fruit and vegetable drying, also known as drying and dehydration, refers to the evaporation of water in food under natural or artificial control conditions, so as to get rid of a certain amount of water. What are the commonly used fruit and vegetable drying methods? 1 insolation method: put longan or spike in the insolation tray for one day, and turn it once. Cut the fruit the next morning, sun it until 1 o'clock in the afternoon, fold the fruit tray, and cover it with sacks or straw mats for moisture regain (that is, to make the water in the fruit seep outward). Spread it in the morning on the third day, and regain the moisture at about 1 pm. After spreading it in the sun on the fourth day, if the peel is brittle, it can be packaged. In case of sudden rainy weather during drying, it can be combined with drying method. 2 baking method: bake in a drying bed for one day, turning it over once or twice, and shaping the charcoal fire at night without adding charcoal. Take it out for 1-2 days the next day. Then bake, regain moisture for 112 times in a row, and finally expose to the sun for 1-2 days before cooling and packaging. When baking, the early temperature is controlled at 5-6 degrees; In the later stage, the temperature should not exceed 65 degrees to prevent the loss caused by baking. The processing method of dried litchi is basically the same as that of dried longan, but the processing time is slightly longer. Dried longan, with its skin and core removed, is an advanced tonic, which is often used as a formula in traditional Chinese medicine. 3 sun drying method: put the harvested ear fruit (fruit branches connected) in a sun drying tray for 1-2 days and turn it once a day. Take it back, put it soft and wait for baking. Bake on a drying bed at 6-65 degrees for 12 hours, turning once in the meantime, taking out and airing for 1-2 days, and baking for 2-4 hours until the peel is brittle under stress. Take out graded, round and flat packaging separately.