Abstract Longan, also known as longan, is the fruit of southern China's specialty. Longan fruit is rich in nutrients and it is also a precious tonic. In addition to fresh fruit, longan fruits can also be sun dried into meat and dried longan. Longan solarization technology refers to the use of solar energy to burn longan into yuan meat or dried longan. Key words Longan sun drying technology 1. Variety selection It is used to make longan for sun drying. It is better to choose crispy meat, easy to leave the nucleus, and stem cells do not flow juice varieties, such as Dendrobium, Chuliang and so on. Second, timely harvesting longan used as the sun should be harvested when fully mature. Early harvesting has low sugar content, light flavor and poor quality; too late harvest results in a drop in sugar, crisp flesh, easily broken skin, and poor quality. Fruit picking should be done in the early morning or early evening. In the rainy days, no fruit is harvested, and the sun is not used in a timely manner. Mildew occurs and losses are caused. Third, the process of post-harvest fruit picking out the fruit, fruit cracking, disease and fruit and weak fruit, timely drying. The drying area should be suitable for empty, flat concrete or sand mud floors. After the fruit is harvested, choose to spread the exposure evenly on sunny days for 4 to 5 days (if it does not rain at night, do not gather it, allow it to freely evaporate the water after cooling), then the fruit can be free to break away from the ear, or perform manual heading. After heading, it can reduce the spread space and it is easy to gather. At this time, the longan husk becomes hard, but the pulp moisture content is still high, so pay close attention to the weather to avoid the rain. If it is exposed to rain, the husks become soft and rot. The inside of the pulp flies and becomes sticky. The separation of the meat nucleus is difficult and loses the value of drying. After drying, there are two methods: (1) drying the meat; (2) drying dried longan. (1) The dried longan after drying the raw meat continues to dry for 3-4 days until the flesh is slightly wrinkled and the flesh is golden. At this time, the flesh is easy to separate from the nucleus, and it is not the best period for flesh-breaking. When peeling meat, it peels from the top to the base. Pay attention to stripping the flesh into a "trumpet" shape. Do not peel the pulp as much as possible to reduce the loss of sugar. After the nucleus, the meat has a high moisture content and is susceptible to mildew. Therefore, it must be further processed. Generally use bamboo and other utensils Sheng Sheng open to dry 5 to 6 days. During the drying, pay attention to turn 1~2 times/day to make it heated evenly and the water is unbalanced. Uneven heap at night, keep ventilating and ventilating, in order to facilitate heat dissipation. The standard of the product is tanned: the meat is not dispersed and does not stick to each other, the feel is dry, the sound is agitated, and the hand is not in a group; the taste is fragrant and sweet, and it is deep honey yellow. In order to ensure that the product quality meets the best requirements, the meat must be bagged for 1 to 2 days and then dried for 2 days so that the product can be truly tanned. (2) Drying longan After drying, select longan with large fruit pedicle without breakage to continue drying and turn it 2~3 times/day. Generally in the summer outdoor temperature above 35 °C when the sun 12 to 15 days. The requirements are as follows: when the shell is peeled off, the flesh can be seen to be shrinking, close to the core, and the meat and the shell do not adhere to each other, and the flesh is dark and dense yellow. The core is shrinking and the hammer is not brittle. Fourth, after packaging and processing of raw meat and dried longan, the product will form a “high moisture†phenomenon due to the high sugar content and absorb moisture in the air, which will affect the product quality (the black flesh and the flesh will become bitter after soaking. , The meat becomes brittle and the quality is reduced). Therefore, vacuum packaging must be performed in a timely manner. Packaging is generally preferred at 500 grams per bag. Fifth, the difference between drying and drying Sunlight is making full use of solar energy to make longan; drying is mainly the use of heat to dry longan. The sun-dried flesh meat has strong toughness, clear taste, and strong aroma. The dried flesh has brittle flesh, and has a smoke and aroma when eaten. 6. Summary With the improvement of people’s living standards at the present stage and the strengthening of health awareness, Yuanrou and Guiyuangan have become the first choice for people’s soup in daily life, as well as gifts and stylish dried fruits. Dried meat is also a valuable medicinal material. It has the vitality of nourishing blood, nourishing blood, nourishing stomach, benefiting the kidney, helping the nerves, and nourishing the heart. He has a significant effect on deficiency of blood and blood, neurasthenia, insomnia and forgetfulness, and physical deficiency. Longan meat is sweet, warm and non-toxic, regular service can be tough, smart, emollient. According to the analysis: Each 100g flesh contains vitamin c43.12-167.70mg, vitamin k196.5mg, fat 0.1g, protein 1.2g, carbohydrates 16.2g, calcium 13mg, phosphorus 26mg, niacin 1mg, ascorbic acid 60mg, whole sugar 12.38~ 22.55%. For fruit growers, the production of dried longan or dried guiyang yuanyuan is also one of the means to increase economic efficiency.