Longan dry processing
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The processed products of longan include dried longan, longan meat (longan), longan ointment, longan sauce, longan canned sugar, etc., but more commonly used are longan dried and longan meat. Longan dry production method Process flow: raw material selection --- shearing --- grade --- soaking --- sand shake rubbing --- first baking --- redrying --- three baking --- shearing --- Hang yellow --- re-baking --- re-grading --- packaging. 1 raw material selection: Longan dry requires the selection of fruit shape, meat thickness, high sugar content varieties. Such as Wulongling, Dongbi, Shiqi, August fresh and so on. It is advisable to make the dried longan fruit mature enough to make it dry. 2 Pruning: The dried longan is good for single fruit. After fruit harvesting, use small scissors to remove the fruit from the ear and remove about 1.5 millimeters of fruit stems. Remove rotten fruit, split shell fruit and stunted small fruit. Use a bamboo sieve type grading machine to determine the fruit size. Divided into 4 to 6 levels. 3 soaked in water. The fruit after cutting is packed into bamboo baskets, dipped in clean water for 5 to 10 minutes, and washed away the dust and debris on the skin. 4 Shake the skin: Shake down the longan which has been immersed in the skin of the skin, 35 kg each time, sprinkle 250 grams of fine sand, shake 6-8 minutes (about 40O-60O times), turn the peel Remove the brown and then dry it. 5 Baking: Longan roasting is divided into initial baking and re-baking. The stove is made of bricks and has a length of 2.1 meters and a width of 2.2 meters. The stove is 0.8 meters high. l meters, stove door width, height of 0.5 meters, the kitchen surface with a wooden or bamboo raft frame, covered with bamboo curtain into a fruit shed face. Early training: Shake the long-lasting eyes of the sand and pour it on the baking surface. Each baking stove can be 300-400 kg longan. Fuel smokeless charcoal or anthracite. The initial culture temperature was controlled at 65-7O<0>C, and after 8 hours, the fruit was turned over once, and once every 5 hours, it was turned over again. After 1-2 times of baking, baking at the beginning of the day and night, when the fruit is 60% dry, it can be roasted and stored after heat dissipation. Re-baking: After the roasted longan is placed for 3-4 days, the fruit is divided into two grades and baked separately. The temperature is generally controlled at 60°C and baked for 6 hours. Turn once every 2 hours, bake until the fruit pedicle can be detached by pushing with your fingers. The flesh is finely wrinkled, dark brown, dry, and the seeds can be easily broken with teeth. The longan can be made when the cross section is gray. . 6 Scissors: After baking, dry the dried stems of the longan with a small pair of scissors and package them. 7 Hanging yellow: Put 12-14kg longan dry and shake it with a little clear water, add 400g of yellow powder (70% turmeric powder, 10% white clay), shake it to the skin and evenly color it, and then put the longan on it. Place the baking furnace and bake at 40-50°C for 1-2 hours. Doing so can improve the product's productivities.