Longan dry warm and sweet, beneficial heart spleen, qi and blood, has a good nourishing and tonic effect, can be used for heart and spleen deficiency, lack of blood and blood caused by insomnia, forgetfulness, convulsions, dizziness and other symptoms. Many friends who like to eat longan will also buy dried longan to eat, so how is the longan dry processed? Let's take a look.
First, the process
Raw material selection → fruit cutting → grading → soaking → rubbing → color treatment → drying → packaging.
Second, processing technology
1. Raw material selection and fruit cutting
The fruit is large, the flesh is thick, the sugar content is high, and the mature fruit is ripe. Cut the fruit pieces from the base of the fruit with scissors.
2, classification
The fruit size was graded using bamboo screens of different mesh sizes.
3, soaking in water
The fruit was immersed in 0.2% sodium metabisulfite and 0.2% citric acid solution for 5 to 10 min.
4, rubbing the skin
The soaked fruit is placed in a special shaker, 0.25kg per 35kg of fruit, and shaken for 6-8min, about 500-700 times, so that the fruit is tumbled in the cage to remove the wax, which is convenient for drying. The skin after rubbing is rinsed with water and drained.
5, color treatment
After draining, the sulfur was sulphur for 30 minutes to protect the color.
6, dry
Dehydration drying is carried out using a drying room or a tunnel type hot air dryer. Control the temperature at 65 ~ 70 ° C for 18h; back to wet 4 ~ 6h. It is further dried at 60-65 ° C for 5 h; after drying, it is dried for another 2 to 3 h.
If you are processing longan meat (longan meat), when drying for 7 to 80%, peel the meat by hand, then continue to dry until you grasp the flesh with your hand and let it go. The flesh can be loosened when not sticky. .
7, packaging
After drying, it is placed in a closed container for 1 to 3 days, and then packaged in a PE plastic bag for 0.25 kg, 0.5 kg, and lkg, and then packaged in a carton.
Third, the quality standard
The peel is light yellow, the fruit is intact and not blunt, and does not rupture; the flesh is light yellow and shiny; the taste is sweet and delicious, with longan flavor; the water content is 15% to 19%. The drying rate is about 3:1.
The above is the process flow and processing technology of longan dry, crystal clear after longan dry processing, rich aroma. Many areas will also make longan dry at home in the season of longan market. This is also a unique kind of fun. Friends who like to eat longan can also make a test at home.
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