Longan meat (dried longan flesh products), in the shape of beads, is called beaded meat, because of which emptiness is also called spherical meat. High-quality beaded meat is currently the most expensive product sold in longan meat. Now its processing technology is introduced as follows.
1. Variety selection: Choose meat-thick, small-nuclear, and easy-to-nucleate varieties such as Dendrobium, Chuliang, Wuyuan, and Guangyi, etc., easy to take meat and less damage. The extracted meat is complete, and the processed product has a prescribed shape. The meat is thin and the juice on the surface is not crispy. The varieties that are not easy to separate from the core, the soft flesh of the flesh, the extracted meat and the finished product cannot maintain the predetermined shape, so they should not be used.
2. Fresh fruit and meat: Use scissors to cut the fruit from the ear, and cut the fruit pedicle. The diameter of 0.7 ~ 1.2 cm stainless steel cylinder core knife (depending on the size of the fruit selected different specifications), directed at the fruit pedicle press into the core of the removed fruit, the fruit flat in the bamboo sieve, into a pre-heating drying room ( In a mechanical dryer or a mechanical dryer, treat at 90-l00°C for 3 to 5 minutes or at 70 to 80°C for 5 to 10 minutes, preferably not baking. After treatment, remove from the drying room, peel off the peel, lay the pulp in the bamboo sieve, and the orifice is facing upwards.
3. Dehydration drying with hot air: The bamboo sieve filled with pre-treated pulp is moved into a drying rack (machine) and dried with hot air. Initial temperature at 35 ~ 40 °C, open large fan for dehumidification, to maintain 2 to 3 hours, the surface of the pulp as soon as possible water loss curing stereotypes; gradually warming to 40 ~ 50 °C, maintain 5 ~ 6 hours. The amount of wet air is 2/3 to 1/2 of the previous period, and humidity is used at intervals. In the later period, the temperature rises to 50-60°C and does not exceed 60°C. The amount of humidified air is 1/2 to 1/3 of the previous period, and humidity is continuously applied at intervals. It depends on the changes in the flesh and the weather conditions are reasonably controlled. When baking until the pulp slightly loses moisture and has a certain hardness (about 60% dry), remove the bamboo sieve, turn the pulp by hand, plasticize it to make it round, and at the same time, up and down the bamboo sieve on the drying rack Exchange positions, continue to dry in the oven until the flesh is relatively dry (about 80% dry), re-treatment. That is, the flesh is stacked on the sieve or collected together for 1 to 3 days. When the flesh is soft and there are tiny drops of water on the surface, it is moved into the drying room for 2 to 3 hours. Repeat many times until the moisture content reaches 13%.
4. Cooling packaging: Remove after drying stops. After being cooled to room temperature, the packages are sorted and packaged in double-layer bags made of polyethylene plastic film with a thickness of 0.06 to 0.08 cm and stored in storage.
5.Quality requirements of finished products: bright yellow color, shape like round beads, moisture content 13%, consistent inside and outside drying, easy separation of grains and granules; complete flesh grain, firm and brittle texture without deformation; sweet taste, no odor, no Black pellets, no mildew, no pollution of debris.
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