1, process selection of raw materials → fruit cutting → sun → stripping meat → dry → grade → packaging. 2. Production method (1) The raw material selection can choose the mature fresh longan which is not suitable for fresh fruit. 3, the quality standard raw sun longan yellow color, fire roasted longan color dark yellow with red, easy to separate between the meat, large fleshy, sweet enough, no mildew, no silt. Food Enzymes,Enzyme Preparation,Food Enzymes Supplements,Food Grade Enzymes Tangshan Finely Animal Care Co.,Ltd , https://www.faczyme.com
(2) Cut the fruit firstly with a pair of scissors to cut the fresh longan from the ear.
(3) Sun Sun pours the longan on a clean tanning table on sunny days, sets it to dry in the sun, and then bake it with a baking oven. Rainy days can be sent directly to the baking oven.
(4) Peeling the meat When the dryness reaches 78%, the meat can be peeled off by hand. When stripping meat, put 3 to 5 pieces of longan meat on top of one another and press it into small pieces by hand. This method is called lamination. You can also use a finger to squeeze into a grain for each piece of meat. This is called a single piece.
(5) Dry longan can continue to dry or dry. The degree of dryness is grasped with a handful of meat and then released. The flesh is still loose and sticky.
(6) The classification is based on three classifications: solarization, lamination and fire-baking, each of which is divided into 2 to 3 grades.
(7) The packaging is mostly packed in wooden boxes and tinplate boxes. The wooden box is lined with lining leaf, jacket bag, wooden box with 50 kg in each box, and tinplate with 30 kg in each box. After the box is filled, the lid is sealed with solder.