How to make dried longan

Do you understand how to make dried longan? If you still don’t understand, please read the following introduction.

Dried Longan

Dried longan, also known as dried longan, is a nutritious tonic that is popular among consumers and has a large consumer market in various parts of my country. The moisture in longan fruit is an indispensable condition for the growth and reproduction of microorganisms. Without moisture, microorganisms cannot grow and reproduce. Longan fruit contains 50%-70% moisture and various nutrients, such as sugar, protein, vitamins, etc., which is a natural high-quality culture medium for microorganisms. The roasting of dried longan is to reduce the moisture in the fruit to a certain limit by means of thermal action, so that the concentration of soluble substances is increased to a level that is difficult for microorganisms to use. Since the moisture content of dried longan is reduced by thermal action, the activity of enzymes is also inhibited, so it can be stored for a long time.

How to make dried longan

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 of the stove 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 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, 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, and the method is the same as the first time. After another 3-5 hours of baking, it can be roasted, and after heat dissipation, it can be stored in the 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.