The fruit is rich in nutrients and is a valuable high-grade tonic. Longan is warm in nature and sweet in taste. It has the functions of nourishing the heart and spleen, nourishing the blood and soothing the nerves. Indications: Qi and blood deficiency, restless heart palpitations, forgetfulness, insomnia, chlorosis due to blood deficiency, as well as middle-aged and elderly frailty, hypertension, hyperlipidemia and coronary heart disease.
The economic use is mainly for fruit, and the seeds contain starch, which can be brewed after proper treatment; the wood is firm, heavy, dark reddish brown, resistant to water and humidity, and is an excellent material for shipbuilding, furniture, craftsmanship, etc.
How to dry longan in a dehydrator?
by Baixin Machinery Directions:
1. Fruit selection: the fruit is large, the flesh is thick, the shell is moderately thick, the sugar content is high, and the longan should be fully mature and picked in time. The appearance is complete, no broken skin, no pests and diseases.
2. Stem cutting and dipping: Use small flat-mouthed scissors to cut evenly from the base of the fruit stem. Be careful not to damage the peel during this process. The cut longan is immersed in water for 5-10 minutes. The purpose of this step is to wash away the sediment and leaves on the surface of the longan husk, and to make the husk soft for subsequent drying.
3. Shake the sand and rub the skin: Drain the soaked longan, put it in a special shaker and shake with fine sand. This step is to make the case of the longan smoother. After shaking the longan, the longan is easy to dry and the pulp Uniform and beautiful color.
4. Drying: Drying of longan needs to be carried out in 2 times, that is, initial roasting and re-roasting.
Primary roasting: Spread the longan evenly on the cart, set the initial temperature to 55°C, and set the drying time to 8 hours. There are fine wrinkles, the outer skin of the kernel is easy to fall off, and the nucleolus is pale white.
Re-baking: After the initial baking and drying, the internal moisture of the dried longan pulp decreases, the water in the core and the pulp gradually diffuses outward, and the surface water content of the pulp increases compared with the time when it was first baked, so it needs to be baked again. The temperature is set at 65° C., and the drying time is about 12 hours. The dried longan after re-baking can be baked when the core is chestnut brown after being cut open, and it needs to be dissipated for 24 hours after baking.
Baixin longan dryer-Click to choose
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