(1) Process flow
Raw material selection → fruit cutting → classification → soaking → rubbing → color protection → drying → packaging.
(2) Operation points
Raw material selection and fruit cutting
Big fruit selection, thick flesh, high sugar content, mature fresh fruit. Cut the fruit with scissors from the bottom of the fruit brace.
Grading
The size of the fruit was sized using bamboo sieves of different mesh size.
soaking
Soak the fruit in 0.2% sodium metabisulfite and 0.2% citric acid solution for 5 to 10 min.
Rub skin
Put the soaked fruit in a special shaker cage, add 0.25kg per 35kg of fruit, shake it quickly for 6~8min, about 500~700 times, make the fruit tumble in the cage to wipe off the wax, and it is easy to dry. The skinned fruit is rinsed with water and drained.
Color protection
After the drain, smoked sulfur for 30 minutes.
dry
Use a drying room or tunnel hot air dryer for dehydration. Control the temperature of 65 ~ 70 °C dry 18h; rewetting 4 ~ 6h. Then dry at 60-65°C for 5h; rehydrate and dry for 2-3h.
If longan meat (longan meat) is processed, when it is dried to 7-80%, the meat is manually peeled off, and then dried until it is grasped with a handful of flesh and then released. The degree of flesh can be released when it is not sticky. .
package
After drying, it shall be placed in a sealed container for 1 to 3 days, then it shall be packed in PE plastic bags for 0.25kg, 0.5kg, and lkg, and then packaged in cartons.
(3) Quality standards
The peel is light yellow, the fruit is not flat and does not break; the flesh is pale yellow and shiny; the taste is sweet and delicious, and the longan flavor; the moisture content is 15% to 19%. The drying rate is about 3:1.
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