Process flow
Raw material selection → fruit cutting → sun exposure → stripping → drying → classification → packaging.
Production Method
(1) The raw material selection can choose mature fresh longans that are small in shape and not suitable for fresh sales.
(2) Cut the fruit firstly with a pair of scissors to cut the fresh longan from the ear.
(3) Sun Sun pours the longan on a clean tanning table on sunny days, sets it to dry in the sun, and then bake it with a baking oven. Rainy days can be sent directly to the baking oven.
(4) Peeling the meat When the dryness reaches 78%, the meat can be peeled off by hand. When stripping meat, put 3 to 5 pieces of longan meat on top of one another and press it into small pieces by hand. This method is called lamination. You can also use a finger to squeeze into a grain for each piece of meat. This is called a single piece.
(5) Dry longan can continue to dry or dry. The degree of dryness is grasped with a handful of meat and then released. The flesh is still loose and sticky.
(6) The classification is based on three classifications: solarization, lamination and fire-baking, each of which is divided into 2 to 3 grades.
(7) The packaging is mostly packed in wooden boxes and tinplate boxes. The wooden box is lined with eucalyptus leaves, jackets, and wooden boxes. Each box contains 50 kilograms of longan meat. Each box of tinplate contains 30 kilograms of longan meat. After the box is filled, the lid is sealed with a tin seal.
Quality Standard
The sun-dried longan has a bright yellow color. The fire roasted longan has dark yellow and red color. The meat slices are easy to separate. The flesh is thick and fleshy, full of sweetness, no mildew and no silt.
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