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Dry longan (Dry dried longan) production method
Dried longan processing and baking techniques have evolved over time, with traditional methods now being well-established. There are two main drying approaches: sun-drying and oven-baking. Sun-drying is simple and ideal for small-scale family production, while oven-baking is used for large-volume commercial processing. Modern methods also include mobile and stationary drying lines, offering more efficiency and control.
**Oven Baking Process**
The process begins with selecting high-quality longan fruits that are fully matured, with thick flesh, a firm shell, and high sugar content. Varieties such as Wulongling, Youtanban, Red Shell, and others are commonly used. After harvesting, the stems are cut off with small scissors, and the fruits are soaked in water for 5–10 minutes to soften the skin before being placed into a bamboo basket for further preparation.
Next, the fruits are rubbed in a special shaker cage with fine sand to remove the outer rough layer of the shell. This step ensures a smooth surface and even coloration. The process involves shaking the cage back and forth, allowing the fruits to roll and rub against each other. Each batch contains about 35–40 kg of fruit and 0.5 kg of sand, and the shaking continues for 300–400 cycles until the shell turns brown and dries.
Once the shells are prepared, the fruits are spread on a drying tray inside an oven. The oven is typically made of bricks or adobe, with dimensions around 2.1 m long, 2.2 m wide, and 1–1.2 m high. A stove door allows easy access, and multiple trays can be stacked for larger batches. The initial baking lasts about 6 hours at 65–70°C, after which the fruits are turned and rearranged to ensure even drying. This process is repeated every 4–6 hours for several cycles, ensuring the fruit develops a hard shell, yellowish-brown flesh, and a shiny appearance.
After the first round of baking, the fruits are left to rest for 4–5 days before being re-baked at 60°C for 6 hours, with intermittent checks. When the pedicle can be easily removed by hand, the longan is considered fully dried. The final product has a dry surface, dark brown color, and brittle texture, making it easy to peel.
Following this, the stems are trimmed with small scissors, and the fruits are prepared for the "hanging yellow" stage. This involves applying a mixture of turmeric powder and white clay to enhance the appearance and provide some protection against pests. The fruits are shaken in a cage with a small amount of water, then coated with the powder and dried again at 40–50°C for 1–2 hours.
Finally, the dried longan is sorted into different grades based on size and quality. Traditionally, varieties like Xinghua and Quanzhou were classified into three to six levels, depending on the diameter of the fruit. Packaging is usually done in plastic-lined boxes or cartons, with each box containing about 30 kg. Sealing the package helps prevent moisture from re-entering.
In addition to oven-baking, sun-drying is still practiced. The fruits are spread out on trays during sunny days, turned once daily, and left to dry for one full day. They are then covered and stored for a few days before being exposed to the sun again. This method is often combined with baking for better results, where the fruits are first sun-dried for 1–2 days, then baked at 60–65°C for 12 hours, followed by a second round of drying and baking to achieve the desired texture and appearance.