How to dry longan meat, how to dry longan meat

Longan can be processed into dried longan. Choose varieties with large flesh and thick flesh, pick fully ripe fruits, and remove diseased and injured fruits. Blanch in 95 water for 2-3 minutes, drain and sun-dry or bake.

Or direct sun drying or baking without blanching. Take care to turn the fruit frequently so that the parts dry evenly. When it is 8 dry, cut off the fruit stalks, pile the fruits together while they are hot, and carry out the ?

H fruit, that is, soft, so that the water in the kernel is transferred to the pulp and peel, so as to achieve uniform drying inside and outside. Then continue to dry or bake, and repeat this 3-4 times, until the core is crushed to degrees. It is advisable to use smokeless high-quality charcoal for baking, otherwise the fruit will have a smoky smell and the quality will deteriorate.

In addition, it is advisable to bake over a simmer and at a temperature of 60 °C. If the temperature is too high, the surface of the pulp will lose water too quickly, dry and harden quickly, and affect the escape of internal moisture. What's more, it will make the shell and the surface of the pulp charred and blackened, which will seriously affect the flavor quality of the product.

The first floor is the practice of longan, let me talk about it.

Longan meat is picked out with fruit, and then put in a dustpan, and then put into a layer of furnace, dried with firewood, the heat is very important, to keep uniform smoke-free, just put in the longan meat to be placed closest to the fire, and then gradually stay away with the dryness, the superior longan meat is convex and hollow, shaped like a small lantern, orange, sweet taste, longan fragrant and strong.

Blanch the fresh longan in the water, and then expose it to the sun for 10 days, and it is done. Here's how:

Prepare ingredients: 5000 grams of longan oranges, appropriate amount of water.

1. The first step is to prepare fresh longan and set it aside for later use.

2. Then put an appropriate amount of water into the pot and bring to a boil over high heat.

3. Then blanch the prepared longan in the water.

4. After blanching the longan, remove all the drained oak and dry water.

5. After draining the water, put the blanched longan in the sun for 10 days.

6. When the time is up, the longan has been dried.

Hello, I am a life expert pig spirit netizen, good at answering life questions, I am very happy for your question. 1. We first wear the longan into a string, and then cut it into a small grain, we must be careful not to cut the skin, and we are going to pick some good-looking longan. 2. We cleaned the longan, and then put the longan into the plate, and we had better rinse it with water to clean the sock faucet.

3. Then it is time to boil the longan, boil the water in the pot, then put the longan into the pot to boil, boil for 1 to 2 minutes to scoop it up, and then we can dry the longan. 4. Drying longan. We just dry the longan in the sun for 3-4 days, and then dry the longan.

5. After completing the above, we just put the sun-dried longan into a plastic bag and seal it for storage. Above, I hope to be able to answer your questions, and if you have more life questions in the future, please feel free to ask me.

Cut off the stems of the fresh longan. Use hot water at about 90 degrees Celsius, completely cover the longan, blanch for a few minutes, remove and drain. Then let it dry in the sun.

After drying, peel off the longan shell, cover with a layer of mesh and continue to dry for a day. Peel off the core of the longan at night. Leave it in the sun for another day.

Longan meat refers to fresh longan baked into dried fruits, that is, longan. The crude longan meat is split longitudinally from the top with irregular pieces, which is fragrant, sweet and special in taste. surface yellowish-brown, translucent; The side near the pericarp is wrinkled and rough, and the side near the seed coat is shiny and longitudinally wrinkled.

Related Notes:

To identify adulterated longan meat, the first thing is to look at the appearance. The longan meat mixed with white sugar will not be too dry, otherwise the mixed white sugar will appear; Where it is smoked with sulfur, its surface is very beautiful, the color is white, and the appearance is very good-looking.

The second is smelling. Longan meat has a strong fragrance, while longan meat smoked with sulfur loses this fragrance and smells of sulfur.

Third, touch with your hands. Longan meat is processed and dried, and it is generally not too dry, and it feels slightly wet to the touch, but the longan meat mixed with white sugar can feel sticky when you hold it in your hand for a while.

The fourth is to taste. Longan meat tastes sweet and has a special taste, while the longan meat mixed with white sugar tastes very light and sweet when it tastes very light.

Longan meat is a commonly used medicine for tonic, "Shennong's Materia Medica" contains: "Longan, sweet taste, flat." It is mainly used to treat the evil qi of the five internal organs, peace of mind, and anorexia.

Long-term service strong soul, smart, lightweight, ageless, through the gods. That is to say, longan meat is the main treatment of the five internal organs, and can make the will (wisdom) stable. It can cure the lack of eating and drinking.

Long-term use can make the soul vigorous, sensitive hearing, bright vision, light and dexterous body and not easy to age, like a god to understand and understand.

After being smoked with sulfur, there will be sulfur dioxide residues, which will damage the digestive tract and respiratory system when it enters the body, causing damage to the mucous membranes of these organs and causing mutations; In addition, it also damages organs such as liver and kidneys; Longan meat mixed with white sugar greatly reduces its efficacy and affects the tonic and ** effect, so it is necessary to carefully identify when buying and using longan meat.