1 selection of raw materials
Try to choose these type of lychee that the shell and fruit are not separated from each other when it has been dried. At the same time, the fruit should be large and round, the meat is thick and the core is small. The aroma of the dried lychee is strong, the astringency is light. It is better to dried the raw materials to the medium well extent. Different lychee varieties have different drying yields.
2 initial stage of drying
Heating slowly, in order to prevent the shell from bursting, the temperature should be controlled at about 55 ℃. At this time, the humidity will not be too heavy. In addition, the temperature in the drying room should be raised as soon as possible, and the humidity can be controlled at 60% for 4 hours.