Longan meat (Lionnut) processing method

Process: raw material selection --- shearing --- washing fruit --- baking or drying --- peeling --- taking meat --- drying or drying --- packaging. 1 raw material selection: more use of small flesh, small seeds, high sugar content varieties. 2 Pruning, washing fruit: After harvesting the fruit, cut the fruit with a small scissors and put it in a bamboo basket. Put it in clean water to wash off the skin dust and debris. 3 Baking or drying; when it is sunny, expose the longan to sunlight, and dry it with a baking stove after 50% drying. In the event of rain, the oven is dried until 78% dry. 4 Peel the shell and take the meat: Use 7-80% dry longan to peel the shell and remove the flesh. Pulp processing methods can be divided into two kinds of laminated and chip. Each 5-6 pieces of pulp will be stacked on each other and used for pressing into a small piece called laminations. When peeling 1 piece of longan, pinch the flesh with fingertips to form a flower-like shape, which is known as a chip. Generally made of laminated sheets. When peeling the pulp, peanut oil must be added. For every 50 kilograms of pulp, 100-150 grams of peanut oil should be added to reduce stickiness and avoid clumping. 5 Drying or drying: Continue peeling or baking the peeled fruit. If placed in the barn, dried with 60 °C, can not be baked on the baking oven, otherwise it will easily lead to yellow flesh, with smoke smell. Made of longan meat, with the hands gripping the flesh to release the loose sticky hands, the meat is crispy, taste thick, bright yellow color, moisture content of 13-19%. Finally, grading packaging according to the actual needs.

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