Longan processed products mainly include dried longan, longan, longan ointment, longan sauce, longan canned sugar, and longan sprinkles. As the longan is rich in nutrients, its processed products also become tonics and have both medicinal properties. Such as the longan meat complement the heart and spleen, nourishing the nerves, the longan can cure excessive bleeding and so on. The longan dry processing technology is introduced as follows: First, the traditional baking method: baking furnace is made of stone, brick or adobe and other materials. The length and breadth of the single stove are generally 2.3 meters and 1.8 meters respectively. The bed is tilted before the bed, and the height is 75 centimeters behind. The drop is 15 centimeters before and after, and several single stoves can be built with a single-shaped stove. Firewood is used as fuel. The process flow: raw material selection - grading - grading - immersion - sand rocking - sun - initial baking - rebaking - nucleus (drying) - grading - packaging. (1) Raw material selection: The fruit type is large, the peel is thick, the meat is thick, and the soluble solids of the pulp are high. It is advisable to mature fully and not over-matured. (B) Pruning grading: The fresh fruit was cut into single pieces, and the base of the fruit stem was cut flat. The fruit can not stay too long, generally about 1.5 mm. In the process of cutting, the size of the longan in the same baking spot is uniform by combining the large, medium and small fruits, the cracked fruit, the disease and fruit, and the deformed fruit. (3) Water soaking: The fruit after sizing and slicing is immersed in the bamboo basket and immersed in clean water for 5 to 10 minutes. The fruit husk is soaked and the dust on the fruit surface is soaked, which is convenient for shaking and sanding the sand. (D) Shake the skin: the soaked longan fruit into the shaking cage, every 50 kg of longan mixed with 0.25 kg of sand, rub the skin for 3 - 5 minutes, remove the epidermis, easy to dry, the skin color is also good. However, it is not possible to make the shells too thin and sag when baking. After dermabrasion, the longan is poured out, and the sand and shell crumbs on the shell are washed off with water, and then baked after exposure to sunlight. If it can't grow in rainy days, it can also be directly on the baking stove. (E) Early baking: A baking stove can hold 250-400 kilograms of longan. The initial baking should be strong fire for 2-3 hours, the temperature is controlled at 65-70°C, the first time after 4 hours, it is turned into the first time, and the upper and middle three layers are respectively put into the bamboo cage when turning the culture, and then the upper layer is poured and baked. On the mat, siping, finally poured into the lower layer of the longan, continue to bake after coping, and after 3 to 4 hours after the second turn baking and drying 1 to 2 hours, so that all parts of the fruit drying and dehydration. After a day and night, the initial baking is completed, so that the fruit reaches 60% dry, and it is stored after roasted and cooled. The initial baking should be strictly controlled the heat, it will not appear concave dry or coke dry. (6) Re-baking: When re-baking, the baking amount of 3 stoves can be combined into two ovens for drying. Remelting temperature is controlled at about 60°C for about 6 hours. Turn once every 2 hours baking, bake until the fruit pedicle with a finger gently push off, then the pulp was brown. In order to ensure a uniform dryness, the fruit granules are graded prior to co-bake. (7) Nucleus nucleus (dried bundle): After re-baking, the longan should be placed in the basket for a period of time (3 to 4 days). The water in the core of the fruit will infiltrate into the pulp and husk at room temperature, and the moisture between the granules will infiltrate. The process is called steady. Then the nucleus (dried) is baked, roasted in mild fire (50°C), roasted 1-2 times, and finally roasted for about 1 hour. The surface of the roasted fruit is covered with sacks and the firepower is rapidly reduced until the flesh is dark brown. Percussion cores are smooth and light brown. Second, the coal stove baking method: to briquettes (and) as fuel, baking furnace structure is different, the stove hole to take the iron frame, iron rack from the baking stove 60 cm, 30 cm from the ground. When baking, the briquettes (and) must be knocked into 3 to 4 pieces and coal must be added in time to achieve even firepower. Other processes are the same as traditional baking methods. Third, the dryer drying method: There are many kinds of dryers, but the dryer made in Shanghai is more suitable for use in small and medium-sized fruit farms. It can hold 50 fruits each time, and only needs to be baked twice without drying. The advantages of this method are: small footprint, easy operation, reduced labor, lower costs, good economic returns; fruit dried beautiful appearance, good color, good flavor.
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