Longan dried also called longan dried, that is, dried longan meat, at present longan is not only as a snack to eat, but also can be made into a lot of delicious dishes, more heavy is, he has a high medicinal value, often eat longan dried can: qi tonifying blood, enhance memory, spleen appetizing and other effects.
Longan dryer process share:
1. Start the Western Flag air-energy heat pump dryer, set the temperature to about 60℃, and set the drying time to 4 hours. This is the time when the longan pulp is dehumidified in large quantities, and the color slowly turns golden yellow.
2. After the initial drying, take the longan pulp out of the dryer and cool it for a few hours to evaporate the moisture in the longan pulp to the surface, and then dry it for the second time.
3. Put the longan into the heat pump dryer again, set the temperature to 50℃, and set the time to 3 hours. At this time, the moisture evaporated from the longan pulp to the surface is dried quickly, and then it is slowly dried and dehumidified.
4. Lower the temperature of the dryer to 45℃, and set the drying time to 1-2 hours. At this time, the remaining moisture in the longan pulp is removed. At the same time, low-temperature drying can tap the fragrance of the longan pulp itself. So far, the drying is completed.
How to judge that the longan is dried? It is best to bake the longan until the longan fruit stalk falls off with a light push of the finger. At this time, the flesh is finely wrinkled, dark brown, and the surface is dry; bite the fruit core with teeth, it is very easy to crack, and it is very brittle, and the cross section is grass gray.
Post time: Aug-16-2024
