Longan also known as dried longan, can be divided into dry-type longan dry and dry semi-dry two types of longan.
Dry-dried longan is produced in two ways: solarization and baking. Sun exposure is simple. The fruit is exposed to continuous exposure to sunlight. After two weeks, it is stowed and stored for several days to balance the internal moisture. Then the sunburned skin is turned from white to gray-brown for several days, and the flesh is yellowish and translucent. Longan drying is divided into early baking and re-baking.
The initial baking temperature was controlled at 65-70°C. Each bake 6 hours to bake 1 times, 3 times in a row, so that the upper, middle and lower evenly dry. After 24 hours baking, 60% of the dried fruit can be roasted, heat-recovered after baking, and the fruit shell is firm, yellow and brown flesh, shiny, small wrinkles, easy to fall off.
Rebake Baking dried longan after several days of storage, grading and sorting the broken shell fruit, and then re-baking according to the size of the fruit. The temperature was controlled at about 60°C, re-bake for 6 hours, and bake once every 2 hours, until the fruit pedicle was gently pushed off, and the core was dry and brittle. The re-baked longan dry 12-14 kg, pour into the bamboo cage while spraying water, wait until the fruit surface is evenly wet and add 300-400 grams of turmeric mixed powder (70% turmeric powder plus 30% clay formulated) And then reciprocating 300-400 times, so that the fruit surface coloring, and then poured into a baking oven 40-50 °C 1-2 hours. The dried longan is dried and packaged after grading.
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