1. Selection of raw materials: You should choose fruits with milky white flesh, crystal clear juice, sweet and mellow taste, and yellowish brown and slightly blue shell.

2. Fruit cutting: Cut off the ear of the fruit with scissors, leaving 1.5mm long fruit stalks and putting them in a bamboo basket. Take away the bad fruit.

3. Grading: Bamboo screens with different mesh sizes are divided into four grades according to the fruit size.

4. Soaking: Put the graded fruits at all levels into the shaking cages respectively, and soak the bamboo cages with clear water for 3-4 minutes.

5. Over-vibration: Pour the soaked longan into vibrating cages, each cage is about 35kg. The cradle is hung on a branch, about 1 m above the ground. 200 ~ 500g of clean fine sand is evenly sprinkled into the cage, and each person holds the cage end tightly with both hands and shakes it quickly to make the fruit roll and rub in the cage. Generally shake it 600~800 times. After 6~8 minutes, when the outer surface of the shell turns brown, shaking sand can promote the shell to become thin and smooth, which is convenient for drying.

6. Initial baking: After shaking, spread the fruit evenly on the oven. Generally, the thickness of the front edge of the baking stove is 17 cm, and the thickness of the rear edge is 1 1 cm, and 300-350 kg of longan can be baked each time. The fuel can be dry branches. After paving, turn it over every 8 hours and bake it in three layers, that is, put the upper, middle and lower layers of longan into the bamboo basket, then pour the original longan in the upper layer into the baking mat, rake it flat, then pour the original longan in the lower layer, rake it flat, continue heating and baking, turn it over in the same way after 8 hours, and rake it flat in piles after 3-5 hours.

7. Re-baking: After 2-3 days, the water in the stone and pulp gradually spread outward, and the water content on the surface of the pulp is higher than that when it was just baked, so it needs to be re-baked. When baking again, use slow fire, and the baking time is about 12 hour, and it needs to be turned several times in the middle. When the fruit is pressed by hand without sweat and the core is chestnut brown, it can be baked. Heat dissipation 24 hours after baking.

The drying speed of dried longan is related to the variety and maturity. Generally, 300~350 kilograms of fresh goods are needed per 100 kilograms of dried longan.

8. Cut the pedicle: Scissors cut off the stem of dried longan.

9. Classification: The dried longan is classified according to its size, which is usually divided into ternary (fruit diameter 2.9 1~3.2 cm), quaternary (fruit diameter 2. 16~2.75 cm), quinary (fruit diameter 2.3 1~2.45 cm) and middle (middle). Generally, triple fruit accounts for 65,438+00 ~ 20% of all fruits, quadruple fruit accounts for 30~40%, quintuple fruit accounts for 25~40%, and mesocarp accounts for 65,438+05 ~ 20%.

10. packing: it must be packed within one week after baking. If it is more than a week, it should be baked 1~2 hours before packaging, and sterilized and insecticidal. The packaging container is a 50×43×56 cm long dry wooden box lined with dried bamboo leaves and plastic film. When filling, shake the wooden box to dry longan and then fill. When it is full, put the lid back and nail it. In order to prevent the wooden box from breaking during long-distance transportation, bamboo sticks should be wrapped around the box and then tied into squares with ropes. Generally, the capacity of each box is about 30 kilograms.

Quality standard: 1. Good dried longan has a round, large and uniform appearance and a yellow shell.

2. The dried longan shell is hard and brittle, and it is fragile when pinched by hand, and fragile and noisy when bitten with teeth.

3. The meat is thick and the color is Huang Liang. There are fine wrinkles on the surface of the pulp, and the fruit stalk has a circle of red. The head of the meat will stick to the shell and core, but when touched by hand, the meat will not stick together. Meat and core are easy to peel off, sweet, without the feeling of dryness and hardness, and there is less residue after chewing. The water content of pulp is between 15~ 19%.

4. The weight is very heavy, and it won't roll away if you fall on the bed board.