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Dry longan (Dry dried longan) production method
The traditional processing and baking techniques for dried longan have evolved into a well-established method over time. There are two primary drying methods: sun-drying and oven-baking. Sun-drying is simple and ideal for small-scale family production, while oven-baking is more commonly used in large-scale commercial operations. In modern times, additional methods such as mobile and stationary drying lines have been introduced to improve efficiency and consistency.
**1. Baking Process**
The process begins with raw material selection. Only high-quality longan varieties with thick flesh, firm shells, and high sugar content are chosen. Varieties like Wulongling, Youtanban, Red Shell, and Gezimu are preferred, and the fruits must be fully matured and harvested at the right time. After cutting the stems with small scissors, the fruits are soaked in water for 5–10 minutes to soften the skin, then drained and prepared for further processing.
Next, the fruits are placed in a special shaker cage along with fine sand to remove the outer rough layer of the shell through rubbing. This step ensures even drying and a smooth, attractive surface. The shaking process involves 35–40 kg of fruit per cage, mixed with 0.5 kg of river sand, and shaken back and forth until the peel turns brown and dries.
Baking is carried out in an oven made of bricks or adobe. The oven is designed with a slight incline to ensure even heat distribution. The longan is spread on a tray about 20 cm thick, and each batch can handle 300–400 kg. Multiple ovens can be connected to increase capacity. The baking is done in two stages—initial baking followed by re-baking. Temperature control is crucial, typically around 65–70°C during the first phase. The fruits are turned every few hours to ensure uniform drying. After re-baking at 60°C for 6 hours, the longan becomes dry, with a dark brown color, fine wrinkles, and easily removable seeds.
After baking, the stems are trimmed using small scissors. For export or premium products, the longan is "hung yellow" by applying a mixture of turmeric powder and white clay. This not only improves appearance but also helps protect against pests. The fruits are then classified based on size and quality, typically divided into six grades. Finally, they are packed in boxes lined with plastic film to prevent moisture absorption.
**2. Sun-Drying Method**
In sunny weather, the longan is spread on a drying tray and turned once daily. After one day, it is left overnight and covered with sacks or turf. After a few days, the fruit is exposed to the sun again, and the process is repeated until the pericarp is fully dried. This method can also be combined with baking, where the fruit is sun-dried for 1–2 days, then baked at 60–65°C for 12 hours before being rehydrated and baked again for 2–4 hours to achieve the desired texture and appearance.
This detailed process ensures that the final product is of high quality, with a consistent texture, rich flavor, and appealing appearance, making it suitable for both domestic and international markets.