The sun-dried method directly spreads the harvested fresh spikes on a bamboo sieve and exposes it to the sun for 1 to 2 days. When the peel color changes from bright red to dark brown, the fruit can be turned. When the fruit is turned over, an empty screen is used to cover the screen on which the fruit is placed, and then the bamboo screen is turned and turned by two people. The best choice for fruit turning is at noon. After turning the fruit, you should remove the crack and rot. The fruit was then turned every 1 to 2 days until the fruit was 80% dry. The fruit was then cut and the fruit was cut from the vicinity of the fruit. Then, at noon on a sunny day, the fruit sieves are stacked together and the bamboo mats are on the outside until the next morning. In this way, for 3 to 4 consecutive days, the seeds of the pulp can be dried evenly, and after storage, the seeds are more resistant to storage and dried, and the seeds can be crushed.
The dried litchi stems have good quality, but they have a long production time, low work efficiency, and weather restrictions. The entire process requires about 25 to 35 sunny days, and it cannot be applied to large-scale processing.
The fire baking method generally uses charcoal or coal as fuel, and the charcoal baking product has good quality. 100 kg of dried litchi, usually with 80 kg of charcoal. The export rate is 25% to 28%, and the varieties with thick peels and less water, such as Dazao and Huaizhi, have a high number. It is better to use 80% of mature, fresh, sunny fruits.
The kiln process is: The selected fruits are spread on bamboo mats, the thickness of which is equal to the height of 15 pieces of stacked fruit, and then they are burned. Temperature control at 80 ~ 100 °C, flip the fruit every 4 to 6 hours. After 24 hours, a ceasefire was established and stored for 24 hours in order to spread out the water within the fruit. Then burn fire again. At this time, the firepower should be even. The temperature should be controlled at 70-80°C. Turn the fruit every 4 hours. After 16 hours, stop the fire and store it for 2 to 3 days to further spread the moisture within the fruit. The third time the charcoal was burned, and the temperature was controlled at about 70°C. The temperature was turned around every 4 hours. After 16 hours, the seeds were fully dried (hammered by smashing the seeds). If it needs long-distance transportation or storage, the finished product must also be cultured once to ensure product quality.
Litchi stems should be packed in plastic bags to prevent moisture regaining. At the same time, attention must be paid to pest control and rat protection.
The dried litchi stems have good quality, but they have a long production time, low work efficiency, and weather restrictions. The entire process requires about 25 to 35 sunny days, and it cannot be applied to large-scale processing.
The fire baking method generally uses charcoal or coal as fuel, and the charcoal baking product has good quality. 100 kg of dried litchi, usually with 80 kg of charcoal. The export rate is 25% to 28%, and the varieties with thick peels and less water, such as Dazao and Huaizhi, have a high number. It is better to use 80% of mature, fresh, sunny fruits.
The kiln process is: The selected fruits are spread on bamboo mats, the thickness of which is equal to the height of 15 pieces of stacked fruit, and then they are burned. Temperature control at 80 ~ 100 °C, flip the fruit every 4 to 6 hours. After 24 hours, a ceasefire was established and stored for 24 hours in order to spread out the water within the fruit. Then burn fire again. At this time, the firepower should be even. The temperature should be controlled at 70-80°C. Turn the fruit every 4 hours. After 16 hours, stop the fire and store it for 2 to 3 days to further spread the moisture within the fruit. The third time the charcoal was burned, and the temperature was controlled at about 70°C. The temperature was turned around every 4 hours. After 16 hours, the seeds were fully dried (hammered by smashing the seeds). If it needs long-distance transportation or storage, the finished product must also be cultured once to ensure product quality.
Litchi stems should be packed in plastic bags to prevent moisture regaining. At the same time, attention must be paid to pest control and rat protection.
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