Longan meat (dried longan flesh products), in the shape of beads, is called beaded meat, because of which emptiness is also called spherical meat. High-quality beaded meat is currently the most expensive product sold in longan meat. Its processing technology is as follows. 1. Variety selection. Selection of thick, small nuclear, easy to leave nuclear species such as Shi Jie, Chu Liang, black round, wide eye, etc., easy to take meat, less damage. The extracted meat is complete, and the processed product has a prescribed shape. The meat is thin and the juice on the surface is not crispy. The varieties that are not easy to separate from the core, the soft flesh of the flesh, the extracted meat and the finished product cannot maintain the predetermined shape, so they should not be used. 2. Fresh fruit to take meat. Use scissors to cut the fruit from the ear and cut the pedicle. The 0.7-1.2 cm diameter stainless steel cylinder core knife (different specifications according to the size of the fruit) was pressed into the core of the fruit and pressed into the core to remove the fruit. The fruit was spread flatly in a bamboo sieve and placed in a pre-heating drying room ( In mechanical dryers, treat at 90-l00°C for 3-5 minutes or 70-80°C for 5-10 minutes, preferably not baking. After the treatment is finished, remove the peel, lay the pulp on the bamboo sieve, and make the hole up. 3. Hot Phoenix dehydrated and dried. The bamboo sieve containing the pretreated pulp is transferred to a drying rack and dried with hot air. The initial temperature is 35-40 °C, open the big fan exhaust, keep 2-3 hours, so that the surface of the flesh as soon as possible water loss curing stereotypes; gradually warming to 40-50 °C, maintain 5-6 hours. The amount of wet air is 2/3-l/2 in the early stage and humidity is used at intervals. In the later period, the temperature rises to 50-60°C and does not exceed 60°C. The amount of humidified air is 1/2-l/3 of the previous period, and humidity is continuously applied at intervals. It depends on the changes in the flesh and the weather conditions are reasonably controlled. When baking until the pulp loses moisture and has a certain hardness (about 60% dry), remove the bamboo sieve, turn the pulp by hand, plasticize it to make it round, and at the same time up and down, before and after the bamboo sieve on the drying rack Exchange positions, continue to dry in the oven until the pulp is relatively dry (about 80% dry), for re-treatment. That is, the flesh is stacked on the sieve or collected together for 1-3 days. When the flesh is soft and there are tiny water droplets on the surface, it will be transferred to the drying room for 2-3 hours. Repeat many times until the moisture content reaches 13%. 4. Cool the package. Stop drying after drying out. After being cooled to room temperature, the packages are sorted and packaged in double-layer bags made of 0.06-0.08 cm thick polyethylene plastic film and stored in storage. 5. Quality product quality requirements. Bright yellow color, shape like round beads, moisture content 13%, consistent inside and outside dry, easy separation of grains and grains; complete meat, hard and brittle firm texture without deformation; sweet taste, no smell, no dark particles, no mildew, No pollution.
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