How to make dried longan

Dried longan, also known as dried cinnamon, can be divided into two categories: fully dried longan and semi-dried longan.

There are two ways to make dried longan: solarization and baking. Sun-drying method is simple, the fruit will be placed in the sun continuous exposure, half a month after the collection of storage for a few days to balance the internal moisture, and then sun for a few days so that the kernel section of the white to gray-brown, flesh color yellowish and translucent that is. Longan roasting is divided into initial roasting and re-roasting. (1) Initial roasting. The initial roasting temperature is controlled at 65～70℃. Every 6 hours of baking to turn baking 1 time, 3 times in a row, so that the upper, middle and lower layers of uniform drying. After 24 hours of baking, the fruit is 60% dry to start baking, baking and heat storage, this time the shell is hard, the flesh is yellow-brown, glossy, small wrinkles, the kernel is easy to fall off. ② re-roasting. The initial roasting after a few days after the storage of dried longan, grading and pick the shells of the fruit, and then according to the size of the fruit separately re-roasted. Temperature control at about 60 ℃, re-roasted 6 hours, every 2 hours to turn the baking 1 time, to the tip of the fruit gently pushed off, the kernel is dry and brittle to the degree. The re-roasted dried longan 12 ~ 14 kg, poured into the bamboo cage while shaking and spraying water, to be uniformly wet fruit surface plus 300 ~ 400 grams of turmeric mixed powder (70% turmeric powder plus 30% of the preparation of white earth), and then back and forth 300 ~ 400 times, so that the fruit surface coloring uniformity, and then poured 40 ~ 50 ℃ baking stove baking 1 ~ 2 hours. Baked dried longan, after grading that is packaged.