Now is the season of lychee listing, lychee is crystal clear and delicious, many people like to eat, but the season of lychee listing is only so long, many friends have thought of the method of processing lychee into lychee. Then Xiaobian will introduce the key points of processing and production technology of lychee. Let's take a look.
1, the process
Raw material selection → color protection treatment → drying (sun drying method, baking method, drying method) → packaging.
2, operating points
(1) Raw material selection
Choose varieties with thick flesh, high sugar content and thick peel. The maturity is 8-9% (85% turn red on the peel, cyan on the handle), fresh fruit is better.
(2) Color protection
Soak 2% sodium metabisulfite, 0.5% citric acid solution for 15 min or fumigate for 20-30 min.
(3) Drying method
1 day sun
The specific method is to place the post-harvest fruit in a bamboo sieve for exposure. Each sieve cannot be loaded in excess, about 17.5 kg. After drying for 1~2d, after the fruit color turns to dark red, it will be “screenedâ€, that is, covered with another empty sieve. The two people will force the sieve upside down. Make sure that the fruit is turned over and turned over every 1d, preferably at noon. Turn the fruit. After about 20 days, when the fruit is dried to 80% dry, the fruit is cut, the branches are removed, and the sieves are sieved. After the fruit sieves are stacked at noon, they are surrounded by straw mats and returned to the wet (the water in the seeds can be transferred out and dried evenly). ) Remove the exposure until the morning. Repeat 3~4d until the seeds are broken. The drying process takes about 30 to 40 days, and the large nuclear species takes a little longer. In case of rain, it is necessary to stack the sieve, cover it with rainproof cover or turn it to the baking oven in time to avoid mold.
2 baking method
Fresh lychee is placed on the top of the drying stove about 15cm thick. The fruit is required to remove the branches and leaves, and remove the cracked fruit and the diseased fruit. The bottom of the drying bed is first covered with a layer of chaff or raft to control the heat, then shovel into the charcoal that has been burnt, evenly piled into two rows, and piled up every lm. There is also the use of briquettes for heating. At this time, the oven is placed at one end of the baking oven. After ignition, the blast is used or the chimney is added at the other end of the furnace to extract heat and make the temperature uniform.
specific methods:
Killing. The temperature is controlled at 90 to 100 ° C for 18 to 24 hours, and the fruit is turned 2 to 4 times to make the fruit evenly heated. Take the flesh into the ivory color. You can start the furnace and surround it with softness, which can be temporarily stored for 3 to 4 days.
The first time it was turned over. The fruit after the killing is put on the stove again, and the temperature is controlled at 70 to 80 ° C (some charcoal can be covered with the bottomed chaff or hibiscus when the temperature is too high). Maintain for 24h, flip every 4 to 5h. After finishing, start the furnace and surround it. At this time, you can store for a few more days, and then proceed to the next step when the baking furnace is empty.
The second turn over. The temperature is controlled at about 60 °C; the firepower should be particularly uniform, the tiles can be covered with tiles, and the flames can be turned over once in 6 hours, and dried until the core is broken.
3 drying method
Drying is carried out using a drying room or a tunnel type hot air dryer. The initial temperature is controlled at 80-90 ° C for 4-6 h; the late temperature is controlled at 60-70 ° C for 24 to 36 h, and each drying is 8 to 12 h. It needs to be wet for 4-6 h. The ratio of drying and rewetting time is about 2:1.
package. Packed in 0.25kg, 0.5kg, lkg with PE plastic bag, and then packed in carton.
3, quality standards
The skin is reddish-brown, naturally flat and not ruptured; the flesh is deep waxy yellow and shiny; the taste is sweet and delicious, with rich lychee flavor; the water content is 15%-20%. The drying rate is about 3:1 to 4:1.
The above is the processing and production of lychee. The above method is the processing method of lychee. Many friends like to eat lychee. In fact, lychee can also be made at home. Friends who like to eat can try it.
For the wonderful pictures and popular comments on the processing of lychee, you may be interested in the following content recommended by Hui Nong. Welcome to read.
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