Litchi dry processing technology

Harvested lychee with yellow handle, bright red skin, mature, full fleshy as raw material.

Process points:

1 sweating, grading: Litchi fruit just picked under the should be spread in the basket for 5 to 10 days, often turning, so that the fruit emits some water, until the skin turns black red, water reduction, the fruit feast will be grading by size.

2 Dried: The fruit of the lychee after grading was sun-dried during the day in well-ventilated sunlight, and was roasted at night. When baking, turn it often to make the fruit evenly dry. The temperature during baking should be relatively stable. The first day or two days of solar baking should be small firepower, the temperature should be controlled 35 ~ 40 °C, the third and fourth days of 45 ~ 60 °C, the fifth and six days the temperature should be below 50 °C, the entire baking process in the firepower should be uniform, Generally baked for 7 to 10 days. It can also be dried in a far-infrared oven. The baking time for each oven is 4 to 5 days.

3 dry litchi quality: fruit shape is upright, a large, dry, brown skin, light and elastic. After shelling, the flesh is soft and sweet.

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