Lychee drying
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Lychee Drying Process
★Different lychee varieties have different drying yields. For example, 100 kg of dried lychee products require the following fresh lychees: 400-450 kg of Nuomici; 380-420 kg of Xiangli; 320-360 kg of Heiye and Heli.
★The initial drying temperature is controlled at 65-70℃ (the degree is that the shell is hot to the touch), and the fruit is turned over every 2-3 hours. Stop drying after 24 hours. After cooling, bag and stack for 2-3 days.
★The temperature for the second drying is controlled at 55-65℃, and the fruit is turned over every 2 hours. Generally, it can be dried after 10-12 hours.
For fruits with large and thick flesh, they must be placed for 3-5 days after re-baking, and then the third baking should be carried out after the moisture inside the flesh continues to diffuse and seep out.
★The third baking time is about 8-10 hours, and the temperature is controlled at 45-50℃.
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