Method for producing non-oil arillus longan
A manufacturing method and technology of longan meat, which is applied in food preparation, food preservation, freshness of fruits and vegetables, etc., can solve the problem of longan meat with oil stains, etc., and achieve the effect of reducing freshness preservation conditions, bright color and good taste
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Embodiment 1
[0017] Embodiment 1: Wash the fresh longan fruit with water, remove sand and impurities, and then put it into a drying pool for drying. The drying temperature is 50-55° C., and the drying time is 20-24 hours. The quality of the fresh longan fruit after drying is 50% to 60% of the mass of longan fresh fruit before drying. The dried longan fruit is threshed, bagged and sent to a cold storage at 0-25°C for freshness preservation for at least 1 day. The longan fruit granules kept fresh in the cold storage are taken out of the warehouse for 12 to 24 hours, and then shelled and cored (at this time, the shell of the longan granules appears moist). After shelling and removing the core, turn the inner film of the longan meat in contact with the core to the outer layer, and then flatten the longan meat after the inner film is turned out into longan meat slices; then thread the longan meat slices into 10cm long pieces with stainless steel wire Longan meat skewers; then put the longan me...
Embodiment 2
[0018] Embodiment 2: Similar to Example 1, the difference is that the drying temperature is 55~60°C, the drying time is 18~20h, and the quality of the fresh longan fruit after drying is 50%~50% of the quality of the fresh longan fruit before drying. 55%. The dried longan fruit is threshed, bagged and sent to a cold storage at 0-25°C for freshness preservation for at least 30 days. The fresh longan fruit grains kept fresh in the cold storage are taken out of the warehouse for 12 to 18 hours, and then shelled and cored (the shell of the longan fruit grains is moist at this time). Use a thin bamboo stick to thread the longan meat slices into 8cm long longan meat skewers. The air-dried hot air temperature is 55-60°C. Remove the thin bamboo sticks from the air-dried longan meat skewers to make the target product.
Embodiment 3
[0019] Embodiment 3: Similar to Example 1, the difference is that the drying temperature is 60-65° C., the drying time is 15-18 hours, and the quality of the fresh longan fruit after drying is 55%-55% of the quality of the fresh longan fruit before drying. 60%. The dried longan fruit is threshed, bagged and sent to a cold storage at 0-25°C for freshness preservation for at least 60 days. The longan fruit grains kept fresh in the cold storage are taken out of the warehouse for 18-20 hours, and then shelled and cored (the shell of the longan fruit grains appears moist at this time). The longan meat slices are threaded into 15cm long longan meat skewers with iron wires, the air-dried hot air temperature is 60-65°C, and the iron wires are removed from the air-dried longan meat skewers to make the target product.
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