Baking preservation method for half-dried leechee and longan

Abstract

The preparation and storage method of half-dried leeche and longan includes the following steps: selecting ripe fresh sound leeche and longan fruit, cleaning, draining, fumigation with SO2, scalding to make deactivation of enzyme, drying to make water content be 25-70%, vacuum steaming film bag or other container, vacuum sealing and packaging and sealing storage. Said ivnention can basically retain flavour of original fruit, and its mouth feed is clean-flavoured.

Description

Technical field [0001] The invention relates to a method, in particular to a method for baking and preserving semi-dried dried litchi and dried longan. Background technique [0002] The moisture content of traditional dried lychee and dried longan is less than 25%, and they are stored in a natural state without sterilization and sealing, and are easily affected by external environmental conditions to cause insects and mold. Even if there are no insects or mold, the traditional dried lychees and dried longan basically lose the flavor of the original fruit due to the low water content, and the ready-to-eat taste is poor and the sales volume is limited. Contents of the invention [0003] The purpose of the present invention is to provide a semi-dried dried litchi and dried longan baking preservation method that can make dried litchi and dried longan have high water content, have a strong original fruit flavor, and are free from insects and mold. [0004] The object of the pr...

AI Technical Summary

Problems solved by technology

[0002] The moisture content of traditional dried lychee and dried longan is less than 25%, and they are stored in a natural state without sterilization and sealing. They are easily affected by external environmental conditions and cau