The longan drying process should be carried out in 2 times, that is, the initial baking and the re-baking. The key point is to master the temperature and uniformity, and to turn over timely while baking.
The initial baking process takes about 24 hours, and the temperature is controlled at 65 ℃-70 ℃, so that the bottom husk of longan could be quickly heated and hardened, so as to avoid depression.
After drying for 6 hours, carry out the first turning and keep roasting. The fruits are taken out from the upper, middle and lower layers respectively, and placed the fruits in a bamboo basket. Afterwards, the upper and lower layers are reversed, the middle layer does not move, and then spread on the shed surface to continue drying.
After drying for 6 hours, carry out the second turning and keep baking, at this time, the middle layer moves to the bottom layer, the upper layer moves to the middle layer, and the lower layer moves to the upper layer.
Afterwards, the third and fourth turning & roasting process are carried out every 4 hours. The third time is to switch the upper and lower layers, and the fourth time is to switch the front and back in two sections.
If it is only turned over for 3 times, it should be turned over every 6 hours, and the third and fourth turnings are combined, that is, the upper and lower layers on one side are reversed, and the front and rear sections on the other side are reversed.
At this time, the excellent finished product after initial roasting has a hard shell, the pulp is in yellow-brown or red-brown color and very shiny. There are fine wrinkles on the fruit surface, the outer skin of the fruit core is easy to fall off, and the nucleolus turns pale white.