Litchi dry processing method
2018-04-28 14:00:33
Processing of dry litchi varieties, the use of Huaizhi, glutinous rice glutinous rice, especially glutinous rice glutinous rice is better, the finished product meat thick nuclear, honey sweet mellow. In recent years, due to the high price of glutinous rice, it is less used for processing.
The ratio of fresh lychee to dried fruit varies slightly depending on the species, climatic conditions and processing techniques. 100 kilograms of finished goods, raw materials, glutinous rice, 400 to 500 kilograms, and 350 to 380 kilograms of Huaizhi.
Litchi dry processing methods are divided into two categories: solarization and thermal drying (fire baking and hot air drying), in which the drying and hot air drying products are of better quality and fire baking is followed.
1. Solar drying method: Spread thin fresh fruit in a large bamboo sieve to expose to sunlight. After the fruit color changes from red to dark reddish-brown, an empty sieve is overlaid on the fruit sieve to invert, and then the inferior fruits and rot-broken fruits are removed. Once a day, it is screened once. When there is 80% dry fruit, fruit cutting will be carried out. Cut fruit from the vicinity of the fruit pedicle, and then stack fruit at noon on sunny days, plus a fruit mat?h to 翌 morning, for 3 to 4 consecutive days. If it is found that the color of the fruit shell is not fresh, it must be refreshed. The method is to spray the fruit under the hot sun and sprinkle the fruit once. The color will be improved. When the litchi is dried to the seeds, it can be made by hammering and smashing.
2, hot dry method: To select the fruit and thick fruit shell, the fruit is as fresh as possible (not enough fresh or over-ripe fruit to produce a finished product with a dark color), the maturity of the shell color has 85% turn red, fruit It is better to have blue stems. Don't harvest the fruits on a rainy day. The fire baking method is to first spread the selected fruit on a bamboo sieve and set it on the sun for 2 to 3 days under the hot sun to evaporate part of the water. The lychee is then spread on a baking shed. The kiln is made of bricks, and the internal combustion fuel (coal, charcoal, bagasse, chaff, etc.) is baked for the first time for 24 hours, flipped every 2 to 3 hours, and then The baked fruit is placed in bamboo rafts or bamboo rafts, and the ravioli is spread on the bottom and the sacks are placed on the sacks, which are then softened for three days to make the pulp dry and even. Finally, put in the baking stove and bake until the fruit is dry. The hot-air drying method is to lay the fruit on a drying rack. The plate is preferably a large hole, generally 2 cm in diameter, and the thickness of the shop should not exceed 15 cm. The first temperature control is 55-65°C, ventilation is for 5 hours, and the temperature is controlled at 80°C. ~ 85 °C, ventilation for 15 hours. The finished product inspection method is the same as the sun exposure method.
Due to the flesh thickness, moisture content, and size of the fruit, unfinished dried fruit has the distinction between flat branches and round branches. The flat branches are more expensive than the round branches, so some places will use round branches when the fruit is half dry. The hand is flattened, but it cannot be crushed.
The quality of the dried litchi skin is consistent with the color red, and the flesh is dark yellow and waxy. The taste is sweet and delicious. It contains a certain amount of oily liquid that is not easily visible to the naked eye. However, when pressed by hand, a layer of yellow-brown grease adheres to the hands. The shell is hard and cracked.
3, Packing: After the fruit is cooled to room temperature, it can be packed. The box is preferably made of a corrugated box with good rigidity, and a built-in plastic bag is used to seal the fruit.
The ratio of fresh lychee to dried fruit varies slightly depending on the species, climatic conditions and processing techniques. 100 kilograms of finished goods, raw materials, glutinous rice, 400 to 500 kilograms, and 350 to 380 kilograms of Huaizhi.
Litchi dry processing methods are divided into two categories: solarization and thermal drying (fire baking and hot air drying), in which the drying and hot air drying products are of better quality and fire baking is followed.
1. Solar drying method: Spread thin fresh fruit in a large bamboo sieve to expose to sunlight. After the fruit color changes from red to dark reddish-brown, an empty sieve is overlaid on the fruit sieve to invert, and then the inferior fruits and rot-broken fruits are removed. Once a day, it is screened once. When there is 80% dry fruit, fruit cutting will be carried out. Cut fruit from the vicinity of the fruit pedicle, and then stack fruit at noon on sunny days, plus a fruit mat?h to 翌 morning, for 3 to 4 consecutive days. If it is found that the color of the fruit shell is not fresh, it must be refreshed. The method is to spray the fruit under the hot sun and sprinkle the fruit once. The color will be improved. When the litchi is dried to the seeds, it can be made by hammering and smashing.
2, hot dry method: To select the fruit and thick fruit shell, the fruit is as fresh as possible (not enough fresh or over-ripe fruit to produce a finished product with a dark color), the maturity of the shell color has 85% turn red, fruit It is better to have blue stems. Don't harvest the fruits on a rainy day. The fire baking method is to first spread the selected fruit on a bamboo sieve and set it on the sun for 2 to 3 days under the hot sun to evaporate part of the water. The lychee is then spread on a baking shed. The kiln is made of bricks, and the internal combustion fuel (coal, charcoal, bagasse, chaff, etc.) is baked for the first time for 24 hours, flipped every 2 to 3 hours, and then The baked fruit is placed in bamboo rafts or bamboo rafts, and the ravioli is spread on the bottom and the sacks are placed on the sacks, which are then softened for three days to make the pulp dry and even. Finally, put in the baking stove and bake until the fruit is dry. The hot-air drying method is to lay the fruit on a drying rack. The plate is preferably a large hole, generally 2 cm in diameter, and the thickness of the shop should not exceed 15 cm. The first temperature control is 55-65°C, ventilation is for 5 hours, and the temperature is controlled at 80°C. ~ 85 °C, ventilation for 15 hours. The finished product inspection method is the same as the sun exposure method.
Due to the flesh thickness, moisture content, and size of the fruit, unfinished dried fruit has the distinction between flat branches and round branches. The flat branches are more expensive than the round branches, so some places will use round branches when the fruit is half dry. The hand is flattened, but it cannot be crushed.
The quality of the dried litchi skin is consistent with the color red, and the flesh is dark yellow and waxy. The taste is sweet and delicious. It contains a certain amount of oily liquid that is not easily visible to the naked eye. However, when pressed by hand, a layer of yellow-brown grease adheres to the hands. The shell is hard and cracked.
3, Packing: After the fruit is cooled to room temperature, it can be packed. The box is preferably made of a corrugated box with good rigidity, and a built-in plastic bag is used to seal the fruit.