Bake processing method of dry litchi
1. Processing method: raw material selection → fruit cutting → grading → cleaning → primary baking → secondary baking → tertiary baking → packaging → finished product.
Second, the key points of operation:
1. Selection of raw materials: Litchi fruit used for baking should be large and round, with thick pulp, medium or small core, high dry matter content, strong fragrance and light astringency, and the shell should not be too thin to avoid cracking or easy to break and sink when drying. Litchi varieties such as glutinous rice paste, Li Xiang, Heiye and Heli are suitable for drying. The dry yield of different litchi varieties is different. Take 100 kg dried litchi products as an example, you need fresh litchi: 400-450 kg glutinous rice paste; 380-420kg of fragrant litchi; 320-360 kg of black-leaf lily.
2, fruit cutting: first remove branches and leaves, fruit stalks, remove rotten fruits, cracked fruits and pests.
3. Grading: Grading according to the size of the fruit with a grader or a grading screen, and the fruit in the same oven should be as uniform as possible. 4. Cleaning: put the fruit in a bamboo basket, soak it in clear water, wash away the dust and other dirt on the surface of the fruit, and then pick it up and drain it.
5, the first baking: also known as color fixing. That is, the fruit is poured into the baking furnace for the first baking. The oven is made of brick, 2m wide and 0.8- 1m high. The length can be determined according to the length of the indoor space. Open a 50× 50cm stove mouth every 2 meters, put a piece of wood with a thickness of 10cm on the stove every 50cm, and then spread bamboo weaving. Dried litchi can also be baked in the oven to dry dried longan. Oven can be divided into open hearth furnace and inclined hearth furnace. Open hearth furnace generally uses charcoal as fuel, which has low heat energy and long drying time, and the cost is about 50% higher than that of coal, but its drying is more uniform, the pulp is golden yellow and the quality is better. Inclined furnace generally uses anthracite and briquettes as fuel, which has high heat energy, slightly shorter drying time and low cost. There is sulfur in coal, which is equivalent to fumigating sulfur at the same time when baking. The appearance color of dried fruits is gray, and the color is consistent. But its pulp quality is a little poor. Before the first baking, pour the fruit into the drying bed, and bake 500-600 kilograms of fresh fruit in each oven at a time. The fruit is covered with sacks for heat preservation, and the initial baking temperature can be higher, controlled at 65-70℃ (depending on the degree of skin heat), and the fruit is turned every 2-3 hours. 24 hours after the cease-fire. Cooling, bagging and stacking for 2-3 days.
6. Re-baking and Three-baking: Litchi fruits that have been placed for 2-3 days after the initial baking gradually spread out, and the surface of the pulp is wetter than when it was just baked, so it needs to be baked again. The redrying temperature is controlled at 55-65℃, and it is turned every 2 hours. Generally, it can be baked after 10- 12 hours. Fruits with large fruits and thick pulp should be placed for 3-5 days after redrying, and baked for three times after the water inside the pulp continues to diffuse and ooze. The baking time is about 8- 10, and the temperature is controlled at 45-50℃.
7. Sunshine and color enhancement: When the litchi fruit is baked to 80-90% dry, the shell fades, and the color becomes dark and gray. In order to make the dried litchi fruit dry evenly and have the same color, it can be dried in the hot sun for 3-5 hours. If you need to turn the dried litchi noodles into red, you can spray a small amount of water with a sprinkler in the hot sun, and the shell will naturally turn red. After drying in the sun, it can be stored after cooling.
8. Preparation method of dried flat litchi: pour 80-90% dried litchi fruit into a steamer, put it into a sterilizer, and steam it for 3-5 minutes or 30-40 minutes with boiling water. Then cover the fruit with a cloth bag, press it while it is hot until the litchi peel becomes concave, and then dry it or dry it.
9. Inspection of dryness: the shell is easily broken by hand; The peel and flesh are smooth and moist, and do not stick to hands; Beating the stone with a hammer and crushing it to more than 70% is drying.
10. packaging and storage: litchi is afraid of heat and pressure and is easily eaten by insects. Pay attention to moisture-proof, pressure and heat, and avoid piling up with smelly items. Check regularly during storage, and re-sun or re-bake in time when moisture regain is found; In rainy weather in the south, it can be stored for 3-5 months at room temperature, and it can be stored for more than 1 year in dry weather in the north.
1 1. Quality requirements of dried litchi products: large and uniform fruit, dry fruiting body, complete shell, shell breaking rate less than 5%, thick pulp, golden color, sweet taste and no fireworks smell.