First, processing methods: raw material selection → fruit cutting → grade → cleaning → initial baking → re-baking → three baking → packaging → finished products.
Second, the operating points:
1. Selection of raw materials: Litchi fruits used for baking require large and round fruit, thick flesh, small or medium nucleus, high dry matter content, strong aroma, light astringency, and fruit shell should not be too thin so as to avoid cracking shell when dry or It is easy to break the sag, dry stalks and husks are not separated from the litchi varieties such as glutinous rice bran, citron, black leaf, medlar is appropriate.
Different litchi varieties have different dry yields. Take 100 kg of dried litchi products as an example. Fresh lychee is needed: 400-450 kg of glutinous rice pods, 380-420 kilos of toon, 320-360 kilos of black leaf and medlar.
2, fruit cutting: first remove branches and leaves, fruit handle, and remove rotten fruit, fruit cracking and pests and fruits.
3. Grading: Grading is carried out according to the size of the fruit using a classifier or a grading screen. The fruit size of the same oven is as uniform as possible.
4, cleaning: The fruit into the bamboo basket, immersed in water, wash the surface of dirt and other dirt, and then picked up and drain water.
5, early baking: also known as fixing. Pour the fruit on the baking oven for the first baking. The roaster is bricked to a width of 2 meters and a height of 0.8-1 meter. The length can be decided according to the length of the indoor space. A 5050 centimeter mouth is opened every 2 meters, and the hearth is placed every 50 centimeters to a rough 10 centimeters. Wood strips, and then covered with bamboo. It can also be used to bake dry litchi ovens. Ovens have open hearth, oblique furnace points. Open hearth is generally used charcoal as fuel, low heat energy, long drying time, cost about 50% higher than the use of coal, but its drying is more uniform, the pulp color is golden yellow, the quality is better; inclined furnace is generally used anthracite, briquettes Fuel, high heat energy, slightly shorter baking time, lower cost. There is a sulfur component in the coal, which is equivalent to smoke in the baking process. The appearance color of the dried fruit is gray and uniform. However, its flesh quality is slightly worse.
Before baking, the fruit is poured into a drying bed and each stove is baked 500-600 kilograms of fruit. And with sacks covered fruit insulation, the initial baking temperature can be higher, controlled at 65-70 °C (for the shell hot degree), every 2-3 hours turning fruit once. After 24 hours, ceasefire. After cooling, the bag is pressed for 2-3 days.
6, re-baking, three-baked: 2-3 days after the initial baking of lychee fruit, pulp, fruit kernel moisture gradually spread outward, the surface of the flesh is more moist than just baked, baking must be re-baked, baking temperature control 55-65°C, turning every 2 times, usually baking after 10-12 hours.
The fruit with large and thick flesh must be placed for 3 to 5 days after re-baking. After the internal moisture of the flesh continues to diffuse and extravasate, it will be baked three times. Three bake time is about 8-10 hours and the temperature is controlled at 45-50°C.
7, the sun, refreshment: Litchi fruit in the baking 8-9 into a dry, the fruit shell fade, darkening color gray, so that dry litchi fruit evenly, uniform color, can be dried in the hot sun for 3-5 hours. If it is necessary to turn the dried litchi fruit into red, use a water jet to spray a small amount of water under the hot sun, and the fruit shell will naturally return to red. After drying, heat is released after cooling.
8, the production of flat lychee stem:
Put 8-9 dry lychee fruit into a steamer and put it in a retort to heat the steam for 3-5 minutes or steam in boiling water for 30-40 minutes. Then use a cloth bag to cover the fruit, and then step on the heat and pressure until the litchi peel becomes concave and then dry or dry.
9, dry degree inspection:
The fruit shell is easy to break by hand; peeling the flesh is smooth and moist, not sticky; using a hammer to beat more than 70% of the core is to dry.
10, packaging, storage: Litchi dry heat, fear of pressure, easy to insects, should pay attention to moisture, pressure, heat, and avoid odor products piled together. Regular inspections should be conducted during storage, and the rejuvenation should be timely and rejuvenated or re-bake. In the rainy weather in the south, it can be stored for 3 to 5 months under normal temperature and can be stored in dry weather in the north for more than 1 year.
11, Litchi dry product quality requirements: large and uniform fruit, fruit body dry, complete fruit shell, broken shell rate of not more than 5%, thick flesh, golden flesh, sweet taste, no smell of smoke.
