(1) Choose mature longan fruits which have large fruit and thick flesh, meanwhile, the shell should be slightly thicker or moderately thick, and selected longan fruits should contains high sugar.
(2) Cutting the stem
After the longan has been picked, use small scissors to cut off the fruit stems one by one, and it should be cut from the base of the fruit stems.
(3) Soaking and cleaning
After cutting the stems, the longan’s peel shall be washed in order to make the peel s till keepclean after drying.
(4) Putting into the material tray
The longan shall be putted into the material tray evenly. You can gently rub the longan to remove the bad skin on the outside of the longan during this stage.
The drying process should be divided into two times. At the beginning, the size and temperature should be uniform, and it should be rolled in time. After drying for about 20 hours, the temperature can be gradually increased to 65℃-70℃ in order to making the bottom of the longan husk to be heated and allow it quickly becomes hardened to avoid depression. The next stage is an exchange of drying, which means the longan shall be drying upper and lower, back and forth for several time until the shell of the finished product is hard, and the flesh is in yellowish brown or russet with oily finish. The dried longan are with small wrinkles, the core skin is easy to fall off, and the kernel is in pale white.