How to distinguish the quality of dried longan?

How to distinguish the quality of dried longan? I believe that everyone often encounters such a problem in life. Let me tell you below.

How to distinguish the quality of dried longan?

Distinguishing the quality of dried longan Famous producing areas:

Nationwide

Longan dry production process

① Material selection: Choose fully ripe fruits with intact grains.

② Cutting the grains: Cut the grains from the clusters, leaving a stem length of 1.5 mm and removing broken fruits.

③Soak in water: Put the fruits in a bamboo basket and soak the basket in clean water for 5-10 minutes, and wash off the dust.

④ Shake: Pour the soaked fruit into a special shaking cage, each cage holds about 35 kg, sprinkle 250 grams of clean fine sand in the shaking cage, hang the shaking cage on a special wooden frame or waist-high branches, have two people hold the cage handles tightly, and shake it rapidly for 6-8 minutes, so that the fruit rolls and rubs in the cage continuously, and wait until the shell turns brown and dry. Sand shaking can make the shell thin and smooth, which is convenient for drying, but the shell cannot be ground too thin, otherwise the shell will easily sag when drying.

⑤ Initial roasting: Spread the fruits evenly on the roasting stove. Generally, the thickness of the front edge is 17 cm, and the thickness of the back edge is 11 cm. 300-500 kg of longan can be roasted each time. Charcoal or dry branches can be used as fuel. Turn the longan every 8 hours after laying. Roast the longan in three layers: upper, middle and lower. Put the longan in the upper, middle and lower layers into the bamboo basket respectively. Then pour the longan in the upper layer into the roasting mat to level it, then pour it into the middle layer, and finally pour it into the lower layer.

After 8 hours, turn it over for the second time, the method is the same as the first time. After another 3-5 hours of baking, it can be taken out of the oven, and after the heat is dissipated, it can be stored in a basket.

⑥ Re-baking: After 2-3 days of initial baking, the moisture in the core and pulp of the dried longan gradually diffuses outward, and the moisture content on the surface of the pulp increases compared to when it was just baked, so it needs to be baked again. When baking again, it must be done with a low fire, and the time is about 12 hours, turning the fruit several times in the middle. When the fruit is pressed with fingers and no juice flows out, and the core is chestnut brown when cut open, it can be baked. After baking, it needs to be cooled for 24 hours.

⑦ Cut off the stems: Use scissors to cut off the stems of longan.

⑧Grading: Sieve the dried longan fruit particles and classify them by size.

⑨ Packaging: Usually use glued cartons with good sealing performance, lined with plastic film. Shake while packing to make the packing full. Each box is about 30 kilograms. Finally, seal the plastic bag, nail it tightly and seal the box cover.

How to distinguish the quality of dried longan

The appearance of the fruit is round and uniform in size. The shell is yellow with a slightly powdery outer layer. The shell is hard and brittle, easy to break when pinched by hand, and the core is easy to break and make a sound when bitten with teeth. The flesh is thick, yellow-brown and translucent, with a layer of very fine wrinkles on the surface of the flesh, and a circle of red on the fruit stalk. The flesh is attached to the shell and core, and the flesh is a little sticky when touched by hand. The flesh and core are easy to peel off. It tastes sweet and fragrant. It does not feel dry and hard when eaten. There is little residue after chewing. The water content of the flesh is between 15% and 19%. For more information, please visit http://b.xiziwang.net">http://b.xiziwang.net .