tshuaj yej tsaus muaj xws li ci thiab hnub ci txoj kev ziab kom kho qhov zoo thiab tiv thaiv kom tsis zoo.

CovTshuab ziab khaub ncawscia siab rau cov cua kub ntws kom qhuav nplooj nplooj. Cov khoom ua haujlwm uas nqa cov tshuaj yej nplooj yog cov saw hlau, louvers, mesh siv, orifice daim hlau los yog troughs.