Second, the operating points:
1. Selection of raw materials: Litchi fruits used for baking require large and round fruit, thick flesh, small or medium nucleus, high dry matter content, strong aroma, light astringency, and fruit shell should not be too thin so as to avoid cracking shell when dry or It is easy to break the sag, dry stalks and husks are not separated from the litchi varieties such as glutinous rice bran, citron, black leaf, medlar is appropriate.
Different litchi varieties have different dry yields. Take 100 kg of dried litchi products as an example. Fresh lychee is needed: 400-450 kg of glutinous rice pods, 380-420 kilos of toon, 320-360 kilos of black leaf and medlar.
2, fruit cutting: first remove branches and leaves, fruit handle, and remove rotten fruit, fruit cracking and pests and fruits.
3. Grading: Grading is carried out according to the size of the fruit using a classifier or a grading screen. The fruit size of the same oven is as uniform as possible.
4, cleaning: The fruit into the bamboo basket, immersed in water, wash the surface of dirt and other dirt, and then picked up and drain water.
5, early baking: also known as fixing. Pour the fruit on the baking oven for the first baking. The roaster is bricked to a width of 2 meters and a height of 0.8-1 meter. The length can be decided according to the length of the indoor space. A 5050 centimeter mouth is opened every 2 meters, and the hearth is placed every 50 centimeters to a rough 10 centimeters. Wood strips, and then covered with bamboo. It can also be used to bake dry litchi ovens. Ovens have open hearth, oblique furnace points. Open hearth is generally used charcoal as fuel, low heat energy, long drying time, cost about 50% higher than the use of coal, but its drying is more uniform, the pulp color is golden yellow, the quality is better; inclined furnace is generally used anthracite, briquettes Fuel, high heat energy, slightly shorter baking time, lower cost. There is a sulfur component in the coal, which is equivalent to smoke in the baking process. The appearance color of the dried fruit is gray and uniform. However, its flesh quality is slightly worse.
Before baking, the fruit is poured into a drying bed and each stove is baked 500-600 kilograms of fruit. And with sacks covered fruit insulation, the initial baking temperature can be higher, controlled at 65-70 °C (for the shell hot degree), every 2-3 hours turning fruit once. After 24 hours, ceasefire. After cooling, the bag is pressed for 2-3 days.
6, re-baking, three-baked: 2-3 days after the initial baking of lychee fruit, pulp, fruit kernel moisture gradually spread outward, the surface of the flesh is more moist than just baked, baking must be re-baked, baking temperature control 55-65°C, turning every 2 times, usually baking after 10-12 hours.
The fruit with large and thick flesh must be placed for 3 to 5 days after re-baking. After the internal moisture of the flesh continues to diffuse and extravasate, it will be baked three times. Three bake time is about 8-10 hours and the temperature is controlled at 45-50°C.
7, the sun, refreshment: Litchi fruit in the baking 8-9 into a dry, the fruit shell fade, darkening color gray, so that dry litchi fruit evenly, uniform color, can be dried in the hot sun for 3-5 hours. If it is necessary to turn the dried litchi fruit into red, use a water jet to spray a small amount of water under the hot sun, and the fruit shell will naturally return to red. After drying, heat is released after cooling.
8, the production of flat lychee stem:
Put 8-9 dry lychee fruit into a steamer and put it in a retort to heat the steam for 3-5 minutes or steam in boiling water for 30-40 minutes. Then use a cloth bag to cover the fruit, and then step on the heat and pressure until the litchi peel becomes concave and then dry or dry.
9, dry degree inspection:
The fruit shell is easy to break by hand; peeling the flesh is smooth and moist, not sticky; using a hammer to beat more than 70% of the core is to dry.
10, packaging, storage: Litchi dry heat, fear of pressure, easy to insects, should pay attention to moisture, pressure, heat, and avoid odor products piled together. Regular inspections should be conducted during storage, and the rejuvenation should be timely and rejuvenated or re-bake. In the rainy weather in the south, it can be stored for 3 to 5 months under normal temperature and can be stored in dry weather in the north for more than 1 year.
11, Litchi dry product quality requirements: large and uniform fruit, fruit body dry, complete fruit shell, broken shell rate of not more than 5%, thick flesh, golden flesh, sweet taste, no smell of smoke.
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