What can you do with longan meat fermentation? How to make longan meat

Longan fermentation and brewing longan liquor is a wine made of longan meat, longan fruit is juicy, high sugar content, good flavor is the high-quality raw material for brewing fruit wine, can be brewed fragrant smell, elegant flavor, pleasant color of high-quality longan wine. For many fruit farmers, the brewing of longan wine is a good way to process and utilize longan, in addition, the wine made by longan fermentation is drunk in moderation all year round, which is very beneficial to the human body, and is a good wine for health preservation.

1. Raw materials: fresh and edible longan is selected as raw materials;

2. Cleaning: Clean the surface with clean water;

3. Shelling and coring: In order to maintain the cleanliness of the pulp, it is recommended to use disposable gloves for operation;

4. Beating: Crush the prepared longan meat with a churner or special tools for food;

5. Filtration: the pomace and juice are separated;

6. Adjust the pH: the filtrate adjusts the pH, the total sugar content of longan juice is about 20%, and the alcohol content formed by self-fermentation is about 10% (v v), in order to improve the alcohol degree, the total sugar of fermented mash is increased to 25% and 28% respectively. In addition, the content of fermented mash acid was adjusted to , and heavy sodium sulfite was added to inhibit the growth of miscellaneous bacteria;

8. Inoculation: The dosage of yeast is to activate the wine high-activity dry yeast with 5% sucrose solution and 10% fruit juice at 37-40 for 1 hour, pour it into the fermented mash, and stir well;

9. Main fermentation: fermentation is used to study the quality and quality of longan wine at different temperatures;

10. Post-fermentation: After the end of the main fermentation, separate the wine feet and transfer the tank for post-fermentation;

11. Bartling: Add 60° rice wine to adjust to 25°;

12. Aging: Aged at room temperature for 3-6 months, and bottled after aging and clarification.

The fermentation and brewing method of longan wine, the overall steps: longan fresh fruit washing, shelling, pitting, pulping, filtration, pH, pasteurization, cooling, inoculation, main fermentation, separation of wine feet, fermentation, aging and bottling.

Operation:

1.Raw material selection: You can choose mature fresh longan with small fruit shape and not suitable for fresh sales.

2.Fruit cutting: Use scissors to cut the fresh longan from the fruit ear one by one.

3.Sun exposure: Pour the longan on a clean mat on the eye, dry it in the sun until it is 50% dry, and then bake it again with a baking stove. On rainy days, it can be directly sent to the roasting oven for drying.

4.Peeling: When the dryness reaches 7 to 80 percent, you can use hand peeling. When peeling the flesh, 3 or 5 pieces of longan meat are stacked on top of each other and pressed into a small piece by hand, which is called lamination. You can also pinch each grain of meat with your fingers to form a granule, which is called a single piece.

5.Drying: Longan meat can continue to be dried or tumbled. Dry until you grasp a handful of pulp with your hand and let it go, the pulp is still loose and not sticky.

6.Grading: According to 3 kinds of grading: raw drying, lamination and fire roasting, each is divided into 2 3 grades.

7.Packing: Most of them are packed in wooden boxes and tinplate boxes. The wooden box is lined with hoop leaves, the outer mat bag, the wooden box is filled with 50 kg per box, and the horse mouth is packed with 30 kg per box.

Quality standard The color of raw dried longan is yellow and bright, the color of fire-roasted longan is dark yellow with red, it is easy to separate between slices, the slices are large and thick, sweet enough, no mildew, no sediment.

The steps of the preparation method of longan meat are as follows:

1. Raw material selection. You can choose the ripe fresh longan with a small late shape and is not suitable for fresh sales.

2. Cut the fruit. First, use scissors to cut the fresh longan from the fruit ears one by one.

3. Sun exposure. Pour the longan on a clean mat in the eye, dry it in the sun until it is dry, and then bake it again with a baking stove; On rainy days, it can be directly sent to the roasting stove for drying.

4. Peel the meat. When the dryness reaches 7 to 80 percent, the meat can be peeled by hand. When peeling, 3 to 5 pieces of longan meat are stacked on top of each other and pressed into a small piece by hand, which is called lamination. You can also pinch each grain of meat with your fingers to form a granule, which is called a single piece.

5. Drying. The longan meat can continue to be dried or dried. Dry until the pulp is tight with a handful of hands.